Beef

Steak with source?

Steak with source?

The Meat and Livestock Commission (MLC) has called for pubs to properly identify the origins of the meat they serve.Following the announcement of...

Pie

Life of Pie

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...

Trends reunited

Trends reunited

PubChef looks at how the changing consumer focus - such as the increasing desire to know where food is sourced - is shaping the pub food...

7 The Fox Dining Room

7 The Fox Dining Room

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...

That's Champion

That's Champion

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...

War of the roses

War of the roses

Gastro pubs offering glitzy menus at restaurant prices gobble up an increasing slice of the pub food market. Can a simple publican still serve...

Striking pork loin

Chefs' specials - Striking pork loin

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...

Wozza destination

Wozza destination

The increasing popularity of food-led pubs can only be enhanced by celebrity involvement, as David Marks found out at Antony Worrall-Thompson's...

Fisherman's Friend

Food file - Quick Bite

Emile Tissot has launched a new range of frozen sponge puddings, including syrup sponge and jam sponge. The puddings can be microwaved from frozen...