Chef

Competition criteria: entrants were judged on the quality, service, cleanliness, value for money, presentation and taste

Two pubs crowned Britain’s best roast dinners

By Amelie Maurice-Jones

The Eight Bells in Hawkhurst, Kent and the Perch on Lancing Beach near Brighton beat tough competition to win the ‘Best Meat Roast Dinner’ and ‘Best Vegetarian Roast Dinner’ in Knorr Professional’s Great British Roast Dinner Competition.

Pub fire: the Star at Harome is run by chef-patron Andrew Pern

Fire 'reduces Top 50 Gastropub to ashes'

By Nikkie Thatcher

Emergency services were called to battle a fire at an Estrella Damm Top 50 Gastropub in North Yorkshire last night and are still tackling it this morning.

Alcohol free: celebrity chef and pub owner Tom Kerridge is now teetotal

Kerridge: ‘I was 100% committed to drinking’

By Amelie Maurice-Jones

Tom Kerridge, the owner of Marlow-based gastropubs including the Hand & Flowers, opened up about his past alcohol use, and said the “exhilarating” nature of the industry often drew in people prone to excess over moderation.

Industry celebration: the awards are now open for entry

Estrella Damm Top 50 Gastropubs

Entries for Estrella Damm Top 50 Gastropubs awards now open

By Top 50 Gastropubs

Think you’ve got what it takes to be crowned Newcomer of the Year or Front of House Team of the Year at the 2022 Estrella Damm Top 50 Gastropub awards then enter the coveted special awards now.

Industry celebration: National Hospitality Day gets industry backing

Industry rallies behind National Hospitality Day

By Michelle Perrett

Some of Britain’s best-loved celebrity chefs, including Angela Hartnett, Tom Kerridge, Gary Usher, Paul Ainsworth and more, star in a new video calling on the nation to go out and support their favourite pubs, bars, restaurants, cafes and hotels on Saturday...

Menu maestros: The MA sinks its teeth into the future of pub grub and how operators can take their food offer to the next level (Image: Getty Images/flyparade)

Special report

Building a food offer: Take your pub menu to the next level

By The Morning Advertiser

With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...

Why restaurants?: 'It is just lovely when you can make people smile with good service, a nice glass of wine and a lovely meal. Put these three elements together and you offer people a little bit of heaven'

How I got here: Margriet Vandezande-Crump

By James McAllister, Big Hospitality

The Belgian co-owner of the Greyhound in Beaconsfield, Buckinghamshire, which was recently named ‘One to Watch’ at the Estrella Damm Top 50 Gastropubs, spoke to Big Hospitality to reflect on her career to date.

Online reveal: Top 50 Gastropubs list announced Friday 26 March at 7pm

Estrella Damm Top 50 Gastropubs

Top 50 Gastropubs 2021 revealed tonight at 7pm

By Top 50 Gastropubs

The Estrella Damm Top 50 Gastropubs will be revealed tonight (Friday 26 March) at 7pm in a live stream from London hosted by the incredible Angellica Bell and Top 50 Gastropubs editor Nicholas Robinson.

101: a guide to becoming an apprentice chef

How to Get a Chef Apprenticeship 101 – Everything You Need To Know!

By The Morning Advertiser

‘How do I become a chef apprentice?’ is a question we hear all too frequently at The Morning Advertiser – fortunately we’ve been listening, and have compiled a guide that covers everything you need to know about how to become a chef with an apprenticeship,...

Feeling the heat: the roles of a professional kitchen explained

Kitchen Hierarchy: The Different Types of Chefs & Titles Explained

By The Morning Advertiser

You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a professional chef – cue 19th-century Chef Georges Auguste Escoffier's French Brigade system (or Brigade de cuisine) as detailed in...

The best: Chefs' Choice Awards 2019 open for entry

The Chefs’ Choice Awards are back for 2019

By Nicholas Robinson

Back by popular demand for a third year, the Chefs’ Choice Awards are returning to set the ingredients kitchen that staff treasure apart from the rest.

Fungal fact: in excess of 350 types of mushroom are consumed by humans

Did you know this about mushrooms?

By Nicholas Robinson

Did you know edible mushrooms are worth £32bn globally and that 2,000 new species of fungi are discovered each year? As well as being valuable to the economy, fungi are vital to almost all parts of modern day life.

Measuring happiness: a review of the mood in the catering sector has been released

Food jobs will be cut to ‘absorb costs’

By Nicholas Robinson

Catering firms are preparing to cut jobs to absorb increasing costs, while a significant proportion of operators claim they do not plan to hire new staff this year.

Quick change: labour turnover among chefs is approximately 40% according to People 1st

How to solve the chef shortage

By Nikkie Sutton

International recruitment, early age intervention and maximising college opportunities are just three of the ways to ease the chef recruitment crisis, according to recruitment experts.

Menu choice: chefs at the Coach in Marlow, Buckinghamshire prepared various courses for the guests

Coach stages dinner date

By Nicholas Robinson

Elite chefs met for the Estrella Damm Top 50 Gastropubs regional dinner and enjoyed a taste sensation from three of the very best in their field. Nicholas Robinson reports.

Top tips: Star Pubs & Bars’ videos include advice on serving traditional pub meals

Star Pubs & Bars helps battle chef crisis

By Nikkie Sutton

A series of food training videos to help licensees combat the skilled kitchen-staff shortage and ensure high standards in food are met, is the latest initiatives launched by Star Pubs & Bars to help battle the trade chef crisis. 

Would you go to every length to satisfy your customers?

Menus

How menu hacking can help your pub

By Andrew Don

Menu hacking, a trend acquired from the US and Australia, is catching on in the UK. But why? Andrew Don reports

Agents of change: head chef Luke Fearon and general manager Callum Bailey are making big changes at the pub

Life after Anton: the future of the Treby Arms

By Nicholas Robinson

The duo in charge of shaping the future of the Treby Arms speak candidly about the pub’s past and the changes made to hopefully secure its Michelin star for a fourth year.