How pubs can help people achieve their health resolutions

Following the Christmas festivities, January is often quiet for pubs. How can you attract customers who are trying to recover from the over-indulgence? Sophie Atherton suggests that giving customers wholesome, well-cooked food is the way to go. January is the perfect time for a menu audit with a focus on locally sourced, seasonal produce and…

Pub Chefs create ‘World’s Biggest” Christmas Dinner

  Chefs at the George Pub & Grill in Stockton-on-Tees has created what it claims is the ‘world’s biggest’ Christmas dinner – a 16,500-calorie feast featuring a ‘turkey heavier than a baby’. The roast dinner includes a turkey crown weighing 5.4kg and is served with a selection of vegetables and 20 pigs in blankets! The…

Pub Chef Passion meets Rachid Messaoudi, the Head Chef at the Parcel Yard

Rachid Messaoudi like many other restaurant chefs doubted that he would ever work in a pub kitchen, as he believed that restaurants were superior in working with organic ingredients to craft delicious dishes from fresh. Following years of experience working in an array of London restaurants including Quaglino’s, Paternoster Chop House, The Living Room on…