Seared tournedos of marlin with sweet potato fondant, apple and celery emulsion and star anise vinaigrette
21-Nov-2001
2marlin tournedos2 x 100gsweet potatoes2 heads bok choyHandfulroquetteHandfulred chardLime juiceStar anise vinaigretteSmall bunchchives3 piecesstar...
Wholesalers on the road ahead
21-Nov-2001
Phil Mellows examines the development of the wholesaling industry and how local firms are taking on the big national companiesWhether it is drinks,...
Menu marketing
05-Nov-2001
You don't have to spend a fortune to promote the food you serve. Fiona Pavely offers some practical advice to help licensees increase their food...
October product news
30-Oct-2001
Flavoured coffee creamersHot on the trail of "style items" like cappuccino and skinny lattes comes the latest café taste trend - flavoured coffees....
Scandinavian Gravalax
29-Oct-2001
Portions:10Preparation time:overnight100gdill, finely chopped1 fillet of salmon, boned with skin left on 50g sea salt 50g salt 50g white caster sugar...
Complain about pub food and raise standards
23-Oct-2001
Customers should complain more often about bad quality pub food in a bid to raise standards, according to the Campaign for Real Food (CARF).The...
Leicestershire pub welcomes children at lunchtimes
17-Oct-2001
A Leicestershire tenant has opened the doors of her pub to schoolchildren at lunchtime, to stop them roaming the streets.Suzanne Davies, who runs the...
Whitbread to sell Pelican Group
16-Oct-2001
Whitbread is likely to off-load its Pelican group of 200 restaurants, comprising mainly the Cafe Rouge and Bella Pasta chains, because of ailing...
AA guide boosts pub food image
04-Oct-2001
Pub food is much better than it used to be, according to a new food guide, despite celebrity chef Ainsley Harriot's comments to the contrary.Just...
The Royal Oak and Manor Restaurant, Staffordshire
03-Oct-2001
Matthew Moggridge visits the Royal Oak and Manor Restaurant in Staffordshire - and finds a tenant who has built the majority of his menu around a...
Effective stock control
03-Oct-2001
Effective stock control has one basic aim - to ensure you never run out of a particular item and will never have to utter those dreaded words: "I'm...
Winter Wraps with Sweet and Sour Peppers
01-Oct-2001
Serves 4 WINTER WRAPS4large leaves from a Savoy cabbage1 tspdried mushrooms (optional)1 tbspolive oil1small onion, finely chopped1clove of garlic,...
Duet of Crisp Roast and Lightly Grilled Duckling with Caramelised Strawberry and Orange Sauce
28-Sep-2001
Aylesbury duckling,cleaned and wiped with kitchen paper2 x 250gBarbary duck breasts,fat trimmed500mlscold water250gcaster sugar60mlsfull-bodied red...
Chestnut and Cranberry 'En Croute'
28-Sep-2001
4 to 6 portions4 tbsp.olive oil2medium onions, chopped4cloves garlic, finely chopped100gbutton mushrooms, finely chopped100mlsred wine250gchestnut...
Ready, steady, cook
27-Sep-2001
In search of a free lunch Phil Mellows headed off to S&N's Food Training Centre in Northampton but had he bitten off more than he could chew?It's...
Trade hits back at TV chef's pub food criticism
13-Sep-2001
Celebrity chef Ainsley Harriott has been fiercely criticised by the trade after he said the standard of food in pubs "let Britain down". The chef...
GM food
04-Sep-2001
If a customer or an environmental health officer asks about any genetically modified ingredients in the food and drink you serve you, and your staff,...
Menu planning
03-Sep-2001
A successful pub food business involves balancing the wishes of your customers against your skills and resources. Fiona Pavely looks at the help and...
The Angel in Long Credon, Buckinghamshire
31-Aug-2001
The Angel in Long Crendon, Buckinghamshire, has a style and menu that would rival many restaurants - but proprietor Trevor Bosch is keen that his...
Maltesers® Shortbread
29-Aug-2001
0 portions250gMaltesers®220g butter or margarine100g caster sugar350g plain flour, siftedextra caster sugar for dusting900ml whipping cream750ml...
Case study: Restaurant Bar and Grill
29-Aug-2001
The Restaurant Bar and Grill, a new, independent venue in the heart of Manchester's city centre, was looking for equipment that would blend in its...
Put your kitchen on show
29-Aug-2001
Bringing a bit of drama to your catering can give you the edge over the competition. Open kitchens are increasingly popular, turning the cooking into...
Trade fears blanket ban on lunchtime drinking
08-Aug-2001
Nearly three quarters of British firms would like to see a blanket ban on lunchtime drinking - a move that would have a devastating effect on the pub...
Whitbread considers more disposals
06-Aug-2001
Whitbread is now believed to be considering a sell-off of many of its restaurants only months after selling all of its pubs.According to media...
Angelsea Arms, Ravenscourt Park, London
02-Aug-2001
Matthew Moggridge meets the proprietor of the Angelsea Arms gastro pub in London's Ravenscourt Park and finds someone who isn't afraid to defy...
Catering for Vegetarians
23-Jul-2001
According to recent polls, seven per cent of adults in the UK are vegetarian - and the number is rising. Are you doing all you can to meet the needs...
Perfecting the balance: ordering in food stocks
20-Jul-2001
When it comes to ordering in food there is a fine balance to be drawn between buying stock that will simply clog up valuable freezer space and...
A perfect match - choosing the right drink to go with food
03-Jul-2001
Traditions need not be adhered to when choosing liquid accompaniment to a tasty meal. Ben McFarland considers the drinks optionsCall it astrology....
FSA targets 4.5m cases of food poisoning
20-Jun-2001
The annual Catering Forum, organised by Richmond Events, attracts some 700 catering professionals from pub chains, restaurants and hotels. The...
Whitbread boss to take over at Eldridge Pope
18-Jun-2001
Pub operator Eldridge Pope has brought in a former Whitbread restaurants boss to replace chief executive Peter Phillipson.Michael Johnson, 45, has...
Pubs and clubs make 'scandalous profits' on crisps
14-Jun-2001
Pubs and clubs are making "scandalous profits" on crisps, according to a consumer website.Independent consumer website Rip Off Britain says a packet...
Golden Heart Inn, Birdlip, Gloucestershire
08-Jun-2001
The Golden Heart Inn at Nettleton Bottom, Birdlip, Gloucestershire, has just won the Best Pub Caterer award, sponsored by Caterplan, at the 2001...
Children's menus
07-Jun-2001
With the forthcoming reform of licensing laws aimed at making it easier for families to use pubs, licensees need to seriously consider this market as...
Planning a kitchen
04-Jun-2001
Safety comes first when setting up any sort of catering operation. Find out how licensees should adhere to the food safety laws when planning a pub...
Laurel unveils plans for Whitbread's leased and managed pubs
03-Jun-2001
The new Laurel Pub Company, created out of Whitbread's pub estate, is to drop brands such as Dome and Casa as part of a major restructuring.It has...
Food storage and display
22-May-2001
Given the importance that food now has in most pub businesses, it is understandable that, as with bottle coolers, design considerations as well as...
New management team for ex-Whitbread pubs
14-May-2001
Morgan Grenfell has confirmed the management line-up for its 3,000-strong pub business created out of Whitbread's estate.Robbie Halkett, pictured...
Cost effective menu planning
03-May-2001
A decent food offering is now essential for pubs, as people turn to eating out more than they have done ever before. So make sure its profitable......
East is feast
24-Apr-2001
Asian beers are finally moving out of restaurants and into pubs. We are a nation of curry addicts. Whether at home, at the local curry house or pub,...
US-style age limit plan leaked to press to gauge public opinion
19-Apr-2001
Sensationalist reports that the Government is considering varying the minimum drinking age across the country are suspected to be a plant by the Home...
New boss arrives after Whitbread deal
29-Mar-2001
The new boss of Whitbread's 3,000 pubs and bars has arrived to look after the estate's handover to Morgan Grenfell Private Equity.Ian Payne...
Latino cuisine: not just tortillas and fajitas
26-Mar-2001
The popularity of Latino cuisine has, over the past five years, increased at a phenomenal rate. We take a look and offer two recipe ideas.The...
Tips from the top for the best sandwich in town
22-Mar-2001
Tips for top sandwiches from Nellie Nichols, creative director of Hazlewood Foods and the original driving force behind some of Pret a Manger's wild...
Venue Review: The Crab & Lobster, Asenby, North Yorkshire
22-Mar-2001
You could be forgiven for believing that you are a mere pebble throw from the beach when you set foot into the Crab & Lobster pub and cast an eye...
Venue Review: The Cafe Royal, Edinburgh
21-Mar-2001
Time of visit12.30pm, SaturdayStatusScottish Courage managed houseLocationOff Princes Street.ClienteleMix of tourists, old boys knocking back the...
Venue Review: The Cock, Sibson, Leicestershire
21-Mar-2001
Time of visit1pm, Monday.LocationOn the A444 near Nuneaton - £10 cab ride from station.ClienteleBusinessmen and office workers dotted...
The Engineer, Primrose Hill, London
15-Mar-2001
One of London's top food pubs, the Engineer in Primrose Hill, takes the meaning of the term 'gastro pub' one step beyond.The term 'gastro' pub will...
So long and thanks for all the fish
15-Mar-2001
The Snake Road, which winds it way from the A896 outside Lochcarron in Wester Ross, Scotland, begins with a warning: 'road impassable in snowy...
You're so vein
15-Mar-2001
Cheese was high on Pub Food's agenda this month as the award-winning Blisworth Hotel - Florence and Larry won Ethnic Pub of the Year 2001 - hosted...
Hot Stuff
15-Mar-2001
Well I admit it…my secret is out. I am an addict. But fortunately I don't have to share my addiction with a roomful of crimson-faced people,...
