SUBSCRIBE

Pub Food > Menu Ideas

How to make: Steve Smith of the Freemasons' chicken, mushroom and asparagus

Steve Smith’s Lancashire pub the Freemasons at Wiswell, rose from sixth to fourth place in this year’s Estrella Damm Top 50 Gastropubs. This dish fuses fresh, seasonal flavours with a lavish foie gras sauce.

Rising star: Freemasons at Wiswell came fourth in this years Top 50 Gastropubs

How to make: Andrew Pern of The Star Inn's Whitby lobster with cod roe pâté

15-Feb-2017 - Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome was named the best in the country at the Top 50 Gastropubs awards in January. This dish is exemplary of...

‘Sexy craft beer’ launch exclusive to swanky London eatery

10-Feb-2017 - A new craft beer has been created especially to pair with dishes at London Mayfair’s Sexy Fish restaurant, indicating the segment has more room to grow alongside food.

How to make: Mark Dodson of the Masons Arms' chocolate and passion fruit delice

02-Feb-2017 - This recipe by Mark Dodson of the Michelin-starred Masons Arms, Devon, which came 15th in this year's Top 50 Gastropubs, elegantly toes the line between classical French high-end cooking and...

Cut your pub a slice of the profit with pie

31-Jan-2017 - More and more people are choosing to eat out rather than at home and, with a growing demand for increasing informality when doing so, pubs are ideally placed to cash...

Inside Fuller's Ale & Pie pubs

27-Jan-2017 - Pies and pubs go together like a horse and carriage, so it should have come as no surprise that London brewer and pubco Fuller’s would make the most of the...

How to make: Stosie Madi of the Parkers Arms' pheasant breast ballotines

18-Jan-2017 - Stosie Madi’s Lancashire gastropub, the Parkers Arms in Newton-in-Bowland, is one of the north’s top dining hot spots. This seasonal game dish uses tender, locally shot pheasant. Alternatively guinea fowl...

EATING CHALLENGES

Teesside pub creates gut-busting 8,000-calorie kebab 'sandwich'

21-Nov-2016 - A pub notorious for creating huge eating challenges has unveiled its latest gastronomic creation – a perilously unhealthy parmo and kebab sandwich. 

LANCASHIRE DAY

Top chefs showcase best of Lancashire produce with one-off lunch

18-Nov-2016 - Five of Lancashire’s top chefs converged on London to showcase the best of their region’s produce and cooking with a special five-course menu yesterday (17 November) in honour of Lancashire...

Dish Deconstructed

How to make: John Calton of the Staith House's seared scallops

16-Nov-2016 - The Staith House, in North Shields, Tyne & Wear, has garnered serious acclaim for chef-patron John Calton’s accomplished cooking.

CHRISTMAS

Pub's 'upsetting' reindeer meatballs spark controversy

14-Nov-2016 - A Kent pub has sparked controversy by serving meatballs made from reindeer meat to mark the festive season. 

CHRISTMAS

Christmas food offers: our guide to festive feasts

09-Nov-2016 - With summer now a distant memory, planning for the festive season is well under way for many licensees. 

EATING CHALLENGES

Bristol pub creates gigantic 72oz steak eating challenge

04-Nov-2016 - A Bristol pub has laid down the gastronomic gauntlet for its customers with the launch of a gut-busting eating challenge.

DISH DECONSTRUCTED

How to make: John Dory with creamed peas, lettuce and pancetta

31-Oct-2016 - Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood...

MENU IDEAS

Obscene Trump Tower burger created to celebrate US election

27-Oct-2016 - The Blues Kitchen has launched a massive burger designed to look like Donald Trump to be served across its three London sites in the run up to the US election.

technology

Enterprise and Booker launch menu-building tool

26-Oct-2016 - A new menu-building tool has been introduced by Booker Wholesale and Enterprise to enable licensees to improve their food offer.

MEAT

Vegetarians, avert thine eyes: how meat cookery is evolving in the UK pub sector

25-Oct-2016 - Amidst the all-consuming talk of superfoods and health-conscious customers, you’d be forgiven for thinking meat had fallen by the culinary wayside. You’d be sorely wrong... 

DISH DECONSTRUCTED

How to make: chef Josh Eggleton's apple & blackberry crumble

27-Sep-2016 - This traditional dessert by Josh Eggleton, chef-patron of the Pony & Trap, Chew Magna, will be a sound addition to any menu as the nights begin to draw in earlier. Extra points for...

Sunday roasts

Getting rid of the roast? Sundays wouldn't be the same...

21-Sep-2016 - When JD Wetherspoon announced earlier this year it would finish serving Sunday roasts to focus on its core menu offer, reactions from some of the chain’s patrons were borderline riotous...

STREET FOOD

Clapham pub to host Iraqi street food specialists

16-Sep-2016 - London pub the King & Co has announced it will host street food traders specialising in Iraqi cuisine.

MENU TRENDS

Snacks, sides and nibbles key focus for pub menus

15-Sep-2016 - UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims. 

JD WETHERSPOON

JD Wetherspoon adds new ‘gourmet’ burgers to menus

13-Sep-2016 - JD Wetherspoon (JDW) has announced the addition of three new ‘gourmet’ burgers to its menu. 

DISH DECONSTRUCTED

How to make: chef Dom Chapman's crab ravioli

07-Sep-2016 - This recipe from Dom Chapman, chef-patron of Berkshire pub the Beehive, may have a longer list of ingredients than an epic poem. But once the components are prepared, this delicate...

FOOD DEVELOPMENT

Star Pubs & Bars launches new menu development programme

06-Sep-2016 - Star Pubs & Bars is to introduce a programme of professional menu development tools and initiatives for licensees who want to grow food sales. 

DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

15-Aug-2016 - This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a...