Trade Secrets - A Touch of Class - Felin Fach Griffin, Brecon, Wales
Mark Taylor talks to Charles Inkin, proprietor of the Felin Griffin, Brecon, Wales,about the attention to detail at his pub.
Archives for March 1, 2005
Life in a pub kitchen can be hectic - Stress Busters - Pedro Aparicio
Life in a pub kitchen can be hectic: PEDRO APARICIO, LICENSEE/CHEF, THE CANAL INN, WRANTAGE, SOMERSET "We've got a large beer garden so if I lose my...
Book review 'Coming Home' - celebrity chef John Burton Race
Celebrity Chef book review
Meet the Merchant - Yapp Bros, Mere, Wiltshire
Yapp Bros wine feature
The Nebbiolo grape
Nebbiolo, Italy's finest grape?
Regulars fight plans to turn local into housing
The regulars of a Yorkshire pub are fighting plans to turn their local into residential housing and intend to battle it out with the local...
From Prussia with Love: Acclaimed chef and TV star Phil Vickery is ready to launch his venue
From Prussia with love After going undercover to pioneer a new pub, acclaimed chef and TV star Phil Vickery is ready to launch his venue. Max Gosney...
Hitting the Clark Mark - Pub Chef of the Year 2005 - Neil Clark
Pub Chef of the Year Neil Clark still can't quite believe he's won the award. But his growing army of fans certainly do. Max Gosney reports The first...
The Beer Factor - With Beer with Food Week fast approaching..
With Beer With Food Week fast approaching - 14 to 20 March - PubChef looks at ideas to cash in on the event.
Flame and Fortune - Choosing ovens for pub kitchens
The oven is the heart of every pub kitchen. But how does a pub choose which type to buy? Bob Gledhill gives some clues
Pub review - The Vobster, Lower Vobster, near Bath
The Vobster Since moving from Australia to this small village, proprietors Chris and Lizzie Matthews have turned the long, farmhouse-style building...
Stateside Inspiration - Lisa Chafel looks at new food ideas from New York
Food review of New York
Letting off Steam - Is there too much Inland Revenue interference in the distribution of tips?
Is there too much Inland Revenue interference in the distribution of tips? Andrew Cannon, Chef/proprietor, The Victoria Inn, Salcombe, Devon "I...
Tricks of the Trade - tips on cooking the perfect steak
This month we ask chefs for their tips on cooking the perfect steak. "The first step is to source a high quality local steak which has been properly...
Little secrets behind the perfect combos
Combos can be a big seller on bar-snack menus. David Young, head of marketing at combo manufacturer Kitchen Range Foods, and other pub managers,...
Famous Eaters - Luciano Pavarotti
We continue our series focusing on people who love their food, with Pavarotti "One of the very nicest things about life is the way we must regularly...
Wine Wisdom - Tips on Driving Wine Sales
We ask pubs for their tips on driving wine sales The Unicorn Inn Kincardine-on-Forth Fife 0870 4016250 Talking to Liz Budde Handily situated half way...
The Pie's the limit - new ideas for pies
In the first of a new series celebrating classic pub dishes, Richard Fox looks at new ideas for pies The pie is to food what the internal combustion...
Pub Review - The Greyhound, Kensal Rise,London
In the first of a new series celebrating classic pub mantle, it's a relief to find one that actually fits its billing.
Publicans warned over SIA licence deadline
Publicans are being warned that they could lose their livelihood and face up to five years in jail if they employ unregistered door supervisors.By...
Gastro Nerd - Foods named after people
Gastro Nerd - Foods named after people.
Opinion - Jo Bruce, Editor
Opinion from editor of PubChef
Sweet Success - ensuring your pubs' desserts hit the sweet spot.
Gareth Eddy, head chef at the Old Custom House at Padstow, Cornwall, and winner of the desserts category of the PubChef Awards 2005, offers his top tips on ensuring your pub's desserts hit the sweet spot
Sweet Chemistry - it's quality not quantity that counts with your dessert offering
It is quality not quantity that counts with your desserts offering, says Richard Fox
Great Pub Chefs - Cabinet Reshuffle - Paul Bloxham
Paul Bloxham turned his back on the city in favour of country life.. and it's not just the now-stunning Cabinet gastro that's changed.
My favourite ingredient - Garlic
Garlic Tony Budde, head chef and owner of the Unicorn Inn, Kincardine-on-Forth, Fife, Scotland on garlic: "I've been here for four years and in that...