Dawn of a new smoke-free era means pub food can shine
When egotistically mulling over which expression to strike for my new editor's picture, I pondered a number of faces - the intellectual (well, I can try), the approachable or the business-like Bruce.
A drunken friend even suggested a WI calendar-type pose involving strategically-placed vegetables, but I didn't want to put you off your lunch and my mother would have never lived down the shame.
So here you have it - beatific Bruce, enjoying the calm after the redesign storm.
The aim of PubChef's facelift (not mine) is to give you a fresher, more contemporary look along with new content which includes tips on writing menus, recruitment and food ideas, whatever your skill in the kitchen.
Our fresh look coincides with the start of a momentous year for the trade, with the impending smoking ban, due to be introduced on 1 July, giving pub food an even bigger role on the industry stage. For pubs currently not offering food, the smoke ban will provide a dynamic force, pushing thousands of them into losing their food virginity.
For licensees already offering food, with the influx of pubs jumping on the food bandwagon post-ban there will be a need to raise your game, with more competition than ever before.
A great deal of this new look PubChef is dedicated to coverage of a milestone development for the magazine, the inaugural Pub Chef Food Excellence Awards. These bring together our prestigious chefs' competition, now in its third year, with new pub company awards recognising the achievements of those developing innovative food offers for managed pubs or food solutions for tenants.
During the last few months of judging I have often felt like a proud relation watching the energy and passion of young pub chefs, the dedication and skill of industry veterans and the innovation and creativity of food developers.
PubChef is proud to be in the fortunate position of recognising and celebrating the wonderful ongoing, upward curve of pub-food quality with these awards.
It is worth reflecting that pub food has changed beyond all recognition within a decade. Standards have improved to the extent that the pub has become the nation's favourite when eating out - whatever the occasion.
The opportunity here continues to expand exponentially - for anyone working in the industry. The next decade offers fabulous rewards for those willing to invest their time, skills and imagination. To the brave and the industrious will go the spoils.
Enjoy the new PubChef and see you next month,
Jo Bruce, PubChef editor
Leave a message: 01293 610487 or email wb.oehpr@jvyyvnz-errq.pb.hx
Lucy joins Brucie
Welcome to PubChef's lovely new senior reporter, Lincolnshire lass Lucy Britner, who has moved across from the Morning Advertiser.
As well as being fanatical about pub food, Lucy likes to sing for her supper as an opera singer in her spare time. Her favourite pub dish is Lincolnshire sausage and mash.
Leave a message: 01293 610365 or email lucy.britner@william-reed.co.uk
This issue was bought to you with:
Hard drive RIP, in a Twiglet zone, the great Gary and patient Paul, admin
angels, a redesign retox, interstate fonts, a good Sheila, heaps of hobnobs,
Charity help and happy memories of Milton Keynes (yes really).
