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27/10/2010
 According to new Mintel research, pub chefs need to get back to basics. In striving to be everything to everyone - affordable, healthy, convenient, ‘new’ - individual operators risk devaluing their brand, while the industry as a whole risks diluting its original, distinguishing characteristics. One firm believer in this is Paul Pegrum, head chef at The George Inn in Oxted, Surrey, whose mantra is not just believing in yourself, but accepting help when needed. Essential Cuisine has helped him take stock…read more>>
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