Steak And Kidney Pie

The Pie Report

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

04-Mar-2016 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 rise in pubs

10-Nov-2015 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.

Six Nations: licensees' promotional ideas for Rugby extravaganza

09-Feb-2015 By Daniel Woolfson

Operators nationwide are using various promotional strategies and events to drive profits for the remaining three rounds of the Six Nations tournament.

Southampton pub sells pints for 10p

28-Apr-2014 By Helen Gilbert

A Hampshire pub relived the swinging sixties in more ways than one when it served up 10p pints to mark 45 years of being in business. 

Salad days at Brewers Fayre Buffet

02-May-2013 By Jo Bruce

Whitbread has introduced salad bars at its Brewers Fayre buffet sites.

Farmers' meal service

06-Aug-2009 By Jo Bruce

A Warwickshire licensee has launched a plate-to-gate delivery service for farmers. Freehold pub the Peacock in Oxhill, Warwickshire, is offering a...

Profile: Credit munch

07-Apr-2009

PUBS UNDOUBTEDLY have to work harder than ever to drive sales in the current market. But the Goshawk in Mouldsworth, has taken on the challenge with...

Earning a crust

12-Jul-2007

Carl Smith tells Ewan Turney how building a great team has helped him and wife Pauline increase trade at two Young's pubs in Mayfair, London How I...

East Anglia

01-Feb-2007

The Axe & Compasses Arkesden, Essex Today, the Axe & Compasses bears no resemblance to the ailing pub that Themis and Diane Christou took...

Carl Smith's ideas for making the most of pub food

29-Apr-2004

I've been very, very silly. For some reason, I've always had it in my head that "brand" is a dirty word, to be associated (in our industry) with...

Carl Smith reveals a business-building idea that's no pie in

18-Mar-2004

As a kid, I used to love playing Risk ­ it was exciting. I'd scheme and find solutions to unpromising situations. The object of the game was to...

Paul Morgan is chef/patron at the Hampshire Arms, in Crondal

18-Mar-2004

Where do you get inspiration for your menu from? Out of my head mostly, although there is also some collaboration with my chefs. My wife Gill has...