The 15 Most influential people in Pub Food

PubChef offers its list of 15 movers and shakers who have had a big influence on the pub food market.

In no particular order they are…

Mike Belben

In 1991 Mike Belben and David Eyre decided to open their own eating place in London. They didn't want to run a restaurant as they were sick of the "ponciness" of them and so the original "gastro pub" the Eagle in Farringdon, London, was born, with mismatched china, battered furniture and no-nonsense food. Fourteen years on and the pub has stayed true to its roots and serves gutsy Mediterranean cuisine off chipped plates with unmatching cutlery.

Mike and David's back to basics approach has since spawned replica gastro pubs across the capital and the rest of the UK. Mike's most recent venture, the Anchor & Hope in Southwark, London, provides an updated version of the minimalist-style, which helped the Eagle to establish a new era in pub food back in 1991. Less than two years after its launch the Anchor & Hope has established a reputation as one of London's coolest eateries and scooped awards including a Michelin Bib Gourmand in this year's edition of the prestigious guide.

Tony Hughes

In 10 years at pub giant Mitchells & Butlers, Tony Hughes has helped grow food sales by more than 30%. Tony, who is managing director of the 2,000 strong pub company, has masterminded the development of Vintage Inns, Toby Carvery and All Bar One brands which has seen food sales contribution to turnover rise from 11% in 1994 to 30% in 2004. Tony's commitment to creating a food offer blending quality and choice was also credited for M&B's strong financial start to 2005, which saw a 5% rise in like-for-like sales across the estate.

Colleagues describe Tony as a visionary who has been "successful in attracting back sections of the public who were not necessarily pub goers". Regarded by peers as charismatic and highly driven, Tony's latest concept involves teaming up with pub entrepreneur Peter Salisbury to roll out the Project Orange gastro pub format.

Before joining Mitchells & Butlers, Tony enjoyed a 22-year spell with Whitbread, developing the firm's Beefeater and TGI Friday's brands.

Steve Reynolds

Under the ownership of Steve Reynolds, the Stagg Inn at Titley became the first British pub to receive a coveted Michelin star. Steve, a former architectural photographer who trained with Michel Roux at London's Le Gavroche restaurant, returned to his home county of Herefordshire when he took over at the pub in the summer of 2000.

Six months later and Steve's menu of classic dishes with a contemporary twist impressed visiting Michelin inspectors and ensured the landlord a place in the record books. The pub showcases Herefordshire's regional food producers with wild duck and pheasant from the local shoot; vegetables from Pembridge farm at Pembridge, Herefordshire; and an award-winning cheese board offering regional British varieties including Celtic Promise and Stinking Bishop. Steve's decision to spend £130,000 on the dilapidated inn has since been rewarded with Michelin fame helping turnover hit £650,000 a year.

The pub also offers accommodation, with two rooms at the Stagg and two rooms at a property in Titley village.

Andrew Pern

Michelin-starred chef Andrew Pern is a driving force behind some of the pub trade's most innovative spin offs at his Yorkshire gastro pub, the Star Inn. Pern bought the pub at Harome with his wife, Jackie, in 1996. The dynamic duo added trade-boosting extras including a deli, a coffee loft and a village shop purchased in 2001. The "Corner Shop" is located across the road from the Star and stocks locally-sourced ingredients used on the pub's menu.

A constant innovator, Andrew's latest brainchild saw the chef purchase a local butcher's shop in January. Andrew plans to boost staff skills with training sessions in the art of pork pie and black pudding production at the venue. The Perns also opened a tea room, the Star at Scampston Hall, in nearby Malton last summer. The Star's website has on average 450 hits a day.

Andrew's business bolt ons complement a modern British menu rich in locally sourced produce, which ensured the pub became one of the first to receive a Michelin star accolade in 2002.

Denis Watkins (1938-2004)

In July 2004 the trade mourned the loss of one of the pioneering forces behind the rejuvenation of quality pub food. Denis Watkins, who was 66, spent 21 years at the helm of the Angel Inn in Hetton, north Yorkshire, and transformed a pub in receivership into a celebrated gastronomic jewel of the north.

In 1983 the Angel's blend of restaurant quality dishes served in an informal pub ambience stood at odds with the scampi and chips approach of many British boozers. Denis' determination to source quality local ingredients and serve them in a down-to-earth atmosphere provided a reference point for his fellow pub chefs.

The Angel's influential style also proved a massive financial success as the venue grew to attract more than 70,000 customers each year and registered a turnover of £1.2m in 2004.

Widely regarded by fellow chefs as "a man ahead of his time", Denis's culinary concept at the Angel Inn is set to influence pub food long into the future.

Alec Howard

As a food consultant to large leisure operators including Yates Group, Laurel and Greene King, Alec Howard has a major influence in what ends up on the plates at thousands of pubs.

Alec, managing director at culinary consultants Food and Beverage Solutions, aims to maximise food opportunities for pub groups. The former chef, who trained with Raymond Blanc, Alastair Little and Sean Hill, received a Michelin star in 1993 and dispenses culinary craft on menu construction, staff training, pricing, operational solutions and brand positioning. Alec expresses a commitment to local sourcing and authenticity as essential to the development of pub food. He also stresses the importance of doing the simple things well in food service and advocates pubs add twists and touches to simple dishes to enhance the dining experience.

Food and Beverage Solutions client list includes SA Brain, Fuller's and Regent Inns. Alec is currently working on new food offers with Yates Group, Hall & Woodhouse, the Restaurant Group and Debenhams.

Jamie Oliver

Jamie Oliver, like Marmite, inspires a love-hate divide among the British public. The 29-year-old chef's boundless enthusiasm and "pukka" catchphrase may not be popular with all, but he has certainly helped inspire a whole new generation of young chefs and made a career in cheffing seem sexy since being spotted by TV producers cooking at Fulham's River Café.

Pubs are also in his blood, having grown up at the Cricketers at Clavering, Essex, which his parents Trevor and Sally still run. Trevor and Sally, along with Sally's mum - "nan" - have featured in Oliver's ads for Sainsbury's. His best-selling recipe books have also educated millions of UK households about the benefits of simple dishes cooked with quality fresh ingredients.

The Naked Chef's commitment to good causes include training unemployed youngsters as chefs at his Fifteen restaurant and tackling the Government over the poor standard of school dinners in his latest TV show Jamie's Dinners.

Rupert Clevely

Rupert Clevely founded Geronimo Inns in 1995 and has masterminded the group's popular "village local within a city" concept. The pub company currently owns 13 non-branded London sites, which showcase British ingredients such as Cornish crabs, Gloucester old spot ham and Norfolk kippers.

The pub operator's focus on bespoke menus featuring quality local produce was rewarded in 2004 when four Geronimo Inn's owned pubs were included in the Michelin Eating Out in Pubs guide. Rupert, a former managing director of Champagne producer Veuve Clicquot, has also placed a strong emphasis on comprehensive wine and beer selections at Geronimo Inn's pubs.

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