All news articles for October 06, 2015

Pint Shop announced plans to expand in July last year


Pint Shop second site coming soon

By Nicholas Robinson

The Cambridge-based Pint Shop will open its long-awaited second venue soon, following last summer’s announcement to expand, The Publican’s Morning Advertiser understands.

Pint Shop opened its doors in November 2013

Pint Shop appoints Rosie Sykes as development chef

By Nicholas Robinson

Meat, bread and beer specialist the Pint Shop has appointed chef and Guardian food writer Rosie Sykes as its new development chef, in a bid to take its food offer to “the next level”.

New food in pictures

New food picture gallery

By Nicholas Robinson

Fancy pickled quail eggs, Christmas brownie ice cream and Jamie Oliver’s newly designed sauce range feature in this week’s new pub food product gallery.

Estrella Damm Top 50 Gastropubs 2016: entries now open for special awards


Top 50 Gastropubs: 2015's top ten

By Daniel Woolfson

The Estrella Damm Top 50 Gastropubs 2016 is approaching. In preparation for the launch, we've put together a gallery of 2015's top ten gastropubs.

Jamie Oliver is an advocate of using local produce

Jamie Oliver drops into Crown pub for lunch

By Nicholas Robinson

Celebrity chef Jamie Oliver surprised staff at the Crown in Sevenoaks after dropping in for lunch with friend and television co-host Jimmy Doherty while filming in the area.

Chefs on the top 50 list create dishes that are second to none

Top 50 Gastropubs Awards 2016

Win a Top 50 Gastropubs Award

You and your pub could be immortalised as a winner of one of the three specialist awards categories open to entry at next year’s Estrella Damm Top 50 Gastropubs Awards.

Hove pub cleared over oyster poisoning

Pub in clear over oyster poisoning

By Daniel Woolfson

There is no evidence that oysters served at a pub were responsible for an outbreak of illness among several customers last month, an investigation has revealed.

Neurogastronomy is about more than how the food looks on the plate

Double pub food sales with neurogastronomy?

By Nicholas Robinson

Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience

The Marksman:


My Pub: the Marksman, Hackney

By Joe Lutrario

Chefs Tom Harris and Jon Rotheram reopened archetypal East Endboozer the Marksman to rave reviews earlier this year. Joe Lutrario catches up with the pair to talk beef and barley buns and keeping the locals sweet.

Pearl barley risotto from the Vittoria in Bristol

Trade misses out on vegan food market

By Nicholas Robinson

Pub chefs must work harder to cater for the UK’s growing vegan population, following criticism by one industry expert who claimed most pubs couldn’t be trusted to serve 100% vegan food.

80% of steaks sold in the foodservice sector are imported, according to Allen

‘Stop imported steak culture’ urges supplier

By Nicholas Robinson

Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.