Pub chefs have been learning the tricks of the trade from celebrity chef Tony Tobin.
Tony, who regularly appears on BBC television's Ready Steady Cook, is consultant chef for Chef & Brewer and was asked to run a series of "inspirational workshops" for the Scottish & Newcastle (S&N) brand's head chefs.
"The workshops that I am currently undertaking do not seek to teach Chef & Brewer chefs how to cook - far from it," Tony said. "Instead we have been looking at new ideas together and encouraging creativity and boldness in the kitchen."
Tony has been associated with Chef & Brewer for three years and has been on the judging panel for the brand's chef of the year competition, which aims to enhance the quality and reputation of British pub food.
Because he began his career working in a pub kitchen when he was 14, Tony said he has always identified with pub chefs. He said he was very pleased with the success of the workshops.
"Chef & Brewer customers are getting more adventurous with fish, which is great news for us," he said. "But our challenge is to tempt them with more unusual ingredients, new twists on old classics and creative ideas.
"The possibilities are endless and I have encouraged the Chef & Brewer chefs to experiment with spices, fruits, Mediterranean, Oriental and Asian influences as well as some of the more unfamiliar fish that are now readily available to us.
"They are encouraged to think about colour, flavour, texture and variety when creating their menus."
Chef & Brewer senior brand manager Carolyn Sinclair said the chefs who had taken part in the workshops had enjoyed them and found them useful.
"Tony was briefed to work with the chefs on two main areas which are important to business - fish and vegetables," she said.
"The chefs loved his approach to fish cooking and also appreciated his tips on creating innovative vegetable side dishes. I am confident we'll be seeing some really fabulous new dishes on the Chef & Brewer chalkboards over the coming months."
Bob Ivell, chairman of S&N Retail, went to the final workshop in the series and presented Tony with a magnum of champagne to thank him for his contribution.
He said: "Chef & Brewer pubs have become renowned in the industry for the quality and range of the food that we produce and having the support of a respected chef like Tony can only serve to reinforce that."
There have been three workshops in the series, held in Birmingham, Watford and Manchester.