Beer with food - Matching methods
Beer With Food Week runs from 2 to 8 April. PubChef looks at some of the ideas being promoted for the event. Pork talkPork makes an ideal companion...
Archives for March 1, 2006
The Surgery - Game to try something new
Dear Surgery: I'd like to introduce cheaper cuts of meat, offal and game to my menu, but I'm worried that people will be hesitant to try new things. Any suggestions on how I can make these dishes more attractive to the customer?
Beer with food - Partnerships that make the grain
How are some of the country's top gastro pub chefs matching beer with dishes on their menus? Humayun Hussain finds out.
Reviews - Pub review
Chestnut Horse Easton, Hampshire. Chef John Holland and wife Jocelyn picked a real winner when they acquired this 16th-century pub a few years ago....
The Surgery - Put cooking with beer on the menu
Dear Surgery: Cooking with beer seems to be an increasingly popular trend and I'd like to raise the profile of this in my pub. How do I go about it?
Celebrity chef profile - Driving ambition
Ed Baines almost gave up cooking to take up car design, but staying in the kitchen paid off. Now, writes Humayun Hussain, he has a gastro pub, two...
Licensing update: Working well!
Three months in, licensees explain what the licensing regime changes have meant. Daniel Pearce reports.The doom-mongers have still not been put to...
Business ideas - Bright sparks
Some pubs are boosting their winter takings with unusual offerings in the food department, Mark Taylor reports. Lunch for even less Where: The Olive...
Equipment - This works a treat
Continuing PubChef's new-look focus on equipment, a duo from Hertfordshire explain how they chose their glass and dishwasher, we look at some of the...
Time to sell up?
In our new monthly series we answer licensees' questions on a number of property-related issues.Industry specialists are on hand to provide advice on...
Al Fresco: Trading spaces
You think you know what outdoors is? John Porter asks some awkward questions.It all sounds quite straightforward. Once the legislation kicks in the...
Beer with Food - Served with a twist
An invitation from Camra gave Susan Nowak the opportunity to reinterpret some old pub stalwarts. Beer and food is, of course, an extremely serious...
Legal advice: Time to shell out again…
By Niall McCann of thePublican.com's team of legal experts at London solicitors Joelson Wilson.Whilst it feels as though the transitional process...
Desserts - Alco puds
John Meyer, managing director of Thomas Lowndes & Co, supplier of culinary branded alcohol, gives chefs guidance on using alcohol in desserts....
Al Fresco: Awning gap filled
How one pubco is servicing the outdoor opportunity.One of the criticisms occasionally levelled at the trade is that too many pubs look the same....
Great craic!
St Patrick's Day falls on a Friday this year, so why not make a full weekend of it?St Patrick's Day 2006 is set for craic like no other. Not only...
Study tour - Sharing inspiration
Michelle Crook, chef and licensee at the Castle of Comfort Inn, won a study-tour trip to New York city where she found fresh inspiration for her...
Beer with food - Pour relations
Using beers that match your chosen cooking method will give extra depth to all the other ingredients. If you think cooking with beer is the culinary...
Food file - Quick Bite
Bernard Matthews has launched a range of pre-cooked,
Trade secrets - Masons' charms
Mark Taylor talks to Bill Leadbeater, chef/owner of the Masons Arms in Swerford, near Chipping Norton, Oxfordshire. Garden We have a large garden at...
Reviews - Pub review
A Touch of Novelli at the White Horse, Harpenden, Hertfordshire. Asked why he's opening a gastro pub, as opposed to his customary luxury restaurants,...
Desserts - Products
Available from Kerry Foodservice, Margetts Sprinkles are dessert toppings suitable for everything from ice cream to cheesecakes. There's chocolate...
Reviews - Pub review
The Bull & Butcher Turville, Oxfordshire. Snuggled in the Chiltern Hills under the watchful gaze of Cobstone windmill lies Turville - the...
Beer with food - Indian link
Renowned US brewer Garrett Oliver hosted a special beer-and-food matching dinner at Quilon, the Indian restaurant in London. Andrew Burnyeat was...
Beer with food - Brussels bar brews
Although there are few Belgian celebrities, the country's beers more than make their mark in the famous-name stakes. Richard Fox visits Brussels and...
Al Fresco: Gimme shelter
An outdoor area is not only for the summer and should be used all year round. Phil Mellows examines the best ways to keep your customers warm and...
Great Pub Chefs - Freedom for food!
His unique approach to food saw Adrian Jones described as a 'gastroterrorist' by fellow chef, Richard Corrigan. Lucy Britner talks to the theatrical...
Property - When the price is wrong
In the first in a new series on the food-pub property market James Cuthbertson examines the reasons why gastro-pub operators feel they don't get the...
Pub classics - How the mighty burger was born
Forget Ronald McDonald, it's 12th-century warlord Genghis Khan we should thank for burgers. Richard Fox reveals how patties became a national...
Desserts - Proof of the pudding
Venues need to focus on old English favourites if they want to delight customers with their desserts offer. When eating out, customers often want to...
Tricks of the trade
How do you use beer as an ingredient? David Edwards, head chef, Three Fishes, Mitton, Lancs. "For our steak and kidney pudding, we use Bowland...
PubChef Awards - Food From Britain
In our final awards category report, Food From Britain challenged pub chefs to create dishes using produce sourced from their pub's local region....
The Surgery - Healthy appetite for desserts
Dear Surgery: Do you have any suggestions for healthy desserts that still look and taste good?
Beer with food - Anything goes
Or does it? Over the next few pages Richard Fox, author of the new Food and Beer Cookbook, gives advice on matching different beer styles with food.
Beer with food - Beer essentials
Pairing beer with food won't just add value for your customers, it could also help smooth staff relations. As a rule of thumb, if a dish has a...
Reviews - Pub review
Culm Valley Inn, Culmstock, Devon. It would be very easy to drive past the Culm Valley Inn without giving it a second thought, such is its...
At your service
In the first of a new series we ask food-pub managers for their tips on giving customers good service. Chris Peverell, manager, the George &...
Food file - Craft talk
Craft Guild of Chefs member, David Dudley, owner and chef/patron of the George Inn, Great Oxendon, gives his tips on how to achieve good service....
Desserts - Sweeten up the menu
Mark Taylor takes a look at some traditional English puddings that could have a positive impact on your pub's menu. PossetOnce popular in the Middle...
Smoke-ban fog clears, allowing food to flourish
The news that smoking is to be banned in pubs from the summer of 2007 is, in my view, the fairest decision that could have been taken. A total ban...
Del Monte launches foodservice arm
The man from Del Monte is off to the pub - the international fruit brand is launching a UK foodservice operation.Del Monte Foodservice is offering a...
Taking stock - Plotting a new course
Mathieu Eke seemed destined for a career as a chef in the high-pressure restaurant world until a health setback gave him a chance to gain some...
Full steam ahead
It's not only the Steamboat Inn that has given up smoking - some of its customers have too. Adam Benzine reports on a pub clearly on the...