Wine Wisdom - we ask pubs for their tips on driving wine sales
We ask pubs for their tips on driving wine sales The Bell, Skenfrith, Abergavenny, Wales, www.skenfrith.co.uk, Tel: 0870 4016270 Talking to William...
Archives for April 30, 2005
Eats shoots and leaves? A view on catering for vegetarians
PubChef Anthony Williams, of the Williams of the Williams Arms in Braunton,Devon, offers his view on catering for vegetarians.
Meet the Merchant - Berry Bros & Rudd, Fields Morris & Verdin
Berry Bros & Rudd is the oldest wine merchants in the UK, with more than 300 years of experience. Berry Bros & Rudd, 3 St James's St, LONDON,...
Wild Thing! - Seafood - The perfect catch for a pub chef.
Wild thing!… you make his heart sing! Richard Fox reveals why one of the few pure and natural resources left is the perfect catch for a pub chef....
Great Pub Chefs - Russian Revolution - Olga & Dag Crawford
A tremendous culinary change has swept through an idyllic Scottish isle thanks to a couple's first foray into the gastro-pub scene. Alice Whitehead reports
Pub Review - Rab Ha's, Merchant City, Glasgow
This old Merchant City stalwart still packs 'em in, and you feel cocooned in friendliness when you enter this cosy, smoky, slightly Dickensian bar,...
In Praise of the Pub - Jean Christophe Novelli's passion for the great british pub
Jean-Christophe Novelli - currently appearing on ITV's Hell's Kitchen - is a self-confessed Anglophile with a passion for the great British pub. Max...
Vegetarians - What pub caterers have to say
Views on vegetarians and pubs
Tricks of the Trade Making the perfect shortcrust pastry
Chef's tips on making perfect shortcrust pastry "The trick with shortcrust pastry, as with any pastry, is not to overwork it. It's best to roll out a...
Food File - What's in season in May
PubChef's guide to what's in season in May Duck - Thanks to their large layers of fat, ducks offer a rich and flavoursome meat. The high fat content...
Pub Classics - No other fish to fry
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...
Franchise Freedom - heavenly food without the headache?
Want heavenly food without the headache? Then why not consider the franchise route. Richard Fox looks at one way of escaping the pub kitchen
Book Review - Masterchef Goes Large
Book review of MasterChef Goes Large
Battle of the Chefs - Two Pubs go to War
The month's contest becomes a double act as two chefs from two venues vie for the Battle of the Chef crown. Max Gosney reports on the ultimate duel...
What the Sunday papers said
A quarter of high street branded pubs are about to be put up for sale as the sector prepares for a wave of consolidation, Barracuda owner PPM...
Making the most of Sherry
I doubt there's ever been a drink so misunderstood as sherry - nor one where the opinion of the "experts" and the public differs so sharply. While...
Gastro Nerd - Backstage Catering Demands
A "rider" is a contract, issued by an artist to venues, containing a list of demands of their backstage requirements. Ranging from bunny rabbits to...
Famous Eaters - Adolf Hitler
Famous people - past and present - who are well known for their eating habits NAME: Adolf Hitler BORN: 20 April 1889, Braunau Am Inn, Austria DIED:...
Net Gains - how pub chefs can make the most out of seafood
Mitchell Tonks, owner of the FishWorks restaurant group, offers advice on how pub chefs can make the most out of seafood. Mark Taylor reports...
Seafood King's secrets - Tony Warburton
Tony Warburton, proprietor/chef at the Crown Inn, Church Enstone, Oxfordshire, and winner of the seafood category of the PubChef Awards 2005, offers his tips on serving stunning seafood at your pub
Pub Review - The Builders Arms, Chelsea, London
Promising lots of style but delivering a lack of substance, the Builders Arms resembles the residents of its fashionable Kings Road location. Despite...