Gastropubs

Stressful workplace: chefs agreed that the kitchen is a high-pressured environment (image credit: thinkstock.co.uk/scyther5)

Chefs swear to 'let off steam'

By Nikkie Sutton

A pub kitchen can be a hot and fast-paced environment, with the result that chefs have a reputation for using blue language.

Star shift: celebrity chefs are running some of the best pubs in the UK

9 top chefs who own pubs and pub chains

By Nikkie Sutton

Pub kitchens are traditionally cramped, hot and stuffy but this doesn’t stop well-known figures making their foray into them or, chefs becoming celebrities for their outstanding work.

The power of four: Oxford Blue has the perfect recipe for success

In association with Schweppes

What’s gastropub the Oxford Blue’s secret to success?

By Nicholas Robinson

The Oxford Blue represents the skills and passions of the four people behind it. Steven Ellis is the chef-proprietor and is engaged to head pastry chef Ami Blakey. Meanwhile, husband and wife Daniel Crump and Margriet Vandezande-Crump head front of house

Pub pay: a fair wage for pub staff?

Pub salaries – who gets paid the most?

By Nicholas Robinson

Employment in pubs is at a five-year high, with staff on average paid more than the national living wage. However, the trade still struggles to fill vacancies and some workers can feel short-changed when it comes to salaries

Music and food: Tom Kerridge's Pub in the Park festival expands

Tom Kerridge’s Pub in the Park – who’s there?

By Nicholas Robinson

Celebrity chef Tom Kerridge’s Pub in the Park food and drink festival has expanded to four locations and features some of the UK’s finest gastropubs and restaurants, but who will be starring at each event?

Pub grub: according to Sargeant, 'at its best, a meal in a pub can compete with any restaurant'

Top chef Sargeant eyes pub rollout

By James Wallin

Michelin-starred chef Mark Sargeant has told MCA he is keen to secure a joint venture to increase his portfolio.

Quick change: labour turnover among chefs is approximately 40% according to People 1st

How to solve the chef shortage

By Nikkie Sutton

International recruitment, early age intervention and maximising college opportunities are just three of the ways to ease the chef recruitment crisis, according to recruitment experts.

Wages: men are paid on average more than women

Men paid 14p an hour more than women

By Michelle Perrett

Male workers in the hospitality sector are paid more per hour than women, research from software company Fourth has revealed.

New skills: the scheme will help kitchen staff, among others, further their careers

Stonegate unveils apprenticeship scheme

By Nikkie Sutton

Stonegate Pub Company has launched a new nationwide apprenticeship programme for back-of-house staff as part of its training scheme called the Albert Theory of Progression (ATOP).

Parliamentary Pub Chef Awards are back

Parliamentary Pub Chef Awards are back

By Nikkie Sutton

The Parliamentary Pub Chef of the Year Awards are returning for a second year, in a bid to highlight growing demand for talented and creative pub chefs across the nation.

Calorie laden: pub food not healthy enough say critics

Critics shame pub food as unhealthy

By Nicholas Robinson

Pubs have been criticised for supplying unhealthy food to children that falls “far behind” the standards of the retail sector.

Menu choice: chefs at the Coach in Marlow, Buckinghamshire prepared various courses for the guests

Coach stages dinner date

By Nicholas Robinson

Elite chefs met for the Estrella Damm Top 50 Gastropubs regional dinner and enjoyed a taste sensation from three of the very best in their field. Nicholas Robinson reports.

No magic: Nick Beardshaw won't use 'potions' on his plates

Top 50 Gastropubs

Coach head chef: ‘It’s all about deliciousness’

By Nicholas Robinson

Tom Kerridge’s the Coach in Marlow's head chef Nick Beardshaw lets The Morning Advertiser in on what drives dish inspiration at the Buckinghamshire pub, as well as what it is like working with Kerridge.

Perfect inspiration: London hotel opens tavern inspired by great British pubs

Michel Roux Jr to oversee food for new tavern at luxury hotel

By Georgina Townshend

The Langham, in London’s Regent Street, will open the Wigmore tavern this summer with drinks from the team behind its award winning Artesian bar, and food by former BBC MasterChef: The Professionals judge Michel Roux Jr.

Crackling offer: UK's first crackling menu on offer in London

Ale house launches 'first' crackling menu

By Helen Gilbert

A London alehouse has debuted what it claims is the UK’s first ‘crackling menu’ aimed at complementing the venue’s craft-ale offering.

Kitchen confidential: leave Brexit out of it!

Kitchen confidential: leave Brexit out of it!

By The Head Chef

If there is one thing I am sure of, it is that politics should never enter the kitchen. You don’t want chefs engaging in heated debate in the vicinity of six-inch knives. 

Scotch Egg Challenge back for 2017

Scotch Egg Challenge

Scotch Egg Challenge back for 2017

By Michelle Perrett

The Scotch Egg Challenge 2017 will see chefs fight it out for the top accolade during an event on Wednesday, 8 February.

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