Pork

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...

Welsh wizardry wins Best Pub Sausage

08-Oct-2007

A Welsh banger has won the much-coveted title of Best Pub Sausage in the annual Foodservice Pork Sausage of the Year Competition.The Welsh Sausage...

British pigs are worth it, says campaign

05-Sep-2007

Britain's pig farmers and processors have launched a campaign to persuade supermarkets and foodservice outlets to pay a higher price for pork,...

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...

Pork making progress

16-May-2007

PORK HAS often been considered the runt of the litter compared to lamb and beef when it comes to creating high quality pub food dishes. But it's...

A pig of a task?

13-Mar-2007

AT THE risk of sounding cynical, years of journalistic experience teach you never to look a gift horse - or pig - in the mouth. So when Pub Food's...

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...

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...

Hawk that pork

01-Dec-2006

Pork products are rising in popularity among diners and provide ideal, cost-effective dishes for pub menus. Research from the British Pig Executive...

Fence Gate Inn basks in banger success

18-Oct-2006

A Burnley pub has struck a blow for home made food by winning two out of three awards in the Best Pub Sausage category at the Foodservice Sausage of...

A class act

01-Oct-2006

The fine art of theatre cooking presents dining out as an interactive spectacle. Simon Knott joins in

Chimney House, East Sussex

01-Sep-2006

We take a look at Brighton's first non-smoking gastropub

Pub Review - The Albion, Clifton Village, Bristol

01-Sep-2005 By Mark Taylor

Pub Review - The Albion, Clifton Village, Bristol

Suck it and See - Pub Sandwich of the Year 2005 - The Gun, Coldharbour, London

01-Jun-2005 By Jo Bruce

Scott Wade is head chef at the Gun, in Coldharbour, Docklands, in London. The pub, which has excellent views of the Millennium Dome, was the meeting...

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

Chefs' specials

01-Sep-2004

Daniel has Eagle eye for tasty dish The first two cook-offs in the PubChef Awards took place earlier this month. Here we feature recipes from the winners of the 'Meat' and 'Food from Britain'.

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,...

Field to fork - Potty about porkers

01-Aug-2004 By Alice Whitehead

In PubChef's series on how pubs are using locally-sourced food, Alice Whitehead discovers Peter McLaren's recipe for rearing happy pigs. At Peter and...

Craig Wilkinson, is chef/patron at the Bay Horse Inn, Forton

29-Apr-2004

The pub serves 350 to 400 covers a week with an average spend per head around £25 to £30. What is your favourite ingredient at the moment and why?...

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...

Food File - Down your local

01-Mar-2004

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

Starters - Menu of the month

01-Feb-2004

Holly Bush Inn, Salt, Staffordshire Style: Traditional pub food with a twist, but thankfully not too much of one. What's on offer: Both the...

Food File - Taste test

01-Jan-2004

PubChef asked customers at Everard's pub, the Coach & Horses in Markfield, Leicestershire, what they thought of Padley's chicken mini joints. The...

Wine

01-Jan-2004 By Chris Losh

Each month former Wine magazine editor Chris Losh will be arming pub staff with ideas for boosting wine sales. Coping with Carmenère PubChef's new...

Masterclass - Knife and pork

01-Jan-2004

In a new series PubChef gives you guidance on how to get the best out of different ingredients and how pub chefs around the UK are using them. This...

Put your kitchen on show

29-Aug-2001

Bringing a bit of drama to your catering can give you the edge over the competition. Open kitchens are increasingly popular, turning the cooking into...

Sunday roast in a bap?

15-Mar-2001

Half an hour or so to spare before catching a train from Nottingham to London. Not enough time for a full-blown pub meal in the Galley restaurant of...