Trade Secrets - Local Leaning - The Goose, Britwell Salome, Oxfordshire
This month, Mark Taylor talks to Michael North, head chef of Michelin starred gastro pub the Goose, in Britwell Salome, Oxfordshire Fresh bread We...
Archives for May 31, 2005
Wash, Listen and Learn - PubChef's tips on choosing dishwashers
Danny Blyth looks at tips for choosing the right machine to meet your pub's needs Choosing the dishwasher that's right for your pub can be a...
Ask the experts - Industry experts offer their business tips
In the first of a new series we ask different industry experts for their business tips This month: 10 top tips for promoting your pub 1. PEOPLE NEED...
Birmingham businesses show support for BID
Businessmen and women in Birmingham have over-whelmingly voted in favour of establishing the city's Broad Street as a business improvement district...
A Branded new approach - on the menus...
Menu ideas using named spirits... Pub: The Goose, Britwell Salome, Oxfordshire Chef creator: Michael North Background: Michael bought the Goose two...
Stateside Inspiration - food ideas from across the pond
As you like it: can "mass customisation" work for you? As consumers we are provided with a wealth of information on products and services via the...
The Impact of the Tempranillo grape on Spanish Wine
This month Chris Losh looks at the impact of the Tempranillo grape on Spanish wines and asks the owners of the Falcon at Poulton about their wine list
Dishwashers - Advice on Purchase and Maintenance
Advice from Nelson Dish & Glasswashing on purchasing and maintaining dishwashers
Customers flock to Sheps' beer-with-food events
Kent brewer Shepherd Neame is running a series of beer-and-food evenings in some of its 370 pubs and free-trade accounts. Customers at the Crown Inn,...
Wine Wisdom - The Falcon Inn, Poulton, Cirencester
THE FALCON INN London Road, Poulton, Cirencester, Gloucestershire Tel: 01285 850 844 Talking to co-owner Robin Couling Although it's been a pub for...
Take a Leaf out of this Book - Lambs Lettuce
Ideas on using Lambs Lettuce in recipes
Advice to anyone thinking of buying a pub
Not sure if this is posted in the right place.Just like to say huge thanks to contirbuters I was forever on this site end of last year and this is...
Book Review - Tough Cookies - Simon Wright
Tough Cookies - Simon Wright (Profile Books, £16.99) Having cut my culinary teeth as a nervous young commis chef in a top restaurant, I know just...
Meet the Merchant - Stratford's Wine Agencies
STRATFORD'S WINE AGENCIES High St, Cookham, Berks, SL6 9SQ Tel: 01628 810 606 www.stratfordwine.co.uk It began as a mail order wine business 30 years...
Famous Eaters - Tony Blair
Continuing our series on the rich and famous who enjoy their food - Tony Blair NAME: Tony Charles Lynton Blair. AGE: 51. FAVOURITE FOOD: Includes...
A branded new approach - Big-name drinks brands can drive food sales at your pub...
Big-name drinks brands can drive food sales at your pub, according to a leading drinks supplier. We asked three chefs to list leading spirits brands in their pub menu descriptions - but were they a sales hit? Max Gosney reports
Legal advice: Birth of a new era
Assessing the possible impact of the Queen's Speech.By Rebecca Caws of thePublican.com's team of legal experts from London solicitors Joelson...
Letting off Steam - Do you plan to introduce healthier options for kids?
Jamie Oliver's campaign for healthier children's food has got parents thinking more about the quality of food their children are eating. Do you plan...
Sandwich Supremo - The Winner of Pub Sandwich of the Year 2005
Earlier this year PubChef launched a competition to find the best pub sandwich in Britain. Jo Bruce reports on the finalists and winner of the Pub...
Pub meals count for one in four out of the home
Pubs now account for almost one in four meals eaten out of the home, according to new analysis of consumer eating habits.The Centre for Research into...
Great Pub Chefs - Feather in his cap - Nigel Ramsbottom
Chef Nigel Ramsbottom realised his dream of buying his own pub, having been won over by the informality of pub dining. But turning a tired business...
Battle of the Chefs - Two Cool Cats
When the Merrie Harriers' chefs lined up for battle, they were nearly scuppered by a feline adversary. Max Gosney reports on a fishy incident. In...
Special Mention - Pub Sandwich of the Year 2005 - The Lydden Bell
Mark Iverson at the Lydden Bell in Lydden, near Dover, Kent, was given a special mention by judges for his entry of warm crab and mozzarella...
PubChef Live - Northern Exposure
Our second PubChef Live went swimmingly at Nigel Haworth's Three Fishes in Lancashire Lancashire, famed for culinary staples such as black pudding,...
Club Grub - Pub Sandwich of the Year 2005 - The Punch Tavern, Fleet St, London
Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London. The pub offers an extensive range of...
Dishwashers - Practically Speaking
Article on features to look for in dishwashers
MSP calls for smoking licences for Scottish pubs
A plea for pubs in Scotland to be allowed to apply for smoking licences have been put forward by an MSP. Margo MacDonald, an independent MSP for...
This Month's recommended wines - June
Oddly, for such a traditional industry, the wine world can move at quite a pace, and every so often a wine comes along that makes you reappraise your attitude to a country or a region. Both of this month's wines have done just that for me recently.
What makes a winning barbie
Opinions on what makes a winning barbie
Pub Classics - Ripe for a Makeover
With demand for speciality cheeses growing, Richard Fox looks at how the ploughman's is set to shake off its image problem and become a sexy addition...
Food File - What's in season in June
PubChef's guide to what's in season in June Courgettes - also known as zucchini, these baby marrows are a major component of Mediterranean cuisine....
The Swan spreads its wings - The Swan, Monks Eleigh
Innovations to expand the Swan's public appeal...
Brand awareness (Listing brand names on menu descriptions)
Do menu descriptions featuring a brand make a difference? Branded dishes were more popular than unbranded alternatives at all three pubs. However,...
Get Fired up - making barbecue sales sizzle this summer
Richard Fox looks at how, weather permitting, you can make barbecue sales sizzle at your pub this summer It's summertime, and that's great news for...
Close but no cigar - Pub Sandwich of the Year 2005
Commended entries in Pub Sandwich of the Year 2005 Chef: Adrian McIntosh, Royal Oak, Flimwell, East Sussex Sandwich: Royal Oak steak baguette -...
Sad Irish eyes
As a smoking ban moves closer in the rest of the British Isles, Dublin solicitor Joe Kelly documents the full impact of the ban introduced in Ireland...
In session…with Ben McFarland
Beer Writer of the Year Ben McFarland on the power of celebrity in the world of marketing.Cartoon caricatures of Ian Botham and Allan Lamb are...
Show off your creativity with barbecues this summer
Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.
Blasts from the past - Beers to match classic British dishes
With classic dishes dominating the charts of Britain's favourite pub fare,Sue Nowak chooses beers to match The Morning Advertiser food survey (7...
Get Saucy - World championship barbecue sauce
Ben Bartlett, Britain's barbecuing champion and catering development manager at Union Pub Company, reveals how to make a world championship barbecue...
Bread of Heaven - Best Selling Pub Sandwiches
We ask pub chefs what the best-selling sandwich is on their pub's menu: Chef: Philip Ham. Pub: the Antelope, Hazelbury Bryan, near Sturminster,...
Chef's CV - Nigel Ramsbottom
Chef's CV - Nigel Ramsbottom
Suck it and See - Pub Sandwich of the Year 2005 - The Gun, Coldharbour, London
Scott Wade is head chef at the Gun, in Coldharbour, Docklands, in London. The pub, which has excellent views of the Millennium Dome, was the meeting...
Tricks of the Trade - Secrets of a Good Stock
PubChef asks chefs the secret of a good stock "The most important factor in a good fish stock is the quality of the fish bones. If you start with a...