Chef

My Pub: The Barge Inn, Honeystreet, Wiltshire

My Pub

My Pub: The Barge Inn, Honeystreet, Wiltshire

By Liam Coleman

Surrounded by crop circles, campsites and canal boats, the Barge Inn attracts an eclectic crowd. Manager, Toryn Hockham, discusses the unique location, customers and offer of the pub.

Pint Shop set to open new site in Oxford

Openings

Pint Shop set to open new site in Oxford

By James Evison

Cambridge beer house Pint Shop is set to open its second site in Oxford next month (September) following extensive work to the venue.

Hot Shots: Two pub industry rising stars

People

Hot Shots: Two pub industry rising stars

By Mike Berry

Hot Shots is the Publican’s Morning Advertiser’s new initiative to recognise young and upcoming individual working in the trade; from those running pubs to business ops specialists. Here we profile two more people nominated as rising stars.

Fuller's Chef of the Year winner 2016, Gavin Sinden

Chefs

Fuller's announces Chef of the Year 2016

By Nicholas Robinson

Fuller's has announced its Chef of the Year and Young Chef of the Year 2016 award winners, following months of judging and a little help from the Publican's Morning Advertiser (PMA).

Executive chef Dan Grigg

Recruitment

Chestnut Group hires Dan Grigg as executive chef

By Nicholas Robinson

Pub, inn and restaurant operator the Chestnut Group has hired acclaimed chef Dan Grigg as its new executive chef to bolster the company’s food offer by working with head chefs across the group.

Hot Shots: The latest two pub trade rising stars

People

Hot Shots: The latest two pub trade rising stars

By Mike Berry

Hot Shots is the Publican’s Morning Advertiser’s new initiative to recognise young and upcoming individuals working in the trade; from those running pubs to business ops specialists. Here we profile two more people nominated as rising stars.

How your business can make the most of technology

#DigiPubs

How your business can make the most of technology

By Michelle Perrett

Whether you consider technology an advancement or a hindrance in the pub, Michelle Perrett discovers why it is here to stay and how your business can get real benefits from it.

John Calton takes inspiration from other top UK kitchens

Top 50 Gastropubs

Gastropub Chef of the Year is Staith House chef-patron

By Nicholas Robinson

North East gastropub chef John Calton of the Staith House in North Shields, near Newcastle, has secured the title of Gastropub Chef of the Year at the Estrella Damm Top 50 Gastropubs list and awards reveal.

Winners of Chefs' Choice Awards announced

Awards

Winners of Chefs' Choice Awards announced

By Oli Gross

Restaurant magazine has announced the results of its annual Chefs’ Choice Awards, which throw a spotlight on the hospitality sector’s best products, suppliers, brands and equipment. 

2015: the year in pub food

2015 review: the year in pub food

By Daniel Woolfson

As 2015 draws to a close, Daniel Woolfson takes a look back at some of the events and trends that shaped the sector throughout the year.

All day dining in pubs

All day dining boosts pub food sales

By Nicholas Robinson

As consumers become increasingly demanding and more inclined to turn their backs on traditional mealtimes, pubs need to change tack to keep pace. Nicholas Robinson reports on an All Day Dining Event that looked in detail at this trend

Parlour owner: 'I struggled with getting my head around it'

Chef recruitment crisis

Pub chefs in need of 'more defined career paths'

By Nicholas Robinson

More defined career paths, as well as realistic expectations of head chefs, must be developed for pub chefs in order to attract and retain talent in pub kitchens, industry leaders have agreed.

The Bull & Last is in Highgate, north London

Gastropubs debate

...And how one chef is still a firm believer in the gastropub term.

By Nicholas Robinson

At a time when its validity is being questioned, chef Ollie Pudney is a staunch advocate of keeping the term ‘gastropub’ alive and kicking. Other than that, as Nicholas Robinson finds out, the owner of Highgate’s Bull & Last is an award winner who...

News analysis: can nose to tail eating rise again in UK kitchens?

TRENDS

Is the whole beast back on the menu?

By Daniel Woolfson

Cheap, sustainable and most importantly, delicious: alternative cuts and offal appear to be making a comeback.

Farewell to the city: leaving the Gherkin for the Grantley Arms

NEW OPENING

Farewell to the city: leaving the Gherkin for the Grantley Arms

By Daniel Woolfson

Matt Edmonds recently ditched a high-profile role at Searcys at the Gherkin in the City to become chef-patron of Surrey pub the Grantley Arms, in Wonersh, ahead of its reopening under new management this month. Daniel Woolfson gets the lowdown on Edmonds’...

There are three important factors that go into the perfect steak, experts advise

Revealed: Secrets to best steak

By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

Stephen Harris of the Sportsman working on new London wine bar

NEW OPENING

Top 50 Gastropubs chef lends expertise to London wine bar

By Daniel Woolfson

Stephen Harris, the chef patron and Shepherd Neame tenant of Top 50 Gastropubs winner, the Sportsman, is lending his culinary expertise to upcoming London wine bar and restaurant, Noble Rot.

St John chefs' Hackney pub the Marksman: profile

My PUB

My Pub: the Marksman, Hackney

By Joe Lutrario

Chefs Tom Harris and Jon Rotheram reopened archetypal East Endboozer the Marksman to rave reviews earlier this year. Joe Lutrario catches up with the pair to talk beef and barley buns and keeping the locals sweet.

Pint Shop opened its doors in November 2013

Pint Shop appoints Rosie Sykes as development chef

By Nicholas Robinson

Meat, bread and beer specialist the Pint Shop has appointed chef and Guardian food writer Rosie Sykes as its new development chef, in a bid to take its food offer to “the next level”.