Ingredients

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...

Focus on Meat: What's your beef?

05-Oct-2006

If the steak you serve is whisked direct to your customers' plates from the prime herd belonging to the farm next door, why not shout about it?...

Focus on Meat: Maestros of meat

04-Oct-2006

Woodward FoodserviceThe catering operator is seeing booming demand for red meat, with beef, lamb and pork gaining a strong foothold on menus....

Trends reunited

01-Oct-2006

PubChef looks at how the changing consumer focus - such as the increasing desire to know where food is sourced - is shaping the pub food...

The Fox - Pub Roast of the year FINALIST

01-Oct-2006

Pub background: The pub in Dorchester is a Hall & Woodhouse tenancy and serves an average of 400 to 500 covers per week. The wet:dry split is...

Thomas Cubbitt - Pub Roast of the year HIGHLY COMMENDED

01-Oct-2006

Pub background: The pub opened last year and serves an average of 1,000 covers per week. The wet:dry split at the Thomas Cubbitt is 50:50. Average...

Snacks Focus: Top tapas and super sharers

01-Sep-2006

Offering customers a platter to share can be a great way of boosting sales, as it can appeal to groups of customers who may not have planned to eat...

DIY with a difference

27-Jul-2006

On the face of it, accepting a dinner booking and then telling the diners they'll have to cook their own main course doesn't sound like a recipe for...

A class act that will never fade away

01-Jun-2006

Richard Fox celebrates that old pub-faithful -

In the summer time

12-May-2006

Summer's on the way, so fire up the barbie! With two more Bank Holiday weekends, Father's Day and a World Cup to come between now and the end of...

7 The Fox Dining Room

01-Apr-2006 By Mark Taylor

Hot on the heels of its 'sibling', the Eagle, the Fox has taken a successful formula, says Mark Taylor, and improved it by adding a seperate dining...

Al Fresco: Barbie days!

02-Mar-2006

Technology has played catch-up when cooking food out in the open.Sunshine, good company, a beer and a burger... barbecues are a clear winner when it...

Beer with food - Beer essentials

01-Mar-2006

Pairing beer with food won't just add value for your customers, it could also help smooth staff relations. As a rule of thumb, if a dish has a...

The Surgery - Game to try something new

01-Mar-2006

Dear Surgery: I'd like to introduce cheaper cuts of meat, offal and game to my menu, but I'm worried that people will be hesitant to try new things. Any suggestions on how I can make these dishes more attractive to the customer?

Beer with food - Matching methods

01-Mar-2006

Beer With Food Week runs from 2 to 8 April. PubChef looks at some of the ideas being promoted for the event. Pork talkPork makes an ideal companion...

Beer with food - Partnerships that make the grain

01-Mar-2006 By Humayun Hussain

How are some of the country's top gastro pub chefs matching beer with dishes on their menus? Humayun Hussain finds out.

Tricks of the trade

01-Mar-2006

How do you use beer as an ingredient? David Edwards, head chef, Three Fishes, Mitton, Lancs. "For our steak and kidney pudding, we use Bowland...

Range revamp for McCoy's and Hula Hoops

06-Feb-2006

Competition in the bagged snack market is hotting up with the news that United Biscuits (UB) is expanding its McCoy's and Hula Hoops ranges.Four new...

That's Champion

15-Dec-2005

Kim Champion's St Albans pub has become a destination venue. But, as Sue Nowak discovered, despite winning many awards the chef still has her sights...

Wayside menu shake-up

08-Dec-2005

by Jo Bruce A new menu has been rolled out across Wayside Inns as part of a major catering shake-up. The changes are the most significant to be made...

The Surgery - Making Steak and Chips healthier

01-Dec-2005 By Ben Woodhouse

The Surgery's tips on making steak and chips healthier

Brits beat Aussies in BBQ contest

01-Dec-2005

Three pub chefs helped place Britain as the top international team in a world barbecue competition. Ben Bartlett, catering development manager of...

JDW beefs up burger

06-Oct-2005

range with Northern Ireland meat JD Wetherspoon has launched a new range of lamb and beef burgers using fresh meat from Northern Ireland. The...

The Surgery - Advice on buying game

01-Oct-2005 By Mark Taylor

The Surgery's tips on buying game

Christmas - Christmas presence

01-Oct-2005 By Richard Fox

With Christmas fast approaching, foodservice companies have been coming up with products and recipe ideas to help pub caterers cope with the seasonal...

War of the roses

08-Sep-2005

Gastro pubs offering glitzy menus at restaurant prices gobble up an increasing slice of the pub food market. Can a simple publican still serve...

The Fleece

08-Sep-2005

Witney, Oxfordshire 01993 892270 Victoria Moon, joint director of the Peach Pub Company, describes the Fleece as a 'relaxed, all-day meeting place,...

The Surgery - Are there dangers with serving pink pork?

01-Sep-2005 By Mark Taylor

The Surgery's tips on serving pink pork

In the Hot seat - Michael Maguire

01-Sep-2005 By Mark Taylor

In the hot seat - Michael Maguire

Pub Classics - A Roast to Boast about

01-Sep-2005 By Richard Fox

Sunday just wouldn't be Sunday without a roast on the menu. Richard Fox shares his tips on tweaking the dishes to perfection. Le Roast Beef may well...

North meets South as chefs trade skills

17-Aug-2005

Top chefs have joined forces with food developers, catering suppliers and farmers to share their passion for quality beef and lamb.Hosted by the...

Battle of the BBqs - The Finalists

01-Aug-2005

Four finalists and their recipes

Battle of the BBQs - Major Barbecue Appeal

01-Aug-2005 By Brian Eastment

Brian Eastment, Major International's development chef, revealed this recipe: Chicken burger with avocado cream: Ingredients 600g/1lb 5oz minced...

Meat feast

07-Jul-2005

According to The Publican Food Report meat dishes are still as popular as ever. John Porter reports on how to attract the customer's attention and...

Great Pub Chefs - Tasting the country life - James Rix

01-Jul-2005 By Mark Taylor

He wasn't keen on the gastro pub tag, but after moving to a sleepy corner of Hertfordshire, top London chef James Rix found it pulled in the punters...

Summer Menus - Menu masterpieces

01-Jul-2005 By Richard Fox

PubChef asks Phil Marshall, senior marketing manager of Woodward Foodservice, and EBLEX's Hugh Judd for tips on achieving sizzling summer sales:...

Club Grub - Pub Sandwich of the Year 2005 - The Punch Tavern, Fleet St, London

01-Jun-2005

Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London. The pub offers an extensive range of...

What makes a winning barbie

01-Jun-2005

Opinions on what makes a winning barbie

Show off your creativity with barbecues this summer

01-Jun-2005 By Hugh Judd

Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.

Digney-land experience

12-May-2005

Taking on one of the most downtrodden pubs in Bath might have seemed a daunting prospect, but the Digneys were never fazed. Mark Taylor reports As...

PubChef Live - Inspiring the Nation's Chefs

01-Apr-2005 By Max Gosney

Our first PubChef Live - a series of educational events for pub chefs - was held earlier this month at the Cock at Hemingford Grey in Cambridgeshire. Max Gosney reports

Food File - What's in season in April

01-Apr-2005

PubChef's guide to what's in season in April Spring lamb - Spring means the arrival of warmer weather, longer days and lots of lovely lamb. Before...

Pub Review - King William, London Road, Bath

01-Apr-2005 By Mark Taylor

First-time publicans Amanda and Charlie Digney have transformed the King William from a dingy, sticky-carpeted boozer into Bath's most talked about...

Roast beef in beer with vegetable toad-in-the-hole

16-Feb-2005

The beef tastes wonderful and benefits from cooking in English beer. Recipe created by EBLEX.Serves: 4 to 6Preparation: 10 minutesCooking: 30 to 40...

Food File - What's in season in February

01-Feb-2005

PubChef's guide to what's in season in February

Food with a story to tell - Carrots

01-Feb-2005

The carrot has long been an integral part of the British diet. Roasted, mashed or boiled, it is a cherished part of the nation's Sunday dinner.But,...

Menu of the Month - Carew Inn, Carew, nr Tenby

01-Feb-2005

Carew Inn, Carew, nr Tenby, Pembrokeshire STYLE: Situated opposite the ruins of Carew Castle, this friendly, busy village pub offers a broad menu and...