Archives for August 31, 2004

← 2004

Show me the money

PubChef looks at another money-making food idea. This month we focus on hot dogs. Hot dogs by the numbers - 0 the amount of chefs needed to serve...

Food File - Pub Review

By Max Gosney

The Mytton & Mermaid Hotel, Atcham, Shropshire. This attractive 18th-century coaching inn derives its name from "Mad" Jack Mytton, a local...

Starters - Ingredient of the month

Cheese British Cheese Week is from 25 September to 3 October. Why not try out some fantastic British cheese from the following producers? Ilchester...

PubChef Awards 2005 - Food from Britain

By Max Gosney

Food from Britain is the second category cook-off in the PubChef awards. Our five finalists focus on using quality British regional produce. Max...

Wine

By Chris Losh

This month former Wine magazine editor Chris Losh casts an eye over a French wine with real attitude. Chablis - northern star How many times have you...

BID for cash

Michelle Perrett explains how the Business Improvement Districts (BIDs) scheme will work.Unfounded fears of all pubs opening 24 hours under the new...

Battle of the chefs - Sea feud

By Max Gosney

Seafood takes centre stage as this month's battle pitches the head chef of the Bridge at Fenny, Milton Keynes, against her sous chef. Max Gosney...

Beer and Food - Nuts about squirrels

By Sue Nowak

Yes, those cute little critters can make a cracking dish, reveals Sue Nowak, author of the Beer Cook Book. First, catch your squirrel… a Devon host...

Food file - Quick Bite

THE CHEESE CELLAR COMPANY has added Pierre Robert, a luxurious triple crème cheese from Ile-de-France, to its range.

Field to fork - Cheese please me

By Richard Fox

Richard Fox reflects on why cheese and pubs are simply a match made in heaven. Nothing could be less cheesy on a pub menu than a good cheese...

PubChef Awards 2005 - Meat cook-off

By Max Gosney and Jo Bruce

The search for PubChef of the Year 2005 kicked off this month with the meat category cook-off in the PubChef Awards. Max Gosney and Jo Bruce report...

English Quality lamb

Autumn is a great time to make the most of English Quality lamb. Not only is it in plentiful supply - and therefore great value for money - but with...

Christmas food - Game on!

By Richard Fox

Give turkey the red card this Christmas, says Richard Fox. Instead, why not take a goosey gander at his hero Hugh Fearnley-Whittingstall's tempting...

Great Pub Chefs - A passage to inn cheer

Alex Venables turned his back on Michelin-starred hotels to run a pub… and has never looked back Mark Taylor reports. Thinking back now, I wish I'd...

Beer and Food - Euro stars

By Max Gosney

Interbrew is on a mission to dominate what it predicts is a speciality beers sector set to soar. Max Gosney travelled to the home of Hoegaarden to...

A round with The Publican

In the first of a new series, we look at what made the news in The Publican this week 10 years ago, five years ago and last year.1994The pub trade's...

Masterclass - Puff up your profits

With pastry dishes able to achieve a price premium PubChef looks at ideas for this versatile ingredient. Pastry dishes can command a price premium of...

Chefs' specials

Daniel has Eagle eye for tasty dish The first two cook-offs in the PubChef Awards took place earlier this month. Here we feature recipes from the winners of the 'Meat' and 'Food from Britain'.

Palestinian beer comes to the UK

A former volunteer who worked in a peace camp in Palestine is importing a Palestinian beer into the UK.Rowan Davis got the idea to import Taybeh -...

Pubs back drink-drive campaign

Pubs in Peterborough are signing up to a new campaign pressing for harsher sentences for drink drivers.Licensees in Peterborough are asking customers...

Starters - Menu of the month

The Half Moon, Kirdford, nr Petworth, West Sussex. STYLE: This 16th-century village inn offers modern British food with a twist. Drinkers are...

Food File - Book review

By Mark Taylor

Mark Hix's Fish etc, published by Quadrille, £18.99 hardback. Despite the stark warnings about the state of the fishing industry in this country,...