News

Business Opinion

13-Sep-2007 By with The PMA Team

Mood buoyant on JDW results day If you were looking for a single word to describe the mood of JD Wetherspoon (JDW) management on results day last...

On the sauce

13-Sep-2007

Most pub cooks understand the benefit of adding a drop of the hard stuff to a recipe a splash of brandy here or a drop of rum there can work...

Food revamp before ban

13-Sep-2007

More than four out of 10 Everards tenants revamped their food menu before the English smoking ban, a new survey shows. The survey of the...

Pub customers ready to pay up for pork?

11-Sep-2007

A new study suggests pub customers might be willing to dig a bit deeper into their pockets to support British pork supplies.Pubs will be wary that...

Autumn recipe: Butternut Squash and Pumpkin Pie

06-Sep-2007

Butternut Squash and Pumpkin Pie (with custard)IngredientsFor the pastry225g/8oz plain flour120g/31/2oz unsalted butter1 free-range egg,...

In Season: Eat to the Beet

05-Sep-2007

Claire Power, product marketing manager, Fresh Produce, Pauleys: The adverse weather conditions over the summer have had a devastating effect on UK...

Pork pie is crowned food champ

05-Sep-2007

A free-range pork pie has been crowned Supreme Champion at the Great Taste Awards. The competition is run by the Guild of Fine Food and this year...

British pigs are worth it, says campaign

05-Sep-2007

Britain's pig farmers and processors have launched a campaign to persuade supermarkets and foodservice outlets to pay a higher price for pork,...

Snakes on a plate

04-Sep-2007

The top-selling pub dishes tend to remain fairly stable - it's a brave pub that takes sausage and mash or steak pie off the menu. But as consumers...

Pigs in plea for fair play

04-Sep-2007

Pubs are being urged to pay a fair price for British pork in a new campaign. Pig farmers and processors have launched a major campaign, at...

Are you a spud supremo?

04-Sep-2007

The search to find the country's best potato dish is back, with the launch of the Great Potato Challenge 2008?As well as the chance to win the...

Orchid Group earns Red Tractor status

03-Sep-2007

The Orchid Group has become the first pub company to become a Red Tractor licensee. The food accreditation will be in place across the managed pub...

Gastro mole

01-Sep-2007

Lucy Britner checks out Moleface Pub Co's innovative new gastropub in Nottingham Chips cooked in dripping and crispy pork scratchings, herb plants in...

Alternatives to turkey

01-Sep-2007

Twelve bird "true love roast" This is a creation from Anne Petch of Heal Farm. The roast has a bird for each of the 12 days of Christmas, using...

James Middleton-Burn, chef/owner the Crown, Dial Post, West Sussex

01-Sep-2007

Keep it simple, especially when it comes to starters. Think about serving cold starters. Remember to keep things familiar. Lots of people come out...

Coming a cropper

01-Sep-2007

The wettest summer on record has seen destruction of crops across the UK, with many vegetables now in short supply and prices on the increase. Lucy...

Orchid blooms

01-Sep-2007

Managed operator Orchid has celebrated its first year in business. Jo Bruce gets an update on this dynamic pubco Regionally-sourced food, Dom...

The Kingham Plough

01-Sep-2007

Kingham, Chipping Norton, Oxfordshire, OX7 6YD 01608 658327 thekinghamplough.co.uk What do you after you've been the sous chef at the best...

A good sign

01-Sep-2007

Our adopted pub celebrates its first year in business. Lucy Britner reports It's the details Penny and James don't think to mention that have made...

Keep them keen

01-Sep-2007

Mark Taylor considers methods of motivating and retaining good staff With more and more pubs turning to food as their main source of income, skilled...

Golf days

01-Sep-2007

Where: The Inn@West End, West End, Surrey, www.the-inn.co.uk The idea: "Anyone for golf?" is a cry that regularly resounds around the inn. Owner...

Gastro-guide aims to up standards

01-Sep-2007

A former chef has written a guide to running a successful gastropub. Chef/restaurateur Carol Gods-mark has written the how-to-style book for anyone...

Yeast feast

01-Sep-2007

Susan Nowak serves up ideas on how to match a delicious variety of beers to complementary bread styles It's no wonder that beer and bread have such...

Clone zone

01-Sep-2007

Richard Fox pleads for more individuality in a corporate-speak world Maybe I should stay at home more often - but after 20 years in this industry,...

Snacks focus: Cereal snackers

30-Aug-2007

It's time to start thinking about breakfast. Of course, any publican reading this over their boiled egg and soldiers may be thinking that it's...

Snacks focus: Naughty or nice?

30-Aug-2007

HAVING CUT back on the fags, should pubs really be encouraging customers to tuck into a bag of crisps?Even with the health lobby taking a...

Snacks focus: It's all down to presentation

30-Aug-2007

"WE HAD all the products, but pubs didn't know what to do with them. As soon as we put it on a plate, they suddenly got it - a 'bingo' moment." So...

Snacks focus: A better class of crisp

30-Aug-2007

In the summer of 2002, William Chase made a dramatic decision - a decision that would change the very nature of his business and send shockwaves...

Business Opinion

30-Aug-2007 By with The PMA Team

Support can cost little but save a lot When you own thousands of tenanted pubs, the degree of support you offer tenants must be a matter of perpetual...

On your doorstep - win Phil Vickery's Britain The Cookbook

30-Aug-2007

THOSE OF us who like a moan about our morning commute should spare a thought for some of Phil Vickery's more unusual days at work. Next time I'm...

Phil Vickery recipe: Beef Simmered in Beer with Flat Mushrooms

30-Aug-2007

This is a good autumn dish and it's so easy to cook. Just simmer and thicken, and there's no need to worry about oven temperatures or sealing the...

Oktoberfest: German food suppliers

30-Aug-2007

Bahlsen 01753 889822 www.bahlsen.co.uk Bahlsen biscuitsContinental Fine Foods 0161 8646600 www.finefoods.co.uk Bavarian ham, pepper salami, German...

Oktoberfest recipe: Hot and Crusty Frankfurter Rolls

30-Aug-2007

These light and crusty rolls appeal to all ages, from children and teenagers to adults, and they're a perfect dish for your summer barbecue.Simply...

Marston's post-ban food sales increase

30-Aug-2007 By Tony Halstead THals22851@aol.com

Substantial numbers of Marston's pub tenants have recorded increased food sales since the introduction of the smoking ban on 1 July, according to a...

Super foods?

28-Aug-2007

The superfoods craze has infiltrated the retail market and some pub operators are embracing it on their menus. But is this a trend too far for pubs? Lucy Britner reports

Meat prices forecast to soar

28-Aug-2007

The combination of foot-and-mouth, floods and rising grain prices is set to push up the price of British meat.Business advisory firm Deloitte says...

Top tables

28-Aug-2007

Pub owners give tips on customer service. This month we ask what should be done if a large group of customers turns up, but no record of their...

Fish for compliments

28-Aug-2007

Richard Fox looks at easy ideas for using seafood on your menu When I try to recall one of those "best-ever" meal experiences, the setting is...

Serial winner

28-Aug-2007

Merchant Inns chairman Robert Breare is a serial hospitality- industry entrepreneur with a penchant for upmarket foodie pubs. He shares some of his...

Well-starred venture

28-Aug-2007

Having cut his teeth at the Michelin-starred Star Inn at Harome, North Yorkshire, chef James Mackenzie opened the Pipe & Glass in the East...

The Cod fathers

28-Aug-2007

The Petrou brothers' versatility has brought them to the top of their game. Lucy Britner meets the dynamic duo It's not every day you find a pair of...

Peak practice

28-Aug-2007

Mark Taylor looks at how to prepare for catering rush hours With the August bank holiday approaching, pubs are already gearing up for one of their...

Mon£y mak£rs

28-Aug-2007

Alison Baker looks at more business-boosting conceptsLoyalty card Where: Holly Bush Inn, Salt, Staffordshire, www.hollybushinn.co.uk The idea:...

Foodservice news

28-Aug-2007

A look at what's new in the world of pub suppliers Seafood Week Pub operators and top chefs are being encouraged to get involved in this year's...

A round-up of the month's pub food news

28-Aug-2007

Sixth site for Merchant Inns Merchant Inns, the company headed by veteran entrepreneur Robert Breare, has opened its sixth site - in Ripley, Surrey....

Fine times

28-Aug-2007

Bob Farrand is the national director of the Fine Food Guild. He talks to PubChef about speciality foods 1. Why should pubs feature speciality...

BII to roll out catering qualification

24-Aug-2007 By Lucy Britner

The BII is to roll out level 2 of its new catering qualification this Autumn. The BIIAB Level 1 Award in Essentials of Catering (ECA) was launched...

Search is on for best in pub food

24-Aug-2007

Calling all food professionals - the search is now on for the industry's best food pub managers and catering development professionals. As part of...

From Satan to Hell's Kitchen

23-Aug-2007

Rock star superchef and Hell's Kitchen star Marco Pierre White is a man who takes his food seriously. However, when he recently spent an evening at...