Beef

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

Frank Albers (l) of Albers GMBH and Jack's Creek Managing Director Patrick Warmoll with the award-winning steak

World’s best steak announced

By Nicholas Robinson

A Wagyu cross from Australia has been revealed as the world’s best steak at the World Steak Challenge last night (15 October).

Kerridge:

Kerridge cooks live for Greene King 'To The Pub' campaign

By Daniel Woolfson

Tom Kerridge, chef patron of award-winning Greene King pub the Hand & Flowers, Marlow, took part in an exclusive ‘Hoppodrome’ event to mark the launch of the pub company’s new ‘To The Pub’ campaign.

Trend watch: slow-cooked dishes are still popular with customers

Time ripe for new menu ideas

By Jo Bruce

A combination of quality home-grown produce and low food inflation means the time is right for operators to trial new dishes and menu ideas, advises a leading buying specialist.

Pubs told to beef up their sales

Pubs told to beef up their sales

By Jo Bruce

Pub caterers are being encouraged to get involved in Great British Beef Week running from 23 April to 3 May.

Slow-cooked lamb shoulder croquettes: Showcased at the EBLEX campaign launch

TREND WATCH

Slow-cooking: Patience is a virtue

By Noli Dinkovski

As the economic downturn took hold and cheaper cuts of meat became more fashionable, it was perhaps inevitable that there would be a slow-cooking renaissance in the UK.

Tripe served at Beef and Pudding in Manchester

Trend Watch

Trend Watch - Tripe

By Alex Reed

This week Alex Reed looks at how tripe is making a comeback

The Americana burger is among concepts on offer from Brakes

Menu ideas

From scratch and batch: Burgers

By PMA food team

PubFood's focus on ideas for pub favourites -whether you are making them from scratch or buying in. Below we look ideas for burgers.

Pub roast: all time favourite

BUSINESS SUPPORT

Making the most of a pub roast

By Jo Godden

With roast dinners topping the list of things we love most about Britain, it is an institution on a Sunday. What are venues doing right now to try and better Mum’s version, asks Jo Godden

Mackenzie:

How to pep up those cheaper cuts of meat

By James MacKenzie

Using cheaper cuts of meat is, I believe, an essential part of making a modern-day kitchen perform efficiently in regards to GP costs and making your menu more interesting to your customers.