Culinary Art

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...

Claude Bosi: I have always been surrounded by family and a strong Italian heritage – and food has always been an important part of that

Q&A: Hibiscus chef Claude Bosi on his new pub

By Daniel Woolfson

Earlier this month, Claude Bosi, owner of double Michelin-starred London restaurant Hibiscus announced the opening of his new pub, the Swan Inn in Esher, Surrey, with his brother Cedric. The Publican's Morning Advertiser (PMA) caught up with Bosi...

How your business can make the most of technology


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.

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.


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.