A round-up of this month's news
Food prices soar
Licensees are facing annual food inflation of 7.4% this year - the fastest rate of increase since records began in 1992.
The figure is three times the headline rate of inflation, which is also known as the retail price index (RPI).
The price rises come as many pub operators feel they are unable to increase menu prices for customers in the current climate.
BII launches new cooking qualification
A new qualification in cooking skills has been launched by the BII.
The Level 2 Award in Cooking Skills (ACS) equips candidates with the correct skills and knowledge for working in a kitchen or a catering environment.
The new award is designed to be compatible with
the BIIAB's Level 1 Essentials in Catering Award (ECA), and other related qualifications such as Basic
Food Hygiene.
A third qualification, the Level 3 Certificate in Kitchen Management, will be launched this spring.
For more information visit www.biiab.org
Greene King coffee offer goes national
Greene King has started to roll out its "Coffee Republic served here" concept to a number of its pubs across the country, after a successful trial in 28 of its London-based sites.
Rooney Anand, chief executive of Greene King, told sister publication M&C Report, that the company was working with "two or three partners including Coffee Republic and Coffee Express" to add a high-quality coffee offering to a number of its pubs nationwide.
He said that the extension of the group's coffee offer was part of its drive to give its licensees extra revenue streams in order to help them counter the impact of the smoking ban.
FSA to provide chef allergen guidance
The Food Standards Agency (FSA) has introduced guidance to help chefs handle allergens.
Sue Hattersley, head of food allergy policy at the FSA, said: "Many food businesses are already good at letting their customers know if there are any ingredients in their food that may cause allergy problems. However, we want all businesses to be able to help their food-allergic customers."
Visit www.food.gov.uk for more information.
Geronimo Inns buys Crown freehold
Geronimo Inns, the food-led pub group, has acquired the freehold of the Crown near Victoria Park, in Hackney, for an undisclosed sum.
The pub, which is the company's 22nd, will undergo a light refurbishment before re-opening at the end
of February. The company will also fully open its site
at the new Eurostar terminal in St Pancras Station
in March.
It is currently operating a smaller unit called the Baby Betjeman at the station, which will be re-titled the Betjeman Arms on its full launch.
Geronimo will also open its third pub at Heathrow at the end of March. The Five Tons will open in the airport's new Terminal 5 building.
Contestants wanted
BBC2 is looking for applicants for a new series of The Restaurant.
Chef Raymond Blanc will put nine couples through their paces and the winners will go on to run a business with him.
Over-18s can download an application form at www.bbc.co.uk/restaurant.
JDW enjoys tea and coffee boom
JD Wetherspoon has reported a boom in coffee and tea sales over the Christmas period.
The company said that coffee and tea sales averaged 500,000 cups per week over the Christmas and New Year fortnight - well up on the usual figure of 350,000 to 400,000 cups a week.
Chef & Brewer's St Patrick's Day menu
Chef & Brewer pubs will be offering special menus for St Patrick's Day on 17 March.
Dishes will include Irish mussel mariniere, bacon and black pudding salad, Dublin coddle, and 8oz sirloin steak with Wexford sauce. Desserts include caramel apple granny and warm chocolate fudge cake with Baileys cream.
The pubs will also offer a selection of Irish spirits and liqueurs, plus liqueur coffees. Four courses will cost £14.95.
Mother and son team get the Boot
Two contestants from Raymond Blanc's BBC2 programme The Restaurant have taken on a Charles Wells lease.
Mother and son team Nicola and Tom Nickerson have opened the Boot in Langford, Bedfordshire.
Shropshall wins Great Potato Challenge
A Staffordshire pub chef has won the British Potato Council's Great Potato Challenge. Mathew Shropshall from the Crown Inn at Codsall Wood, Staffordshire, took the top prize for his dish of potato, crab and ceps, twice baked. Mathew said: "I believe the key to success is using fresh local produce, wherever possible - we source our King Edwards locally and they're fantastic. I think chefs have a lot to learn about potatoes; the extent to which they can be used and the many different flavours that are available."
