Cooking

Useful information: the Food Standards Agency has explained the differences between use-by and best-before dates on food products

What you need to know about use-by dates

By Nikkie Sutton

Food labelling has hit the headlines of late and The Morning Advertiser has taken a look at the rules around use-by and best-before dates.

Lifestyle change: chef Tom Kerridge lost almost half his body weight from changing his eating habits

Kerridge praised for diet show

By Nikkie Sutton

Celebrity pub chef Tom Kerridge has been lauded on social media for his new BBC2 show Lose Weight For Good.

Feeling the heat: pub chefs could be affected by TV shows

'Perfect' TV food puts chefs under too much pressure

By Nikkie Sutton

Pub chefs are under increased pressure to compete with TV cookery programmes and present their food in the 'perfect' way, exclusive research from The Morning Advertiser has shown.

Behind the scenes: the Parkers Arms chef-patron Stosie Madi  came from a hospitality family

Inside the Parkers Arms with Stosie Madi

By Daniel Woolfson

The Parkers Arms, in Newton-in-Bowland, Lancashire, claimed the award for highest climber at this year’s Estrella Damm Top 50 Gastropubs, coming in at 13th place. Here, enigmatic chef-patron Stosie Madi discusses her life in the hospitality industry and...

John Dory: consider pairing with Brewster's Helles

DISH DECONSTRUCTED

How to make: John Dory with creamed peas, lettuce and pancetta

By Daniel Woolfson

Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood is a sure-fire crowd pleaser

Patatas Bravas

Menu ideas

Patatas Bravas

By Nicholas Robinson

Spanish Patatas Bravas is quick, easy-to-make tasty food for hungry punters.

Sous vide cooking: are food safety fears grounded?

Food Safety

Sous vide cooking: are food safety fears grounded?

By Daniel Woolfson

A lack of knowledge about the potential safety implications of sous vide cooking has sparked concern from experts, as new research claims many recipes don’t follow the recommended food safety guidelines.

Tom Griffiths:

CHEF FOCUS

Harder cuts: high quality British cooking in Brighton

By Daniel Woolfson

It would be lazy to compare Tom Griffiths, the 28-year-old chef responsible for new pub kitchen Flank, with St John chef Fergus Henderson more than once in the same article.

Chef says focus on vegetables is considerably growing (Photo © Brewers Association)

FOOD AND BEER PAIRING

Beer and vegetables: a match made in heaven?

By Daniel Woolfson

Operators should consider creating vegetable-based beer pairings as sourcing, quality and preparation of vegetables become even more of a focus on menus in 2016, Brewers Association executive chef Adam Dulye has claimed.

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.

COMMENT

Food and beer pairing: evolving the palate

By Adam Dulye, Brewers Association executive chef

Everything on the menu should reflect what is in season and what a chef wants to cook right now, just as craft beers reflect what a craft brewer wants to brew right now.  

Kerridge:

Kerridge cooks live for Greene King 'To The Pub' campaign

By Daniel Woolfson

Tom Kerridge, chef patron of award-winning Greene King pub the Hand & Flowers, Marlow, took part in an exclusive ‘Hoppodrome’ event to mark the launch of the pub company’s new ‘To The Pub’ campaign.

Pete Edge hopes the approach will benefit the pub and local businesses

Food trends

Licensee tells shocked customers 'bring your own food'

By Emily Sutherland

Food is increasingly big business for pubs - but one Norfolk licensee has flown in the face of standard advice and told customers to ‘bring their own food’ when they come in for a pint.

Great British Menu winner launches new project

Chefs

Great British Menu winner launches new project

By Daniel Woolfson

Great British Menu 2014 winner James Durrant has announced the launch of “informal cookery school” and private dining venture James’ Kitchen Table at his award-winning gastropub the Plough Inn, Longparish.

Kerridge:

Video recipe

Video: Tom Kerridge's recipe for pulled pork

By Daniel Woolfson

Award winning top chef Tom Kerridge, chef patron of double Michelin-starred Greene King lease the Hand & Flowers, Marlow, has shared his own recipe for pulled pork as part of BPEX's Love Pork campaign.

The GS7-E can cook up to 220 burgers per hour

New product

Lincat adds five new griddles to Silverlink range

By Daniel Woolfson

Catering equipment manufacturer Lincat has extended its range of Silverlink 600 gas and electric modular cooking equipment with the launch of five new griddles.

George Allan, sous chef at the Cock, during his appearance on this year's MasterChef: The Professionals

Kit

Tools of the trade

By Daniel Woolfson

Three pub chefs give their recommendations on what kitchen equipment is top of their pots

M&B: Expects big Xmas sales

M&B: Over 1m will dine out on Christmas Day

By James Wallin, M&C Report

Mitchells & Butlers has revealed research that estimates over one million people will dine out in its outlets on Christmas Day this year.