Yorkshire Pud Day 2009 to be batter than ever
05-Jan-2009
Pubs are being encouraged to start planning for the second annual British Yorkshire Pudding Day.The 2009 celebration of the essential accompaniment...
Spirit pubs launch January Sale food deals
05-Jan-2009
Spirit Group is launching special food offers across its estate in a bid to entice customers into its pubs despite the credit crunch.The managed pub...
05-Jan-2009 By Ewan Turney
Pub management firm County Estate has teamed up with Carlsberg and Country Choice to offer wet-led pubs an entry level food concept. County Estate,...
Young's brings Chip Shop range to pubs
19-Dec-2008
Seafood spcialist Young's is extending its successful Chip Shop range into the pub market.Fish and chips appears on more pub menus than any other...
16-Dec-2008 By Claire Elliott
Diageo has joined forces with premium sausage company Debbie & Andrew¹s to launch a Guinness food range. The range is expected to generate sales...
CESA: Chop, chop! Get fresh in the kitchen
11-Dec-2008
Fresh pub food has real customer appeal. The Publican Food Report 2008 found that 'fresh' is the most popular description, used by 72 per cent of...
Menu Matching: A hot topic
11-Dec-2008
THERE SHOULDN'T be many better matches than a beer and a hot dog - after all, the credit for both chilled lager and the simple-yet-brilliant idea of...
Menu Matching: Festive beer cocktails
11-Dec-2008
Christmas evening cocktails: I have been fascinated by beer cocktails since reading beer-mixing recipes acknowledged in a book by Richard Boston,...
Menu Matching: Meet your match with beer and food
11-Dec-2008
CHRISTMAS PROVIDES a great opportunity for pubs to impress potential customers. Matching beers with food is surprisingly simple, and perhaps easier...
Menu Matching: Wine and food working together
11-Dec-2008
Bridget Kilgannon, wine category manager with WaverleyTBS, has been working with BII Licensee of the Year 2008 Chris Lewis and his head chef, Mark...
Menu Matching: Wine and food are perfect partners
11-Dec-2008
By helping customers enjoy wine and food, pubs can also boost sales Talk to your supplier. Any supplier worth his salt will sit down and match wines...
ALMR: Scores on the doors 'adds to red tape'
11-Dec-2008
Pubs face an increase in red tape when the national Scores on the Door scheme comes into effect next year, the Association of Licensed Multiple...
Make your pub kitchen work harder
10-Dec-2008
Profits are under constant pressure and evaluating your entire operation on a regular basis can improve operational efficiency, which will result in...
Relaunch for Phileas Fogg snack brand
10-Dec-2008
Growing sales of 'posh' snacks have prompted United Biscuits (UB) to relaunch its Phileas Fogg brand.With pub customers increasingly opting for...
10-Dec-2008 By Claire Elliott
BPEX is urging caterers to state clearly on their menus the country of origin of all the pork dishes and pork products they serve, to reassure...
Pubs suffer as consumers switch to takeaways
08-Dec-2008
Mid-market pubs are losing trade to the takeaway market, according to the latest analysis of eating out trends. However, at the top end of the...
Whitbread to cut capex by £100m next year
08-Dec-2008 By Hamish Champ
Whitbread is to slash its capital expenditure budget by more than £100m next year as the recession tightens its grip.The group, which operates the...
Cooking smart with Peach
04-Dec-2008
Feeding the buzz of the place as well as the people in it, a spectacular open kitchen forms the centrepiece of Peach Pub Company's new opening, the...
03-Dec-2008 By Ewan Turney
Pubs need to concentrate on value food offers to tempt customers in during quiet periods on the run-up to Christmas, says an analyst.
Food Pub Company of the Year 2008: St Austell Brewery, Cornwall
28-Nov-2008
St Austell Brewery is proof that the traditional, family brewer model can still be an engine room of creativity and innovation for the entire pub...
Chef of the Year 2008: Ashley McCarthy, Ye Old Sun Inn, Colton, Yorkshire
28-Nov-2008
Ashley McCarthy, winner of the Chef of the Year title, is no stranger to working flat out in a commercial kitchen. After all, he has been cooking...
Unsung Hero of the Year 2008: David Wallace, kitchen porter, the Inn @ West End, Surrey
28-Nov-2008
The title of kitchen porter (KP) does not do justice to the wide-ranging role that David Wallace plays at The Inn @ West End and he is therefore a...
Food Pub of the Year 2008: The Whitmore Arms, Orsett, Essex
28-Nov-2008
All visitors, regulars or newcomers alike are guaranteed a warm welcome at the Whitmore Arms. As locals familiar with the pub's history, the...
Gastro Pub of the Year 2008: The Sands End Pub & Dining Room
28-Nov-2008
The team behind the Sands End are not afraid of a challenge. Around two years ago they took on the lease of the pub, which at the time was a gritty...
Classic Food Pub of the Year 2008: the Waggon & Horses
28-Nov-2008
This year's Classic Food Pub winner, the Waggon & Horses in the affluent village of Halam, just outside Nottingham, is a shining example of how...
Sunday Lunch Pub of the Year 2008: The Chaser Inn
28-Nov-2008
The Chaser Inn has a margin-conscious approach to its menu along with a dedication to providing quality dishes in the kind of relaxed environment...
Local Food Pub of the Year 2008: The Feathers Inn
28-Nov-2008
The tiny Northumberland village of Hedley-On-The-Hill, near the slightly larger enclave of Stocksfield - itself some 20 minutes drive west of...
The New Inn tastes success
28-Nov-2008
The team at the New Inn, at St. Owen's Cross, are celebrating success in the annual Flavours of Herefordshire awards.The pub, run by Nigel and Tee...
In Season: Festive fare
26-Nov-2008
Rob Kennedy, trade marketing manager, M&J Seafood: Fresh availability of fish and seafood during December is notoriously difficult. However, Sea...
Unhappy customers? Advice on dealing with difficulties
25-Nov-2008
A recent issue of Which? magazine offered readers a guide to complaining in pubs and restaurants.Most pubs would probably argue that customers don't...
Equipment trial: North Pole pie express
25-Nov-2008
The North Pole is a long way to go to make a sale - but equipment supplier Taylor UK decided it was worth it.The company has given Andy Evans, head...
25-Nov-2008 By Jo Bruce
Owners and chefs from some of the industry's best gastropubs gathered at the Paradise by Way of Kensal Green, London, for PubChef's Top 30 Gastropub...
In season recipe: Roast goose with prune and chestnut stuffing
24-Nov-2008
Roast goose with prune and chestnut stuffing Preparation time 30 mins to 1 hourCooking time over 2 hoursIngredientsStuffing450g prunes, pitted240ml...
24-Nov-2008 By Jo Bruce
The Star Inn, at Harome, North Yorkshire, has been voted the UK's best gastropub in a prestigious industry poll. The Top 30 Gastropub Awards are...
20-Nov-2008 By Jo Bruce
The owner of boutique-hotel brands Malmaison and Hotel du Vin has opened its first pub concept, Pub du Vin, in Brighton. MA food editor Jo Bruce took a look.
Brakes makes licensee a Nectar millionaire
18-Nov-2008
Jan Roberts, licensee of Longboat pub at Duston, Northamptonshire, has been made a Nectar Points millionaire.Customers can expect to see some treats...
Guard against the credit crunch with marketing
14-Nov-2008
How do you brace against the credit crunch when you've already focused attention on cost reduction and business efficiency but you still feel...
The Food & Drink Awards 2008: The winners
12-Nov-2008
The inaugural winners of The Publican Food & Drink Awards have been announced at a ceremony in London.The awards, launched this year, celebrate...
The Big Cheese winning recipe: Really Cheesy Pork Provencal
11-Nov-2008
Really Cheesy Pork Provençal Serves 4 Ingredients350g Diced, lean pork lightly dusted in flourA pinch of sea salt Black Pepper freshly milledA pinch...
Stocks & sauces focus: Time to take stock
11-Nov-2008
Sauces are the building blocks of most cookery - and one of the first skills you should check when employing kitchen staff. But we all need a...
Stocks and sauces focus: A helping hand
11-Nov-2008
...the reality is that time pressures, skill levels and staff costs do not always allow for this. Claire Sullivan, marketing director of Unilever...
Stocks & sauces focus: May the sauce be with you
11-Nov-2008
"To improve the product in glass or can, you must improve it while it is still in the ground." That view, expressed by HJ Heinz over a century ago,...
Product trial: Big Al's at the Old Oak
09-Nov-2008
Despite what some customers may think, running a pub has never been an easy option. Even so, Sheila and Alan Hughes definitely picked an interesting...
Sustainability: Seafood issues faced by pubs
07-Nov-2008
"Pubs should use more sustainable fish species.""Pollacks?""No, it's true."Responsible sourcing is clearly an issue of increasing importance both...
Best of British: The finalists
06-Nov-2008
Celebrating the essential part that pubs play in the British way of life has never been more important. All three finalists in the Best British Pub...
Case study: Another kettle of fish
06-Nov-2008
If you had to hazard a guess at the meal of choice of a regular at the Blacksmiths Arms, you might go for a thick crust pie crammed with steak, or...
JD Wetherspoon expands curry offer
30-Oct-2008 By PubChef
JD Wetherspoon has introduced an "enjoy a feast for two" offer to its curry menu. The offer includes two curries, served with yellow basmati rice,...
Win four cases of Addlestones cider
28-Oct-2008 By PubChef
Addlestones is the proud headline sponsor of the PubChef Top 30 Gastropubs 2008, and to celebrate the company is giving you the chance to win some...
Desserts focus: Peggy's sweet trolley
27-Oct-2008
Luigi's ice-cream van has been parked up in my car park ever since that spell of good weather we had last month. People are starting to talk. He may...
Desserts focus: Frozen assets
27-Oct-2008
Cullompton in Devon is fiercely proud of its West Country heritage - so much so the town was recently awarded the right to fly the coveted green,...
