Chefs

Joined forces: female operators gathered to talk about women's roles in the industry

In association with Knorr

How can we push sex equality in the pub trade?

By Nikkie Sutton

Equality is a hot topic on the lips of everyone at the moment but hospitality needs to encourage more women to get into the trade and ensure they are treated equally once they get there.

International Women's Day: chefs at the top of pub food game

International Women's Day

Women who lead in pub kitchens

By Nicholas Robinson

As a society, we are working harder than ever to ensure equality and diversity in every aspect of business. Unfortunately, though, there is still a way to go before true equality is achieved.

International Women's Day: Sally Abé

International Women's Day

How the Harwood Arms' head chef Sally Abé got there

By Emily Hawkins

London's only Michelin-starred gastropub is headed by Sally Abé. In this feature, supported by Knorr, she gives advice on how to get to the top and argues that we need to challenge the "macho image" of kitchens.

International Women's Day: Donna Berry

International Women's Day

How Donna Berry became the chef she is today

By Emily Hawkins

Donna Berry is a straight talker and will not let anyone disrespect her or her staff. In this feature, supported by Knorr, Donna outlines her career and accolades so far.

International Women's Day: Stosie Madi

International Women's Day

Stosie Madi on her career so far

By Emily Hawkins

Lancashire-based gastropub chef and owner Stosie Madi is whirlwind, who uses her travels to inform her menu creation. In this piece supported by Knorr, Madi reveals the secrets to her success.

International Women's Day: Emily Watkins

International Women's Day

How did Emily Watkins reach the top?

By Emily Hawkins

Nationally-acclaimed chef Emily Watkins tells her story, gives advice to others who want to reach the top and reveals her plans for the future in this piece for International Women's Day, supported by Knorr.

Sold: Emily Watkins sells the Kingham Plough

Kingham Plough sold by Emily Watkins

By Nicholas Robinson

Gastropub the Kingham Plough has been sold by Emily Watkins and her husband and business partner Miles Lampson, having spent 12 years building the iconic award-winning business.

Long service: Donna and her husband Paul have run the Swan in Bampton for 12 years

Second site for the Swan

By Nikkie Sutton

Operators of the award-winning Swan in Bampton, Devon, are taking on a former bakery and turning it into a restaurant.

On the market: Ye Old Sun Inn, Colton, is up for sale

Award-winning freehouse on sale for £900k

By Nicholas Robinson

After 15 years of ownership, husband and wife team Ashley and Kelly McCarthy have decided to sell the Ye Old Sun Inn, Colton, North Yorkshire, for £900,000 to pursue “numerous other business interests”.

Team spirit: Staith House staff celebrate a clean service

How the Staith House’s John Calton launched a second site

By Nicholas Robinson

Five years in and the dynamic trio behind the success of the Staith House, in North Shields, Tyne & Wear, are setting their sights on the future of the gastropub, which has come a long way from its beginnings as a ramshackle quayside boozer.

Young talent: GBPA Young Chef of the Year competition kicks off

Young Chef of the Year: what the chefs cooked

By Nicholas Robinson

Young chefs battled it out in an Oxfordshire kitchen earlier this month for the chance to be crowned the UK’s Young Chef of the Year at the John Smith’s Great British Pub Awards (GBPA).

In competition: chefs compete for big title

Chef of the Year finals: what the chefs cooked

By Nicholas Robinson

The cook-offs for the John Smith’s Great British Pub Awards Chef of the Year competition were held this week in Didcot, Oxfordshire, where five chefs battled it out for the title of the UK’s best chef.

Nationwide: the pubs featured were spread across the UK

The best 25 pubs where top chefs eat

By Nikkie Sutton

Pubs from across the country have featured in a book called Where Chefs Eat, which claims to be a guide to chefs' favourite restaurants.

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.