01-Mar-2004
Brakes has added three new luxury flavours to its La Cremeria range of premium dairy ice creams. The new Belgian Dark Chocolate & Orange and...
01-Mar-2004 By Clive Beddall
The Yew Tree Inn Highclere, near Newbury, Berkshire The meal: Lunch The embarrassment etched across the waiter's face was plain for all to see. Well,...
01-Mar-2004
PubChef's regular focus on local produce - Sandridge Farmhouse Bacon
Sweet and sour stir fry
01-Mar-2004
Preparation: 20 minsCooking: 30 minsServes: 25-30Ingredients:one jar Uncle Ben's sweet and sour culinary sauce2.3kg pork, cut into 3.5cm strips260g...
Starters - Menu of the month
01-Mar-2004
The Jolly Sportsman, Chapel Lane, East Chiltington, East Sussex. STYLE: Informal yet refined. European mainstream cooking with a twist. WHAT'S ON...
01-Mar-2004 By Richard Fox
Richard Fox looks at how beer with food stretches back thousands of years and suggests some simple ways of using beer in your kitchen. Ambling...
Whitbread pubs boss Bill Shannon quits
27-Feb-2004
Bill Shannon, the head of Whitbread's pubs and restaurants division, has quit the leisure group.Mr Shannon was one of the front runners to succeed...
Food turns the tables
26-Feb-2004
The post-Christmas trade slump did not hit the Coach & Horses as hard as freehold owners Steve Sharples and Mark Walker first feared. In fact, as...
HSE warning over safety equipment
26-Feb-2004
A growing number of employers are illegally charging catering staff for protective clothing and safety shoes, according to the Health & Safety...
No plans for 'fat VAT'
25-Feb-2004
Plans for a "fat tax" on unhealthy foods in the battle against obesity are not on the cards, despite national newspaper reports.The Publican has...
Eat, drink and beer merry
19-Feb-2004
Beer and food can mean much more than a pint and a ploughman's. Phil Mellows reports.The decline of Britain's heavy industries has naturally...
Abroad choice
19-Feb-2004
Italian and Indian foods are the latest links with beer.We're used to Germans and Belgians telling us to drink their beer with our food but, with the...
Customers being misled by labels, says food watchdog
19-Feb-2004
Licensees should avoid misleading customers with ambiguous menu descriptions, according to the government's Food Standards Agency (FSA).The FSA has...
Each month we talk to chefs about their pub's food offering.
19-Feb-2004
The pub serves around 1,500 covers a week. The wet:dry split is 60:40 and the average spend per head is £10. What are some of the biggest sellers on...
Yates getsthe taste for Atkins style
19-Feb-2004
Yates is to revamp and extend its successful "Atkins-style" menu across its 136 UK pubs after an enthusiastic response from customers. The new...
Fisherman gets three years for pub fire
12-Feb-2004
A fisherman has been jailed for three years for setting fire to a north Wales pub during a drunken rampage. Dewi Stubbs, 28, of Amlwch Port, admitted...
Food to the fore in UK Pubs Week
12-Feb-2004
Hundreds of licensees around the UK are planning to use National Pubs Week to promote their food offerings. Many pubs will be featuring special menus...
SFI's food focus
11-Feb-2004
Troubled pub and bar operator SFI Group has appointed award-winning food manager Jason Danciger to take its recovery to the next level.Mr Danciger...
Spirit Group launches drive to attract chefs
05-Feb-2004
Spirit Group is tackling the industry-wide skills shortage head on with an aggressive recruitment drive to find 150 new chefs.It is holding a series...
Quorn fillets in red pesto sauce
02-Feb-2004
Preparation: 15 mins, plus marinating timeCooking: 25 minsServes: fourIngredients:four Quorn filletsfour tbsp Haywards tomato relishtwo tbsp olive...
01-Feb-2004 By Nigel Huddleston
The Edrington Group - owner of the Famous Grouse and the Macallan - is out to get drinkers to look at whisky in a new light. Nigel Huddleston...
01-Feb-2004 By Nigel Huddleston
With Britons turning in their droves to the organic way of life, now could be an opportune time to consider the future of your food offering. Nigel...
01-Feb-2004 By Nigel Huddleston
The stars of the Michelin Guide are just starting to light up the pubs of Britain. Nigel Huddleston reports on the pioneering days of what will...
01-Feb-2004
The celebration of all things Irish is a fantastic opportunity to boost profits. PubChef looks at menu ideas for St Patrick's Day. According to a...
01-Feb-2004
Forget the ploughman's of yesteryear and bring yours bang up to date. It couldn't be simpler. PubChef - with the help of the British Cheese Board and...
01-Feb-2004 By Jo Bruce
Swapping the fast lane for a more meaningful existence in the country became an easy decision for pub chef Paul Hackett. It just took a motorbike...
Starters - Menu of the month
01-Feb-2004
Holly Bush Inn, Salt, Staffordshire Style: Traditional pub food with a twist, but thankfully not too much of one. What's on offer: Both the...
01-Feb-2004
As well as being Michael Winner's most famous celluloid outing, Death Wish might be a metaphor for the movie director's career as a food critic....
01-Feb-2004
The Greyhound in Stockbridge, Hampshire, recently became one of two new pubs to gain a coveted Michelin star. This dish is among several excellent...
01-Feb-2004 By Chris Losh
Each month former Wine magazine editor Chris Losh will bearming pub staff with ideas for boosting wine sales. Barossa style shows the way Of all of...
01-Feb-2004 By Susan Nowak
Beer Cook Book author Susan Nowak talks to David Radtke, of the Tin Drum chain in Brighton, about using cherry beer as an ingredient. David Radtke's...
01-Feb-2004 By Clive Beddall
Johnny Foley's Irish House O'Farrell Street, San Francisco, California. They call this house "the ancient home of good times". And for Irish ex-pats,...
01-Feb-2004
Masterfoods has launched Dolmio Fagottini, a new frozen, filled pasta. Two varieties are available, All' Arrabbiata and Crema di Formaggio. Trish...
Poultry prices to rise as Asian chicken flu spreads
29-Jan-2004
Pub grub favourite chicken tikka masala could be off the menu as poultry prices soar in the wake of Asia's avian flu epidemic.Chicken prices in the...
The Ribs of Beef, Fye Bridge
29-Jan-2004
A "city local" is how Roger Cawdron, chairman of the British Institute of Innkeeping's Anglia region, describes the Ribs of Beef, his freehouse at...
Yates's Atkins move may have been hasty
21-Jan-2004
Yates's new Atkins-friendly menu could be an ill-timed move for the high street pub chain.Last week the pub brand announced it was to cash in on the...
High praise for pub grub from food bible
21-Jan-2004
Pub grub is leading a foodie revolution in Britain, according to eating-out bible The Michelin Guide.In its assessment of 2004's food trends, the...
Don't ignore obesity crisis, pubs warned
15-Jan-2004
Food-led pubs are facing a year of crisis unless they adapt to new healthy-eating trends, as concerns over obesity grow.Official figures released...
Yates sinks teeth into Atkins menu
08-Jan-2004
by Claire Hu Yates Group has launched the first high-street pub Atkins-style menu, in a bid to cash in on the seasonal struggle to shed post-festive...
Yates's cashes in on fashionable Atkins
07-Jan-2004
High-street bar chain Yates's is cashing in on the thousands of people making New Year resolutions to shift some weight.It has launched a...
01-Jan-2004
George Marsh is head chef at the Fox Inn, in Corscombe, Dorset. He loves this recipe of braised rabbit with cider, rosemary and cream. You can use...
01-Jan-2004 By Chris Losh
Each month former Wine magazine editor Chris Losh will be arming pub staff with ideas for boosting wine sales. Coping with Carmenère PubChef's new...
01-Jan-2004
PubChef asked customers at Everard's pub, the Coach & Horses in Markfield, Leicestershire, what they thought of Padley's chicken mini joints. The...
01-Jan-2004
Yates Group has launched the first highstreet pub Atkins-style menu. The chain will trial a menu based on the high-protein, low-carbohydrate diet in...
01-Jan-2004 By Clive Beddall
The Hanging Gate, Chapel-en-le-Frith, Derbyshire. They say you should never revisit your youth. But then, those were heady days when it was...
01-Jan-2004
Opening Champagne in front of a customer can be a daunting experience, especially if it goes wrong and the cork ends up concussing one of your...
01-Jan-2004
PubChef's regular focus on local produce. Shepherds Purse Cheeses Who are they: This family-run company was established in 1989 by Judy Bell, who...
01-Jan-2004 By Jo Bruce
The cold, clear waters of Norway provide the perfect habitat for producing top-quality seafood. Jo Bruce joined the winner of this year's Norwegian...
01-Jan-2004
In a new series PubChef gives you guidance on how to get the best out of different ingredients and how pub chefs around the UK are using them. This...
01-Jan-2004
Betty's Hotpot - Just how soon after her Coronation Street debut in 1969 Betty Williams (formerly Turpin) started churning out Lancashire's home dish is lost in the mists of time.
