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.
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”.
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.
Operators are being urged to take advantage of low inflation by haggling on the prices they pay for their Christmas produce, such as turkey and other meats.
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.
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.
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.
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
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.
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.
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.
