13-Jan-2011 By Michelle Perrett
Michelle Perrett looks at ways pub caterers can help combat the impact of rising food costs. Food commodity prices have risen significantly again in...
Pub Food: Eat Seasonably
02-Dec-2010 By Jessica Harvey Jessica
It may well be a white Christmas and we've certainly got the advent calendars out now, so to keep your seasonal food menus as timely and festive as...
Success for National Game Fortnight
02-Dec-2010 By Lesley Foottit
The organisers of National Taste of Game Fortnight have toasted it as a "huge success". The UK's largest shooting organisation, the British...
01-Dec-2010 By Jo Bruce
Mitchells & Butlers brand Sizzling Pubs is offering customers a free Baileys when they buy a dessert. A range of six £2.99 meals are also on...
Iceland launches pub food range
01-Dec-2010 By Jo Bruce
Iceland is the latest retailer to launch a range of pub food inspired ready meals — it is advertising its "pub Grub" range on TV.
24-Sep-2010 By Jo Bruce
Orchid Group is offering an exclusive two-course menu for over-50s Diamond Club members at its 34 Contemporary Carveries. The company will also...
21-Sep-2010 By Jo Bruce
JD Wetherspoon is extending its afternoon food deal with a new dish — gammon steak, free-range eggs, chips and a cup of tea.
02-Aug-2010 By Jo Bruce
Jo Bruce shares some of the top tips from S&NPC's five alfresco roadshows, which aimed to help lessees drive trade this summer.
FSA warns pubs on chicken liver cooking
30-Jul-2010 By Lesley Foottit
The Food Standards Agency (FSA) has warned pub chefs to check that chicken livers are properly cooked following an outbreak of food poisoning.
08-Jul-2010 By Lesley Foottit
Four pub chefs have been crowned winners in EBLEX's Taste of England Challenge. Dishes entered had to be traditionally British and use cuts of beef...
02-Jul-2010 By Jo Bruce
The UKs largest village has got peachy. Jo Bruce looks at how steak nights, building links with the locals and movies are driving the business The...
Masterchef's Gregg Wallace encourages pubs to Eat Seasonably
03-Jun-2010
Eat Seasonably is a practical campaign that aims to inspire consumers towards a more sustainable diet by emphasising the three key benefits of...
Sourcing cheap cuts of meat
12-Apr-2010 By Claire Dodd Claire
My food fantasy involves a giant chocolate bar and marshmallows the size of cars. But if you run a busy kitchen your food dream will be a bit more...
09-Apr-2010 By Lesley Foottit
The Lamb at Buckland, Oxfordshire, has been re-opened by new owners — Richard and Shelley Terry and business partner Chris Green.
Walkers launches world cup for crisps
30-Mar-2010 By Matt Eley Matt
Will it be English roast beef and Yorkshire pudding or will German bratwurst sausage claim the title on penalties? For while the footballing elite...
Local meat sourcing: The Queens Arms rears its own livestock
17-Mar-2010 By Katie Coyne
"Children don't know where meat comes from," says licensee Marilyn Ruberry. "They think milk comes out of a canister, they don't know bacon is from a...
04-Mar-2010 By John Porter
John Porter looks at how pub caterers can pull in the punters with some comforting classics. There is, we are often told, a resurgence in classic...
24-Feb-2010 By Lesley Foottit
Tailor Made Steaks (TMS), the pub operator that specialises in steak, has opened a small hotel in Nettlebed, Oxfordshire.
11-Feb-2010 By Lesley Foottit
Food and drink wholesaler Booker has slashed prices on a range of meat and vegetables. Low prices on fifteen meat and eight vegetable products will...
Pubs invited to join beef and lamb push
01-Feb-2010
Pub chefs are being invited to sign up to a new initiative aimed at increasing sales of beef and lamb and underling the meats' quality during the...
A different animal
10-Dec-2009 By Claire Dodd Claire
Geronimo Inns has gone a bit Hugh Fearnley-Whittingstall on us. In using the hairy one's name, we are of course referring to his penchant for living...
Getting saucy for the festive season
11-Nov-2009
Leather's Smithy was made for Christmas. Built in the 18th century alongside Macclesfield Forest Reservoir at Langley, Cheshire, the stone-built...
Winner of best pub sausage announced
23-Oct-2009 By Claire Dodd Claire
The best pub bangers in the business have fought it out, but there could only be one winner. Kevin Berkins, owner of the Fence Gate Inn in Fence and...
Moleface pubco to open fourth site
01-Oct-2009 By Jo Bruce
Nottinghamshire-based pubco Moleface is opening a fourth site — the Royal Oak Pub and Kitchen in Radcliffe-upon-Trent.
Food Sourcing focus: Is your offer a cut above?
24-Sep-2009
Autumn menus offer pubs the chance to encourage new and repeat custom by adding a real point of difference to their menus, as well as providing value...
Zebra or Camel? Exotic Sunday roasts on offer at Brighton pub
17-Sep-2009
While many pubs offer a choice of Sunday roast in a bid to attract trade, the range on offer at the Victory Inn, Brighton, is hard to beat. Ostrich,...
Seasonal food focus: Summer suppers
19-Jun-2009
Produce harvested in season is fresher and more nutritious and due to its increase in availability, should also lower costs for the pub. Prime Meats,...
East end pub grows its own
17-Jun-2009
More pubs than ever are growing their own produce - and one East End local in London is proving that you don't have to be out in the country to do...
Driving new food business: Step outside
04-Jun-2009
Cooking and eating outdoors is a big attraction, and can help pubs to drive trade across the summer. Given that most customers will have grilled a...
Summer special: A taste of the season
01-May-2009
Apple Wedges from Lamb Weston are a great way to brighten up summer dessert menus. Made from real apples, dipped in a naturally sweet batter, the...
Summer special: Better barbecues
01-May-2009
Sausages, burgers, chicken legs. Think you've sorted out your barbecue menu? Think again - is there room for a swordfish steak?While the old...
Beer and Food matching recipe: Asparagus, watercress and pan roasted cherry tomato risotto
21-Apr-2009
Asparagus, watercress and pan roasted cherry tomato risottoServes 4Ingredients4 tbsp olive oil4 shallots finely chopped2 garlic cloves sliced2...
16-Apr-2009 By Ewan Turney
Chicken breast has overtaken sirloin steak as the most frequently listed main course item on pub menus, according to new research.
Beer and Food Matching: Raise your game
16-Mar-2009
For too many consumers, the immediate, reaction to the suggestion of ordering game is a shudder.For too long, the frankly unpleasant practice of...
05-Mar-2009 By The PMA Team
Mitchells & Butlers is set to expand its new-format Pub & Grill offering to 19 O'Neill's. Pub & Grill was trialled in seven O'Neill's...
Shepherds Pie with leek & goats cheese topping
16-Feb-2009
Shepherds Pie with leek & goats cheese toppingServes sixIngredientsVeg Oil 20 MlOnions - finely chopped 300 gCelery - finely chopped 125 gCarrots...
Kitchen equipment focus: A star act for live theatre production
11-Feb-2009
THE FIRST Coal Grill and Bar opened in Wimbledon in 2007, making a feature of seasonal local produce cooked in a 'live theatre' open-plan...
06-Feb-2009 By The PMA Team
Greene King is turning its Loch Fyne restaurant site in Mere Green, Sutton Coldfield into a new gastro-pub concept called Old Speckled Hen. The pub,...
Pubs urged to be up-front about pork provenance
31-Jan-2009
Pubs can expect increased customer interest in the origins of pork on the menu - and are being urged to come clean about supply sources. The issue...
In Season: Food of love?
29-Jan-2009
Rob Kennedy, trade marketing manager, M&J Seafood: Fresh live oysters are the classic aphrodisiac and feel good food. Oysters are traditionally...
Kebabs - more than 'meats' the eye?
27-Jan-2009
Pub customers are being misled over the contents of their closing time doner kebab, according to a new survey.It's a fact of life that people who...
16-Dec-2008 By Claire Elliott
Diageo has joined forces with premium sausage company Debbie & Andrew¹s to launch a Guinness food range. The range is expected to generate sales...
Pubs pressed to push pork provenance
10-Dec-2008
Pubs are being urged to state the country of origin of all pork dishes and products on menus.The call comes in the wake of the withdrawal of Irish...
Stocks & sauces focus: Time to take stock
11-Nov-2008
Sauces are the building blocks of most cookery - and one of the first skills you should check when employing kitchen staff. But we all need a...
Recipe: Nottinghamshire Pie
17-Oct-2008
Nottinghamshire PieServes 4Preparation time: 30 minutesCooking time: 2 hours+Ingredients900g/2lb diced chuck steak40g/1½oz flour (lightly...
Peggy's meat market
09-Oct-2008
had to bar a student last week because he kept making snide remarks about the provenance of my homemade hotpot. The cheek of these kids. Even so, I...
Meat focus: Crafty cuts
09-Oct-2008
There has been plenty of talk in the media over recent weeks about 'light greens' - consumers who have put ethical concerns on the back burner as the...
Back to Basics: Well matched
09-Oct-2008
Have you ever had that feeling where you've missed out on a joke? Where everyone is having the greatest time laughing about it but the joke has gone...
Publican makes her dry sales sizzle
02-Oct-2008
A publican has turned up the heat on her food sales by creating a silly sausages night.Naomi Katze, licensee of the Drayman's Arms in Spalding,...
Christmas Focus: Talking Turkey
30-Sep-2008
THIS CHRISTMAS is going to be tough for a lot of people - but hopefully that just reflects the economic climate, not the meat that will be served up...
