News

VIDEO

Inside the Freemasons at Wiswell, Lancashire

02-Nov-2015 By Daniel Woolfson

It's been a year of considerable success for Freemasons at Wiswell chef patron Steven Smith and his team.

Michelin Pubs Guide 2016: pub scene going "from strength to strength"

02-Nov-2015 By Daniel Woolfson

The pub trade should be congratulated for moving with the times, according to Rebecca Burr, editor of the new Michelin Eating Out in Pubs Guide 2016.

Rare burgers ‘not worth the hassle’, PMA readers say

02-Nov-2015 By Nicholas Robinson

Serving rare burgers “is not worth the food safety hassle”, according to a Twitter poll of Publican’s Morning Advertiser readers.

Chefs could lose over £2k a year due to tax credit cuts

30-Oct-2015 By Daniel Woolfson

Certain chefs could lose more than £2,000 in tax credits a year under George Osborne’s proposed cuts, according to a new report.

Pub chefs should look to street food traders for lamb inspiration, says AHDB

29-Oct-2015 By Daniel Woolfson

Pub chefs should “absolutely” look to street food traders for inspiration when it comes to using different cuts of lamb, the Agriculture and Horticulture Development Board (AHDB) has urged. 

CHEF FOCUS

Harder cuts: high quality British cooking in Brighton

29-Oct-2015 By Daniel Woolfson

It would be lazy to compare Tom Griffiths, the 28-year-old chef responsible for new pub kitchen Flank, with St John chef Fergus Henderson more than once in the same article.

Star Pubs & Bars launches new intensive cookery course for licensees

29-Oct-2015 By Daniel Woolfson

Star Pubs & Bars has launched a new five-day cookery course aimed at helping licensees and members of their teams improve their food offers.

ALMR Autumn Event

Increasing regulatory strain ‘worries’ operators

28-Oct-2015 By Nicholas Robinson

More food and drink operators are worried by the increasing regulatory strain on the sector, which could mean the difference between success and failure.

Pub chefs must do more to tackle food waste: SRA

28-Oct-2015 By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Future Pub

Pub of the Future: Marston's completes first phase of project

27-Oct-2015 By Ruth Williams, M&C Allegra

Marston’s has completed its year-long project to find out how to attract young people as regular pub goers and has said the results of the panel will be incorporated into its pubs.

chef shortage

Celeb chef James Tanner: UK Colleges must put in more work to fight chef shortage

27-Oct-2015 By Daniel Woolfson

UK Colleges must work on keeping themselves up to date with developments in the hospitality industry, chef James Tanner has urged. 

VIDEO

Inside the Pipe & Glass Inn, Yorkshire

26-Oct-2015 By Nicholas Robinson

Coming third on the Top 50 Gastropubs list 2015 has made Pipe & Glass chef patron James Mackenzie more determined to push the East Yorkshire Michelin-starred pub further.

Merrett to judge Pub Chef Awards

26-Oct-2015 By Nicholas Robinson

Paul Merrett, the owner of three top London food pubs, will judge the British Beer and Pub Association’s (BBPA) Pub Chef of the Year Award, with the help of a panel of industry experts.

VIDEO

Inside the Star at Harome, Yorkshire

26-Oct-2015 By Daniel Woolfson

The Star Inn at Harome, Yorkshire, was one of the first British pubs to win a coveted Michelin star.

Top 50 Gastropubs Awards 2016

Top 50 Gastropubs Awards entry deadline extended

26-Oct-2015 By Nicholas Robinson

The entry deadline for the Estrella Damm Top 50 Gastropubs Awards has been extended to Friday 30 October, allowing more time for great food-serving pubs to get their entries in.

Michelin Pub of the Year 2016 crowned

26-Oct-2015 By Daniel Woolfson

A Gloucester pub has been named Pub of the Year by Michelin ahead of the release of its Eating Out in Pubs Guide 2016 next week.

Podcast

Wetherspoons’ food developer: ‘a winning kids’ food menu’

26-Oct-2015 By Nicholas Robinson

Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was one of the top pubs for healthy children’s meals on the Soil Association’s Eating Out report yesterday (21 October).

BHA calls for new tipping and service charge legislation

26-Oct-2015 By Daniel Woolfson

Businesses across the eating out sector should be required by law to provide customers with accurate information on how tips and service charges are distributed, the British Hospitality Association (BHA) has said.

Food safety

Rare burgers ‘not worth the risk’, warns expert

26-Oct-2015 By Nicholas Robinson

Serving rare burgers is “not worth the risk or cost” to operators, a leading food safety advisor to the hospitality sector has warned.

NEW OPENING

Farewell to the city: leaving the Gherkin for the Grantley Arms

26-Oct-2015 By Daniel Woolfson

Matt Edmonds recently ditched a high-profile role at Searcys at the Gherkin in the City to become chef-patron of Surrey pub the Grantley Arms, in Wonersh, ahead of its reopening under new management this month. Daniel Woolfson gets the lowdown on Edmonds’...

Fuller’s head of food: 'only education can solve chef shortage'

26-Oct-2015 By Daniel Woolfson

British schools and colleges are not doing enough to teach children what it takes to work in the hospitality industry, according to Paul Dickinson, head of food at Fuller’s.

Food safety

'Speedier fines' for law-breaking food businesses

26-Oct-2015 By Nicholas Robinson

Law-breaking food businesses, including pubs, could expect speedier fines and prosecutions as a result of the Food Standards Agency’s (FSA’s) food law prosecution database and a strategy to improve the organisation’s digital technology.

City news

Brewhouse & Kitchen has potential to be 50-strong venture

23-Oct-2015 By MC Allegra FS

Brewhouse and Kitchen, the Enterprise Investment Scheme (EIS) backed venture, has a vision of building a group of more than 50 pubs across the country.

Brewdog working with Roast chef to develop food offer

23-Oct-2015 By James Wallin, M&C Report

BrewDog is working with Wyatt Shevloff, who has spent the past four years as executive head chef at Roast, to develop its food offer.

Obesity debate

Mandatory nutrition labelling on pub menus

22-Oct-2015 By Nicholas Robinson

Government should make nutritional information on pub menus mandatory to help combat the UK’s growing obesity crisis, a senior Soil Association policy advisor has urged.

Children’s menus

Big pub chains reveal top menu tips for kids

22-Oct-2015 By Nicholas Robinson

Senior head office staff from Wetherspoons, Harvester and the Soil Association (SA) have revealed their top tips for creating a nutritious and cost-effective pub food menu for children.

Healthy options

Pubs serving some of the healthiest children’s food: Soil Association

21-Oct-2015 By Nicholas Robinson

Pubs offer some of the healthiest children’s meals on the high street, research published by the Soil Association (SA) today (21 October) has shown.

Kerridge: how to win a gastropub gong

19-Oct-2015 By Nicholas Robinson

Two Michelin-starred chef Tom Kerridge, of the Hand & Flowers in Marlow, Buckinghamshire, has revealed his top tips for winning at next year’s Estrella Damm Top 50 Gastropubs Awards.

Revealed: Secrets to best steak

19-Oct-2015 By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

FOOD AND BEER PAIRING

Beer and vegetables: a match made in heaven?

19-Oct-2015 By Daniel Woolfson

Operators should consider creating vegetable-based beer pairings as sourcing, quality and preparation of vegetables become even more of a focus on menus in 2016, Brewers Association executive chef Adam Dulye has claimed.

Marston’s 20 new sites 'must be chosen carefully to avoid eating out growth pinch'

19-Oct-2015 By Nicholas Robinson

Marston’s will have to choose the sites of its 20 new food pubs carefully to avoid the pinch of the saturation in the eating out sector, which has already forced menu prices down in high street pubs, a City analyst has warned.

Food safety

New food safety qualifications launched

19-Oct-2015 By Nicholas Robinson

Six new food safety qualifications to help food businesses prepare safe and legal meals have been launched by the British Safety Council.

World’s best steak announced

16-Oct-2015 By Nicholas Robinson

A Wagyu cross from Australia has been revealed as the world’s best steak at the World Steak Challenge last night (15 October).

Booker interim results: high aspirations for 2016

15-Oct-2015 By Daniel Woolfson

Booker expects to see continually strong performance in the pub sector in 2016, it said, after posting its interim results this morning.

NEW OPENING

Top 50 Gastropubs chef lends expertise to London wine bar

14-Oct-2015 By Daniel Woolfson

Stephen Harris, the chef patron and Shepherd Neame tenant of Top 50 Gastropubs winner, the Sportsman, is lending his culinary expertise to upcoming London wine bar and restaurant, Noble Rot.

Food success comes from £5m spend on local produce, says Devon pub owner

13-Oct-2015 By Nicholas Robinson

A Devon pub owner has claimed part of his business’s success is down to a multimillion pound spend on local produce.

Top 50 Gastropubs 2016

How to win a Top 50 Gastropubs Award

13-Oct-2015 By Nicholas Robinson

The Estrella Damm Top 50 Gastropubs 2016 is fast approaching and so is the opportunity to win one of three awards up for grabs at the event in January. Here are our top tips on how to gain one.

Pubs miss out on free-from food market

13-Oct-2015 By Nicholas Robinson

Big pub chains are failing to cater for thousands of UK consumers looking for free-from food options on menus, an expert in the field has claimed.

Eating insects in foodservice ‘not safe yet’

13-Oct-2015 By Nicholas Robinson

More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.

National Curry Week

Wine and curry pairings: the rules

12-Oct-2015 By Nicholas Robinson

Wine doesn’t have to be overlooked during National Curry Week (NCW), according to International Wine Challenge boss Peter McCombie, who has revealed his top tips for pairing wine with curry.

Shepherd Neame launches new chef training programme

12-Oct-2015 By Daniel Woolfson

Shepherd Neame has rolled out a new training programme for chefs at its managed sites.

Top 17 tips to retain pub chefs

12-Oct-2015 By Nicholas Robinson

Financial rewards, opportunities for promotion and the ability to contribute to the business’s success are three of the 17 ways managers can keep hold of their chefs and kitchen staff, a leading consultant has claimed.

PODCAST

Crimes against pub food? Top chefs reveal all...

12-Oct-2015 By Daniel Woolfson

Two top chefs have revealed what they consider to be crimes against pub food.

Food and beer pairing: golden rules...

12-Oct-2015 By Daniel Woolfson

Amber ale with that steak? IPA with your curry? Daniel Woolfson looks at the theory and science behind pairing food with beer and the opportunity it presents... 

Mark Sargeant sets sights on 10+ Kent pubs

12-Oct-2015 By Daniel Woolfson

Mark Sargeant has set his sights on running a group of new pubs across Kent.

JJ Food Service eyes new sites after profits up

09-Oct-2015 By Nicholas Robinson

JJ Food Service has posted record profits of £12m for the year ending March 31 2015 – up 55% year-on-year – the majority of which would be pumped back into the company’s existing and new sites.

Menu prices

High street pub food menu prices decline following increased competition

09-Oct-2015 By Nicholas Robinson

The strain of increased competition in the eating out sector has forced many high street pubs to slash the prices of their dishes, while the amount of side dishes sold increased significantly, according to the latest Horizons’ Menu Trends report.

Food and beer pairing: Top 50 Gastropubs matches

08-Oct-2015 By Daniel Woolfson

Top 50 Gastropubs 2016, the PMA’s annual celebration of the very best in pub food, is approaching. To mark the event, Daniel Woolfson asked sommeliers from the There’s a Beer For That campaign to create special cask-ale pairings for dishes by some of...

Authentic Pub Co cashes in on Thai food

07-Oct-2015 By Michelle Perrett and Nicholas Robinson

The Authentic Pub Co is cashing in on Thai food with Thai Tuesdays at one of its seven sites following the acquisition of the Dragon pubs earlier this year.

FLANK brings nose to tail eating to Brighton

07-Oct-2015 By Daniel Woolfson

Brighton chef Tom Griffiths has launched Flank, a new residency serving Fergus Henderson-style “nose to tail” dishes at the Royal Sovereign, on the city’s Preston Street.