What has happened to the New Zealand wine supply?

NZ Sauvignon supplies a 'disaster'

By Ed Bedington

Pub operators are being urged to look to alternative Sauvignon Blanc supplies after the New Zealand vintage was described as a “disaster”.

Renovating a Grade II-listed pub

How to renovate a Grade II-listed pub without hassle

By Ben Winstanley

Grade II-listed pubs offer some of the most scenic destinations to enjoy a pint in the UK but are notoriously difficult to make alterations to when it’s time for an upgrade. Ben Winstanley speaks to conservation specialist Stephen Griffiths to find out...


Horse meat scandal is a threat and opportunity for pub trade

By Rob Willock

The temptation to write another leader about the machinations of the tenanted and leased pub sector was strong. Not least because the week started with the publication by the British Beer & Pub Association of version 6 of the industry framework code;...

Hamlett: harvest-time grub

Farmers' meal service

By Jo Bruce

A Warwickshire licensee has launched a plate-to-gate delivery service for farmers. Freehold pub the Peacock in Oxhill, Warwickshire, is offering a...

Coming a cropper

Coming a cropper

The wettest summer on record has seen destruction of crops across the UK, with many vegetables now in short supply and prices on the increase. Lucy...

Cream of the crop

Field to fork - Cream of the crop

By Richard Fox

Richard Fox continues PubChef's focus on how pubs are using the produce of local suppliers with a visit to an asparagus and a clotted cream producer....