In Season: Game on
27-Aug-2008
John Martin, Prime Meats marketing manager: Pork is seeing something of a revival in fortunes at the moment, perhaps benefiting from the inflation in...
Autumn menu: Fall for new season flavours
20-Aug-2008
Autumn is a creative time for chefs, with an abundance of home-grown ingredients coming into season. One great way to capture the essence of the...
In Season: Hot in summer
04-Jul-2008
Alan Edmeades, product marketing manager, M&J Seafood: Under-utilised and sustainable, albacore tuna is line caught off the South West Cornish...
Business boosters
03-Jul-2008
Ideas for driving food sales at your pub Produce trade-in Where: Red Hart, Kington, Worcestershire The idea: Last summer customers at the Red Hart...
Join the gravy train
12-Jun-2008
One year since a rustic McMullen pub destroyed by fire in 2005 was restored to its former glory, fans of its famously hearty pub food are back in...
Origins brand focuses on quality
11-Jun-2008
The new Origins brand from supplier Fairfax Meadow aims to help pubs source high quality British meat.The brand includes beef, lamb, pork, chicken...
Your say
29-May-2008
Carving a successful food business I would like to praise the Great British Carvery. It is truly an excellent dining experience of traditional...
EBLEX is a cut above
13-May-2008
With customer spending down and food prices up, pubs need all the help they can get. EBLEX is aiming to provide some of that support with a new 'cut...
Art classes and home grown veg help boost business
13-May-2008 By Matt Eley Matt
Licensees at two Marston's pubs have come up with a couple of novel ideas to help improve trade.At the Red Hart, in Kington, Worcester, locals can...
Grill House format unveiled
08-May-2008
Spirit Group has launched a new fresh-food format called Grill House Kitchen, with plans for up to 50 sites. Spirit managing director Andrew Knight...
BBC probe finds pubs' 'local' beef mislabelled
02-May-2008
Pubs may face tighter regulations on labelling meat after a BBC investigation showed beef being mislabelled as 'local' by pubs and restaurants in the...
Summer Menu focus: Simply the best
30-Apr-2008
SUMMER BRINGS with it the promise of warmer, lighter evenings and - if the sun shines - the chance to fire up the barbecue. Sausages are a firm...
30-Apr-2008 By Jo Bruce
Spirit Group, Punch Tavern's managed division, has launched a new concept called Grill House Kitchen, with plans for up to 50 sites. The fresh food...
Taking a bite with the apple
24-Apr-2008
Even though the recent trend has been to serve cider over ice, the time is ripe to match it with something altogether more substantial — like...
My New Pub
17-Apr-2008
The Golden Boar Inn Freckenham, Suffolk Agent: Christie+Co The Golden Boar is set to be a true family business under new owner Vaggy Spyrou. Front of...
Bar Talk
17-Apr-2008
Has the big rise in raw materials meant a review of menu prices? Alan Vaughan Countryman Inn Shipley West Sussex We are having to think about...
St George's Day: Good old British beef
09-Apr-2008
Being a Turk, St George himself was probably quite partial to a kebab with a splash of chilli sauce, but we shouldn't let that stop us celebrating...
In Season: Produce for spring
03-Apr-2008
Alan Edmeades, product marketing manager, M&J Seafood: April sees an array of fish coming into season, including brill, dover sole, whelks,...
Are you local? The great debate
01-Apr-2008
Just how local is local food? The question was debated by panellists and VIP guests at the Pub Catering Trends Forum at Publican Live.Data from The...
Anchor & Hope
27-Mar-2008
Waterloo, London Charles Wells leasehold Reopened as a gastropub five years ago, the Anchor & Hope has successfully established a reputation as...
In Season recipe: Lamb Cooked in Red Wine and Rosemary
25-Mar-2008
Lamb Cooked in Red Wine and RosemaryIngredients:1kg/2lb4oz boneless shoulder or leg of lamb, cut into chunks1 onion, sliced4 carrots, cut into...
Organic focus: Making their mark
20-Mar-2008
FairtradeFairtrade products ensure the welfare and long term success of producers in developing countries. Producers are paid a fair price for their...
Making gravy
20-Mar-2008
CUSTOMERS AT Chef & Brewer - Spirit Group's flagship food brand, and winner of the Retail Concept of the Year title at the Pub Food Awards 2007 -...
Food Excellence Awards
01-Mar-2008
food conceptMiller & Carter Number of outlets: 11 Innovations: Mitchells & Butlers' Miller & Carter (M&C) launched in December 2006....
Fox & Anchor
01-Mar-2008
5 Charterhouse Street, London, EC1M foxandanchor.com As Blackadder's Baldrick might say, lunch at the Fox was a cunning plan. This smartly revamped...
Catering development professional - winner
29-Feb-2008
Vince Glouton, executive chef, Fuller Smith & Turner Number of pubs: 362 in total; 156 managed. Vince is responsible for 13 gastropubs and 10...
Hellmann's moves to free-range eggs
11-Feb-2008
Mayonnaise brand Hellmann's is to be made only with free-range eggs from this month, meaning by all July all Hellmann's on sale in foodservice and...
Spring menu: Spring in your stewpot
06-Feb-2008
Spring is here, not that you'd notice from the weather. It will hopefully put a bounce in customers' steps after the challenging Christmas and the...
31-Jan-2008 By The PMA Team
MA deputy editor The PMA Team says the carvery is key to M&B's strategy again
Beer & food recipe: Beef in ale with vegetable toad-in-the-hole
15-Jan-2008
Beef in ale with vegetable toad-in-the-holeThis recipe is a mix of two cooking methods - traditional roasting and pot-roasting. The beef tastes...
Six Nations: Food for the match
09-Jan-2008
This February and March, pub kitchens would do well to select a good set of team-mates to go with a pint.Food is an important part of most pubs'...
The call of the wild
01-Dec-2007
Wild foods are on-trend in an increasing number of gastropubs. Alison Daniels goes foraging for more information Consumers often get their first...
Channel hopping
29-Nov-2007
Chef-owner Joel Gross, from France's Loire Valley, tells Humayun Hussain why his authentic French cooking is so popular at Froggies at the Timber...
Rose & Crown
26-Nov-2007
Owner/licensee: Peach Pub Company Head chef: Gavin Allcock Tenure: Punch lease acquired 2002 Covers: 42-cover restaurant, 24 in the bar, plus private...
Griffin Inn
26-Nov-2007
Licensees: Toby Erlam, James Pullan and Marcus Wysock-Wright Tenure: Freehold Head chefs: Andrew Billings and Nick Petersen Turnover: Over £1m...
The Drunken Duck Inn
26-Nov-2007
Owner/licensees: Steph Barton, Paul Spencer Tenure: Freehold Head chef: Marcus Hall Turnover: £2m net Covers per week: Bar lunches 300-400, à la...
The Pig's Ear
26-Nov-2007
Licensees: SNPE, Simon Cherry/Olly Daniaud Head chef: Chris Sharpe Turnover: £500,000 Covers: 50 Covers per week: 350 Wet:dry split: 50:50...
Sky's the limit for new Chef & Brewer menu
07-Nov-2007 By Lucy Britner
Chef & Brewer is to launch a new menu by releasing balloons with free meal tags attached.
In season: Cold weather comfort food
31-Oct-2007
Claire Power, product marketing manager, fresh produce, Pauleys: November is the start of winter vegetables and in particular the parsnip, a...
26-Oct-2007 By The PMA Team
Orchid Group is stepping up its plans to open new carveries after "phenomenal success"
Meat: Origin part of the equation
03-Oct-2007
IT SEEMS Undercover Mum has a lot to answer for. The ITV programme, broadcast in August, saw former policewoman Nina Hobson send samples of steaks...
Meat: A cut above
03-Oct-2007
A SURVEY of pubs that offered a prize draw of a whole pig as an incentive to provide information was always likely to attract respondents who know...
Just let it Rock
26-Sep-2007
THINGS ARE heating up at the White Hart Inn in Wilmington, East Devon, thanks to a focus on driving food sales.Since Kellie Mannisto took over as...
Wetherspoon has the meatiest nuggets
25-Sep-2007
Pub group JD Wetherspoon has topped a survey designed to check the quality of chicken nuggets served up on chidren's menus.Trading standards officers...
Stocking up for Christmas: It's never too early
21-Sep-2007
Arriving for lunch in a company's offices in the height of summer, you don't expect the room to be kitted out top to bottom in Christmas decorations...
FSA consults on food origin labelling
21-Sep-2007
The Food Standards Agency has launched a consultation on food origin labelling which aims to tighten up the rules.While the FSA is mainly targeting...
LETTERs
06-Sep-2007
A great deal from Energywatch Something truly wonderful and amazing has happened that I'd like to share with the MA and its readers. Having obtained...
Alternatives to turkey
01-Sep-2007
Twelve bird "true love roast" This is a creation from Anne Petch of Heal Farm. The roast has a bird for each of the 12 days of Christmas, using...
James Middleton-Burn, chef/owner the Crown, Dial Post, West Sussex
01-Sep-2007
Keep it simple, especially when it comes to starters. Think about serving cold starters. Remember to keep things familiar. Lots of people come out...
Phil Vickery recipe: Beef Simmered in Beer with Flat Mushrooms
30-Aug-2007
This is a good autumn dish and it's so easy to cook. Just simmer and thicken, and there's no need to worry about oven temperatures or sealing the...
