PubChef Rss news feed for Morning Advertiser

Which? guide hails pub chef Chapman

Thu, 21 Aug 2008 08:04:00 GMT

Dominic Chapman, head chef at the Royal Oak in Paley Street, Berkshire has been crowned Best pub chef in the new Which? Good Food Guide 2009.

Burger kings

Wed, 20 Aug 2008 12:15:00 GMT

The Best of British BBQ team has been named International Best Team in the Colorado BBQ Championships.

Be inspired for British Sausage Week

Mon, 11 Aug 2008 05:10:00 GMT

The British Pig Executive has launched a series of recipes for British Sausage Week (3-9 November 2008).

Win a spa day with Hatco

Mon, 11 Aug 2008 05:09:00 GMT

To celebrate the launch of its new Steam-Max Rapid Steamer, Hatco is giving one lucky caterer the chance to win a deluxe spa pamper day for two

Booker chief exec to speak at Arena lunch

Mon, 11 Aug 2008 02:22:00 GMT

Booker chief executive Charles Wilson will be the keynote speaker at hospitality network Arena’s next lunch

Consumers will pay more for good pub-grub

Mon, 11 Aug 2008 12:01:00 GMT

Consumers are willing to pay an average of 36% more for a gastro-pub meal if the service, food and atmosphere are of a high standard, according to a new survey.

Pub Food Professionals Forum

Tue, 05 Aug 2008 01:09:00 GMT

The Pub Food Professionals Forum is a prestigious invite only event and exclusively for pub food developers.

Venners: get hot on stock

Mon, 04 Aug 2008 03:37:00 GMT

Stocktaking company Venners has developed a gross profit calculator for its website.

Gold Great Taste Awards winners announced

Fri, 01 Aug 2008 03:03:00 GMT

The gold winners of the Great Taste Awards have been announced.

Portsmouth pub champions Hampshire produce

Wed, 30 Jul 2008 04:59:00 GMT

An Old Portsmouth pub has won the inaugural Fuller’s Hampshire Dining Month competition.

Bay Restaurant Group to convert Norwich Ha! Ha!

Tue, 29 Jul 2008 01:48:00 GMT

Bay Restaurant Group is to splash out £215,000 on refurbishing its Ha! Ha! Bar and Canteen in Norwich.

Food inflation up 10% in June

Tue, 29 Jul 2008 08:18:00 GMT

Food inflation rose almost 10% in June heaping further pressure on operating margins, according to one hospitality analyst – and further rises are on the way.

Admiral offers food help for licensees

Mon, 28 Jul 2008 06:19:00 GMT

Admiral Taverns has launched a new training scheme to help licensees introduce or improve their food offer.

PubChef Live!

Fri, 25 Jul 2008 03:38:00 GMT

PubChef Live takes place on 6 October at Empress of India in Victoria Park, London.

Pub chef opens Champagne and seafood bar

Tue, 22 Jul 2008 02:10:00 GMT

Former Ritz Executive Head Chef Giles Thompson has opened a Champagne and seafood bar next to his West Sussex pub The Earl of March.

Pxcvzxf ecvzxco lecvzxcalk

Thu, 17 Jul 2008 12:00:00 GMT

PubChef editor Jo Bruce will be leading the discussion on "quality tradinzxcvs. Rory Stapleton — better known to some as the Jolly Vintner of Tivzxcvn, in Buckland St Mary, Somerset, cost just £20. To book your place email langfordinn@aol.com or contact Phillip Howells on 01934 863059.

Independent launches fair tips campaign

Tue, 15 Jul 2008 03:19:00 GMT

The Independent has launched a campaign to improve the treatment of the country’s 231,845 waiters and waitresses – and ensure that customers know where their money is going when they leave a tip.

New FSA guidance on menu labelling

Fri, 11 Jul 2008 12:34:00 GMT

The Food Standards Agency (FSA) has revised its guidance on the use of marketing terms like 'fresh', 'pure' and 'natural' for food labelling.

New FSA guidance on menu labelling

Fri, 11 Jul 2008 11:40:00 GMT

The Food Standards Agency (FSA) has revised its guidance on the use of marketing terms like 'fresh', 'pure' and 'natural' for food labelling

Leader of the herd

Thu, 10 Jul 2008 12:00:00 GMT

Alison Ashworth tells Amanda Wragg all about trade secrets at the Craven Heifer

Top topping

Thu, 10 Jul 2008 12:00:00 GMT

Product: spreadable Welsh rarebit Who: South Caernarfon Creameries What: The product is made in Wales, using Welsh milk, beer and mustard. The product's use spreads beyond a toast topper and it can be smothered and baked on top of steaks, chicken and smoked fish or stirred into potatoes to..

No pain no gain

Thu, 10 Jul 2008 12:00:00 GMT

Product: Jumbo pain au chocolat Who: Delifrance What: The giant pastry provides an indulgent treat throughout the day, from breakfast to afternoon snack. The pain au chocolat can be baked from frozen in a pre-heated oven at 175°C for 15 to 18 minutes. Each pain au chocolat weighs 120g and..

Microwave magic

Thu, 10 Jul 2008 12:00:00 GMT

Product: Quick & easy meal solutions guide Who: Booker What: Booker has launched a guide to help licensees who wish to start selling or make more of their food offer. This guide includes dishes that can be made with just basic culinary skills. Covering breakfast, bar meals and main meals,..

Fast oven show

Thu, 10 Jul 2008 12:00:00 GMT

Product: Impinger oven Who: Carford Group What: Lincoln CTI Countertop Impinger (1300 Series). The advantage of air-impingement cooking is its speed and its versatility. This oven is small enough to sit on most commercial countertops, but does the work of a half-sized convection oven or a..

From pie to pasta

Thu, 10 Jul 2008 12:00:00 GMT

Product: fish pie and lasagne Who: 3G Food Service and Seafood Solutions What: Florentine fish pie (400g) is made with premium Scottish salmon, Dartmouth smoked haddock and king prawns in a creamy sauce. Supplied frozen, the pies come in packs of 10. The lasagne (400g) includes British beef,..

PubChef forum set for October

Tue, 08 Jul 2008 08:06:00 GMT

PubChef, the Morning Advertiser’s food magazine, is launching a new event exclusively for catering development managers and executive chefs working in the pub industry.

The new summer graze

Thu, 03 Jul 2008 12:00:00 GMT

Susan Nowak looks at ideas for matching Spanish tapas and beers

In Brief

Thu, 03 Jul 2008 12:00:00 GMT

Marston's taps into tapas

Marston's Pubs & Inns bar chain, Que Pasa, has seen a 40% increase in tapas sales since launching its Tapas Tuesdays promo in May. Que Pasa brand manager Paul Wright said: "To see such a large increase in sales in such a short time is amazing."..

Food hygiene audit launch

Thu, 03 Jul 2008 12:00:00 GMT

An "audit" service to prepare pubs for environmental health inspections has been launched. Bristol-based employment consultancy PES's "legal compliance audit" offers a detailed audit of any business that prepares food, helping to highlight potential problems that an environmental health..

Brakes to buy Woodward Foodservice

Fri, 27 Jun 2008 02:34:00 GMT

Food supplier Brakes has announced a deal to acquire Woodward Foodservice, subject to Office of Fair Trading approval

Loyal to soil

Thu, 26 Jun 2008 12:00:00 GMT

Pub owner Geetie Singh talks Lucy Britner through her 10-year totally-organic experience

In Brief

Thu, 26 Jun 2008 12:00:00 GMT

Hospitality Action gets new chair

Fred Barnes, the chief executive of foodservice company 3663, is the new chairman of Hospitality Action, the industry's benevolent organisation. The appointment follows the decision of Bob Cotton to step down from the role after three..

FSA launches Safer Food Better Business in 16 languages

Tue, 24 Jun 2008 12:09:00 GMT

The Food Standards Agency's Safer Food Better Business (SFBB) information is now available in 16 different languages

FSA calls for clear pub food labelling

Mon, 23 Jun 2008 05:02:00 GMT

Pubs have a responsibility to make it clear what is in the food they serve, according to a new survey from the Food Standards Agency

Craft Guild of Chefs winner moves pub

Mon, 23 Jun 2008 04:27:00 GMT

The winner of the Craft Guild of Chefs pub award has traded his Sussex kitchen for one in Nottingham

Orchid targets over-60s

Thu, 19 Jun 2008 12:00:00 GMT

The Orchid Group is targeting the grey pound with a free club offering meal deals and discounts that has already netted 180,000 members. The Diamond Club is available for customers aged 60-plus, or, as Orchid refers to them, "silver diners", at 80 of its 280 sites. Registration is free and..

Van Wyck scoops pub restaurant chef of year gong

Tue, 17 Jun 2008 06:53:00 GMT

Matt Van Wyck of the Rose & Crown in Mayfield, East Sussex has been crowned pub restaurant chef of the year by the Craft Guild of Chefs

Brakes goes for gold

Mon, 16 Jun 2008 10:47:00 GMT

Foodservice supplier Brakes has won nine awards for new products in the British Frozen Food Federation 2008 awards and a Grocer Gold Award for green initiatives

Larwood and Voce pub scoops three awards

Fri, 13 Jun 2008 07:27:00 GMT

Nottingham pub the Larwood and Voce has scooped three gongs in the Nottingham Restaurant Awards

Gastropub pioneer up for top London award

Thu, 12 Jun 2008 08:47:00 GMT

Gastropub godfather Michael Belben has been shortlisted for Restaurateur of the Year in the Evening Standard’s London Restaurant Awards

In Brief

Thu, 12 Jun 2008 12:00:00 GMT

Bartlett fires up BBQ Association

Former Marston's catering development manager and champion barbecuer Ben Bartlett has launched the British BBQ Association. BBQ buffs can join the association at www.bbqa.co.uk. Benefits include a British BBQ Association branded..

Big pub plans for BBC Great British Menu winner

Wed, 11 Jun 2008 11:41:00 GMT

Chef patron Stephen Terry from the Hardwick Arms in Abergavenny has announced big plans for his pub

Punch Tavern launches credit crunching meal deals

Tue, 10 Jun 2008 03:08:00 GMT

London pub the Punch Tavern on Fleet Street has launched a food deal to beat the credit crunch

Ribble Valley Inns acquires third pub

Thu, 05 Jun 2008 11:54:00 GMT

Ribble Valley Inns, the company run by Nigel Howarth, has acquired its third pub - the Clog and Billycock in the village of Pleasington

Councils call for menu calorie count

Thu, 05 Jun 2008 10:29:00 GMT

Councils are calling for pubs to provide a “guide” on how healthy the food they serve is

PubChef editor to lead BII talk

Thu, 05 Jun 2008 12:00:00 GMT

PubChef editor Jo Bruce will be leading the discussion on "quality trading in a challenging marketplace" at a BII Wessex regional event. She will talk about how food has never been so important to pubs looking to succeed in the current mini-recession. Rory Doudin, of Hunt's Foodservice, in..

In Brief

Thu, 05 Jun 2008 12:00:00 GMT

TV chefs cook for charity

Three high-profile pub chefs swapped TV studios for a village hall to raise money for school kitchens. Antony Worrall Thompson (AWT), who owns both the Lamb and the Greyhound in Henley-on-Thames, Oxfordshire, Mike Robinson from the Pot Kiln,..

Councils call for menu calorie count

Thu, 05 Jun 2008 12:00:00 GMT

LGA plan mirrors New York restaurant law

Welsh pub chef in Great British Menu triumph

Tue, 03 Jun 2008 07:00:00 GMT

A pub chef from Wales has won the chance to cook at the Gherkin building in London, as part of BBC’s Great British Menu

Whitbread unveils location of next five Taybarns

Mon, 02 Jun 2008 04:28:00 GMT

Whitbread has unveiled the next five locations for its Taybarns all-you-can-eat offer after its successful debut in Swansea

The Old Ship

Sun, 01 Jun 2008 12:00:00 GMT

Hackney, London E8 www.urbaninns.co.uk

Green light

Sun, 01 Jun 2008 12:00:00 GMT

Lucy Britner looks at simple ideas to help make your business greener

Meteoric success

Sun, 01 Jun 2008 12:00:00 GMT

Joshua Lyons, manager of the Earth & Stars in Brighton tells Sheila McWattie about sustaining an ethical gastropub

Hooked on freshness

Sun, 01 Jun 2008 12:00:00 GMT

Joe Lutrario reports on a new scheme by supplier M&J Seafood to make it easier for chefs to get sustainable seafood onto their menus

Inn any event

Sun, 01 Jun 2008 12:00:00 GMT

Outside catering can be a profitable way of extending your business. PubChef looks at how five licensees have made it work for them

Dynamic duo's trio

Sun, 01 Jun 2008 12:00:00 GMT

Since giving up their London jobs and heading west to Bath in 2004, Charlie and Amanda Digney have opened three pubs and had two children along the way. David Hancock reports

When two chefs go to war

Sun, 01 Jun 2008 12:00:00 GMT

Lucy Britner reports on PubChef's latest ready, steady, cook battle

Italian for beginners

Sun, 01 Jun 2008 12:00:00 GMT

Chef Giorgio Locatelli talks to Lucy Britner about pubs, Peroni and pet hates

Booker profits jump in year of steady delivery

Fri, 30 May 2008 12:29:00 GMT

Cash-and-carry firm Booker has unveiled a large jump in profits on revenue marginally ahead

Up to their pies

Fri, 30 May 2008 12:00:00 GMT

If you want a good reputation for food, you can do worse than looking piewards, as the Duke of Cornwall demonstrates

Bruce heads BII seminar on trading in tough environment

Thu, 29 May 2008 07:03:00 GMT

PubChef editor Jo Bruce will be leading the discussion on "quality trading in a challenging marketplace" at a BII Wessex regional event

Marston's warns of 8% food inflation

Fri, 23 May 2008 03:03:00 GMT

Marston’s warns of unprecedented food cost inflation on the way

Graham Turner named chair of re-named restaurant body

Thu, 22 May 2008 02:43:00 GMT

The boss of Bella Italia and Cafe Rouge group Tragus Holdings gets top job in National Restaurants Group

Trade slams Scores on Doors scheme

Thu, 22 May 2008 10:32:00 GMT

Trade leaders fear swathe of red tape and confusion over hygiene ratings

Greene King pubs accused of food mis-labelling

Thu, 22 May 2008 12:00:00 GMT

Greene King is facing a catalogue of charges against mis-labelling food items at its managed pubs in Warwickshire. Stratford Magistrates heard that at the Copper Pot in Leamington Spa "home-made coleslaw" was in actual fact a combination of pre-packed shredded vegetables and mayonnaise.

Greene King faces catalogue of food labelling charges

Fri, 16 May 2008 07:25:00 GMT

Greene King is facing a catalogue of charges against mis-labeling food items at its managed pubs in Warwickshire

David Hancock reveals all to PubChef

Tue, 13 May 2008 02:45:00 GMT

PubChef editor Jo Bruce speaks to David Hancock, editor of Alistair Sawday’s Pubs and Inns guide

Ramsay: out-law out of season veg

Fri, 09 May 2008 10:45:00 GMT

Gordon Ramsay has told the BBC he thinks British restaurants should be fined for serving out of season produce

Business boosters

Thu, 08 May 2008 12:00:00 GMT

Ideas for driving food sales at your pub

News in brief

Thu, 08 May 2008 12:00:00 GMT

Five major pub groups are getting behind British Food Fortnight

TV restaurant winners quit pub

Tue, 06 May 2008 10:05:00 GMT

The winners of Raymond Blanc’s TV series the Restaurant have quit leaving Peach to run the venue

20% of British beef is zebu

Fri, 02 May 2008 06:15:00 GMT

BBC investigation reveals pubs are passing off foreign beef as British

Peach names third partner

Thu, 01 May 2008 10:50:00 GMT

Peach Pub Company, the award-winning multiple retailer, has unveiled a third joint venture business partner

Openings around the country

Thu, 01 May 2008 12:00:00 GMT

The Devonshire Balham, London, SW12 9AN 020 8673 1363 ?youngs.co.uk Who: Young's has invested £650,000 on a refurb to provide all-day service at this Balham boozer. The pub is now open from 9am to 11pm. Food: Breakfast, mid-morning coffee, lunch and dinner. A new café bar serves..

The Reservoir

Thu, 01 May 2008 12:00:00 GMT

London Road, Charlton Kings, Cheltenham, GL54 4HG 01242 529671

Early birds

Thu, 01 May 2008 12:00:00 GMT

PubChef looks at how breakfast can be an easy win for licensees looking to attract incremental trade

All fired up

Thu, 01 May 2008 12:00:00 GMT

A wood-burning oven can help your pub offer a point of difference. Catherine Quinn looks at how licensees can make the most of a red-hot asset

Spirit launches Grill House format

Wed, 30 Apr 2008 11:19:00 GMT

Spirit Group, Punch Tavern’s managed division, has launched a new concept called Grill House Kitchen, with plans for up to 50 sites

Whitbread's Taybarns serving 6,000 covers a week

Wed, 23 Apr 2008 04:56:00 GMT

Taybarns, the Whitbread eat-all-you-like concept that much of the managed sector is studying, is lining up a third opening

Food prices keep on rising

Thu, 17 Apr 2008 07:00:00 GMT

Pubs are facing the largest rises in food-price inflation for 17 years

Food prices keep on rising

Thu, 17 Apr 2008 12:00:00 GMT

Pubs are facing the largest rises in food-price inflation for 17 years. Food output prices, the amount charged by manufacturers, rose by 8.5% in March — the fastest rate since 1991, according to the Office for National Statistics. Prices for chicken, beef mince, English butter and pasta have..

Out of the wet and into the dry

Thu, 17 Apr 2008 12:00:00 GMT

Peter Martin, founder of marketing consultancy Peach Factory, reveals how tastes in pubs are changing from drink to food

Kids' stuff

Thu, 17 Apr 2008 12:00:00 GMT

Punch lessee Stephanie Corcoran talks Lucy Britner through her kids' menu revamp

Business boosters

Thu, 17 Apr 2008 12:00:00 GMT

Ideas for driving food sales at your pub

In Brief

Thu, 17 Apr 2008 12:00:00 GMT

Laybourne's first for north-east

North-eastern restaurateur Terry Laybourne plans to open a pub called the Butcher's Arms next to his Caffè Vivo on Newcastle's Quayside. Like Caffè Vivo, the site, which originally housed his Café Live restaurant, is attached to the Live..

Scoop to conquer

Thu, 17 Apr 2008 12:00:00 GMT

Product: Signature starters and sides range Who: McCain Foodservice What: Potato scoops - a scoop-shaped chip cut from a whole potato - made for dipping and scooping. Other products include a herby onion scoop - a twist on the classic onion ring - with slices of onions coated in a herb batter;

Sauce pot

Thu, 17 Apr 2008 12:00:00 GMT

Product: Summer sauces Who: Brakes What: The range includes fajita, Cajun and BBQ sauces. The fajita sauce has a spicy tomato base, with onion and pepper. The Cajun sauce also has a spicy tomato base, with peppers, onions and celery. Both are in packs of 2 x 2.25kg. The hot and spicy BBQ..

Spuds U like

Thu, 17 Apr 2008 12:00:00 GMT

Product: Fresh chips and prepared potato ranges Who: Vale's Fresh What: The offering from this new foodservice brand, specialising in potatoes for caterers, includes fresh chips made using British-grown Maris Piper potatoes, cut into the classic British chunky chip - not too thin, not too..

Hole lot of puds

Thu, 17 Apr 2008 12:00:00 GMT

Products: Giant square Yorkshire pudding, toad in the hole and gammon joint half leg Who: Brakes What: The puddings are fully baked and can be heated and served. The toad in the hole is made with two cooked pork sausages in an egg Yorkshire pudding. The boneless gammon joint half leg is..

It's a Wrapp

Thu, 17 Apr 2008 12:00:00 GMT

Product: Wrappas Who: Rollover What: Lebanese kiln-fired flat-bread wraps with four fillings - chicken, chicken tikka, mixed kebab and kofta - served with either smokey BBQ, peri peri or minted yoghurt sauces. The skewered meat filling is a frozen, cooked product that can be heated in..

Morsels from the Med

Thu, 17 Apr 2008 12:00:00 GMT

Product: gnocchi Who: Authentic Food Company What: Mediterranean gnocchi (350g) is cooked and served in a rich sun-dried tomato, basil and spinach sauce. This is a substantial main course option, which is perfect to serve with crusty, fresh bread and extra virgin olive oil to create a genuine..

Pastry for poms

Thu, 17 Apr 2008 12:00:00 GMT

Product: Australian-style pies Who: Great Australian Pie Company What: A range of eight pies created by leading Australian chef Ben O'Donoghue. The 265g pies include mince and cheese; peppered steak; the Shearer; sun-a-rise; Thai chicken; and footie pie, based on the classic hand-held..

A salt and battery experience

Thu, 17 Apr 2008 12:00:00 GMT

Product: McCain London Pride Brewer's Ridge Who: McCain Foodservice/Fuller's What: Fuller's and McCain have created bespoke chips being rolled out in Fuller's pubs. The chips, made with 100% British potatoes, are ridge cut for crispness and coated in London Pride beer batter. McCain's Adrian..

Taking the biscuit

Thu, 17 Apr 2008 12:00:00 GMT

Product: Individual portion packs of biscuits and preserves Who: Booker What: Booker has extended its Lichfields brand. Five varieties of biscuits are available in an assorted box of 100, which includes Viennese fingers, stem ginger biscuits and milk chocolate orange cookies. Orange..

Fillet cake

Thu, 17 Apr 2008 12:00:00 GMT

Product: Dartmouth smoked haddock and Scottish salmon fishcakes Who: 3G Food Service and Seafood Solutions What: Exclusive to 3G, the fishcakes are suitable as a premium starter or main-course option. The haddock fishcake is made with 20% haddock, 25% Dartmouth smoked haddock, potatoes,..

In Brief

Thu, 17 Apr 2008 12:00:00 GMT

Mercury aims for double digits

Mercury Inns has opened a fourth site, the Olde Coach House in Ashby St Ledgers, Warwickshire. The total joint investment from Charles Wells and Mercury is £475,000 and the pub has six letting rooms.Chapman said the company hopes to have..

Business boosters Ideas for driving food sales at your pub

Thu, 17 Apr 2008 12:00:00 GMT

Wedding fairs

Where: the Granville @ Barford, Barford, Warwickshire www.granvillebarford.co.uk The idea: The Granville has recently become popular as a venue for wedding and civil partnership receptions, so owner Val Kersey decided hosting a wedding fair would be an..

Meat origin priority for consumers

Fri, 11 Apr 2008 09:20:00 GMT

Over two thirds of consumers say meat served in pubs should have its origin displayed at the point of purchase.

Chef & Brewer trials Horizon sites

Fri, 11 Apr 2008 07:01:00 GMT

Chef & Brewer is set to evolve into Chef & Brewer Horizon

Alan Sugar sets pub challenge for The Apprentice

Thu, 10 Apr 2008 07:34:00 GMT

Running a pub food operation was the task of contestants in BBC1's The Apprentice last night