Pub Food

Clean working: how to reopen safely

In association with Unilever Food Solutions

Re-opening safely post lockdown

By The Morning Advertiser

Three operators on their plans to ensure the safety of their customers and teams as they re-open their doors for eat-in customers.

101: a guide to becoming an apprentice chef

How to Get a Chef Apprenticeship 101 – Everything You Need To Know!

By The Morning Advertiser

‘How do I become a chef apprentice?’ is a question we hear all too frequently at The Morning Advertiser – fortunately we’ve been listening, and have compiled a guide that covers everything you need to know about how to become a chef with an apprenticeship,...

Heat: the roles of a professional kitchen explained

Kitchen Hierarchy - The Different Chef Titles Explained

By The Morning Advertiser

You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a chef – cue the French Brigade system (or Brigade de cuisine).

Adam Handling chef cooks black cod green curry

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Downtime Development: Black cod, green curry

By Alaska Seafood

Frog chef Adam Handling cooks a Thailand-inspired dish that celebrates Alaskan black cod’s ability to stand up to powerful flavours.

Make a vegan Goan curry

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Downtime Development: Plant-based

By Nestlé Professional

The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.

Higher or lower? Most pubs will keep menu prices the same

#UnitedWeStand

‘Prices will be kept the same’ say 50% of pubs in poll

By Nicholas Robinson

The majority of operators asked in a weekly hospitality poll have said they plan to keep their food and drink prices the same as before lockdown, while half also said they expected trade levels to reach no more than 40% of pre-coronavirus levels in the...

Food for thought: chefs and operators share their thoughts on creating a menu for reduced trade

#unitedwestand

How to reduce your food menu for reopening

By Emily Hawkins

As the time for reopening gets closer, you may want to set out your new food menu and that probably means making the offer smaller but stronger.

Hygiene procedure: using gloves is one practice operators could implement when reopening

Time to clean up your act before reopening

By Nikkie Thatcher

The countdown is on for reopening your pub. Make sure you are setting and maintaining high standards when it comes to cleanliness and good practices

Food, beer and wine: the Red Lion opens up as a corner shop

#UnitedWeStand

Fuller’s pub reopens as corner shop

By Nicholas Robinson

Fuller’s pub the Red Lion in Ealing has reopened as temporary shop for its surrounding community, selling Italian foods as well as draught beer and wines to takeaway.

French exit: the 18th century French House is hoping to raise £80,000 to keep its doors open (pic: Gideon Wright, Flickr)

#Unitedwestand

Top 50 Gastropub seeks £80,000 to survive pandemic

By Stuart Stone

A Soho pub that housed France’s government-in-exile after the German occupation during World War II is seeking £80,000 to keep its doors open amid the Covid-19 emergency.

Throw down the gauntlet: top chefs to showcase skills on #TheChefsPass challenge

#UnitedWeStand

#TheChefsPass challenge launched by Top 50 Gastropubs

By Nicholas Robinson

Leading chefs from the Estrella Damm Top 50 Gastropubs list have accepted the challenge to showcase a series of kitchen skills as part of the #TheChefsPass campaign aimed at helping consumers hone their skills during lockdown.

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