Bread

Simple temptations

Simple temptations

Experts agree that effective menu design means balancing quality with simple, tempting dishes geared to customers' tastes, the pub's facilities and its location

Mathew Shropshall

My fab four - Mathew Shropshall

Mathew Shropshall has been chef/patron of the Royal Oak in Kings Bromley, near Burton-upon-Trent, Staffordshire, for the past seven years. He also...

Faster food

Faster food

The fact that, as a nation, we are becoming increasingly ill-disciplined about meal times is potentially a real problem for well-organised publicans....

A hot favourite

A hot favourite

It's a warming thought - according to the survey carried out for the annual Publican Food Report, soup is still the number one starter in pubs, and...

Jac Roper

Trade secrets - Masons' charms

By Mark Taylor

Mark Taylor talks to Bill Leadbeater, chef/owner of the Masons Arms in Swerford, near Chipping Norton, Oxfordshire. Garden We have a large garden at...

Jas Singh

Starters - My favourite ingredient

Michael Bedford, chef-patron, of the Michelin-starred pub the Trouble House, Tetbury, Gloucestershire, on……Flour. "I think homemade bread is an...

Ruddle County

Food File - New classics

Why not try this twist of beef stew and dumplings. Beef and Beer Massala with Onion Bhaji Dumplings Serves 4 Ingredients: 450g/1lb lean beef cubes 1...

Bread of Heaven

Bread of Heaven

Not that long ago, the only choice of bread pub customers were offered was "white or brown". Nowadays things are very different. Baguettes, ciabatta,...