Holidays worth £2,000, birthdays off and salaries of up to £50,000 are just a few of the promises pubs are making to attract chefs and combat the industry’s mounting recruitment crisis.
Pubs have been solidly represented by BBC Two show Great British Menu, with 44 current, past or future gastropub chefs appearing on the programme since its debut in 2006.
Charlotte Vincent, the Five Bells Inn, Clyst Hydon, Devon’s head chef, is set to make her television debut on BBC 2’s Great British Menu next week, just two months after the pub was crowned one of the UK’s top gastropubs.
International Women's Day 2022 - sponsored by Peroni Nastro Azzurro
To celebrate women across the on-trade this International Women's Day (8 March), The Morning Advertiser asked top female chefs to share their stories and opinions of gender equality in the sector.
Chef-director of Kent-based gastropub the Bridge Arms, which won a Michelin star last week, was proud to represent pubs in the Michelin Guide and champion the value of good food, friendly service and consistency.
Stephen Harris, head chef at the Sportsman gastropub in Kent, has shared the creative process behind his dishes. This comes after his pub retained its Michelin star in the 2022 Michelin Guide last week.
Chef-owner of gastropub the Dog & Gun Inn, which bagged a Michelin star last week, was “over the moon” his small, Cumbrian pub had scored the prestigious award.
Head chefs of Tom Kerridge’s pubs the Hand & Flowers and the Coach in Marlow, which ranked in the Estrella Damm Top 50 Gastropub list 2022, discuss the inspiration behind dishes that have been slammed for their expensive prices.
The head chef of the Unruly Pig in Woodbridge, Suffolk, discusses gastropub’s current menus after it scored first place in the Estrella Damm Top 50 Gastropubs list 2022.
A number of people from the hospitality sector were recognised in the 2022 New Year’s Honours List including a Greene King managing director, chef Angela Maria Hartnett MBE and hotelier Robin Hutson.
Celebrity chef Tom Kerridge has revealed 654 cancellations at one of his sites to shine light on industry-wide problems caused by the UK Government’s “mixed messages” about the Omicron variant.
The winner of Great British Pub Awards (GBPA) 2021 Best Young Pub Chef award has made it through to the next round on BBC’s MasterChef: The Professionals.
Emergency services were called to battle a fire at an Estrella Damm Top 50 Gastropub in North Yorkshire last night and are still tackling it this morning.
Tom Kerridge, the owner of Marlow-based gastropubs including the Hand & Flowers, opened up about his past alcohol use, and said the “exhilarating” nature of the industry often drew in people prone to excess over moderation.
The hospitality industry, which is “looked down upon” by UK public, must attract young staff to solve the staffing shortage, said award-winning chef patron of the Purefoy Arms in Preston Candover, Hampshire.
The chef-owner of the Freemasons at Wiswell, Clitheroe, said winning awards was essential for maintaining business, whilst also gave a “thumbs up” that the team were doing the right thing.
The pandemic provided an ideal chance to transform 15th century the Angel at Hetton from a “pubby-pub” into a more modern restaurant, according to the head-chef.
The chef-patron of The Sportsman in Seasalter Kent, widely acknowledged as one of the UK’s best gastropubs, revealed his award-winning menu was inspired by eating out, travelling and his back garden.
By Dave Wall, head chef the Unruly Pig, Bromeswell, Suffolk
While working with a hangover isn’t a new concept for many from the world of hospitality, dealing with the aftermath of Covid and Brexit is the ‘day after’ on steroids, presenting a whole new torrent of tangles, issues and problems to battle with on a...
By Jesse Dunford Wood, Parlour, Kensal Green, London
On the eve of his site's eighth anniversary, Jesse Dunford Wood spoke to The Morning Advertiser about the impact of Covid-19 on his west London pub Parlour.
Celebrity chef and pub operator Tom Kerridge is set to follow up the success of his recent BBC series with a live Q&A for the pub sector with a panel of experts.
In the latest episode of Saving Britain’s Pubs with Tom Kerridge, viewers saw the celebrity chef question Punch boss Clive Chesser and saw the first effects of coronavirus on the trade.
Pubs have constantly adapted and changed in accordance with Government guidelines but at huge cost, celebrity chef and pub owner Tom Kerridge has told The Morning Advertiser.
‘How do I become a chef apprentice?’ is a question we hear all too frequently at The Morning Advertiser – fortunately we’ve been listening, and have compiled a guide that covers everything you need to know about how to become a chef with an apprenticeship,...
You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a chef – cue the French Brigade system (or Brigade de cuisine).
Celebrity chef Tom Kerridge has announced he is launching a cookbook with 70 of the best dishes that have ever appeared on the menu at his two Michelin-starred pub, the Hand & Flowers.
In the fourth episode of The MA Podcast, Ed Bedington talks to Fuller's boss Simon Emeny about the pubco's future, threats to the trade and why we should be celebrating success.
Pub chefs, licensees and a trade body have paid tribute to celebrity chef Gary Rhodes, following the sad news that he died this week (26 November) in Dubai.
Celebrity pub chef Tom Kerridge is set to open his new Manchester restaurant the Bull & Bear in the city’s Stock Exchange Hotel tomorrow (15 November).
After just two-and-a-half years, Liam Dillon – chef-owner of Lichfield’s the Boat Inn – has established an admirable reputation for his Staffordshire gastropub.
Pub bosses should invest in mental health awareness training to help kitchen staff achieve a good work-life balance, according to the founder of mental health awareness project The Burnt Chef.
Equality in hospitality kitchens appears to be improving, however, Marco Pierre White’s comments on women make it seem that may not be the case, according to one chef.
