Oven

Project Artisan pub operator to open bakery

12-May-2014 By Elliot Kuruvita

The operators of an Everards' Project Artisan pub in Birmingham are to open an artisan bakery which will supply other businesses in the city, including pubs.

Make your pub kitchen work harder

10-Dec-2008

Profits are under constant pressure and evaluating your entire operation on a regular basis can improve operational efficiency, which will result in...

Pub chef crowned British Turkey Chef of the Year

26-Sep-2008 By PubChef

Pub chef James Rogers has been crowned British Turkey Chef of the Year. James, from the Grundisburgh Dog in Grundisburgh, Suffolk, fended off...

The Italian job

26-Jun-2008

Licensee Andy Knight tells Noli Dinkovski how a sale and leaseback has enabled him to develop the Dixie Arms Hotel and roll-out a successful line in...

All fired up

01-May-2008

A wood-burning oven can help your pub offer a point of difference. Catherine Quinn looks at how licensees can make the most of a red-hot asset The...

Halloween recipe: Roasted Pumpkin Soup with Chilli Corn Bread

28-Sep-2007

Roasted Pumpkin Soup with Chilli Corn BreadMakes 10 portionsIngredientsFor the chilli corn bread200g (7oz) yellow cornmeal or polenta 175g (6oz)...

All the latest products at Hospitality 2007

10-Jan-2007

Publicans visiting Hospitality 2007 at the NEC in Birmingham (Jan 22 -24) can expect a variety of specific features designed to educate and inform...

Kitchen Refurbishment: How to pick the right klt

13-Dec-2006

Driving revenue from food is widely seen as a way for pubs to offset probable losses of wet sales following the introduction of the smoking ban.While...

Simple temptations

07-Sep-2006

Experts agree that effective menu design means balancing quality with simple, tempting dishes geared to customers' tastes, the pub's facilities and its location

My fab four - Mathew Shropshall

01-Sep-2006

Mathew Shropshall has been chef/patron of the Royal Oak in Kings Bromley, near Burton-upon-Trent, Staffordshire, for the past seven years. He also...

Oven ready

01-Jun-2006

With so many oven types to choose from, how do you decide which is best for the job? Bob Gledhill spoke to the experts to find out what various types can do

Hot new ideas

01-Apr-2006

When it comes to cooking up a treat for hungry customers the key words are speed and cleanliness. The latest gadgets and gismos to come onto the market certainly do their best to make a pub chef's job that little easier

Tried and Tested - A Question of Taste

01-Feb-2006

In the first of a new series, three licensees and their customers give their views on a range of products designed to make life easier in pub...

Flame and Fortune - Choosing ovens for pub kitchens

01-Mar-2005 By Bob Gledhill

The oven is the heart of every pub kitchen. But how does a pub choose which type to buy? Bob Gledhill gives some clues

Slow roast belly pork

27-Nov-2002

Preparation: 15 minsCooking: three hoursServes: fourIngredients:one kg belly pork, skin scored, bone onone carrotone stick celeryhalf an onionthree...