Cream

TREND WATCH

Custard: smoothly does it

10-Jul-2015 By Noli Dinkovski

If the experience at one newly-opened east London pub is anything to go by, the lumpy gloop that used to land on our dinner-plates at school has matured into something special.

New product

Pritchitts re-launches Millac professional cream range

30-Jan-2015 By Daniel Woolfson

Pritchitts has re-launched its Millac Cream Family range of professional creams.

Alcoholic whipped cream to launch in UK

11-Apr-2013 By Robyn Black

An alcoholic squirty cream from the US is set for UK pubs and bars.

Pub food: business boosters

14-Jun-2010 By Jo Bruce

Ideas for driving food sales at your pub including a sausage festival, afternoon tea and a hairdressing service.

Desserts - Sweeten up the menu

01-Mar-2006

Mark Taylor takes a look at some traditional English puddings that could have a positive impact on your pub's menu. PossetOnce popular in the Middle...

'Revolting' recipes and fiendish pub food

14-Oct-2005

If you go back far enough, Hallowe'en has the same pagan roots as bonfire night, dating to a time when our ancestors marked the arrival of dark...

Chefs' specials - The last of the Phoenicians

01-Jun-2004

This recipe is from chef Phillip Burgess at the Dartmoor Inn in Lydford, Devon. For the custard filling he adds West Country saffron - its early...

Chefs' specials - Fishing well

01-May-2004

This recipe comes from Karen and Phillip Burgess, chef-patrons at the Dartmoor Inn in Lydford, Devon, and is a simple but luxurious dish. Casserole...

Chefs' specials - Fox pulls braised rabbit from its hat

01-Jan-2004

George Marsh is head chef at the Fox Inn, in Corscombe, Dorset. He loves this recipe of braised rabbit with cider, rosemary and cream. You can use...

Maltesers® Shortbread

29-Aug-2001

0 portions250gMaltesers®220g butter or margarine100g caster sugar350g plain flour, siftedextra caster sugar for dusting900ml whipping cream750ml...