Vitamin C

How to make: Andrew Pern of The Star Inn's Whitby lobster with cod roe pâté

15-Feb-2017 By Daniel Woolfson

Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome was named the best in the country at the Top 50 Gastropubs awards in January. This dish is exemplary of the skilled, sensitive cooking on offer at the 21-year old business.

MA500

A year in the life of MA500 members

23-Nov-2016 By Nikkie Sutton

The national living wage, the EU referendum and 'beertails' topped the agenda this year at MA500 meetings. Here, The Morning Advertiser reflects on the fast-changing landscape of the UK on-trade, as experienced by those who attended the gatherings....

New equipment and products

21-May-2015 By PubFood

This week's round-up of new equipment and products for the pub trade.

Cider

Heineken launches Blind Pig cider

12-May-2015 By Jessica Mason

Heineken launches new speakeasy-inspired cider range.

The Slug & Lettuce gets new spring food and drink menus

09-Mar-2015 By Daniel Woolfson

Stonegate Pubs owned chain the Slug & Lettuce’s new spring food and drink menus include a range of new breakfast and brunch options as well as an extended selection of healthy, low calorie meals.

Belvedere unveils cocktails with health boosting ingredients

13-Jan-2015 By Robyn Black

Kale, matcha and dextrose, are among some of the “superfoods” used in a new range of Belvedere Vodka based cocktails, which aim to showcase a range of “better for you” drinks.

Operators' innovative Christmas plans

09-Nov-2014 By Noli Dinkovski

A number of London-based pubs and restaurants have unveiled their innovative Christmas event plans.

Luminar lifts its drinks offer with low calorie cocktails

25-Jan-2013 By Robyn Black

Nightclub operator Luminar is adding a range of low-calorie cocktails to its drinks offer.

Fair Trade launches goji berry liqueur

26-Feb-2010 By Robyn Lewis

The Fair Trade Spirits Company has added a liqueur made from goji berries to its Fair brand. Berries for the new Fair Goji liqueur are grown in the...

Cellar Trends gets in the mix with Finest Call range

14-Jan-2010 By Sonya Hook

A premium range of cocktail mixes that already has a strong presence in the US bar scene is on its way to UK shores. The Finest Call range of mixes,...

Maxxium relaunches Sourz

30-Jun-2008

Maxxium UK has re-launched Sourz with a new bottle design and a new variant, Sourz Blackcurrant.The moves are part of a £4m budget set aside for the...

Canterbury tale

01-May-2008

David Hancock talks to Jim Shave, head chef at the Granville, near Canterbury, about his belief in simple seasonal food Jim Shave could teach you a...

The Surgery - How can I make sprouts more interesting as a Christmas side dish?

01-Dec-2005 By Mark Taylor

The Surgery's tips on making sprouts more interesting

Food File - What's in season in February

01-Feb-2005

PubChef's guide to what's in season in February

Be top of the pops

23-Sep-2004

Get your customers into the festive spirit without overdoing it on the festive spirits with these non-alcoholic cocktails, made using J2O and Red...