Pub Food > Menu Ideas

How to make: 'perfectly wobbly' panna cotta

Emily Scott’s Cornish pub the St Tudy Inn came 39th in this year’s Estrella Damm Top 50 Gastropubs awards. Here’s a classic dessert ideal for ending a lavish meal.

St Tudy Inn: Cornish pub was newcomer on this year's Top 50 Gastropubs

Some of the 'best' TripAdvisor responses from pubs

30-Mar-2017 - TripAdvisor has come under fire many times from the hospitality industry and operators have previously blamed the review site for staff resignations, sleepless nights and police intervention. Here we look...

Celeb gastropub owner James Tanner launches pre-made dessert for pubs

29-Mar-2017 - A top gastropub chef, who starred on the BBC's Ready Steady Cook, has unveiled a new pre-made dessert for foodservice operators created with Arytza Food Solutions. 

Bye bye, Boardy: how tableware is leaving those dreaded wooden boards behind

15-Mar-2017 - You’ve all seen the pictures – a flaccid steak sits on a stained wooden board, drenched in greyish peppercorn sauce slowly seeping to the edge. It's futility incarnate.

Yates launches new spring menu

14-Mar-2017 - Yates, the Stonegate-owned high street chain, is launching a new menu later this month (21 March).

How to make: stone bass with sauerkraut and Toulouse sausage

14-Mar-2017 - This dish, served up at Cheshire Cat Pubs sites, is delicious and deceptively simple. 

Chefs’ Choice Awards 2017 winners revealed

10-Mar-2017 - Hundreds of foodservice suppliers battled it out to have their products named the best at the inaugural Chefs’ Choice Awards in London earlier this week.

JD Wetherspoon adds hot dogs, bagels and quinoa salad to menus

07-Mar-2017 - JD Wetherspoon (JDW) has added a range of new dishes to its menu. 

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

21-Feb-2017 - 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....

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...


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...