Water

Britvic tests the water among 16 to 24s with new product

25-Nov-2005

Britvic is to launch Drench, a new spring water brand, and relaunch Pennine Spring in January 2006, in a drive to capitalise on the burgeoning...

PubChef Live - Dish of the day that PubChef Live guests savoured

01-Oct-2005 By Jeremy Hollingsworth

Pot Roast Partridge with Smoked Bacon & Savoy Cabbage Serves six Ingredients 6 oven-prepared partridges 2 litres chicken stock 250ml red wine...

Tricks of the Trade - Making perfect mashed potato

01-Sep-2005

Article on making the perfect mashed potato

Warming up for summer: Great outdoors

08-Mar-2005

The weather may not be much of an inspiration for smartening up your garden at the moment, but the winning pubs in our Best Dressed Pub competition...

Water, water everywhere...

02-Mar-2005

Water sales continue to increase in pubs as more people opt for a healthier lifestyle or decide to drink it with their meals. Adam Withrington...

Trade Talk: Graeme Cushion

18-Feb-2005

Graeme Cushion, solicitor and head of Poppleston Allen's regulatory crime department on enforcement issues.Many licensees will have noticed a higher...

Back-bar lighting can weaken spirits

17-Feb-2005

Free pourers that haven't been dried and high-intensity back-bar lighting could mean licensees are unwittingly serving weakened spirits and putting...

Water, water everywhere

27-Jan-2005

ANDREW JEFFORD entertains some impure thoughts as he discourses on the importance of water Water matters ­ for earthlings. We live on the blue...

Licensee to tap into his cellar's spring

27-Jan-2005

An enterprising licensee hopes to sell a new range of bottled water after discovering a spring in his cellar. The 13th-century cellar at the Ship...

Gammon with orange and apricot glaze

03-Nov-2004

Preparation time: 15 minutesCooking time: according to weightServes: sixIngredients:1.35kg gammon joint90ml of fresh orange juice60ml apricot...

Starters - Gastro Nerd

01-Oct-2004

Weird recipes - ones for the specialist board. Cow Udder Eclairs - fry, then fill with smelted and whipped artichoke hearts, whipping cream and brown...

Clear choice

02-Apr-2004

With consumers ever more health conscious and choice all-important do your pub a favour and offer a range of bottled waters, says Ben McFarland.It...

Rogan josh lasagne

31-Mar-2004

Preparation…30 minsCooking…45 minsServes…202.25kg Tilda rogan josh saucefour tbsp oilfour onions, finely chopped1.8kg minced beef or lamb400g...

Publican's pie

21-Jul-2003

Preparation...five minsCooking...40 minsServes 102tbsp oilone large onion, chopped1.35kg lean minced beef900g carrots, roughly chopped350g celery,...

Chilli glazed pork loin with Texan barbecue culinary sauce and sweet potato puree

24-Jun-2003

Preparation...20 minsCooking...two hoursServes...10Two kg pork loin, rindless, boned and rolled500g shallots, unpeeled300g button mushrooms600ml...

Kids comforters

08-May-2003

Licensees running family or children-friendly venues should consider letting the kids have their own range of softies. This is the advice coming from...

Beef daubes in a Golden Glory sauce with horseradish cream & crispy parsnips

20-Sep-2002

Ingredients30 ml Oil4 x 250g British beef chuck eye daubes250g Button onions, peeled250g Button mushrooms100g Red onions350g Parsnips, peeled and cut...

Wild Alaska salmon and cucumber terrine

17-Jul-2002

Preparation: 15 minsChilling: two and a half hoursServes: 12Ingredients: Two x 418g cans of red or pink wild Alaska salmonFour tbsps powdered...

Catering equipment special

29-Aug-2001

With pub food becoming increasingly sophisticated, licensees are realising that they need to improve their catering equipment. Phil Mellows...

Trout Fish Fingers and Chips

04-Jun-2001

(Serves four)For the potatoes:-450glarge potatoes, peeled2 tbspolive oilFor the dipping sauce:6 tbsptomato ketchup1 tbspmalt vinegar1 tbsprunny...