Money saving: alternative cuts can have excellent flavour at a fraction of the cost

The Meat Report: make the cut

By Fred A'Court

When it comes to meat, the best steaks will undoubtedly cost the most, but pubs can find great value with lesser-known cuts that are often eschewed by top-end restaurants.

World class: top steak in the world is from Poland (not pictured)

Polish steaks better than British

By Nicholas Robinson

Poland was announced the world’s best steak producer, above any other nation, at the annual World Steak Challenge awards earlier this month.

Born in the USA: Barbecue food takes inspiration from overseas

Brits go gaga for US barbecue

By Daniel Woolfson

Pub gardens are perfect for barbecues. But barbecue cooking is more complex than slapping some flaccid meat on a smouldering grill.

'A stock pot is not a rubbish bin'

Menu focus

Focus on stocks and sauces: it's all gravy...

By Alison Baker

Warming winter dishes are often made better with good stocks and sauces. Alison Baker discovers how you can improve your menu and maintain consistency whether you make your own or buy in

Kerridge's pie features British beef shin cooked in IPA gravy

Tom Kerridge pie to feature at Greene King festival

By Daniel Woolfson

­Greene King has launched a pie festival at over 130 pubs across its UK estate, with one pie created by Tom Kerridge’s team at the Hand & Flowers available at selected sites.

Focus on Sunday roasts: what's your beef?

Menu Focus

Focus on Sunday roasts: what's your beef?

By Michelle Perrett

Taking the burden of a big Sunday meal away from the home and putting the onus on themselves can help pub chefs reap big rewards. Michelle Perrett discovers how you can optimise this weekly treat