14-Mar-2011 By Lesley Foottit
A Kent bar owner is offering a menu based on Roman processing methods such as pickling and curing. Chef-patron Jason Freedman is using produce such...
13-Jan-2011 By Michelle Perrett
Michelle Perrett looks at ways pub caterers can help combat the impact of rising food costs. Food commodity prices have risen significantly again in...
08-Jul-2010 By Lesley Foottit
Four pub chefs have been crowned winners in EBLEX's Taste of England Challenge. Dishes entered had to be traditionally British and use cuts of beef...
02-Jul-2010 By Jo Bruce
The UKs largest village has got peachy. Jo Bruce looks at how steak nights, building links with the locals and movies are driving the business The...
Sourcing cheap cuts of meat
12-Apr-2010 By Claire Dodd Claire
My food fantasy involves a giant chocolate bar and marshmallows the size of cars. But if you run a busy kitchen your food dream will be a bit more...
09-Apr-2010 By Lesley Foottit
The Lamb at Buckland, Oxfordshire, has been re-opened by new owners — Richard and Shelley Terry and business partner Chris Green.
Walkers launches world cup for crisps
30-Mar-2010 By Matt Eley Matt
Will it be English roast beef and Yorkshire pudding or will German bratwurst sausage claim the title on penalties? For while the footballing elite...
04-Mar-2010 By John Porter
John Porter looks at how pub caterers can pull in the punters with some comforting classics. There is, we are often told, a resurgence in classic...
A different animal
10-Dec-2009 By Claire Dodd Claire
Geronimo Inns has gone a bit Hugh Fearnley-Whittingstall on us. In using the hairy one's name, we are of course referring to his penchant for living...
Moleface pubco to open fourth site
01-Oct-2009 By Jo Bruce
Nottinghamshire-based pubco Moleface is opening a fourth site — the Royal Oak Pub and Kitchen in Radcliffe-upon-Trent.
Food Sourcing focus: Is your offer a cut above?
24-Sep-2009
Autumn menus offer pubs the chance to encourage new and repeat custom by adding a real point of difference to their menus, as well as providing value...
Zebra or Camel? Exotic Sunday roasts on offer at Brighton pub
17-Sep-2009
While many pubs offer a choice of Sunday roast in a bid to attract trade, the range on offer at the Victory Inn, Brighton, is hard to beat. Ostrich,...
British food: Back to the classics
01-May-2009
A revival of interest in classic British dishes and familiar pub grub has been widely reported by pub operators as a factor in the current market....
St George's Day: Classic pub grub at the Wharf
23-Apr-2009
A revival of interest in classic British dishes and familiar pub grub has been widely reported by pub operators as a factor in the current market....
Kitchen equipment focus: A star act for live theatre production
11-Feb-2009
THE FIRST Coal Grill and Bar opened in Wimbledon in 2007, making a feature of seasonal local produce cooked in a 'live theatre' open-plan...
06-Feb-2009 By The PMA Team
Greene King is turning its Loch Fyne restaurant site in Mere Green, Sutton Coldfield into a new gastro-pub concept called Old Speckled Hen. The pub,...
Stocks & sauces focus: Time to take stock
11-Nov-2008
Sauces are the building blocks of most cookery - and one of the first skills you should check when employing kitchen staff. But we all need a...
Recipe: Nottinghamshire Pie
17-Oct-2008
Nottinghamshire PieServes 4Preparation time: 30 minutesCooking time: 2 hours+Ingredients900g/2lb diced chuck steak40g/1½oz flour (lightly...
Christmas Focus: Talking Turkey
30-Sep-2008
THIS CHRISTMAS is going to be tough for a lot of people - but hopefully that just reflects the economic climate, not the meat that will be served up...
The right kit in the kitchen
27-Aug-2008
Tumbledown Farm in Cannock, Staffordshire, was part of the first wave of contemporary carveries developed by Orchid Group. The pub was originally...
Autumn menu: Fall for new season flavours
20-Aug-2008
Autumn is a creative time for chefs, with an abundance of home-grown ingredients coming into season. One great way to capture the essence of the...
Join the gravy train
12-Jun-2008
One year since a rustic McMullen pub destroyed by fire in 2005 was restored to its former glory, fans of its famously hearty pub food are back in...
Your say
29-May-2008
Carving a successful food business I would like to praise the Great British Carvery. It is truly an excellent dining experience of traditional...
BBC probe finds pubs' 'local' beef mislabelled
02-May-2008
Pubs may face tighter regulations on labelling meat after a BBC investigation showed beef being mislabelled as 'local' by pubs and restaurants in the...
30-Apr-2008 By Jo Bruce
Spirit Group, Punch Tavern's managed division, has launched a new concept called Grill House Kitchen, with plans for up to 50 sites. The fresh food...
Bar Talk
17-Apr-2008
Has the big rise in raw materials meant a review of menu prices? Alan Vaughan Countryman Inn Shipley West Sussex We are having to think about...
St George's Day: Good old British beef
09-Apr-2008
Being a Turk, St George himself was probably quite partial to a kebab with a splash of chilli sauce, but we shouldn't let that stop us celebrating...
Are you local? The great debate
01-Apr-2008
Just how local is local food? The question was debated by panellists and VIP guests at the Pub Catering Trends Forum at Publican Live.Data from The...
Anchor & Hope
27-Mar-2008
Waterloo, London Charles Wells leasehold Reopened as a gastropub five years ago, the Anchor & Hope has successfully established a reputation as...
Food Excellence Awards
01-Mar-2008
food conceptMiller & Carter Number of outlets: 11 Innovations: Mitchells & Butlers' Miller & Carter (M&C) launched in December 2006....
Fox & Anchor
01-Mar-2008
5 Charterhouse Street, London, EC1M foxandanchor.com As Blackadder's Baldrick might say, lunch at the Fox was a cunning plan. This smartly revamped...
31-Jan-2008 By The PMA Team
MA deputy editor The PMA Team says the carvery is key to M&B's strategy again
Beer & food recipe: Beef in ale with vegetable toad-in-the-hole
16-Jan-2008
Beef in ale with vegetable toad-in-the-holeThis recipe is a mix of two cooking methods - traditional roasting and pot-roasting. The beef tastes...
Channel hopping
29-Nov-2007
Chef-owner Joel Gross, from France's Loire Valley, tells Humayun Hussain why his authentic French cooking is so popular at Froggies at the Timber...
The Pig's Ear
26-Nov-2007
Licensees: SNPE, Simon Cherry/Olly Daniaud Head chef: Chris Sharpe Turnover: £500,000 Covers: 50 Covers per week: 350 Wet:dry split: 50:50...
Sky's the limit for new Chef & Brewer menu
07-Nov-2007 By Lucy Britner
Chef & Brewer is to launch a new menu by releasing balloons with free meal tags attached.
Just let it Rock
26-Sep-2007
THINGS ARE heating up at the White Hart Inn in Wilmington, East Devon, thanks to a focus on driving food sales.Since Kellie Mannisto took over as...
FSA consults on food origin labelling
21-Sep-2007
The Food Standards Agency has launched a consultation on food origin labelling which aims to tighten up the rules.While the FSA is mainly targeting...
Alternatives to turkey
01-Sep-2007
Twelve bird "true love roast" This is a creation from Anne Petch of Heal Farm. The roast has a bird for each of the 12 days of Christmas, using...
Phil Vickery recipe: Beef Simmered in Beer with Flat Mushrooms
30-Aug-2007
This is a good autumn dish and it's so easy to cook. Just simmer and thicken, and there's no need to worry about oven temperatures or sealing the...
John Porter: Where's the beef?
22-Aug-2007
As a piece of journalism, Undercover Mum, shown on ITV last night, wasn't particularly well-researched or balanced. Despite the best efforts of...
Score increased food sales during Rugby World Cup
20-Aug-2007
With pubs packed and staff under pressure during Rugby World Cup matches, a new menu idea from the English Beef and Lamb Executive (EBLEX) can help...
Tony celebrates best burger
14-Aug-2007
Proving that the pub is the true home of tne burger, licensee Tony Robson-Burrell from The Wheatsheaf at Oaksey, Wiltshire, has won the catering...
New menu for Two for One
10-Aug-2007 By Jo Bruce
Spirit is focusing on healthier choices and improved pub classics on its new Two For One menu. The revamped seasonal menu for its Two For One pubs...
EBLEX steak pie contest brings out the best
17-Jul-2007
A chef working at a National Trust restaurant has pipped the pub trade's finest to the post in the National Steak Pie Competition 2007.Organised by...
Steak pie comp finalists announced
09-Jul-2007 By Lucy Britner
The English Beef and Lamb Executive (EBLEX) has announced the finalists of the national steak pie competition.
Pampered cows beefing up Marston's pub profits
04-Jul-2007 By Jo Bruce
A Worcestershire pub has started serving burgers made from beef that has been reared on a special diet of beer, music and massage. 'Kobe' beef,...
Name game
01-Jul-2007
Consumers want more information on food provenance. But how far do licensees need to go with providing information on menus? Humayun Hussain reports
Pubs can score with the beef half-timer
11-Jun-2007
The challenge of feeding customers during big TV sporting events is one many pubs will be familiar with.The half time whistle blows, and everyone in...
15-May-2007 By Jo Bruce
J D Wetherspoon is raising awareness of the provenance of ingredients used on its menus with a new food facts booklet for customers. The booklet...
