Trading Standards targeting 'misleading' meat
01-May-2007
Pubs can expect local trading standards officers to take an increasing interest in their menus as concern grows that consumers are being misled about...
Cooking title 'at steak'
11-Apr-2007
The English Beef and Lamb Executive (EBLEX) is once again calling for pub chefs to enter to its National Steak Pie Competition.Entries have already...
Celebrate speciality
05-Apr-2007
This month Andrew Burnyeat looks at how concentrating on a speciality can help differentiate your pub's food offer and boost trade A simple food...
Carvery comeback keeps this customer's cravings satisfied
01-Apr-2007
You just can't beat a traditional Sunday roast. But if, like me, you don't always have the time or energy to spare on Sundays bonding with your...
Pub Club beefs up the menu
22-Mar-2007
A new online recipe and advice bank for pubs has been launched by the English Beef and Lamb Executive (EBLEX).Pub Club offers help and support to...
Firing the imagination
15-Mar-2007
Susan Nowak looks at ideas for maximising the beer-with-food opportunity for St George's Day Slay 'em on St George's Day with an inspired mix 'n'...
Publican Live: what's cooking?
13-Mar-2007
The 3663 Live Food Experience at Publican Live will be a new and improved version of the pub food theatre popular in previous years at the Pub and...
Call for meat origin labelling from MLC
12-Mar-2007 By Lucy Britner
The Meat and Livestock Commission (MLC) is calling for pubs to label the origin of meat on menus or face imposed regulations.
Beer and food matching: Best combinations
26-Feb-2007
What with smoking bans, climate change and a new 'face' to get used to on the Big D nuts card, pubs are having to deal with their fair share of...
Steak with source?
12-Feb-2007
The Meat and Livestock Commission (MLC) has called for pubs to properly identify the origins of the meat they serve.Following the announcement of...
01-Feb-2007
PubChef looks at ideas for classic pub dishes - whatever your skill in the kitchen. This month we look at pies From scratch David "Billy" Brown, head...
Rump to beat the slump
11-Dec-2006
With demand for top quality beef roasting joints increasing over Christmas, butchers are often left with with a glut of rump cuts in January. The...
Keep up to date with what's on the market
30-Nov-2006
The Authentic Food Company has launched a range of traditional dishes under a new Authentic British brand. The company says the dishes have been...
Peggy's Pick of The Products
01-Nov-2006
I'll be honest, it was all tricks and no treats around here this year. This lovely man came to our Hallowe'en party, dressed as James Bond - very...
Focus on Meat: Products
06-Oct-2006
3G Food Service Sous Vide premium dishes3G Food Service has added to the meat main courses in its "Sous Vide" range Moroccan lamb shanks with apricot...
Focus on Meat: Maestros of meat
04-Oct-2006
Woodward FoodserviceThe catering operator is seeing booming demand for red meat, with beef, lamb and pork gaining a strong foothold on menus....
Trends reunited
01-Oct-2006
PubChef looks at how the changing consumer focus - such as the increasing desire to know where food is sourced - is shaping the pub food...
DIY with a difference
27-Jul-2006
On the face of it, accepting a dinner booking and then telling the diners they'll have to cook their own main course doesn't sound like a recipe for...
Pub food off the Royal menu
05-Jun-2006
Posh nosh rather than pub grub will be served at a meal to celebrate the Queen's 80th birthday, after a BBC contest for top chefs.The finals of the...
A class act that will never fade away
01-Jun-2006
Richard Fox celebrates that old pub-faithful -
7 The Fox Dining Room
01-Apr-2006 By Mark Taylor
Hot on the heels of its 'sibling', the Eagle, the Fox has taken a successful formula, says Mark Taylor, and improved it by adding a seperate dining...
01-Mar-2006 By Humayun Hussain
How are some of the country's top gastro pub chefs matching beer with dishes on their menus? Humayun Hussain finds out.
That's Champion
15-Dec-2005
Kim Champion's St Albans pub has become a destination venue. But, as Sue Nowak discovered, despite winning many awards the chef still has her sights...
Wayside menu shake-up
08-Dec-2005
by Jo Bruce A new menu has been rolled out across Wayside Inns as part of a major catering shake-up. The changes are the most significant to be made...
The Surgery - Making Steak and Chips healthier
01-Dec-2005 By Ben Woodhouse
The Surgery's tips on making steak and chips healthier
Brits beat Aussies in BBQ contest
01-Dec-2005
Three pub chefs helped place Britain as the top international team in a world barbecue competition. Ben Bartlett, catering development manager of...
JDW beefs up burger
06-Oct-2005
range with Northern Ireland meat JD Wetherspoon has launched a new range of lamb and beef burgers using fresh meat from Northern Ireland. The...
War of the roses
08-Sep-2005
Gastro pubs offering glitzy menus at restaurant prices gobble up an increasing slice of the pub food market. Can a simple publican still serve...
Pub Classics - A Roast to Boast about
01-Sep-2005 By Richard Fox
Sunday just wouldn't be Sunday without a roast on the menu. Richard Fox shares his tips on tweaking the dishes to perfection. Le Roast Beef may well...
Great Pub Chefs - Tasting the country life - James Rix
01-Jul-2005 By Mark Taylor
He wasn't keen on the gastro pub tag, but after moving to a sleepy corner of Hertfordshire, top London chef James Rix found it pulled in the punters...
Summer Menus - Menu masterpieces
01-Jul-2005 By Richard Fox
PubChef asks Phil Marshall, senior marketing manager of Woodward Foodservice, and EBLEX's Hugh Judd for tips on achieving sizzling summer sales:...
Digney-land experience
12-May-2005
Taking on one of the most downtrodden pubs in Bath might have seemed a daunting prospect, but the Digneys were never fazed. Mark Taylor reports As...
BBC seeks kitchen turmoil'
04-Nov-2004
TV producers are looking for licensees who want to make their "argumentative kitchens" happier places. BBC2 is filming a series in which an expert...
01-Nov-2004
Tyrone Knight, 17, dubbed the 'Wayne Rooney of pub chef world', kick's off two category-winning recipes from the PubChef Awards cook-offs with his...
Food file - Pub Review
01-Jul-2004
The One Elm, Stratford-upon-Avon Nothing was too much trouble at the One Elm. Although the menu said that food was served until 9.30pm, when we asked...
Wozza destination
22-Apr-2004
The increasing popularity of food-led pubs can only be enhanced by celebrity involvement, as David Marks found out at Antony Worrall-Thompson's...
01-Apr-2004
Emile Tissot has launched a new range of frozen sponge puddings, including syrup sponge and jam sponge. The puddings can be microwaved from frozen...
Charles Wells opts for English dishes
26-Feb-2004
by Tony Halstead Charles Wells has set the ball rolling towards April's St George's Day celebrations with details of traditional English food menus...
This little piggy went to market
21-Aug-2003
This little piggy stayed at home This little piggy ate roast beef And this little piggy went "wee wee wee" all the way home. Brewers were as attached...
Buyers eye prime cut of ailing steak houses
20-Mar-2003
Morning Advertiser's deputy news editor Claire Hu, with moral support from news editor The PMA Team, took the plunge and visited the Angus Steak...
Food concerns on the decline
21-Feb-2003
After years of uncertainty, concerns about the safety of British meat and genetically-modified food are decreasing, according to a new survey.The...
Tips from the top for the best sandwich in town
22-Mar-2001
Tips for top sandwiches from Nellie Nichols, creative director of Hazlewood Foods and the original driving force behind some of Pret a Manger's wild...