Meat prices forecast to soar
28-Aug-2007
The combination of foot-and-mouth, floods and rising grain prices is set to push up the price of British meat.Business advisory firm Deloitte says...
John Porter: Where's the beef?
22-Aug-2007
As a piece of journalism, Undercover Mum, shown on ITV last night, wasn't particularly well-researched or balanced. Despite the best efforts of...
Score increased food sales during Rugby World Cup
20-Aug-2007
With pubs packed and staff under pressure during Rugby World Cup matches, a new menu idea from the English Beef and Lamb Executive (EBLEX) can help...
Tony celebrates best burger
14-Aug-2007
Proving that the pub is the true home of tne burger, licensee Tony Robson-Burrell from The Wheatsheaf at Oaksey, Wiltshire, has won the catering...
New menu for Two for One
10-Aug-2007 By Jo Bruce
Spirit is focusing on healthier choices and improved pub classics on its new Two For One menu. The revamped seasonal menu for its Two For One pubs...
Wetherspoon withdraws Welsh dishes after trading standards probe
18-Jul-2007
Pub operator JD Wetherspoon has removed five meat dishes from its Welsh menus after trading standards officers questioned the provenance of the pork,...
EBLEX steak pie contest brings out the best
17-Jul-2007
A chef working at a National Trust restaurant has pipped the pub trade's finest to the post in the National Steak Pie Competition 2007.Organised by...
What the papers say - July 11, 2007
11-Jul-2007 By Eleanor Goodman
Smokers in Stoke-on-Trent are still lighting up in public places because the local council has no power to impose fines. Officials failed to complete...
Steak pie comp finalists announced
09-Jul-2007 By Lucy Britner
The English Beef and Lamb Executive (EBLEX) has announced the finalists of the national steak pie competition.
Pampered cows beefing up Marston's pub profits
04-Jul-2007 By Jo Bruce
A Worcestershire pub has started serving burgers made from beef that has been reared on a special diet of beer, music and massage. 'Kobe' beef,...
Name game
01-Jul-2007
Consumers want more information on food provenance. But how far do licensees need to go with providing information on menus? Humayun Hussain reports
In season: Summer specials
28-Jun-2007
Claire Power, product marketing manager, Fresh Produce, Pauleys: July and August is a great time for British produce with more and more ingredients...
Barbecues: Gone out to dinner
27-Jun-2007
Everyone loves a barbecue - and that's where the problem starts. Publicans will already be all too familiar with the 'you don't want to do it like...
Easy ideas for your menu
21-Jun-2007
Meat-free treats Frozen food supplier Glendale has increased its portfolio of meat-free dishes to include veggie burgers, stuffed peppers and...
Pubs can score with the beef half-timer
11-Jun-2007
The challenge of feeding customers during big TV sporting events is one many pubs will be familiar with.The half time whistle blows, and everyone in...
The great outdoors
07-Jun-2007
We need to be clear about this - no one is happy about global warming. But however much we cut back on our carbon footprint, either individually or...
In Season: As nature intended
23-May-2007
Claire Power, product marketing manager - fresh produce, Pauleys: Now is the optimum time for buying English asparagus. Grown more slowly than its...
15-May-2007 By Jo Bruce
J D Wetherspoon is raising awareness of the provenance of ingredients used on its menus with a new food facts booklet for customers. The booklet...
In Season: Something special
09-May-2007
Claire Power, product marketing manager - fresh produce, Pauleys: Summer is nearly here and with the start of the UK season just around the corner,...
Trading Standards targeting 'misleading' meat
01-May-2007
Pubs can expect local trading standards officers to take an increasing interest in their menus as concern grows that consumers are being misled about...
26-Apr-2007 By Lucy Britner
Celebrity pub chef Mike Robinson is to open a game and wild food cookery school. Following the success of his pub - the Pot Kiln in Frilsham,...
Location still main driver of pub food choice
24-Apr-2007
Convenience is still the main influence on consumers' choice of when they eat out of home, according to new research.Value for money comes second,...
Springtime specialities
11-Apr-2007
Claire Power, product marketing manager, fresh produce, Pauleys During April we will see a change of sources for melons as new arrivals come from...
Cooking title 'at steak'
11-Apr-2007
The English Beef and Lamb Executive (EBLEX) is once again calling for pub chefs to enter to its National Steak Pie Competition.Entries have already...
Celebrate speciality
05-Apr-2007
This month Andrew Burnyeat looks at how concentrating on a speciality can help differentiate your pub's food offer and boost trade A simple food...
Keep up to date with what's on the market
05-Apr-2007
Brakes' beautiful butties Brakes has launched two new sandwich fillings which are aimed at helping licensees cut down preparation time. Brakes New...
Carvery comeback keeps this customer's cravings satisfied
01-Apr-2007
You just can't beat a traditional Sunday roast. But if, like me, you don't always have the time or energy to spare on Sundays bonding with your...
Pub Club beefs up the menu
22-Mar-2007
A new online recipe and advice bank for pubs has been launched by the English Beef and Lamb Executive (EBLEX).Pub Club offers help and support to...
Firing the imagination
15-Mar-2007
Susan Nowak looks at ideas for maximising the beer-with-food opportunity for St George's Day Slay 'em on St George's Day with an inspired mix 'n'...
Publican Live: what's cooking?
13-Mar-2007
The 3663 Live Food Experience at Publican Live will be a new and improved version of the pub food theatre popular in previous years at the Pub and...
Call for meat origin labelling from MLC
12-Mar-2007 By Lucy Britner
The Meat and Livestock Commission (MLC) is calling for pubs to label the origin of meat on menus or face imposed regulations.
Southern Pride stamp for regional meats
07-Mar-2007
Pubs in the south of England will now be able to show their pride in the region's high quality produce with a new brand.Portsmouth based Solent...
Beer and food matching: Best combinations
26-Feb-2007
What with smoking bans, climate change and a new 'face' to get used to on the Big D nuts card, pubs are having to deal with their fair share of...
A cut above...
16-Feb-2007
KEEN READERS will remember that, a few months back, we ran a survey to find out which the trade's most popular sandwich varieties are. Many thanks to...
Steak with source?
12-Feb-2007
The Meat and Livestock Commission (MLC) has called for pubs to properly identify the origins of the meat they serve.Following the announcement of...
Keep up to date with what's on the market
08-Feb-2007
Celebrate with lamb Now that Christmas turkey is well and truly banished from pub menus, attention turns to Easter, with lamb taking a seasonal star...
Cricket World Cup: a Caribbean menu
02-Feb-2007
Welcome drinks Rum punchPiña colada Fruit punch: made from fresh pure tropical fruit and juicesMarston's Pedigree bitterCanapésCoconut spiced...
01-Feb-2007
In a new series we ask licensees to test kitchen kit. This month a Yorkshire host experiments with heated black rocks The equipment: Black Rock Grill...
01-Feb-2007
PubChef looks at ideas for classic pub dishes - whatever your skill in the kitchen. This month we look at pies From scratch David "Billy" Brown, head...
Wales Focus: dragon sausages?
30-Jan-2007
Are you confused when your Brakes delivery of cottage pie doesn't have a thatched roof poking through the mashed potato topping? Baffled when your...
30-Jan-2007
Versatile, healthy and an ingredient that can produce an excellent gross profit, poultry is a popular menu staple for pub chefs. Anthony Williams...
30-Jan-2007
Meat dishes make up a substantial part of pub menus, with chefs increasingly experimenting with different cuts of meat. The meat category saw our...
Spring menus: Freshening up
25-Jan-2007
Spring is about to be sprung, with all the imagery that comes with it. Yes, milk maids and cute lambs larking through the fields, dew on freshly cut...
Welsh Dragon slain by trading standards
11-Jan-2007
Pubs who have had problems with their local trading standards officers will be interested to hear they are not alone.A smoked meat producer and pub...
02-Jan-2007
Pub chefs from all over the UK battled it out in the first cook-off finals of the PubChef Food Excellence Awards chefs' competition this week....
Kitchen Refurbishment: The tools for the trade
13-Dec-2006
Kitchen equipment represents a major investment for a pub.While there is plenty of advice a good salesrep will give you, an even better way to reach...
Rump to beat the slump
11-Dec-2006
With demand for top quality beef roasting joints increasing over Christmas, butchers are often left with with a glut of rump cuts in January. The...
Keep up to date with what's on the market
30-Nov-2006
The Authentic Food Company has launched a range of traditional dishes under a new Authentic British brand. The company says the dishes have been...
Peggy's Pick of The Products
01-Nov-2006
I'll be honest, it was all tricks and no treats around here this year. This lovely man came to our Hallowe'en party, dressed as James Bond - very...
Focus on Meat: Products
06-Oct-2006
3G Food Service Sous Vide premium dishes3G Food Service has added to the meat main courses in its "Sous Vide" range Moroccan lamb shanks with apricot...
