Equipment

Unreliable equipment is 'biggest factor on hospitality workload'

22-Oct-2018 By Emily Hawkins

Hospitality workers spend up to 60 hours dealing with kitchen equipment breakdowns every year, according to research from Brita Professional.

Pub tableware: The great plate debate

04-May-2018 By Stuart Stone

With a public backlash against single-use plastic materials in pubs, increasing numbers of ethically minded consumers and the simultaneous demand that your venue and food be Instagrammable, customers are piling a lot on publicans’ plates

5 food safety issues to avoid this summer

23-May-2017 By Nikkie Sutton

There are five key food-safety issues operators need to be aware of this summer, according to the British Hospitality Association (BHA).

Pub kitchen devastated in fire caused by 'faulty equipment'

22-May-2017 By Nikkie Sutton

A Wiltshire pub was devastated by a fire, which is thought to have been caused by faulty equipment.

Health & Safety

'Several people could have died' - pub fined £25,000 after chef injured in explosion

23-Nov-2016 By Daniel Woolfson

A West Sussex pub company was slapped with a £25,000 fine after a chef at one of its pubs was badly injured in a gas explosion. 

HEALTH & SAFETY

Enterprise fined £95k after pub’s employee “seriously injured” in gas stove accident

31-Aug-2016 By Daniel Woolfson

Enterprise Inns has been fined £95,000 after a member of staff at one of the company’s tenanted pubs suffered burns from a gas-fired cooking range. 

HEALTH & SAFETY

Neil Morrissey warns pub trade of ‘spontaneously exploding laundry’

16-Aug-2016 By Daniel Woolfson

Men Behaving Badly star and licensee Neil Morrissey has issued a warning to the trade following a surreal incident that saw his Staffordshire pub dramatically evacuated this week. 

Which fridges and freezers for your kitchen?

25-Apr-2016 By Nicholas Robinson

No pub chef could successfully run an efficient kitchen without fully working fridges and freezers. While they may not be the sexiest pieces of equipment, they’re definitely some of the most important. Nicholas Robinson points out some of the best currently...

THE KNIFE REPORT

Cutter's choice: how to choose the right knives for your kitchen

24-Mar-2016 By Daniel Woolfson

Knives come in all shapes, sizes and styles and from right across the globe, so it is no wonder young chefs are sometimes unsure about which ones to select for a career in the kitchen. Daniel Woolfson cuts through the marketing hype to guide buyers in...

5 things to know before buying knives

21-Mar-2016 By Daniel Woolfson

With the huge quantity of knives available, it can be tricky finding the knife – or set of knives – to suit your particular needs. Read on for the Publican’s Morning Advertiser's top tips for first-time knife buyers.

Events

Exciting new trade show - The Bar & Pub Show - launches

02-Mar-2016 By Mike Berry

A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.

Product news

Aviko and McCormick launch ‘Cash in Your Chips’ campaign

03-Feb-2016 By PMA

Chips supplier Aviko has launched a new campaign encouraging operators to switch from standard chips to a variety of its Premium Fries.

Food

Bidvest relaunches own brand after name change

21-Jan-2016 By Nicholas Robinson

Foodservice giant Bidvest has relaunched its own brand portfolio of food, drink and non-food products, less than a year after the hospitality supplier changed its name.

Gallery

The Christmas gadget guide for pub chefs

19-Nov-2015 By Daniel Woolfson

In theory, a truly talented chef should be able to produce outstanding meals with just a frying pan, a spatula, a sharp knife and the right ingredients. Cooking isn’t about kit, it’s about skill.  But that doesn’t mean chefs shouldn’t treat themselves...

Hot drinks

Hotting up: winter alternatives to coffee

19-Oct-2015 By Noli Dinkovski

The temperature is dipping, collars are being turned up and customers are looking for something to warm the cockles of the hearts. The answer, says Noli Dinkovski, is a diverse coffee offer that is adaptable to the seasons.