Some of the winning chefs in the Budweiser Budvar Top 50 Gastropub Awards 2015 have shared recipes of some of their pub’s favourite dishes.
Source:Top 50 Gastropub Awards 2015 : Recipe Collection
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Some of the winning chefs in the Budweiser Budvar Top 50 Gastropub Awards 2015 have shared recipes of some of their pub’s favourite dishes. Source:Top 50 Gastropub Awards 2015 : Recipe Collection Carlsberg Group has announced its president and chief executive Jørgen Buhl Rasmussen is retiring and will be replaced by Cees ‘t Hart, currently chief executive of the Dutch dairy company Royal Friesland Campina. Source:Carlsberg appoints first non-Dane CEO Counterfeit vodka labelled as Glen’s Vodka has been offered for sale in a number of outlets in London, the Midlands and North Scotland, the Food Standards Agency (FSA) has warned. Source:FSA issues warning over counterfeit Glen's vodka The Grafton in Kentish Town, London, has opened its own in-house kitchen after two years hosting pop-ups and third party kitchen residencies. Source:The Grafton launches in-house kitchen Eleven hour slow-roasted brisket and roasted vegetable and wine jus from the head chef, Saul Stevens, from the Old School Bar & Kitchen, Cornwall. Source:Top 50 Gastro Recipes: Old School Bar & Kitchen – Brisket Head chef Stosie Madi’s recipe for saltmarch hogget and cockle pie. Source:Top 50 Gastro Recipes: The Parkers Arms – Saltmarsh hogget and cockle pie ETM site the Well in Clerkenwell, London, is offering early risers a morning of bingo, brunch and cocktails on the first Saturday of every month. Source:Clerkenwell pub offers brunch, bingo and cocktails Head chef Sean Hope’s recipe for slow-roast chicken with Jersey Royals and olive & lemon caponata Source:Top 50 Gastro Recipes: The Olive Branch – Slow roast chicken The Longs Arms, South Wraxall, Yorkshire’s head chef, Rob Allock’s recipe for Muntjac with Jersey Royals and English asparagus. Source:Top 50 Gastro Recipes: The Longs Arms – Muntjac Head chef Janos Veres’ hash of snails recipe. Source:Top 50 Gastro Recipes: The Hind's Head – Hash of Snails |
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