Steak

No blood: most Brits want their meat well done

Rare steak off the menu for most Brits

By Nicholas Robinson

Brits are munching their way through an average of 312 meaty meals a year, with 85% of meat eaters consuming animal protein at least once a day, a new survey has claimed.

My Pub: The Bickley, Chislehurst

My Pub: The Bickley, Chislehurst

By Georgina Townshend

When Bickley Pub & Restaurant general manager Garry Wood noticed Wednesday steak night was proving a real success, he opted to go more premium by focusing on steaks at the Redcomb Pubs site yet still maintaining a community feel.

World class: top steak in the world is from Poland (not pictured)

Polish steaks better than British

By Nicholas Robinson

Poland was announced the world’s best steak producer, above any other nation, at the annual World Steak Challenge awards earlier this month.

New meat education programme for chefs

New meat education programme for chefs

By Daniel Woolfson

AHDB Beef & Lamb has launched its Meat Education Programme, a new resource for chefs and professionals in the food industry.

Inside the Eagle with head chef Ed Mottershaw

Chef focus

The Eagle: the chef behind the 'UK's first gastropub'

By Nicholas Robinson

Ed Mottershaw is pretty much wedded to one pub. Alright, he underwent seven years learning how to cook at Battersea’s Fox & Hounds, but the 11 years since then have all been spent in the kitchen of what is credited as being the first gastropub in...

There are three important factors that go into the perfect steak, experts advise

Revealed: Secrets to best steak

By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

80% of steaks sold in the foodservice sector are imported, according to Allen

‘Stop imported steak culture’ urges supplier

By Nicholas Robinson

Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.

Focus on Grill Rooms: the flame game

Menu Focus

Focus on Grill Rooms: the flame game

By Daniel Woolfson

Make no mis-steak, grills are on the rise. Customers are becoming increasingly willing to forsake the expensive steakhouse, heading down to the pub in pursuit of meaty treats - so much so that some operators are cashing in on a potentially lucrative business...

Steak: a best-seller for pubs

Steak sales worth £580m to managed pubs

By Lesley Foottit

Steak sales are worth £580m to the UK’s managed pubs with 90% of venues offering the favourite, according to data from CGA Strategy.

The Plough: new opening for Young's

Young's opens new concept

By John Harrington, M&C Report

Young’s, the London-based pub operator, is to open its first bar/restaurant concept near Clapham Junction this week.

Hourglass in Devizes: first new-build pub

Marston's new-build pub surge

By John Harrington, M&C Report

Marston's is to ratchet up its opening of new-build pubs after revealing that new-build sites are outperforming the rest of its managed estate.

Fish and chips: featured in specials

Pub food: business boosters

By Jo Bruce

Ideas for boosting food sales at your pub including a stop-the-clock steak night, food cooked by DJs and low cost specials.

Bacon cakes: pub classic

Best of British pub classics

By John Porter

John Porter looks at how pub caterers can pull in the punters with some comforting classics. There is, we are often told, a resurgence in classic...

Read: trebled business in four years

Rattlebone Inn: where retail is detail

By Sheila McWattie

Jason Read, Young's tenant at the Rattlebone Inn, Sherston, Wilts, talks prix-fixe menus, curry festivals and free chips with Sheila McWattie. How I...

Valentine's Day: deals on offer

Pubs go for value on Valentine's Day

By Jo Bruce

Pub operators are offering a range of value-driven promotions to attract customers this Valentine's weekend. Many operators are offering deals from...

Meat treat: Tailor Made sites have a butcher's counter

Tailor Made Steaks extends food offer

By Jo Bruce

The pubco behind customise your own steak concept Tailor Made Steaks has extended the idea to pizza and fish. Tailor Made Steaks has opened a fifth...

Butcher's hook

Butcher's hook

Simon David talks to David Hancock about the growing success of the Culbone Stables Inn Background The David family butchery empire is well...

Spirit launches Grill House format

Spirit launches Grill House format

By Jo Bruce

Spirit Group, Punch Tavern's managed division, has launched a new concept called Grill House Kitchen, with plans for up to 50 sites. The fresh food...

The Anchor Inn

The Anchor Inn

Lower Froyle, Alton, Hampshire GU34 4NA 01420 23261 ?.anchorinnatlowerfroyle.co.uk The doors of the new-look Anchor Inn may have opened four months...

Top tables

Top tables

Pub owners/managers give tips on customer service. What should you do when a customer complains that a medium steak is too rare?Martha Welch...

Let them eat steak

Let them eat steak

If you are looking for alternatives to turkey this Christmas then why not serve up a juicy steak? Keep customers in the holiday spirit with a...

Just let it Rock

Just let it Rock

THINGS ARE heating up at the White Hart Inn in Wilmington, East Devon, thanks to a focus on driving food sales.Since Kellie Mannisto took over as...