Chefs

Unilever challenges chefs to cut food waste with new app

10-Jun-2013 By Lesley Foottit

Unilever Food Solutions is challenging chefs to aim for a reduction of at least 5% in food waste by the end of 2015.

Celebrity chef John Hooker reopens Cornish Arms

20-May-2013 By Sophie Moss

A celebrity chef has opened a new pub in Devon.

TV chef Tim Bilton opens first freehold pub in Yorkshire

20-May-2013 By Lesley Foottit

TV chef Tim Bilton has unveiled his first freehold site.

Record number of pubs reach semi-finals of prestigious chef competition

15-May-2013 By Jo Bruce

This year's National Chef of the Year competition has seen the highest ever number of pub chefs reach the semi-finals.

Pub chefs invited to enter third Young's Scotch Egg Challenge 2013

30-Apr-2013 By Lesley Foottit

Young’s third annual Scotch Egg Challenge has opened for entries.

Craft Guild of Chefs announces awards finalists

18-Apr-2013 By Lesley Foottit

Shortlisted nominees for the 2013 Craft Guild of Chefs Awards have been revealed.

Hugh Fearnley Whittingstall's River Cottage apprenticeship scheme doubles chef intake

10-Apr-2013 By Antonia Hawken

Hugh Fearnley-Whittingstall’s River Cottage apprenticeship scheme has doubled the number of chefs it will train in 2013 due to demand.

Christopher Basten is national chairman of the Craft Guild of Chefs

10-Apr-2013 By Antonia Hawken

Christopher Basten has been appointed chairman of the Craft Guild of Chefs (CGC).

ETM Group launches burger competition for professional chefs

22-Mar-2013 By Lesley Foottit

The latest professional snack competition has been launched by London-based ETM Group - the Slider Decider.

Chef Hugh Fearnley-Whittingstall launches apprenticeship scheme

21-Mar-2013 By Lesley Foottit

TV chef Hugh Fearnley-Whittingstall has launched a Young Chef Apprentice Scheme to educate cooks.

Horsemeat scandal: fears recede as consumer and chef confidence in pubs remains

26-Feb-2013 By Lesley Foottit

The horsemeat scandal has not affected chef and consumer confidence as much as has been feared.

Whiting & Hammond appoints executive chef

19-Feb-2013 By Lesley Foottit

South-east operator Whiting & Hammond has taken on an executive chef to streamline the food operation.

The National Chef of the Year 2013 competition is open for entries

06-Feb-2013 By Lesley Foottit

The Craft Guild of Chefs is encouraging chefs to enter the National Chef of the Year 2013 competition.

Hugh Fearnley-Whittingstall’s River Cottage to open cookery school for chefs

05-Feb-2013 By Lesley Foottit

Hugh Fearnley-Whittingstall’s River Cottage in Dorset is opening a cookery school for professional and aspiring chefs.

Chefs to showcase sausage roll skills at Fuller's pub

25-Jan-2013 By Lesley Foottit

Fuller’s is holding a sausage roll competition for chefs to showcase their best.

MasterChef win boosts trade at Anton Piotrowski's pub Treby Arms

24-Jan-2013 By Lesley Foottit

Joint MasterChef: The Professionals 2012 winner Anton Piotrowski’s Devon pub has been inundated with bookings and international interest since the televised final.

Chef-licensee keen to expand business after Masterchef victory

14-Dec-2012

Anton Piotrowski, chef-licensee of the Treby Arms in Sparkwell, south Devon, has outlined his intention to take on more pubs after being crowned joint champion of Masterchef: The Professionals.

Pub chef opinion: Ten things to remember before Xmas day

13-Dec-2012 By Brian Baker

I always think I’m organised, but in truth I never am. This year I made an exception and wrote a checklist of things to do NOW rather than leave it until Christmas Eve, so here we go

Pub chef opinion: Don't indulge the 'Daves' of this world

04-Dec-2012 By Sam Cornwall-Jones

Somewhere down the line in a younger life, when my beard was more ginger than grey, the following was explained to me in no uncertain terms. It made sense back then and every few months I still mull it over now.

Pub chef opinion: The importance of balance in the kitchen

22-Nov-2012 By Jesse Dunford Wood

I recently had an epiphany that successful management is all about good judgment and clear decision making. That and balance, of course.

Pub chef opinion: There's never a dull moment in catering

19-Nov-2012 By Andrew Pern

I am now approaching my 17th year at the Star Inn and during that time I have seen many fads and new places arrive, all singing and all dancing, only to move on or fade away after a few years.

Salon Culinaire entry deadline for pub chefs is 1 December

08-Nov-2012 By Lesley Foottit

Pub chefs have three weeks to enter Salon Culinaire at January’s Hospitality Show.

Pub chef opinion: Pioneering quality food in the west

08-Nov-2012 By Josh Eggleton

Perhaps it goes without saying, but I love to cook. So it will come as no surprise that eating out is one of my favourite pastimes. Not only is eating good food in good company enjoyable, but I always find something to learn.

Minimum wage rises may make recruiting trainee pub chefs harder

08-Nov-2012 By Lesley Foottit

Minimum wage rises mean a kitchen porter could earn more than a trainee chef.

Pub chefs urged to capitalise on Britain's appetite for burgers

02-Nov-2012 By Lesley Foottit

Pub chefs are being urged to put added-value burgers on the menu to cash in on the growing success of the favourite.

The Gunton Arms in Thorpe Market wins Pub of the Year in 2013 Michelin Eating Out In Pubs Guide

01-Nov-2012 By Gurjit Degun

The Gunton Arms in Thorpe Market, Norfolk, has been crowned Pub of the Year in the 2013 edition of the Michelin Eating Out In Pubs Guide.

Pub Chef: Why entering awards is good for business

26-Oct-2012 By Tim Abbott

If months were drinks September would have been a bottle of Bollinger for the Pigs as we won two awards — one local Eastern Daily Press Adnams Norfolk Food & Drink accolade and a Publican’s Morning Advertiser award for Best Family Pub at the Great...

Brakes calls for student chefs to enter Going Global with World Cuisine-themed challenge

25-Oct-2012 By Lesley Foottit

Foodservice supplier Brakes is calling for young chefs to enter its annual Student Chef Team Challenge.

Pub chef opinion: Customers expect the best local ingredients

22-Oct-2012 By Peter Hingston

After spending many years on the Isles of Scilly, taking up the helm as executive head chef at the Three Crowns in Chagford, Devon, in June this year was a really exciting opportunity for me.

Pub chefs urged to raise food prices on menus to offset inflation

18-Oct-2012 By Lesley Foottit

Publicans are “going to be in trouble” if they don’t adjust menu prices for rising costs of core menu items now.

Pub chef opinion: My modus operandi when it comes to new kitchen openings

12-Oct-2012 By Rob Mitchell

At Drake & Morgan, I’ve been lucky enough to be involved with opening five bars and restaurants in London so far: the Refinery in Southwark; the Parlour in Canary Wharf; the Anthologist and the Folly in the City; and the Drift in Bishopsgate.

Two-Michelin-starred restaurateur Simon Rogan takes on first pub business

11-Oct-2012 By Lesley Foottit

Great British Menu star and restaurateur Simon Rogan has taken on his local pub.

Pub chefs urged to make vegetables part of main meals to improve customers' health

11-Oct-2012 By Lesley Foottit

Pub chefs are being urged to make vegetables an “integral part of meals” rather than serving them as side dishes.

Two more pubs win Michelin stars in the Michelin Guide Great Britain & Ireland 2013

28-Sep-2012 By Lesley Foottit

Two pubs have been awarded their first stars in the Michelin Guide Great Britain & Ireland 2013.

Ex-Kilspindie House chef takes helm at Worcestershire pub

24-Sep-2012 By Lesley Foottit

An award-winning chef has taken the helm at the kitchen of a food-focused Worcestershire pub.

Pub chef opinion: Change is not a dirty word

21-Sep-2012 By Madalene Bonvini-Hamel

It’s hard for any a passionate chef to accept that they have to change. For Ross [Pike] and I, both chefs, it was a difficult time when we realised our pub’s business plan needed a boost. It dented our pride and, most of all, we were anxious about it...

Pub chef Fred Smith sets up food consultancy business

14-Sep-2012 By Lesley Foottit

The respected head chef at London’s Admiral Codrington pub has left to start his own consultancy.

Pub chef in new beer and food concept launch in London

13-Sep-2012 By Lesley Foottit

An Essex chef is launching a new food and beer outlet in central London.

St Austell plans to build a development kitchen for chefs

06-Sep-2012 By Lesley Foottit

St Austell Brewery is planning to build a development kitchen on site next year.

Pub Chef Opinion: Get some game on your pub menu this winter

05-Sep-2012 By James Mackenzie

The Glorious 12th is a fantastically exciting day for cooks, marking the beginning of a whole new season of game. All game is very healthy to eat, and can be cheap.  

Good Food Guide editor Elizabeth Carter reveals chef talent concerns

30-Aug-2012 By Lesley Foottit

The consultant editor of The Good Food Guide is “worried” by a lack of new talented chefs in the industry.

Pub chefs warned against illegally harvested fish and shellfish

20-Aug-2012 By Lesley Foottit

Pub chefs have been warned of the risks of purchasing seafood without checking it is from a reputable supplier.

Pub Chef Opinion: 'Less is more' is the way forward for your food menu

20-Aug-2012 By Andrew Pern

A big hello to the Publican’s Morning Advertiser! Here at the Star Inn, we are in the midst of the summer wedding season, with happy couples tying the knot, declaring their undying love and generally having a proper party.

Team behind Michelin-starred Royal Oak Paley Street takes on second pub

16-Aug-2012 By Lesley Foottit

The team behind the Michelin-starred Royal Oak in Berkshire have taken on a second pub with another partner.

Pub Chef Opinion: How to handle dismayed diners

09-Aug-2012 By Lesley Foottit

This month’s instalment of the Mystery Dining Company’s series with us raises an important issue — how to gather and respond to customer feedback. The way operators deal with displeased diners can actually have fairly large repercussions.

Pub Chef Opinion: How we created an outside-dining haven

07-Aug-2012 By James Donoghue

We have a lovely little pub, so people tell me, but that’s part of the problem. The pub is small, with seating for about 45 people spread over three rooms, so if customers want to book a large party in one large space rather than be split up, we miss...

London pub opens up kitchen for aspiring chefs to make their names

06-Aug-2012 By Lesley Foottit

A London pub is spearheading an initiative to give young chefs a head start in the industry.

Pub Chef Opinion: Developing a concept for the high street

01-Aug-2012 By Harry Kodagoda

The latest acquisition by Anglian Country Inns saw the refurbishment of the Hermitage Ballroom in the market town of Hitchin, Herts. Considering the town-centre location and size of the site, we knew we had to compete with chains such as Zizzi, Strada...

Pub Chef Opinion: Offering food is the way to go

30-Jul-2012 By Lesley Foottit

To steal Booker’s guide title, it’s ‘all about food’ in the pub market. More of the big operators are increasingly putting their focus on how to help their licensees install a food offer or improve existing ones for greater profit.

Pub Chef Opinion: External events can bring great rewards

25-Jul-2012 By Josh Eggleton

As fellow chefs will testify, one of the biggest challenges in our profession is staying motivated and on top of your game when spending day after day working unsocial hours in a sweltering kitchen.