Sausage

North West Focus Food: Buzz about bangers

23-Feb-2007

If you're looking to attract attention, an award wining sausage isn't a bad place to start. Kevin Berkins' bangers have been raising more than a few...

Med approach

15-Feb-2007

The Norfolk Arms opened in London's Kings Cross last summer to ecstatic reviews and strong business. Manager Sandra Cork tells Humayun Hussain how...

Dawn of a new smoke-free era means pub food can shine

01-Feb-2007 By Jo Bruce

When egotistically mulling over which expression to strike for my new editor's picture, I pondered a number of faces - the intellectual (well, I can try), the approachable or the business-like Bruce.

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...

Let battle commence

27-Oct-2006

The finals of the PubChef Excellence Awards chefs' competition begins next week. Over the next month, chefs from around the country will be battling...

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...

Banger tasting

29-Sep-2006

Sometimes, the things that seem like a great idea when you first talk about them can be a little more daunting in the cold light of day.Which is how...

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...

Calling all sausage makers...

27-Jul-2006

The Foodservice Sausage of the Year Competition 2006 has been formally launched, with pubs urged top make sure their suppliers enter the trade's best...

Peggy's Pick of the Products

13-Jul-2006

Bloody football. They let us down every time, don't they? Not the players, bless them, but our regulars. When that last Portugese penalty went in,...

Grown-up food

21-Jun-2006

Having a clear idea about the sort of atmosphere you want to create in your pub is vital. But does it still work in your favour when that clear idea...

Dining Deutsch part 2

01-May-2006 By Jo Bruce

The first game of the World Cup kicks of in Munich on 9 June. PubChef headed to Bavaria to explore the region's culinary scene and look at produce...

Germany calling

06-Apr-2006

London's first Bavarian Beerhouse has flown in a German chef and, reports HUMAYUN HUSSAIN, buys its meat from Munich

10 The Olive Branch

01-Apr-2006 By David Hancock

The Olive Branch was awarded a Michelin star in 2002 but its owners continue to innovate says David Hancock The Olive Branch Clipsham, Rutland....

Beer and food matching: Sausage and mash

22-Mar-2006

This month... What would you serve with sausage and mash?Sausages used to be so simple. Pork, beef, or for the more adventurous gourmet, pork &...

Opinion - Jo Bruce, Editor

01-Dec-2005 By Jo Bruce

New laws are meat and drink to licensed trade The arrival of the new licensing laws not only heralds a new era in drinks retailing in the on-trade...

In Brief

03-Nov-2005

In Brief

Bangers and cash

27-Oct-2005

With British Sausage Week in full flow, many pubs are taking part in special promotions to celebrate the banger. LUCY BRITNER reports Every day five...

War of the roses

08-Sep-2005

Gastro pubs offering glitzy menus at restaurant prices gobble up an increasing slice of the pub food market. Can a simple publican still serve...

Pub Review - The Albion, Clifton Village, Bristol

01-Sep-2005 By Mark Taylor

Pub Review - The Albion, Clifton Village, Bristol

Microwaves - Case Study

01-Sep-2005 By Danny Blyth

Using Microwaves at the Old Dispensary, Camberwell, London

Who said the

18-Aug-2005

war is over? Step into the Albion in Chester and order one of its 'trench rations and you'd think that the Great War was still on all thanks to more...

Pub Classics - A Mash made in Heaven

01-Aug-2005 By Richard Fox

Just three core ingredients - bangers, potatoes and gravy - are needed for the ultimate pub classic: sausage and mash. Richard Fox reveals how to...

Beer and Food - A Taste of Dorset

01-Aug-2005 By Susan Nowak

Susan Nowak reports on a beer and food initiative run by the West Country's Badger Brewery in partnership with small producers in Dorset. Badger...

PubChef Live - Northern Exposure

01-Jun-2005

Our second PubChef Live went swimmingly at Nigel Haworth's Three Fishes in Lancashire Lancashire, famed for culinary staples such as black pudding,...

Smoke ban means Boot's on other foot

05-May-2005

Daily Telegraph pubs writer ADAM EDWARDS reports on how Labour's smoke ban plan has seen one true blue switch allegiance My good friend Boot is a...

Top chef's new gastro pub

12-Jan-2005

Stephen Terry, the former chef/proprietor of the Walnut Tree in Abergavenny, has opened a new gastro pub in Wales. Terry, who made his name in the...

PubChef awards 2005 - Favourites cook-off

01-Nov-2004 By Max Gosney

There are some classic pub dishes, which still earn a rightful place on pub menus. In the final cook-off in the PubChef Awards we challenged our five...

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,...

Starters - Menu of the month

01-Jul-2004

The Rose & Crown, Market Place, Warwick. WHAT'S ON OFFER: There are dishes on offer all day here, from breakfast through to dinner. The breakfast...

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...

Starters - My favourite ingredient

01-Jan-2004

Paul Morgan, chef-patron of the Hampshire Arms, Crondall, Hants, on…… belly pork. "Belly pork is what your grandmother bought after the war...

Chef stuffs rivals to win meat crown

23-Jan-2003

Anthony Williams, head chef at the Williams Arms, Devon, has been named British Meat Pub Chef of the Year 2003 for his "wet-roasted black pudding...

In with a bang

16-Oct-2002

British Sausage Appreciation Week is fast approaching - Kerry Rogan celebrates the great British banger.There can be few pubs in the UK without...

Tony Tobin talks Pub Food

02-Sep-2002

The days of serving up a slice of pork pie and a pickled egg are long gone! And while there is always room in pubs for fish and chips and sausage and...

Taste test: Sausages

31-Oct-2001

Tony O'Reilly, consultant chef for Your Business, assembles a team of testers with the heavyweight task of sampling 16 varieties of sausages. Matthew...

Ready, steady, cook

27-Sep-2001

In search of a free lunch Phil Mellows headed off to S&N's Food Training Centre in Northampton but had he bitten off more than he could chew?It's...

Raise the Union Jack for British food!

11-Feb-2001

Raise the Union Jack, crank up the heat in the oven and get cooking because there are still plenty of customers who think British is best.If you were...