Wine
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...
Archives for January 1, 2004
Starters - TV Dinners
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.
Masterclass - Knife and pork
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...
Valentine's Day - Passion on a plate
Richard Fox looks at menu ideas for putting your customers in the mood for love. At great risk to my good reputation, I wish to challenge Shakespeare...
Starters - Menu of the month
The Alford Arms, Frithsden, near Hemel Hempstead, Hertfordshire. Style: Modern British cooking. An easygoing, informal style with an exciting menu,...
Chefs' specials - Fox pulls braised rabbit from its hat
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...
Food File - Taste test
PubChef asked customers at Everard's pub, the Coach & Horses in Markfield, Leicestershire, what they thought of Padley's chicken mini joints. The...
Source spotlight - Clear winner
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...
Great pub chefs - North Star
Good food is the best produce, cooked with care. Put simply, that's the philosophy of Michael North, and it's one that is paying off at the Goose. Jo...
Snacks - The fast show
Your customers are looking for good food in a hurry. PubChef looks at how pubs can make the most of the snack market. It's not just pub chefs that...
Starters - My favourite ingredient
Paul Morgan, chef-patron of the Hampshire Arms, Crondall, Hants, on…… belly pork. "Belly pork is what your grandmother bought after the war...
Food file - What's up…
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...
Beer and Food - Lamb and Hen
Beer Cook Book author Sue Nowak examines how pub chefs are using beer as an ingredient. Here she takes a look at lamb pie with Old Speckled Hen....
Food File - Tools of the trade
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...
Coping with critics - Power hungry?
Ian McKerracher is owner of the Helyar Arms in East Coker, near Yeovil, Somerset, a former Egon Ronay inspector and former chief executive of the...
Food file - Pub Review
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...
Food File - Down your local
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...