British Pie Week 2009: Make it a pie day
27-Oct-2008
Back in March, the Duke of Cornwall in St Austell was crowned the Face of British Pie Week after head chef Mike Greer won a national recipe...
Rice rendezvous
27-Oct-2008
CURRY NIGHTS are an increasingly popular part of the pub food scene - but it takes an ambitious pub to use one to feed its entire community at...
Desserts focus: Get your just desserts
27-Oct-2008
HOW MANY pub meals include a dessert? It's a question that can have even the best operators scratching their heads and reaching for their...
23-Oct-2008 By The PMA Team
Leicester brewers find a way to grow tenants' gross margins, says The PMA Team.
Robin Hood has all the pies
23-Oct-2008
Robin Hood has a new merry man - and he's brought the pies with him. Mike Pichel-Juan, known as PJ, has taken on the tenancy of the Robin Hood pub in...
Stocks & sauces recipe: Mushroom Risotto
22-Oct-2008
Mushroom RisottoMakes: 10 PortionsIngredients75g Flora Original Sunflower Spread75ml Oil.75g Onion, finely chopped.350g Mushroom, button sliced.650g...
Tea & coffee focus: The hot ticket to more trade
21-Oct-2008
There is, it seems, a bit of a credibility gap between pubs' view of the coffee they serve, and the experience of customers.Nestlé Professional...
Tea & Coffee focus: Tea to fill a sales gap
21-Oct-2008
Afternoon tea may seem a concept more suited to twee hotels of the type and vintage patronised by Miss Marple and Bertie Wooster - although never at...
Tea & Coffee focus: Changes at the Devonshire
21-Oct-2008
COFFEE TO go is part of the revamped offer at the Devonshire in Balham, South London.Owner Young's has invested more than £650,000 in refurbishing...
Product trial: Taking it to Hart
21-Oct-2008
Kevin Chan took over the freehold of the White Hart in Preston Bissett, Buckinghamshire, eight months ago, and set about building up a reputation for...
Tea & coffee focus: Revitalise your range
21-Oct-2008
Drury Tea & CoffeeCafetières are popular way of serving coffee, but staff can add differing amounts, which means that the strength of the coffee...
Yates's holds menu prices
21-Oct-2008
Yates's has launched its winter menu - and is running a high profile marketing campaign to let customers know that food prices have not been...
Recipe: Nottinghamshire Pie
17-Oct-2008
Nottinghamshire PieServes 4Preparation time: 30 minutesCooking time: 2 hours+Ingredients900g/2lb diced chuck steak40g/1½oz flour (lightly...
Pie puts pub on the county map
17-Oct-2008
Poached venison may have been Nottinghamshire's best-known dish back in the days of Robin Hood, but a pub is now aiming to update the county's place...
More Punch pubs serving food
16-Oct-2008
More Punch Taverns licensees' than ever are offering food, after a drive to promote pub grub by Britain's biggest pub operator,A year ago, only 67...
Whitbread results offer ray of hope
14-Oct-2008 By Hamish Champ
Whitbread declared it had made "excellent progress" in the first half of its financial year, with pre-tax profits from the group's continuing...
Unruly children deter pub customers
14-Oct-2008
Kids behaving badly are putting customers off their pub grub - and publicans are scared of taking parents to task, according to the latest edition of...
14-Oct-2008 By John Harrington
Customer demand for value has forced pub operators to increase food prices by just 2% in the past year. Meanwhile, the average pint has risen by 7%...
10-Oct-2008 By John Harrington
Sales of breakfasts remain static at pubs and restaurants but are booming at fast food outlets, according to a new report.
10-Oct-2008 By John Harrington
Sales of breakfasts remain static at pubs and restaurants but are booming at fast food outlets, according to a new report. This shows customers are...
Peggy's meat market
09-Oct-2008
had to bar a student last week because he kept making snide remarks about the provenance of my homemade hotpot. The cheek of these kids. Even so, I...
Meat focus: Crafty cuts
09-Oct-2008
There has been plenty of talk in the media over recent weeks about 'light greens' - consumers who have put ethical concerns on the back burner as the...
Slug evolution
09-Oct-2008
It's been quite a year for Slug and Lettuce. The brand was caught up in parent company Laurel's demise into administration in March, before...
In season: Legends of the fall
09-Oct-2008
John Martin, product marketing manager, Prime Meats: October is that time of year when many people are looking for rich warming winter stews, pies...
The Food Report 2008 - still time to have your say
08-Oct-2008
From scampi to sandwiches, and NVQs to EHOs, food in pubs is a hot topic.Publicans taking part in our annual Food Report survey have the chance to...
Warwickshire pubs celebrate in county food awards
07-Oct-2008
Two Warwickshire pubs are celebrating picking up the honours in the county's food awards.The Bluebell, at Henley in Arden has been named Dining Pub...
London: Pop out for a bite to eat
06-Oct-2008
Foraging - it's the new foodie buzzword. Instead of buying food, pop into the woods, gather a few free ingredients and knock up a traditional dish....
Spend out to save cash
06-Oct-2008
Reduced running costs aren't the sole financial reason to buy energy-efficient equipment. Depending on the equipment being purchased, buyers may be...
Sunday best
06-Oct-2008
Sunday Lunch remains one of the nation's best loved traditions - every week millions of families sit down together to eat roast meat served with...
Sunday best:competition: Win tickets to the O2
06-Oct-2008
To mark its involvement with the Sunday Lunch Pub of the Year award at The Publican Food & Drink Awards 2008, Maggi is giving one reader of The...
Greene King fined £8,000 for misleading menus
30-Sep-2008 By James Wilmore
Greene King has been hit with a bill of more than £14,000 after four of its managed pubs were found guilty of advertising shop-bought food as...
Durham Ox picks a White Rose
30-Sep-2008
The Durham Ox is having to make more room in its trophy cabinet, after being named Best Yorkshire Pub in the county's White Rose Awards.The pub, in...
Rational calls time on limescale
29-Sep-2008
Equipment supplier Rational reckons to have cracked the problem of limescale build-up.The company has developed a new cleaning system which means its...
Harry does his nuts
25-Sep-2008
"Who here likes nuts? Hands up" Not many press conferences start with the subject asking a question, but then no one would expect Harry Hill to...
Scream if you're green
25-Sep-2008
Turning off your lights when you don't need them, turning down your thermostat a notch and switching to energy-efficient lightbulbs… the commercial...
24-Sep-2008 By Martyn Leek, M&C Report
Pub companies should be wary of rushing towards food as a revenue stream, according to the founder of Sapient Corporate Finance Peter Hansen, who was speaking at M&C Report's Future of Pub Retailing conference.
24-Sep-2008 By Lucy Britner
The Orchid Group has struck a deal to add rare breed sausages from TV's 'Jimmy's Farm' to contemporary carvery venues.
Managed pubs still taking food share
24-Sep-2008
The number of people eating out in pubs jumped during the first two weeks in September - but managed operators are still taking market share from the...
Heinz Tomato Ketchup recipe: Balsamic Barbecue Ribs
22-Sep-2008
Balsamic Barbecue Ribs Serves 4-6Ingredients8kg pork spare ribs For the sauce:5 onions, finely dicedOlive oil2kg Passata300g dark muscovado...
Heinz Tomato Ketchup recipe: Goulash with Horseradish & Herb Dumplings
22-Sep-2008
Goulash with Horseradish & Herb Dumplings Serves approx 20Ingredients:For the Goulash:5kg Diced braising steakSalt & freshly milled black...
Heinz Tomato Ketchup recipe: Moroccan Fish Tagine
22-Sep-2008
Moroccan Fish Tagine Serves approx 20Ingredients 2 Tablespoons olive oil & extra for brushing4 medium onion, chopped20 plum tomatoes, sliced8...
The Food Report 2008: Your view, please
21-Sep-2008
From politicians to media pundits, there's never any shortage of people ready to offer opinions on the state of the pub trade. It's the people at the...
Orchid stocks Jimmy's rare breed bangers
19-Sep-2008
In a pub industry first, the Orchid Group is putting rare breed sausages from TV's 'Jimmy's Farm' on its menu.The company will feature Jimmy's Farm...
19-Sep-2008 By Ewan Turney
Food costs are finally stabilising following a 14% rise over the past year, according to foodservice analysts Horizon. Food costs rose 0.8% last...
Food matching: The de-cyder
18-Sep-2008
There's something I've been meaning to get off my chest for some time - the word 'fare' does not have a 'y' in it. Any menu which tries to tempt me...
Product trial: Rolling out new menu ideas
17-Sep-2008
INEVITABLY THE first thing customers at the Donkey ask about is the name and the answer is "yes, two of them".Based in the garden of the pub in...
Are pubs ready for Harry Hill's nuts?
16-Sep-2008
The pub snacks market has been shaken up with the launch of Harry's Nuts!, a new Fairtrade brand.Harry Hill, star of TV Burp and You've Been Framed,...
Indian restaurant spices up sales
16-Sep-2008
Britain's love affair with Indian cuisine has helped save a struggling village pub by increasing its sales by up to 60 per cent.The Queen's Head in...
The Big Banger theory
10-Sep-2008
With scientists at CERN in Switzerland aiming to recreate the Big Bang today, pubs can start thinking about filling the black hole in customers'...
Snacks focus: Still going nuts
08-Sep-2008
Snacks are fighting back. Any fears that the pub food boom would see focaccia and olives eclipse crisps and nuts have proven unfounded. The bagged...
