Licensee Kathy Officer will swap Lancashire for the Big Apple in a couple of months' time. Kathy, who looks after the Top House at Bamber Bridge, won...
Grilled fillet of beef in a portobello mushroom, with chilli-fried pak-choi and sweet potato and a light oyster sauce Serves 10 Ingredients for Mise...
Brent Castle, chef-proprietor of the Three Crowns Inn, Ullingswick, Herefordshire, is a strong believer in sourcing fully traceable ingredients from...
This time of year sees the switch to autumn and winter menus for many pubs. Traditional "winter warmers" come into play and many opportunities exist...
Sandwiches were once the mainstay of pub food. Customers were offered boring cheese and ham-filled sarnies to complement their beer, which was, let's...
Experts are now predicting the rain will keep falling and summer will barely appear this year - but despite the miserable forecast, you can give your...
Tony O'Reilly, consultant chef for Your Business, assembles a team of testers with the heavyweight task of sampling 16 varieties of sausages. Matthew...
With many pubs now serving turkey throughout the year, it pays to try something a bit different for your Christmas menu. We offer up some alternative...
Eating out allows customers to over-indulge themselves a little - so why not give them, and your takings, a helping hand by offering a tempting range...
Served in a bun with salad and roasted wedged potatoes(Serves 10)Burger Ingredients:100glong grain rice20mlsvegetable oil200gonions, finely chopped1...
Half an hour or so to spare before catching a train from Nottingham to London. Not enough time for a full-blown pub meal in the Galley restaurant of...
