Meat

Thomas Cubbitt - Pub Roast of the year HIGHLY COMMENDED

01-Oct-2006

Pub background: The pub opened last year and serves an average of 1,000 covers per week. The wet:dry split at the Thomas Cubbitt is 50:50. Average...

The Fox - Pub Roast of the year FINALIST

01-Oct-2006

Pub background: The pub in Dorchester is a Hall & Woodhouse tenancy and serves an average of 400 to 500 covers per week. The wet:dry split is...

Snacks Focus: Top tapas and super sharers

01-Sep-2006

Offering customers a platter to share can be a great way of boosting sales, as it can appeal to groups of customers who may not have planned to eat...

DIY with a difference

27-Jul-2006

On the face of it, accepting a dinner booking and then telling the diners they'll have to cook their own main course doesn't sound like a recipe for...

A class act that will never fade away

01-Jun-2006

Richard Fox celebrates that old pub-faithful -

In the summer time

12-May-2006

Summer's on the way, so fire up the barbie! With two more Bank Holiday weekends, Father's Day and a World Cup to come between now and the end of...

Al Fresco: Barbie days!

02-Mar-2006

Technology has played catch-up when cooking food out in the open.Sunshine, good company, a beer and a burger... barbecues are a clear winner when it...

Tricks of the trade

01-Mar-2006

How do you use beer as an ingredient? David Edwards, head chef, Three Fishes, Mitton, Lancs. "For our steak and kidney pudding, we use Bowland...

Beer with food - Matching methods

01-Mar-2006

Beer With Food Week runs from 2 to 8 April. PubChef looks at some of the ideas being promoted for the event. Pork talkPork makes an ideal companion...

The Surgery - Game to try something new

01-Mar-2006

Dear Surgery: I'd like to introduce cheaper cuts of meat, offal and game to my menu, but I'm worried that people will be hesitant to try new things. Any suggestions on how I can make these dishes more attractive to the customer?

Beer with food - Partnerships that make the grain

01-Mar-2006 By Humayun Hussain

How are some of the country's top gastro pub chefs matching beer with dishes on their menus? Humayun Hussain finds out.

Beer with food - Beer essentials

01-Mar-2006

Pairing beer with food won't just add value for your customers, it could also help smooth staff relations. As a rule of thumb, if a dish has a...

Range revamp for McCoy's and Hula Hoops

06-Feb-2006

Competition in the bagged snack market is hotting up with the news that United Biscuits (UB) is expanding its McCoy's and Hula Hoops ranges.Four new...

Christmas - Christmas presence

01-Oct-2005 By Richard Fox

With Christmas fast approaching, foodservice companies have been coming up with products and recipe ideas to help pub caterers cope with the seasonal...

The Surgery - Advice on buying game

01-Oct-2005 By Mark Taylor

The Surgery's tips on buying game

The Fleece

08-Sep-2005

Witney, Oxfordshire 01993 892270 Victoria Moon, joint director of the Peach Pub Company, describes the Fleece as a 'relaxed, all-day meeting place,...

In the Hot seat - Michael Maguire

01-Sep-2005 By Mark Taylor

In the hot seat - Michael Maguire

Pub Classics - A Roast to Boast about

01-Sep-2005 By Richard Fox

Sunday just wouldn't be Sunday without a roast on the menu. Richard Fox shares his tips on tweaking the dishes to perfection. Le Roast Beef may well...

The Surgery - Are there dangers with serving pink pork?

01-Sep-2005 By Mark Taylor

The Surgery's tips on serving pink pork

North meets South as chefs trade skills

17-Aug-2005

Top chefs have joined forces with food developers, catering suppliers and farmers to share their passion for quality beef and lamb.Hosted by the...

Battle of the BBQs - King of the Coals

01-Aug-2005

For your average Brit, barbecues usually conjure up images of flaming grills and hearty tucker Down Under. But for David Wharton, of the Royal Oak in...

Battle of the BBQs - Major Barbecue Appeal

01-Aug-2005 By Brian Eastment

Brian Eastment, Major International's development chef, revealed this recipe: Chicken burger with avocado cream: Ingredients 600g/1lb 5oz minced...

Battle of the BBqs - The Finalists

01-Aug-2005

Four finalists and their recipes

Meat feast

07-Jul-2005

According to The Publican Food Report meat dishes are still as popular as ever. John Porter reports on how to attract the customer's attention and...

Club Grub - Pub Sandwich of the Year 2005 - The Punch Tavern, Fleet St, London

01-Jun-2005

Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London. The pub offers an extensive range of...

Show off your creativity with barbecues this summer

01-Jun-2005 By Hugh Judd

Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.

What makes a winning barbie

01-Jun-2005

Opinions on what makes a winning barbie

Pub Review - King William, London Road, Bath

01-Apr-2005 By Mark Taylor

First-time publicans Amanda and Charlie Digney have transformed the King William from a dingy, sticky-carpeted boozer into Bath's most talked about...

Food File - What's in season in April

01-Apr-2005

PubChef's guide to what's in season in April Spring lamb - Spring means the arrival of warmer weather, longer days and lots of lovely lamb. Before...

PubChef Live - Inspiring the Nation's Chefs

01-Apr-2005 By Max Gosney

Our first PubChef Live - a series of educational events for pub chefs - was held earlier this month at the Cock at Hemingford Grey in Cambridgeshire. Max Gosney reports

Food File - What's in season in February

01-Feb-2005

PubChef's guide to what's in season in February

Menu of the Month - Carew Inn, Carew, nr Tenby

01-Feb-2005

Carew Inn, Carew, nr Tenby, Pembrokeshire STYLE: Situated opposite the ruins of Carew Castle, this friendly, busy village pub offers a broad menu and...

MLC offers web for promos

11-Nov-2004

The Meat & Livestock Commission (MLC) has launched a new on-line personalised poster design and ordering service for caterers. The website allows...

Pub grub classics under threat

29-Oct-2004

Pub grub favourites such as shepherd's pie and carvery roast lamb are under threat from the increasingly cosmopolitan tastes of consumers.A...

New JDW menu offers healthy options for kids

07-Oct-2004

by MA Reporter Pub operator JD Wetherspoon has launched its new children's menu ­ with an emphasis on healthy eating. The menu is available to...

PubChef Awards 2005 - Meat cook-off

01-Sep-2004 By Max Gosney and Jo Bruce

The search for PubChef of the Year 2005 kicked off this month with the meat category cook-off in the PubChef Awards. Max Gosney and Jo Bruce report...

Beer and barbecue venison

03-Aug-2004

Preparation: 20 mins, plus overnight marinatingCooking: two hoursServes: 1010 venison steaks (about 150-200g each)700g Uncle Ben's Texan barbecue...

Starters - Crimes Against Food

01-Aug-2004

Steak not cooked to order. How many times have you been asked how you would like your steak by the waiter, only to find this lost in translation by...

Starters - My favourite ingredient

01-Aug-2004

Charles Hennell, chef/proprietor of the Apple Tree, Onibury, near Ludlow, Shropshire, chooses… Smoked bacon "I do lean quite heavily on smoked,...

Rare steaks given the all-clear

26-May-2004

Rare steak will not cause food poisoning if it is cooked in a clean environment with clean utensils, according to new research.It means that pub...

Beer and Food - The heat is on

01-May-2004

Camra has announced that 2004 is the year of beer and food and is coming up with beer ideas for all food occasions. This month the organisation...

Masterclass - Sure-fire success

01-May-2004

In this month's Masterclass PubChef looks at red-hot ways to make the most of barbecues. Last year's record summer temperatures were fantastic news...

Name ­ The Hanging Mariner's Meal

22-Apr-2004

Menu Description: Seafood, including scallops wrapped in bacon, king prawns, butterfly prawns, salmon bites wrapped in breadcrumbs, battered squid...

Beer and Food - Beer and Barbecue Venison

01-Apr-2004

Beer and Barbecue Venison with Roasted Paprika Parsnips Ingredients: 10 175g/6oz (approx) venison steaks 700g/11/2lb Uncle Ben's Texan Barbecue Sauce...

Food & Drink Chefs of the Year - Food idols

01-Apr-2004

Pub chefs from around the UK battled it out to try to win the first Food & Drink Chefs of the Year contest. Here's a taste of what happened....

Food File - Down your local

01-Mar-2004

PubChef's regular focus on local produce - Sandridge Farmhouse Bacon

Each month we talk to chefs about their pub's food offering.

19-Feb-2004

The pub serves around 1,500 covers a week. The wet:dry split is 60:40 and the average spend per head is £10. What are some of the biggest sellers on...

Beer and Food - Lamb and Hen

01-Jan-2004

Beer Cook Book author Sue Nowak examines how pub chefs are using beer as an ingredient. Here she takes a look at lamb pie with Old Speckled Hen....

FSA in call for 'clean' chicken

02-Jul-2003

Adding beef, pork and water to chicken destined for use in pubs should be banned across Europe, according to the Food Standards Agency (FSA).The FSA,...

Panorama exposes on-going chicken scam

28-May-2003

Chicken destined for use in pubs and restaurants is still being pumped full of water chemicals and even pork or beef, despite the efforts of the Food...