Wine
Each month former Wine magazine editor Chris Losh will bearming pub staff with ideas for boosting wine sales. Barossa style shows the way Of all of...
Archives for February 1, 2004
Organic - Back to the future
With Britons turning in their droves to the organic way of life, now could be an opportune time to consider the future of your food offering. Nigel...
St Patrick's Day - Embrace the blarney boom
The celebration of all things Irish is a fantastic opportunity to boost profits. PubChef looks at menu ideas for St Patrick's Day. According to a...
Food file - Pub Review
Johnny Foley's Irish House O'Farrell Street, San Francisco, California. They call this house "the ancient home of good times". And for Irish ex-pats,...
Beer and Food - Beauty fruity
Beer Cook Book author Susan Nowak talks to David Radtke, of the Tin Drum chain in Brighton, about using cherry beer as an ingredient. David Radtke's...
Great pub chefs - The Good Life
Swapping the fast lane for a more meaningful existence in the country became an easy decision for pub chef Paul Hackett. It just took a motorbike...
Great diners - Michael Winner
As well as being Michael Winner's most famous celluloid outing, Death Wish might be a metaphor for the movie director's career as a food critic....
Food File - New products
Masterfoods has launched Dolmio Fagottini, a new frozen, filled pasta. Two varieties are available, All' Arrabbiata and Crema di Formaggio. Trish...
Mothers Day - Mum's the word
Outfoxed - Richard Fox looks at menu ideas for keeping mum happy this 21 March. One of the marvellous things about parenthood is the constant sense...
Michelin guide pubs - Star spangled dinners
The stars of the Michelin Guide are just starting to light up the pubs of Britain. Nigel Huddleston reports on the pioneering days of what will...
Masterclass - Chalk & cheese
Forget the ploughman's of yesteryear and bring yours bang up to date. It couldn't be simpler. PubChef - with the help of the British Cheese Board and...
Starters - Menu of the month
Holly Bush Inn, Salt, Staffordshire Style: Traditional pub food with a twist, but thankfully not too much of one. What's on offer: Both the...
Chefs' specials - Shell out on this dish
The Greyhound in Stockbridge, Hampshire, recently became one of two new pubs to gain a coveted Michelin star. This dish is among several excellent...
Whisky and food - Fashion passion
The Edrington Group - owner of the Famous Grouse and the Macallan - is out to get drinkers to look at whisky in a new light. Nigel Huddleston...