Barracuda menus moving with times
16-Nov-2006 By Tony Halstead THals22851@aol.com
Barracuda Group is giving a "gastro feel" to new autumn and winter menus. The upmarket menus will feature in the company's Juniper Inns, Smith &...
Thai down trade with tasty soup
01-Oct-2006
Thai chicken and coconut soup For authentic, ethnic-style dishes, Pritchitts advises the use of its coconut cream: it's ready to use straight from...
New Products
01-Oct-2006
l The Authentic Food Company has six new Indian products. Bombay potatoes, aloo gobi saag, aloo gobi, saag aloo, chick pea masala and tarka daal can...
Equipment surgery
01-Oct-2006
I run a high street pub that attracts a lot of office workers at lunch time. I'm keen to extend my rather basic menu to offer more high-quality...
JDW burgers using Northern Irish beef
21-Sep-2006 By Fiona McLelland
Beef sourced from Northern Ireland is the inspiration behind 100% pure beefburgers being served in JD Wetherspoon's pubs. Burgers made with locally-...
New dishes coming on to the market
07-Sep-2006
Jumbo treat Atlantic Foods has launched its new Jumbo Chicken Skewers to extend the Harvest Range of frozen, value-added chicken products. Atlantic...
01-Sep-2006
Fish and chips have recently been declared a national icon of England. We ask pub chefs whether this popular dish deserves this recognition and why it merits a place on the pub menu?
Green light for chips?
01-Sep-2006
The new Nature's Goodness potato range from Farm Frites is the first foodservice product range to use the Food Standards Agency (FSA) traffic light...
New products
01-Jun-2006
Imperial has redesigned its Radiant Chargrill series in a bid to eliminate the hassles of chargrill cooking for caterers.Imperial has redesigned its Radiant Chargrill series in a bid to eliminate the hassles of chargrill cooking for caterers.
Equipment surgery
01-Jun-2006
Leading supplier Enodis answers your equipment questions
Beer and food matching: Beef burgers
01-Jun-2006
What could be better at this time of year than a proper burger off the barbie and a beer? Nothing, that's what, which is why we asked our beer and...
Product parade
01-Jun-2006
Accelerated cooking times Merrychef's latest innovation in accelerated cooking technology is the Merrychef 402S, a single compact unit that delivers...
Beer and food matching: Sausage and mash
22-Mar-2006
This month... What would you serve with sausage and mash?Sausages used to be so simple. Pork, beef, or for the more adventurous gourmet, pork &...
01-Mar-2006
Continuing PubChef's new-look focus on equipment, a duo from Hertfordshire explain how they chose their glass and dishwasher, we look at some of the...
01-Mar-2006 By Richard Fox
Forget Ronald McDonald, it's 12th-century warlord Genghis Khan we should thank for burgers. Richard Fox reveals how patties became a national...
Beer and food matching: Scampi and chips
15-Feb-2006
This month - what would you serve with scampi and chips?It's the classic pub basket meal. A genuine scampi is the fleshy bit of a Dublin Bay prawn,...
Battle of the Chefs - Darren's recipes
01-Feb-2006
Stuffed chicken breast wrapped in pancetta with a mushroom and brandy sauce and roasted cherry tomatoes, Pan fried trout with a white wine and dill sauce and roasted tomatoes
Great Pub Chefs - Jonny's recipes
01-Feb-2006 By Mark Taylor
Recipes from the Havelock Tavern Steamed mussels with cider (Serves 4) 30g/1oz butter 1 large onion - peeled and finely sliced 2 cloves garlic -...
Equipment - My Fab four
01-Feb-2006 By Jason Howlett
A pub chef recommends four pieces of kit Jason Howlett, joint head chef, Ring O'Bells, Thornton, Bradford, West Yorks Sabatier 12" chef's knife...
Camel and llama liven up pub menu
26-Jan-2006
Camel and llama pies have been added to the menu at a London gastro pub. The pies are on sale to customers at Fuller's pub the Grand Union, in...
Equipment Essentials: Frying school
23-Nov-2005
Jamie Oliver's crusade for less fried food for kids' meals has prompted some manufacturers to experiment with equipment which delivers a healthier...
Equipment Essentials: It's just so cool!
23-Nov-2005
A busy pub chef swears by his VariCool system.The Harbour Inn at Southwold, owned and managed by Colin and Katie Fraser, serves food seven days a...
Pubs plan to tear up their menus
27-Oct-2005
One in five pubs currently serving food will shut down their kitchens when the ban on smoking in food pubs is finally introduced. With the...
'Revolting' recipes and fiendish pub food
14-Oct-2005
If you go back far enough, Hallowe'en has the same pagan roots as bonfire night, dating to a time when our ancestors marked the arrival of dark...
Recipe Ideas for Ocean Spray Cranberry Sauce
01-Oct-2005
Recipe ideas using Cranberry Sauce
GK introduces tapas to Town Local menu
15-Sep-2005
Greene King Pub Company has launched a tapas offering as part of a new 'knife and fork' menu at 44 of its 160 Town Local pub sites. The tapas...
Battle of the Chefs - using French goat's cheeses on your menu
01-Sep-2005
Battle of the Chefs is sponsored by French Goat's Cheeses - the chef's choice. French goat's cheeses are recognised as a delicacy worldwide, with...
Beer and food matching: Fish and chips
24-Aug-2005
This month - What would you serve with fish and chips? John Porter gets some expert advice.Crispy batter hiding tender chunks of fish, golden fluffy...
A recipe for confusion
28-Jul-2005
We are now just over a week away from the first critical day in the transition process from the old licensing regime to the new. It is a good time to...
A recipe for success
28-Jul-2005
The fantastic opportunities offered by speciality beers have been highlighted at the latest Masterclass demonstration held at The Garrison Hotel in...
Ha! Ha! seeks the last laugh with locally-sourced menu
07-Jul-2005
by Tony Halstead A new 'market board menu featuring a range of locally-sourced fresh dishes is being trialled at three Ha! Ha! Bar & Canteen...
Juniper unveils its menu
30-Jun-2005
Barracuda has unveiled the menu that will be offered at its new trading format, Juniper Inns. The first Juniper Inn will be officially opened next...
Pub Classics - No other fish to fry
01-May-2005 By Richard Fox
To ignore the British classic - fish 'n' chips - won't go down swimmingly. And, pleads Richard Fox, don't get it wrong The chippy is currently the...
Hydes snaps up student recipes
15-Apr-2005
Dishes created by four Manchester catering students are being served up to customers at Hydes pubs around the city. The brewer challenged City...
Chipwatch - raising the standard of pub chips - The Cock, Hemingford Grey, Cambridgeshire
01-Apr-2005
Chip review - The Cock, Hemingford Grey, Cambridgeshire
Meeting a need
24-Mar-2005
Is there really sufficient demand for low-alcohol lager and can producers really deliver on taste? Low-alcohol lager's seen refreshment recently...
Watering down gadget on trial
17-Mar-2005
by John Harrington Managed operator Mitchells & Butlers is trialling a new gadget that it believes is the most effective yet for testing if...
Chipwatch- raising the standard of Pub Chips The Griffin Inn, Fletching, East Sussex
01-Feb-2005
These chips were of the skins-on-can't-decide-if-we-are-wedges-or-chips variety
The taste of things to come
18-Nov-2004
Beer guru Jeff Evans spells out the points of distinction of some of the leading players in his A-Z (well almost) of imported brews
New menu for Litten Tree
23-Sep-2004
The SFI Group is launching a new menu in its Litten Tree pubs as part of a multi-million pound refurbishment and re-branding programme of its 59...
Top menu tips from across the industry
23-Sep-2004
Do not overcook the turkey. When roasting your turkey, try putting it upside down on its breast so the juices from the back and legs run down to the...
01-May-2004 By David Marks
It might have had a slightly stodgy image in the past, but the great British pie is certainly getting a makeover at the hands of chef Tristan Hogg....
MLC calls for menu clarity
22-Apr-2004
The Meat & Livestock Commission (MLC) has warned top pub chains that vague menu descriptions will put customers off ordering meat. Only a...
01-Apr-2004
The Jolly Frog in Leintwardine, Shropshire, has been reaping the rewards of a Frigomat G5 icecream machine from supplier RSS Hereford. Its selection...
Welcome to my first menu of the month. In this column-cum-bl
01-Apr-2004
Doubling up on preparation for different dishes also saves time, space and money. We don't want menus that make us run to the doctor for a...
01-Mar-2004
In this month's PubChef - with the help of specialist Mediterranean ingredients company iB Food - we look at tips and ideas for creating perfect...
Sweet and sour stir fry
01-Mar-2004
Preparation: 20 minsCooking: 30 minsServes: 25-30Ingredients:one jar Uncle Ben's sweet and sour culinary sauce2.3kg pork, cut into 3.5cm strips260g...
Yates sinks teeth into Atkins menu
08-Jan-2004
by Claire Hu Yates Group has launched the first high-street pub Atkins-style menu, in a bid to cash in on the seasonal struggle to shed post-festive...
Sausage and mash burger
24-Sep-2003
Preparation: 20 minsCooking: 10 minsServes: makes two large burgersFor the mash:250g potatoes, desiree or maris piper are good for mash75g butterFor...
Spice up offerings
14-Aug-2003
More e-mails have hit my desk recently, and the majority of them relate to roughly the same issue. The general theme is more or less like this: you...
