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Why frozen fish could be the new 'fresh'

Is frozen fish better or worse than fresh fish

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Published: 19-Jun-2017

Carlsberg plans to buy UK craft brewery

Carlsberg plans to buy UK craft brewery

Carlsberg will buy a UK craft brewery to bolster its growing portfolio of smaller brands with an artisan British beer, The Morning Advertiser can reveal.

Published: 08-May-2017

Soft drinks in pubs are getting sexy

Hartridges soft drinks on premium

Soft drinks have arrived late to the premium and craft party, but operators must try to tap into better quality products now if they are to take better advantage of consumer demand for new and exciting non-alcoholic drinks.

Published: 11-Jul-2016

Smirnoff vodka launches first ciders

Smirnoff vodka cider

Smirnoff vodka has entered the fruit cider category with the launch of its Passionfruit & Lime and Raspberry & Pomegranate liquids – a blend of fruit flavours and vodka.

Published: 13-Jun-2016

Hyperlocal gins offer ‘massive’ sales opportunities for pubs, says gin expert

What is gin terroir?

Gin terroir is an emerging trend pubs can cash in on as consumers become ever more discerning about the locality of what they eat and drink.

Published: 15-May-2016

Beer master: ‘Sessionable beers are losing out to craft’

The rise of tank beer

Sessionable beers are disappearing as stronger craft brews have become more popular, according to Pilsner Urquell's beer master Robert Lobovsky.

Published: 03-May-2016

Ice boss: ‘Don’t shun frozen food as inferior, embrace its money-saving qualities’

Frozen is good for pub food

Frozen food should not be shunned by pub chefs who fear using non-fresh produce will taint their offer, but should embrace its nutritious and money-saving qualities.

Published: 02-Mar-2016

LISTEN: Pubs delivering 'pitiful' Asian food 'like buying flowers from a garage forecourt'

Pubs must make popular international cuisine authentically

Pitiful attempts at offering increasingly popular international cuisines – such as Vietnamese or Thai – by pubs are leaving businesses vulnerable to reputational damage, an analyst has warned.

Published: 23-Feb-2016

PODCAST: How to avoid food fraud in your pub

How to avoid food fraud in pubs

Paying closer attention to your staff’s working history, especially before hiring them, could help prevent a catastrophic incident of food fraud in your pub, a leading food safety advisor has advised.

Published: 04-Feb-2016

Wetherspoons’ food developer: ‘a winning kids’ food menu’

Wetherspoons children's menu tips

Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was one of the top pubs for healthy children’s meals on the Soil Association’s Eating Out report yesterday (21 October).

Published: 26-Oct-2015

Crimes against pub food? Top chefs reveal all...

Mark Sargeant and Neil Rankin talk crimes against pub food

Two top chefs have revealed what they consider to be crimes against pub food.

Published: 12-Oct-2015

Save the Pub Group Meeting: Full Audio Recording

The Publican's Morning Advertiser's story on last week's All-Party Parliamentary Save The Pub Group meeting has evoked strong feelings among a number of licensees. Today, we publish a full audio recording of the meeting as a service to them, and the rest of our readers.

Published: 14-Dec-2012

Save The Pub Group Meeting: Full Audio Recording Part 2

This is part 2 of the audio recording of last week's All-Party Parliamentary Save The Pub Group Meeting.

Published: 14-Dec-2012

Luke Johnson's tips on running a successful business

Luke Johnson's tips on running a successful business

Businesses must be tech-savy, improve their service standards, and ensure their menus and designs are innovative if they are to succeed in the future.

Published: 02-Sep-2011

Encourage all hospitality staff to improve wine knowledge

Pub and restaurant owners should encourage their British staff to take up a career as a sommelier to balance the level of foreign someliers in the industry.

Published: 01-Sep-2011