Archives for November 1, 2004

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Coffee - Culture club

By Max Gosney

A huge rise in demand for speciality coffee means a great opportunity for hosts - but quality is paramount. Max Gosney gets some top tips from...

Starters - First Aid Point

Cookery may not be perceived as the most dangerous profession, but chefs risk everyday injuries that make other occupations seem tame by comparison....

PubChef awards 2005 - Favourites cook-off

By Max Gosney

There are some classic pub dishes, which still earn a rightful place on pub menus. In the final cook-off in the PubChef Awards we challenged our five...

Christmas tips - Festive focus

We ask pub chefs for their tips on surviving the Christmas rush. Steven Prescott, head chef, the Eagle & Child, Bispham Green, Lancashire. Top...

Product test - Chef Test

In the first of a new series PubChef asks a panel of four pub chefs to put a range of new products to the test in their kitchens. Anthony Williams -...

Starters - Menu of the month

The Trafalgar Tavern, Greenwich, London. STYLE: A maritime-inspired Victorian treasure that offers stunning views of the city of London from the...

Food File - Stateside inspiration

Lisa Chafel looks at food ideas from across the pond. Split personalities When it comes to food and flavour trends, Americans, it seems, want it all....

Battle of the chefs - The Thai-ing game

By Max Gosney

The villagers of Cublington, Buckinghamshire, turned out in force at the Unicorn to cheer on their chefs in an Oriental inspired cookoff. Max Gosney...

Field to fork - Skye diving

By Richard Fox

The waters off the Isle of Skye are teaming with treasures that are selected, prepared and packaged with a zealous regard for quality by Isle of Skye...

Food File - Pub Review

By Jo Bruce

The Walpole Arms Itteringham, Norfolk. Cosy-comfy country gastro-pubs don't come more welcoming than the Walpole Arms. In an interesting variation on...

What the Sunday papers said

The year-long feud at Kent brewer Shepherd Neame shows no signs of slowing down following the company's annual meeting. Jonathon Neame, chief...

Food File - New products

Food ingredient supplier Gordon Jopling has launched a new range of easycook vegetables including Xpress Mushrooms, caramelised onions, sautéed corn...

French Goat's Cheese

Goat's cheese has been tipped as one of the 'hot' ingredients to watch. To find how pubs can tap into its growing popularity we visited two award...

Wine

By Chris Losh

Chris Losh looks at sherry, sweet wines and matches for seafood. Sherry Alas poor Sherry. Never has such a great drink been so criminally...

Starters - Gastro Nerd

The world's largest.... 1. CRÈME BRÛLÉE Created by the Californian Egg Commission, Chef Rick Royal and students from the Art Institute of...

Chefs' specials - Striking pork loin

Tyrone Knight, 17, dubbed the 'Wayne Rooney of pub chef world', kick's off two category-winning recipes from the PubChef Awards cook-offs with his...

Food File - Book Review

By Garth Williams

Wine guides come in all shapes and sizes - from encyclopedic tomes thick enough to wedge open your cellar door to slim synopsies of simple...

Great pub chefs - The Graduates

By Max Gosney

Age is no barrier to running the kitchen of a top London gastro pub, as Max Gosney finds when he meets chefs Andrew Tyrrell and Stephen Williams....

Food File - In season...December

PubChef's guide to what's in season. Turkey - Groups of turkey's gobble happily at the beginning of December, blissfully unaware of their fateful...

Beer and Food - Gourmets back beer

By Ewan Turney

Beer is "a gastronomic tool of importance", as Ewan Turney discovered at a recent gourmet evening in Poole. Beer chef Richard Fox educated customers...