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...
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
Chef Steven Ellis has spent the last decade cutting his culinary chops at some of the UK's top eateries including triple Michelin-starred Restaurant Gordon Ramsay in Chelsea and Andrew Pern's Star Inn, Harome, North Yorkshire. Daniel Woolfson...
Dishes from the Mediterranean, Mexico, Thailand and Vietnam top a list of foods consumers want to try, while a desire to eat more pulled meats – including chicken cooked in cola – also made the list, according to research from Premier Foods.
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.
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.
The newly crowned Craft Guild of Chefs Pub Restaurant Chef of the Year 2015 Ray Brenner, of Hampshire gastropub the Chequers, in Eversley Cross, talks tongs, posh egg and chips, and cooking for the king of rock ’n’ roll with 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.
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.