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Brighton pop-up FLANK: nose to tail eating hits the south coast

CHEF FOCUS

Harder cuts: high quality British cooking in Brighton

By Daniel Woolfson

It would be lazy to compare Tom Griffiths, the 28-year-old chef responsible for new pub kitchen Flank, with St John chef Fergus Henderson more than once in the same article.

The equivalent of 1.3bn meals are thrown away by the sector each year

Pub chefs must do more to tackle food waste: SRA

By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Top 50 Gastropubs Profile: the Pipe & Glass Inn, Yorkshire

VIDEO

Inside the Pipe & Glass Inn, Yorkshire

By Nicholas Robinson

Coming third on the Top 50 Gastropubs list 2015 has made Pipe & Glass chef patron James Mackenzie more determined to push the East Yorkshire Michelin-starred pub further.

Merrett owns three London-based pubs

Merrett to judge Pub Chef Awards

By Nicholas Robinson

Paul Merrett, the owner of three top London food pubs, will judge the British Beer and Pub Association’s (BBPA) Pub Chef of the Year Award, with the help of a panel of industry experts.

Time is running out to enter the Top 50 Gastropubs Awards 2016

Top 50 Gastropubs Awards 2016

Top 50 Gastropubs Awards entry deadline extended

By Nicholas Robinson

The entry deadline for the Estrella Damm Top 50 Gastropubs Awards has been extended to Friday 30 October, allowing more time for great food-serving pubs to get their entries in.

Michelin crowns Gloucester free house Pub of the Year 2016

Michelin Pub of the Year 2016 crowned

By Daniel Woolfson

A Gloucester pub has been named Pub of the Year by Michelin ahead of the release of its Eating Out in Pubs Guide 2016 next week.

BHA calls for new tipping and service charge legislation

BHA calls for new tipping and service charge legislation

By Daniel Woolfson

Businesses across the eating out sector should be required by law to provide customers with accurate information on how tips and service charges are distributed, the British Hospitality Association (BHA) has said.

Food law prosecution database is six months old

Food safety

'Speedier fines' for law-breaking food businesses

By Nicholas Robinson

Law-breaking food businesses, including pubs, could expect speedier fines and prosecutions as a result of the Food Standards Agency’s (FSA’s) food law prosecution database and a strategy to improve the organisation’s digital technology.

Soil Association calls for traffic light labelling on menus

Obesity debate

Mandatory nutrition labelling on pub menus

By Nicholas Robinson

Government should make nutritional information on pub menus mandatory to help combat the UK’s growing obesity crisis, a senior Soil Association policy advisor has urged.

'E-cigarettes are 95% safer than regular cigarettes,' says MP

E-cigarette debate

MP: Welsh ban on e-cigarettes indoors ‘makes no sense’

By Nicholas Robinson

A long-serving Member of Parliament has slammed the Welsh government’s stance on e-cigarettes, following Swansea Council’s inclusion of them in a consultation on banning smoking in outdoor public spaces, which could impact pub gardens.

Boost sales with winter warming hot drinks

Hot drinks

Hotting up: winter alternatives to coffee

By Noli Dinkovski

The temperature is dipping, collars are being turned up and customers are looking for something to warm the cockles of the hearts. The answer, says Noli Dinkovski, is a diverse coffee offer that is adaptable to the seasons.

Tom sets out his top tips for winning a gastropub award

Kerridge: how to win a gastropub gong

By Nicholas Robinson

Two Michelin-starred chef Tom Kerridge, of the Hand & Flowers in Marlow, Buckinghamshire, has revealed his top tips for winning at next year’s Estrella Damm Top 50 Gastropubs Awards.

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.

Beer and vegetables: a match made in heaven?

FOOD AND BEER PAIRING

Beer and vegetables: a match made in heaven?

By Daniel Woolfson

Operators should consider creating vegetable-based beer pairings as sourcing, quality and preparation of vegetables become even more of a focus on menus in 2016, Brewers Association executive chef Adam Dulye has claimed.

More than 1m cases of food poisoning in the UK a year

Food safety

New food safety qualifications launched

By Nicholas Robinson

Six new food safety qualifications to help food businesses prepare safe and legal meals have been launched by the British Safety Council.

Stephen Harris of the Sportsman working on new London wine bar

NEW OPENING

Top 50 Gastropubs chef lends expertise to London wine bar

By Daniel Woolfson

Stephen Harris, the chef patron and Shepherd Neame tenant of Top 50 Gastropubs winner, the Sportsman, is lending his culinary expertise to upcoming London wine bar and restaurant, Noble Rot.

One of this year's award winners transformed two vans to boost sales

Top 50 Gastropubs 2016

How to win a Top 50 Gastropubs Award

By Nicholas Robinson

The Estrella Damm Top 50 Gastropubs 2016 is fast approaching and so is the opportunity to win one of three awards up for grabs at the event in January. Here are our top tips on how to gain one.

Big pubs are missing out on trade from thousands of potential customers, claims expert

Pubs miss out on free-from food market

By Nicholas Robinson

Big pub chains are failing to cater for thousands of UK consumers looking for free-from food options on menus, an expert in the field has claimed.

There's a wine for that curry, says IWC boss

National Curry Week

Wine and curry pairings: the rules

By Nicholas Robinson

Wine doesn’t have to be overlooked during National Curry Week (NCW), according to International Wine Challenge boss Peter McCombie, who has revealed his top tips for pairing wine with curry.

Industry will need 11,000 more chefs by 2022

Top 17 tips to retain pub chefs

By Nicholas Robinson

Financial rewards, opportunities for promotion and the ability to contribute to the business’s success are three of the 17 ways managers can keep hold of their chefs and kitchen staff, a leading consultant has claimed.

Stonegate places London pubs on market

Stonegate places London pubs on market

By MC Allegra FS

Stonegate Pub Company has confirmed it has placed a package of four central London freehold pub from its recently acquired TCG estate on the market - as part of a sale and leaseback process.

Stop-start drinking is not the answer

comment

Stop-start drinking is not the answer

By Lee Price

"Since the dawn of time man has been drinking alcohol, and since the day after man has been getting hangovers. Imagine how fantastic 31 days without a hangover would be; all the things you could achieve.”

Authentic Pub Co acquired a Tuk Tuk to promote its new menu

Authentic Pub Co cashes in on Thai food

By Michelle Perrett and Nicholas Robinson

The Authentic Pub Co is cashing in on Thai food with Thai Tuesdays at one of its seven sites following the acquisition of the Dragon pubs earlier this year.

New food concept FLANK pub residency hits Brighton

FLANK brings nose to tail eating to Brighton

By Daniel Woolfson

Brighton chef Tom Griffiths has launched Flank, a new residency serving Fergus Henderson-style “nose to tail” dishes at the Royal Sovereign, on the city’s Preston Street.

Pint Shop announced plans to expand in July last year

Exclusive

Pint Shop second site coming soon

By Nicholas Robinson

The Cambridge-based Pint Shop will open its long-awaited second venue soon, following last summer’s announcement to expand, The Publican’s Morning Advertiser understands.

Pint Shop opened its doors in November 2013

Pint Shop appoints Rosie Sykes as development chef

By Nicholas Robinson

Meat, bread and beer specialist the Pint Shop has appointed chef and Guardian food writer Rosie Sykes as its new development chef, in a bid to take its food offer to “the next level”.

Jamie Oliver is an advocate of using local produce

Jamie Oliver drops into Crown pub for lunch

By Nicholas Robinson

Celebrity chef Jamie Oliver surprised staff at the Crown in Sevenoaks after dropping in for lunch with friend and television co-host Jimmy Doherty while filming in the area.

Neurogastronomy is about more than how the food looks on the plate

Double pub food sales with neurogastronomy?

By Nicholas Robinson

Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience

St John chefs' Hackney pub the Marksman: profile

My PUB

My Pub: the Marksman, Hackney

By Joe Lutrario

Chefs Tom Harris and Jon Rotheram reopened archetypal East Endboozer the Marksman to rave reviews earlier this year. Joe Lutrario catches up with the pair to talk beef and barley buns and keeping the locals sweet.

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