Cracking idea: the soft-boiled egg could save pubs time and money

Chefs no longer have to boil their own eggs

By Nikkie Sutton

Ready-made soft-boiled eggs are now available to pubs from a bulk ingredients supplier, which introduced them to help chefs cook quickly on a large scale.

Crab ravioli recipe by Dom Chapman


How to make: chef Dom Chapman's crab ravioli

By Daniel Woolfson

This recipe from Dom Chapman, chef-patron of Berkshire pub the Beehive, may have a longer list of ingredients than an epic poem. But once the components are prepared, this delicate pasta dish is relatively simple to put together and quick to cook. 

How to cook a perfect Scotch egg


How to make the perfect pub Scotch egg

By Daniel Woolfson

Daniel Woolfson learns how to create the Scotch egg served at the Michelin star-winning Galvin Brothers’ first pub HOP, in London’s Spitalfields, from head chef Jack Boast.

New food in pictures

New food picture gallery

By Nicholas Robinson

Fancy pickled quail eggs, Christmas brownie ice cream and Jamie Oliver’s newly designed sauce range feature in this week’s new pub food product gallery.

Neil Rankin on Smokehouse and The Bad Egg

Neil Rankin: The Good, The Bad & The Eggy

By Stefan Chomka

Neil Rankin, the chef behind Smokehouse and Bad Egg talks about his latest ventures, his eclectic menus and turning pubs into restaurants.

The Kingham Plough

The Kingham Plough

Kingham, Chipping Norton, Oxfordshire, OX7 6YD 01608 658327 What do you after you've been the sous chef at the best...