In Season: Produce for spring
03-Apr-2008
Alan Edmeades, product marketing manager, M&J Seafood: April sees an array of fish coming into season, including brill, dover sole, whelks,...
Making gravy
20-Mar-2008
CUSTOMERS AT Chef & Brewer - Spirit Group's flagship food brand, and winner of the Retail Concept of the Year title at the Pub Food Awards 2007 -...
Organic focus: Making their mark
20-Mar-2008
FairtradeFairtrade products ensure the welfare and long term success of producers in developing countries. Producers are paid a fair price for their...
Family focus: Half size meals for half cost
04-Mar-2008
THE SHIP in Wandsworth, London, is famous for its freshly-cooked food and riverside location, making it a popular family destination. The Young's pub...
Fox & Anchor
01-Mar-2008
5 Charterhouse Street, London, EC1M foxandanchor.com As Blackadder's Baldrick might say, lunch at the Fox was a cunning plan. This smartly revamped...
Catering development professional - winner
29-Feb-2008
Vince Glouton, executive chef, Fuller Smith & Turner Number of pubs: 362 in total; 156 managed. Vince is responsible for 13 gastropubs and 10...
Spring menu: Spring in your stewpot
06-Feb-2008
Spring is here, not that you'd notice from the weather. It will hopefully put a bounce in customers' steps after the challenging Christmas and the...
The call of the wild
01-Dec-2007
Wild foods are on-trend in an increasing number of gastropubs. Alison Daniels goes foraging for more information Consumers often get their first...
Rose & Crown
26-Nov-2007
Owner/licensee: Peach Pub Company Head chef: Gavin Allcock Tenure: Punch lease acquired 2002 Covers: 42-cover restaurant, 24 in the bar, plus private...
The Drunken Duck Inn
26-Nov-2007
Owner/licensees: Steph Barton, Paul Spencer Tenure: Freehold Head chef: Marcus Hall Turnover: £2m net Covers per week: Bar lunches 300-400, à la...
Griffin Inn
26-Nov-2007
Licensees: Toby Erlam, James Pullan and Marcus Wysock-Wright Tenure: Freehold Head chefs: Andrew Billings and Nick Petersen Turnover: Over £1m...
In season: Cold weather comfort food
31-Oct-2007
Claire Power, product marketing manager, fresh produce, Pauleys: November is the start of winter vegetables and in particular the parsnip, a...
26-Oct-2007 By The PMA Team
Orchid Group is stepping up its plans to open new carveries after "phenomenal success"
Meat: A cut above
03-Oct-2007
A SURVEY of pubs that offered a prize draw of a whole pig as an incentive to provide information was always likely to attract respondents who know...
Meat: Origin part of the equation
03-Oct-2007
IT SEEMS Undercover Mum has a lot to answer for. The ITV programme, broadcast in August, saw former policewoman Nina Hobson send samples of steaks...
Just let it Rock
26-Sep-2007
THINGS ARE heating up at the White Hart Inn in Wilmington, East Devon, thanks to a focus on driving food sales.Since Kellie Mannisto took over as...
Stocking up for Christmas: It's never too early
21-Sep-2007
Arriving for lunch in a company's offices in the height of summer, you don't expect the room to be kitted out top to bottom in Christmas decorations...
LETTERs
06-Sep-2007
A great deal from Energywatch Something truly wonderful and amazing has happened that I'd like to share with the MA and its readers. Having obtained...
James Middleton-Burn, chef/owner the Crown, Dial Post, West Sussex
01-Sep-2007
Keep it simple, especially when it comes to starters. Think about serving cold starters. Remember to keep things familiar. Lots of people come out...
Meat prices forecast to soar
28-Aug-2007
The combination of foot-and-mouth, floods and rising grain prices is set to push up the price of British meat.Business advisory firm Deloitte says...
Wetherspoon withdraws Welsh dishes after trading standards probe
18-Jul-2007
Pub operator JD Wetherspoon has removed five meat dishes from its Welsh menus after trading standards officers questioned the provenance of the pork,...
What the papers say - July 11, 2007
11-Jul-2007 By Eleanor Goodman
Smokers in Stoke-on-Trent are still lighting up in public places because the local council has no power to impose fines. Officials failed to complete...
Pampered cows beefing up Marston's pub profits
04-Jul-2007 By Jo Bruce
A Worcestershire pub has started serving burgers made from beef that has been reared on a special diet of beer, music and massage. 'Kobe' beef,...
In season: Summer specials
28-Jun-2007
Claire Power, product marketing manager, Fresh Produce, Pauleys: July and August is a great time for British produce with more and more ingredients...
Barbecues: Gone out to dinner
27-Jun-2007
Everyone loves a barbecue - and that's where the problem starts. Publicans will already be all too familiar with the 'you don't want to do it like...
The great outdoors
07-Jun-2007
We need to be clear about this - no one is happy about global warming. But however much we cut back on our carbon footprint, either individually or...
In Season: As nature intended
23-May-2007
Claire Power, product marketing manager - fresh produce, Pauleys: Now is the optimum time for buying English asparagus. Grown more slowly than its...
In Season: Something special
09-May-2007
Claire Power, product marketing manager - fresh produce, Pauleys: Summer is nearly here and with the start of the UK season just around the corner,...
26-Apr-2007 By Lucy Britner
Celebrity pub chef Mike Robinson is to open a game and wild food cookery school. Following the success of his pub - the Pot Kiln in Frilsham,...
Location still main driver of pub food choice
24-Apr-2007
Convenience is still the main influence on consumers' choice of when they eat out of home, according to new research.Value for money comes second,...
Springtime specialities
11-Apr-2007
Claire Power, product marketing manager, fresh produce, Pauleys During April we will see a change of sources for melons as new arrivals come from...
Cooking title 'at steak'
11-Apr-2007
The English Beef and Lamb Executive (EBLEX) is once again calling for pub chefs to enter to its National Steak Pie Competition.Entries have already...
Call for meat origin labelling from MLC
12-Mar-2007 By Lucy Britner
The Meat and Livestock Commission (MLC) is calling for pubs to label the origin of meat on menus or face imposed regulations.
Southern Pride stamp for regional meats
07-Mar-2007
Pubs in the south of England will now be able to show their pride in the region's high quality produce with a new brand.Portsmouth based Solent...
Beer and food matching: Best combinations
26-Feb-2007
What with smoking bans, climate change and a new 'face' to get used to on the Big D nuts card, pubs are having to deal with their fair share of...
A cut above...
16-Feb-2007
KEEN READERS will remember that, a few months back, we ran a survey to find out which the trade's most popular sandwich varieties are. Many thanks to...
Keep up to date with what's on the market
08-Feb-2007
Celebrate with lamb Now that Christmas turkey is well and truly banished from pub menus, attention turns to Easter, with lamb taking a seasonal star...
Cricket World Cup: a Caribbean menu
02-Feb-2007
Welcome drinks Rum punchPiña colada Fruit punch: made from fresh pure tropical fruit and juicesMarston's Pedigree bitterCanapésCoconut spiced...
01-Feb-2007
In a new series we ask licensees to test kitchen kit. This month a Yorkshire host experiments with heated black rocks The equipment: Black Rock Grill...
30-Jan-2007
Versatile, healthy and an ingredient that can produce an excellent gross profit, poultry is a popular menu staple for pub chefs. Anthony Williams...
30-Jan-2007
Meat dishes make up a substantial part of pub menus, with chefs increasingly experimenting with different cuts of meat. The meat category saw our...
Wales Focus: dragon sausages?
30-Jan-2007
Are you confused when your Brakes delivery of cottage pie doesn't have a thatched roof poking through the mashed potato topping? Baffled when your...
Spring menus: Freshening up
25-Jan-2007
Spring is about to be sprung, with all the imagery that comes with it. Yes, milk maids and cute lambs larking through the fields, dew on freshly cut...
Welsh Dragon slain by trading standards
11-Jan-2007
Pubs who have had problems with their local trading standards officers will be interested to hear they are not alone.A smoked meat producer and pub...
02-Jan-2007
Pub chefs from all over the UK battled it out in the first cook-off finals of the PubChef Food Excellence Awards chefs' competition this week....
Kitchen Refurbishment: The tools for the trade
13-Dec-2006
Kitchen equipment represents a major investment for a pub.While there is plenty of advice a good salesrep will give you, an even better way to reach...
Rump to beat the slump
11-Dec-2006
With demand for top quality beef roasting joints increasing over Christmas, butchers are often left with with a glut of rump cuts in January. The...
Focus on Meat: Products
06-Oct-2006
3G Food Service Sous Vide premium dishes3G Food Service has added to the meat main courses in its "Sous Vide" range Moroccan lamb shanks with apricot...
Focus on Meat: What's your beef?
05-Oct-2006
If the steak you serve is whisked direct to your customers' plates from the prime herd belonging to the farm next door, why not shout about it?...
Focus on Meat: Maestros of meat
04-Oct-2006
Woodward FoodserviceThe catering operator is seeing booming demand for red meat, with beef, lamb and pork gaining a strong foothold on menus....
