Pub Review - Star & Garter, East Dean, East Sussex
Many of the traditional South Downs pubs close to affluent Midhurst and Chichester have been transformed in recent years, from rustic watering holes...
Archives for February 1, 2006
The French Correction
As Britain drifts towards a café culture, our Continental cousins could have some important lessons for us. Richard Fox takes a look at what we can...
Great Pub Chefs - Courage under Fire - Jonny Haughton
Jonny Haughton was on the verge of celebrating 10 years at the Havelock Tavern when fire broke out. Despite such a harrowing ordeal, Mark Taylor...
Nothing to fear from smoke ban says licensee.
A pub manager who banned smoking four weeks ago says licensees have nothing to fear from smoke free legislation. Simon Pac-pomarnacki, manager of The...
Equipment - Just Launched
Pubchef's round-up of the latest launches Glassware and tabletop products distributor John Artis is introducing a range of porcelain tableware from...
The Surgery - Get Ready for new Hygiene Regulations
Dear Surgery: How will the Food Standards Agency's proposed food hygiene laws affect pubs serving food? The Surgery says: The controversial new...
The Surgery - It's Time for some different puddings
Dear Surgery: Crème brûlée and panacotta seem to appear on every menu these days and I'd like to offer customers an alternative dessert. What do...
Craft Talk - New Licensing laws
Craft Guild of Chefs member Paul Morgan believes the new licensing laws, where pubs can apply to open around the clock, will offer some pubs new...
Great Pub Chefs - Courage under Fire
In the hot seat - Jonny Haughton What do you think of the gastro pub explosion? "On the whole, it's clear that standards of food and standards of...
Equipment - Cream of the Crop
PubChef's focus on equipment gets a new look this month as leading suppliers help you choose the right kit. Highly recommended... microwaves Ray...
PubChef Awards - Team
The new team category challenged pub chefs to prove how effective they were in working together to produce a three-course menu. Jo Bruce reports Our...
Pub Review - The Garrison, Bermondsey, London
Once upon a time there was a boozer on every corner in the East End. There's still a good few left around Bermondsey but many have been replaced with...
PubChef Awards - Poultry
Poultry is a versatile and healthy ingredient that can also produce an excellent GP for chefs. The finalists were asked to create dishes that...
Pub Breakfasts - Early morning opportunities
Pubcos make the most of early-morning opportunities Punch Taverns says that although attention to the new licensing regime has focused on later...
Pub Breakfasts - Morning Glory
Brighten up the day for your customers by serving quality breakfasts and watch trade rise, says early morning stalwart Richard Fox How many times do...
Battle of the Chefs - Sauce Material
Battle of the Chefs is sponsored by Knorr Garde D'Or - a ange of high quality and convenient ready-to-use sauces from Unilever Foodsolutions. Created...
Money Spinners - Cash generating ideas
Hosts and chefs tell Mark Taylor about some of their cash-generating ideas. Tapas nights Where: Smiles Brewery Tap, Bristol How it works: Rather than...
Pub Breakfasts - New paninis, healthier beans and tomato ketchup offer
New breakfsat offers
Battle of the Chefs - Darren's recipes
Stuffed chicken breast wrapped in pancetta with a mushroom and brandy sauce and roasted cherry tomatoes, Pan fried trout with a white wine and dill sauce and roasted tomatoes
Battle of the Chefs - Sauce of Inspiration
Two chefs from sister inns in West Sussex were in for a saucy time when our latest Ready, Steady, Cook face-off took place. Alison Baker reports...
Pub Breakfasts - Hosts share their breakfast secrets
PubChef talks to licensees bringing the bacon home with their breakfast offer Name: Nick Sutherland, licensee, Trents, Chichester, West Sussex. How...
Equipment - My Fab four
A pub chef recommends four pieces of kit Jason Howlett, joint head chef, Ring O'Bells, Thornton, Bradford, West Yorks Sabatier 12" chef's knife...
Tried and Tested - A Question of Taste
In the first of a new series, three licensees and their customers give their views on a range of products designed to make life easier in pub...
Dedicated police team sets out to catch staff who serve drunks
Undercover police will check if bar staff are serving drunks at pubs and clubs in Hull. Four plain-clothed officers - known as "spotters" - will...
The Surgery - Ways to give your sharing platters a wider appeal
Dear Surgery: Platters are popular but some people steer away from them because they are perceived as fried food. What can I do to make them appeal...
Great Pub Chefs - Courage under Fire
Jonny Haughton's favourites Places to eat - "The places are all local to where I used to live in Hammersmith, west London, and they all have the...
Great Pub Chefs - Jonny's recipes
Recipes from the Havelock Tavern Steamed mussels with cider (Serves 4) 30g/1oz butter 1 large onion - peeled and finely sliced 2 cloves garlic -...