Meat feast
07-Jul-2005
According to The Publican Food Report meat dishes are still as popular as ever. John Porter reports on how to attract the customer's attention and...
In the Hot seat - James Rix
01-Jul-2005 By Mark Taylor
Mini interview with James Rix
PubChef Awards - Why the Awards are a winner
01-Jul-2005
Opinions on why the PubChef awards are a winner "Last year's awards was the first competition I'd entered and I enjoyed the experience. I met some...
PubChef Awards - The Search Begins - will you make the grade?
01-Jul-2005
The hunt is on to find the best pub chefs in Britain in the PubChef Awards 2006. The competition involves an eight month search for excellence, with...
Craft Talk - Menu labelling
01-Jul-2005 By John Feeney
In the first of a new column, members of the Craft Guild of Chefs offer their views on the industry's big issues. This month guild member John...
Food File - What's in season in July
01-Jul-2005
PubChef's guide to what's in season in July Aubergine - otherwise known as the eggplant, the aubergine is actually a fruit. It has a pronounced...
Book Review - Quest for Taste - Terry Laybourne
01-Jul-2005 By Max Gosney
Terry Laybourne's Quest For Taste (Quest for Taste Publishing, £25 hardback) Michelin-starred chef and restaurateur Terence Laybourne pays homage to...
Pub Review - The Rising Sun, The Square, St Mawes, Cornwall
01-Jul-2005 By Mark Taylor
With its prominent position opposite the sea wall, in the picturesque fishing village of St Mawes, the Rising Sun is a popular pitstop for...
Pub Review - Portobello Gold, Notting Hill, London
01-Jul-2005 By Max Gosney
Almost destroyed by a fire in October 2004, Portobello Gold has risen from the ashes to re-establish itself as one of Notting Hill's premier...
Letting off Steam - What dish would you like to see banned from pub menus?
01-Jul-2005
Chef's opinions on what dish they would like to see banned from pub menus and why. Rory Whelan, head chef, Hoste Arms, Burnham Market, Norfolk "The...
Famous Eaters - Muhammad Ali
01-Jul-2005
Continuing our series on the rich and famous who enjoy their food - Muhammad Ali
Gastro Nerd - Bizarre Food Holidays
01-Jul-2005
PubChef presents a selection of unusual dates in the foodies' calendar 1 National Pie Day (23 January). Created by the American Pie Council, the day...
Animal Magic - Your chef's alter ego in the kitchen
01-Jul-2005
Lion, camel, cheetah, peacock, sea lion and penguin may sound exotic and adventurous choices for any chef but the five creatures are not for the pot...
Tricks of the Trade - Risotto
01-Jul-2005
They say that the true test of a good restaurant is its risotto. We ask pub chefs their tips for creating the perfect rice dish. "The secret is to...
Pub Classics - Steak your Claim
01-Jul-2005 By Richard Fox
Richard Fox pays homage to that classic pub combo of steak and chips Steak and chips is in my top-five all time favourite meals: a slab of meat...
Summer Menus - Make it light and easy
01-Jul-2005 By Richard Fox
As temperatures rise outside Richard Fox looks at how chefs need to turn down the heat and rustle up lighter dishes. With a laid-back approach you...
Opinion - Jo Bruce, Editor
01-Jul-2005 By Jo Bruce
Share in sharing spoils "Social nibbling" is the new buzzword; research by Ha! Ha! Bar & Canteen shows the demand for sharing food - such as...
Food safety: whose responsibility is it?
30-Jun-2005
Periodically, when food poisoning outbreaks hit the headlines, the public gets understandably outraged about the issue. Television documentary series...
Britons eager for quality food
30-Jun-2005
Britons are more willing to buy expensive, top-quality food than ever before. This 'democratisation of luxury is demonstrated by the rising market...
How was trade over the sizzling weekend?
23-Jun-2005
Green Dragon Market Lavington Wiltshire 'Food sales were down because it was too hot to eat. We ordered a barbecue but it only arrived on Monday,...
McKerracher to move on from Somerset gastropub
15-Jun-2005
Former Restaurant Association chief executive Ian McKerracher is selling the leasehold on his Somerset gastropub.The Helyar Arms in East Coker, near...
Warm tuna nicoise salad with soft poached egg
14-Jun-2005
Serves: 1 Ingredients6-8oz tuna supreme one half plum tomatoone egg 25g fine green beans10g olives, seedless50g cooked new potatoeslarge handful...
Spirit aiming for £1bn a year' food sales goal
09-Jun-2005
by The PMA Team Managed operator Spirit Group has set a target of increasing its food sales by 150% to £1bn a year by 2010. At the moment, food...
Fisherman's Arms,
02-Jun-2005
Croydon At the Fisherman's Arms in Croydon, Joe Egan is battling to turn around a pub that had been used by drugs dealers accompanied by their armed...
Loco
02-Jun-2005
steams ahead It's not every village pub that boasts part of a real steam loco in the main bar or houses an Indian restaurant and takeaway. Point...
Pub meals count for one in four out of the home
01-Jun-2005
Pubs now account for almost one in four meals eaten out of the home, according to new analysis of consumer eating habits.The Centre for Research into...
Wine Wisdom - The Falcon Inn, Poulton, Cirencester
01-Jun-2005 By Chris Losh
THE FALCON INN London Road, Poulton, Cirencester, Gloucestershire Tel: 01285 850 844 Talking to co-owner Robin Couling Although it's been a pub for...
Trade Secrets - Local Leaning - The Goose, Britwell Salome, Oxfordshire
01-Jun-2005 By Mark Taylor
This month, Mark Taylor talks to Michael North, head chef of Michelin starred gastro pub the Goose, in Britwell Salome, Oxfordshire Fresh bread We...
A Branded new approach - on the menus...
01-Jun-2005
Menu ideas using named spirits... Pub: The Goose, Britwell Salome, Oxfordshire Chef creator: Michael North Background: Michael bought the Goose two...
Brand awareness (Listing brand names on menu descriptions)
01-Jun-2005
Do menu descriptions featuring a brand make a difference? Branded dishes were more popular than unbranded alternatives at all three pubs. However,...
Stateside Inspiration - food ideas from across the pond
01-Jun-2005 By Lisa Chafel
As you like it: can "mass customisation" work for you? As consumers we are provided with a wealth of information on products and services via the...
Food File - What's in season in June
01-Jun-2005
PubChef's guide to what's in season in June Courgettes - also known as zucchini, these baby marrows are a major component of Mediterranean cuisine....
Book Review - Tough Cookies - Simon Wright
01-Jun-2005 By Mark Taylor
Tough Cookies - Simon Wright (Profile Books, £16.99) Having cut my culinary teeth as a nervous young commis chef in a top restaurant, I know just...
Pub Classics - Ripe for a Makeover
01-Jun-2005 By Richard Fox
With demand for speciality cheeses growing, Richard Fox looks at how the ploughman's is set to shake off its image problem and become a sexy addition...
Bread of Heaven - Best Selling Pub Sandwiches
01-Jun-2005
We ask pub chefs what the best-selling sandwich is on their pub's menu: Chef: Philip Ham. Pub: the Antelope, Hazelbury Bryan, near Sturminster,...
Club Grub - Pub Sandwich of the Year 2005 - The Punch Tavern, Fleet St, London
01-Jun-2005
Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London. The pub offers an extensive range of...
Suck it and See - Pub Sandwich of the Year 2005 - The Gun, Coldharbour, London
01-Jun-2005 By Jo Bruce
Scott Wade is head chef at the Gun, in Coldharbour, Docklands, in London. The pub, which has excellent views of the Millennium Dome, was the meeting...
Special Mention - Pub Sandwich of the Year 2005 - The Lydden Bell
01-Jun-2005 By Jo Bruce
Mark Iverson at the Lydden Bell in Lydden, near Dover, Kent, was given a special mention by judges for his entry of warm crab and mozzarella...
Sandwich Supremo - The Winner of Pub Sandwich of the Year 2005
01-Jun-2005 By Jo Bruce
Earlier this year PubChef launched a competition to find the best pub sandwich in Britain. Jo Bruce reports on the finalists and winner of the Pub...
PubChef Live - Northern Exposure
01-Jun-2005
Our second PubChef Live went swimmingly at Nigel Haworth's Three Fishes in Lancashire Lancashire, famed for culinary staples such as black pudding,...
What makes a winning barbie
01-Jun-2005
Opinions on what makes a winning barbie
Show off your creativity with barbecues this summer
01-Jun-2005 By Hugh Judd
Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.
Get Saucy - World championship barbecue sauce
01-Jun-2005 By Ben Bartlett
Ben Bartlett, Britain's barbecuing champion and catering development manager at Union Pub Company, reveals how to make a world championship barbecue...
Get Fired up - making barbecue sales sizzle this summer
01-Jun-2005 By Richard Fox
Richard Fox looks at how, weather permitting, you can make barbecue sales sizzle at your pub this summer It's summertime, and that's great news for...
Famous Eaters - Tony Blair
01-Jun-2005
Continuing our series on the rich and famous who enjoy their food - Tony Blair NAME: Tony Charles Lynton Blair. AGE: 51. FAVOURITE FOOD: Includes...
Tricks of the Trade - Secrets of a Good Stock
01-Jun-2005
PubChef asks chefs the secret of a good stock "The most important factor in a good fish stock is the quality of the fish bones. If you start with a...
Boost for coffee as tea takes a nose dive
31-May-2005
A new report suggesting tea is declining in popularity should come as no surprise to pubs cashing in on the UK's growing coffee culture.A report from...
Gastro pub entrepreneurs (new entry)
26-May-2005
Thank goodness for the arrival of the gastro entrepreneurs. Individuals such as Michael Belben, Paul Salisbury and his partner, Paul Hales, Tom...
GK pubs praised for food
26-May-2005
Four pubs have been praised for their outstanding food offers at the Greene King Excellence awards 2005. The White Hart in Chalfont St Giles,...
Brewers Fayre searches for British dish to add to menu
09-May-2005
Brewers Fayre is launching a search for a new regional British dish that will appear on the menus of its 280 pub restaurants.The Whitbread brand is...
