Britain's off-trade winelist habits revealed
Until now, nobody has had a clear idea on what wines are offered by Britain's off-trade. Our past decade's revolution in eating-out habits has been...
Archives for March 15, 2001
Keeping it Cornish
"How do you get your children to eat vegetables?" asked Bob Lamberton, St Austell Brewery's company trainer.A bemused audience of 13 Cornish...
Venue Review: Litten Tree, Obelisk Way, Camberley, Surrey
Time of visit12.45pm, Sunday.StatusSurrey Free Inns.InteriorBetting shop meets bingo hall foyer.MenuLight bites and appetisers included loaded potato...
Soft sell - the role of soft drinks in pubs
The role of soft drinks in pubs has changed dramatically in recent yearsCustomers spend £1.8billion a year on soft drinks in pubs. That makes it the...
Venue Review: Fellows, Morton & Clayton, Canal Street, Nottingham
Time of visit12 noon, WednesdayStatusWhitbread tenancy.InteriorWoody traditionalism.MenuTraditional bar snacks in the main pub but full-blown meals...
keep it under control
EPoS, or electronic point of sale, has been a reality in fast food outlets and hotel chains for many years. However, despite the best efforts of the...
Perfect Partners
Nowadays, every serious licensed trade outlet has a fridge behind the bar stocked with high visibility products, including flavoured alcoholic...
going live
Music and drinking often go hand in hand, and music promotions can be a useful way of bringing in extra custom. For anyone thinking about running...
Call in the Professionals
There are plenty of sound reasons why pub caterers should dispense with their domestic catering equipment and purchase more robust and hard-working...
Safety in the kitchen
The dramatic increase in the number of pubs offering food over the past decade has given local authority Environmental Health Officers - EHOs -...
the rights stuff
While the government has pledged in principle to loosen the grip of bureaucracy on small businesses, the fact is that the number of regulations...
Judgement day for 16 suppliers
Pub Food never realised how difficult it was for food suppliers to the pub trade to get a national listing with a major wholesaler - until now.As an invited guest of Fairway Foodservice plc, Pub Food dropped in to a hotel suite in Bradford to
Food is key at Spring Pub Show
Pub food will play an important part at the Spring Pub Show when it opens at London Olympia on 9-11 April 2001.These days it is very rare to find a...
So long and thanks for all the fish
The Snake Road, which winds it way from the A896 outside Lochcarron in Wester Ross, Scotland, begins with a warning: 'road impassable in snowy...
Sunday roast in a bap?
Half an hour or so to spare before catching a train from Nottingham to London. Not enough time for a full-blown pub meal in the Galley restaurant of...
a pain in the back
Most adults get low back pain at some time. It's one of the most common reasons for a visit to the doctor, and one of the main causes for people...
fresh faced
The dream of running your own pub almost certainly focuses heavily on a traditional country local with wooden beams, stone floors and a garden...
Hot Stuff
Well I admit it…my secret is out. I am an addict. But fortunately I don't have to share my addiction with a roomful of crimson-faced people,...
Putting the humble sandwich back on the pub menu
We look at profitable sandwich making, taking into account quality, diversity, and the use of interesting fillings, while Bestfoods offer four fresh...
The Engineer, Primrose Hill, London
One of London's top food pubs, the Engineer in Primrose Hill, takes the meaning of the term 'gastro pub' one step beyond.The term 'gastro' pub will...
Off the rails, on the right track
Pubs can be like buses. You wait ages for one to come along and then half a dozen arrive unexpectantly and all of a sudden you are spoilt for...
Fresh food, fresher profits
The winner of the Glanbia Food Service/Pub Food Mystery Diner Challenge is none other than John Gayden, head chef and co-proprietor of the Halfway...
Reefer madness!
It is funny, slightly ironic and a little sad, that my most memorable culinary experience connected with a railway station is powdered vegetable...
Bank on it
Dealing with the bank is an essential part of running a pub business. We offer some advice.No one can say that banks don't have a grasp of the...
You're so vein
Cheese was high on Pub Food's agenda this month as the award-winning Blisworth Hotel - Florence and Larry won Ethnic Pub of the Year 2001 - hosted...
Dishwashers and glasswashers
The strength of the pound has forced the prices of imported dishwasher down and there has never been a better time for publicans to make a clean...
Building a quality wine list
Branded wines have a lot of advantages to offer the pub trade.The days when "house red" and "house white" could be considered enough of a choice to...