Pub Food > Menu Ideas

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

This seasonal game dish uses tender, locally shot pheasant. Alternatively guinea fowl or turkey can be used as a substitute

The Parkers Arms: chef Stosi Madi makes great use of local game

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. 


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.


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 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. 


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.


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...


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.


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.


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... 


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...


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.


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 adds new ‘gourmet’ burgers to menus

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


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...


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. 


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...


Salads now 'more popular than fish and chips'

03-Aug-2016 - An onslaught of healthy options has transformed pub and restaurant menus to the extent that salads now outsell pub classic fish and chips across the eating-out sector, research has revealed.


Bidvest Foodservice launches new Christmas range

29-Jul-2016 - Consumers eat out across all dining occasions more at Christmas than any other time of the year and demand more free-from options, giving operators the opportunity to make more money...

Create a healthy food menu for kids

28-Jul-2016 - Creating a children’s menu that satisfies young appetites, while keeping mum and dad happy that their cherubs are eating a balanced diet, can be tough. But the experts have a...

Top Tips

5 tips to make your pub more family friendly

20-Jul-2016 - Pubs are popular go-to venues for families to socialise and spend quality time with one another as well as meet up with other families. Yet there are many that are...


Rise or fall: creating a solid summer menu

18-Jul-2016 - The British summer is a volatile beast, isn’t it? One day it will be tropical-style torrential rain, the next it’s sunscreen-doused noses, ill-fitting shorts and burned pink skin as far...

Dish deconstructed

Mark Sargeant makes BBQ rib of beef

14-Jul-2016 - Not all pubs have the luxury of time and local suppliers, but that doesn’t mean the food has to be poor quality. Ex-Restaurant Gordon Ramsay chef Mark Sargeant works with...