Ingredients

The right kit in the kitchen

27-Aug-2008

Tumbledown Farm in Cannock, Staffordshire, was part of the first wave of contemporary carveries developed by Orchid Group. The pub was originally...

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...

Spirit launches Grill House format

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...

Charity: Carvery is key to M&B gain

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...

Orchid ramps up carvery roll-out

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...