Chef

Greg to differ

Greg to differ

Greg Nicholl may have the trappings of success, but, as Max Gosney discovered, it's been a hard route to the top Chef-turned-pub-owner Greg...

Chef test

Product test - Chef Test

In the first of a new series PubChef asks a panel of four pub chefs to put a range of new products to the test in their kitchens. Anthony Williams -...

The Graduates

Great pub chefs - The Graduates

By Max Gosney

Age is no barrier to running the kitchen of a top London gastro pub, as Max Gosney finds when he meets chefs Andrew Tyrrell and Stephen Williams....

Seafod cook-off

PubChef Awards 2005 - Seafod cook-off

By Jo Bruce and Max Gosney

Our five finalists in the Seafood category cookoff in the PubChef Awards focused on using local ingredients. Jo Bruce and Max Gosney report. Seafood...

Fair game

Battle of the chefs - Fair game

By Max Gosney

British venison is the key ingredient as two chefs go head-to-head at the Sherborne Arms in the Cotswolds. Max Gosney reports. The chefs - Name: Lee...

Great knights out

Great Pub Chefs - Great knights out

By Clive Beddall

Take one Russian chef and a village inn that has just been reborn to celebrate its links with King Arthur… and you've the makings of a legend....

A passage to inn cheer

Great Pub Chefs - A passage to inn cheer

Alex Venables turned his back on Michelin-starred hotels to run a pub… and has never looked back Mark Taylor reports. Thinking back now, I wish I'd...

Food from Britain

PubChef Awards 2005 - Food from Britain

By Max Gosney

Food from Britain is the second category cook-off in the PubChef awards. Our five finalists focus on using quality British regional produce. Max...

Sea feud

Battle of the chefs - Sea feud

By Max Gosney

Seafood takes centre stage as this month's battle pitches the head chef of the Bridge at Fenny, Milton Keynes, against her sous chef. Max Gosney...

Chef news

Starters - Chef news

Pub owners Tom and Ed Martin have launched their third venue, the Gun at Coldharbour in London's Docklands. The brothers have revamped the...

A world of difference

Great Pub Chefs - A world of difference

By Max Gosney

British cuisine with an international edge is helping Laurence Cohen prove how far pub cuisine has moved on. Max Gosney reports. At a pub located...

Chef news

Starters - Chef news

London gastro pub The Highgate has revamped its restaurant and menu. Owners, the Kushti Group, has switched the layout at its Kentish Town venue,...

Learning curves

Celebrity profile - Learning curves

By Susan Nowak

An ambitious new London venture by Prue Leith can only benefit pub kitchens, says Susan Novak. The Hoxton Apprentice is a very swish new restaurant....

Spanning the spectrum

Great pub chefs - Spanning the spectrum

By Nigel Huddleston

There's no pigeon-holing the Lamb Inn in West Wittering - Tim Powell is determined to cater for all types of tastes, as Nigel Huddleston reports. If...

Back to basics

Great pub chefs - Back to basics

By David Marks

Celebrity chefs may be all the rage, but Barry Wallace's food heroes are traditional cooks like Elizabeth David and Jane Grigson. David Marks visits...

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...

Williams tells...

Williams tells...

Nigel Huddleston meets a head chef with a passion for quality. The first thing to note about Anthony Williams is the fact that he runs the kitchen in...

'Another Way to Make your Day'

Great Pub Chefs - This sporting life

By Nigel Huddleston

On a stark piece on Kent coastline sits a pub with a huge food reputation. Nigel Huddleston meets Steve Harris. Steve Harris can sit in the...

New Energy Drink - Sprite 3G

Starters - Chef news

Talented young chefs from Manchester to Merseyside will battle it out to become North West Young Chef of the Year this September. The North West Fine...

Great pub chefs - North Star

Great pub chefs - North Star

By Jo Bruce

Good food is the best produce, cooked with care. Put simply, that's the philosophy of Michael North, and it's one that is paying off at the Goose. Jo...