The Morning Advertiser's Lock In Podcast episode 75

Lock In Podcast

Pie Hard (with a vengeance)

By Ed Bedington

To pie, or not to pie, that is the question asked in this episode of the Lock In podcast, as the team lift the (pastry) lid on what makes the perfect pub pie!

Creative: Using leftover pumpkins will help you save money and reduce waste

6 recipe ideas for leftover Halloween pumpkins

By James Beeson

With Halloween festivities over for another year, pumpkins across the land are being thrown out and left to rot. However, There are loads of great dishes pubs can make with this seasonal ingredient.

Life of pie: making the most of Britain's classic dish

The Pie Report

Life of pie: making the most of Britain's classic dish

By Alison Baker

They come in all shapes and sizes, with fillings as diverse as you could wish for, in savoury and sweet versions. So it should come as no surprise to find that pies are a popular option on pub menus up and down the land. Alison Baker lifts the crust on...

Pie sales are on the up - especially if they're homemade

Pie sales rise in pubs

By Nicholas Robinson

Pubs must capitalise on increasing diner demand for homemade pies, following research suggesting more consumers than ever were drawn to the pub classic.

The new Pidy hard fonçage can be used for both sweet and savoury fillings

New Products

New festive pastries launched

By Elliot Kuruvita

Pastry manufacturer Pidy has launched a new sweet and neutral short pastry range for Christmas.

CQS has launched a new range of Sicilian pastries

New Products

CQS launch new pastry range

By Alex Reed

Continental Quattro Stagioni (CQS) has launched a new range of Sicilian pastries. 

British Pie Week 2014: Top tips for pubs

British Pie Week 2014: Top tips for tasty pies

By Lesley Foottit

Pies are consistently top sellers in pubs, with many venues have their own signature take on one. Lesley Foottit shares some top tips for tasty pies from pub chefs in the lead-up to British Pie Week, which runs from 3 to 9 March.

The time is pie

The time is pie

Jus-Rol’s hunt for British Pie Week’s Pub Pie Champion 2012 begins this week. Supported by the Publican’s Morning Advertiser. We caught up with the current champion, Craig Hennessey, to find out what makes pies so special for pubs.

Hennessey: 2011 British pie Week winner

British Pie Week winner is crowned

By PubChef

PubChef reveals who has been crowned the 2011 British Pie Week Pub Pie Champion... A talented young pub chef has scooped the top prize in Jus-Rol...

British Pie Week: 7 to 13 March

Making the most of British Pie Week in pubs

By Lesley Foottit

Lesley Foottit looks at ideas for how the humble pie can make a big impact on your pub's food offer. Pie sales will always go up during the winter...

2010 finalist Paul Davies of the Lamb Inn, Spaxton

Pie Champions Wanted

By Jo Bruce

The search for British Pie Week's Pub Pie Champion 2011 in association with Jus-Rol and in partnership with the Morning Advertiser is now on.

Sea Bream: new to Ha Ha's menu

Ha Ha launches new menu

By Lesley Foottit

Ha Ha Bar and Grill is opening from 9am this week to celebrate yesterday's launch of its new breakfast menu and a la carte dishes.

Piano: live music brings people to pubs

Pub food: business boosters

By Jo Bruce

Ideas for boosting food sales at your pub including a pie and piano evening, a mystery diners' scheme and a swap and sale evening.

Jus-Roll: perfect pastry

Simon makes excellent pie man

By MA Reporter

In PubChef's latest menu watch feature we talk to Sussex chef Simon Goodman about his winning menu. Deep in the heart of the West Sussex...

Up to their pies

Up to their pies

By Jo Bruce

An Oxfordshire pub has built a profitable business focusing on pies. Jo Bruce reports Anton and Kathy Hayter's food offer at the Crown & Tuns, in...

Nice as pie!

Nice as pie!

"IS THERE a microwave anywhere in this place?" Frankly, it¹s not the kind of question you expect the organisers of a prestigious cooking contest to...

West Country

West Country

Globe Inn Lostwithiel, Cornwall Will Erwin says that from the age of five, he always wanted to be a chef. He eventually achieved that ambition just...

Leagram’s organic creamy Lancashire & curd cheese and onion pie, short crust pastry, sour cream jackets, Bank’s tomato salad


Leagram's organic creamy Lancashire & curd cheese and onion pie, short crust pastry, sour cream jackets, Bank's tomato salad

New products

New products

l Schöller Ice Cream has extended its range of tortes from French manufacturer Christophe Delmotte. Nine new Delmotte individual portion desserts...

Masterclass - Puff up your profits

Masterclass - Puff up your profits

With pastry dishes able to achieve a price premium PubChef looks at ideas for this versatile ingredient. Pastry dishes can command a price premium of...