Pub guide hails simple cooking'

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Related tags: Pub chefs, Good pub guide, Sauce

Pub chefs are making a welcome return to simpler cooking according to the editors of the Good Pub Guide 2005. Alisdair Aird, one of the guide's...

Pub chefs are making a welcome return to simpler cooking according to the editors of the Good Pub Guide 2005. Alisdair Aird, one of the guide's editors, said: "Most pub chefs have got over their flirtation with fanciful concoctions and menus. Common sense has come back into pub cooking, letting good produce speak for itself." Pub chefs were praised for offering customers the option of smaller or starter-size helpings of proper food, at a cut price. The guide also highlights the snowballing trend for pubs to use local produce. Aird said: "Most pubs that pride themselves on their food are now working hard to find local suppliers of good fresh ingredients. In particular they are using local farms to provide their meat, local growers for their vegetables, even growing or catching their own. This makes for great tastes." One pub following this trend, the Howard Arms in Ilmington, Warwickshire, was named dining pub of the year in the guide's awards. The pub, which is run by licensees Rob Greenstock and Martin Devereux, is said to have an emphasis on top-quality fresh ingredients and to deliver an imaginative menu which changes two or three times a week. Dishes on the menu include seared scallops with celeriac purée and thyme butter sauce (£13.50), lamb shank braised in orange and Madeira with a rosemary glaze (£13.50), beer-battered haddock, with puréed peas and homemade tartare sauce (£10.50) and beef, ale and mustard pie (£9.50). The Basketmakers Arms in Brighton, East Sussex, was named bargain food pub of the year. The guide also announced 38 county dining pubs of the year.

Related topics: Chefs

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