Feeding the Future - We ask people working in the industry for their predictions on the future of pub food

PubChef asks people working in the industry for their predictions on the future of pub food

"I think you are seeing more and more people wanting to eat out in an informal ambience. Customers are demanding good food in a relaxed environment, which is where pubs are cashing in. Old pub favourites like pork pies and lasagne, created with premium ingredients, will continue to be popular. I also think sharing platters and the use of wooden boards for service are likely winners."

Phil Vickery, celebrity chef and co-owner of the King Of Prussia, Farnham Royal, Berkshire

"I think the pub food scene is going to become increasingly important. I expect more chefs to switch to the trade from restaurants because a pub offers greater flexibility and freedom to be creative. Scotland's gastro pubs are filled with promise and could really take-off over the next few years if they take advantage of the country's fantastic local produce."

Craig Grant, chef/proprietor, the Sorn Inn, Sorn, Ayrshire

"The outlook is healthy due in part to the fact that some major pub groups are now employing consultants to improve standards still further. More people eat out frequently and we know from reader feedback that they appreciate the informality and flexibility offered by pubs without compromising on the quality of the food."

Derek Bulmer, editor of the Michelin Eating Out in Pubs Guide

"The smoking ban is going to force publicans to decide whether they are food-led or wet-led. This will take out some of those who have been playing round the edges with a limited menu, leaving us with a core of establishments that are serious about building a food business - and this could be a bonus for the consumer, although the new rules aren't popular with the trade. It means that if you decide to go to a pub for a meal, you can be pretty confident that you will be served good food by professionals. Stopping at an unfamiliar pub will be less of a lottery."

Julie Moore, 3663 marketing controller

"I think the gastro pub format is reaching its peak and will peter out over the next few years. I predict that bistro-style pubs, which serve cheap European-inspired menus will become very popular. People don't have time to go out for a full sit-down meal so I think we'll also see a rise in the number of pubs offering take away and delivery services."

James McDowell, co-director the Kushti Group, which runs two London gastro pubs

"The whole sector has awakened to the potential. Eating outside the home now accounts for 35% of the total amount people spend on food in the UK. This will continue to grow - in the US it's 60%. Countless research shows that when people dine out they prefer the informality of pubs over restaurants, so pubs are the perfect backdrop for anything from a toasted sandwich up to the very highest standard meal. Most importantly for this sector is the fact that alcohol sales are broadly flat - food is where the growth is."

Mark Stretton, editor, Martin Information's M&C Report

"In the future you will see more top chefs taking on pubs and putting their individual stamp on them. This will boost the quality of pub cuisine, though I think the trade will always be spilt into bespoke gastro pubs and branded chain venues. I think pubs will surpass restaurants as the driving force in British food."

TJ Drew, proprietor/head chef, the Appletree Country Inn,

Marton, North Yorkshire.

"I think pubs are the future of eating out in the UK. The quality of pub food can only get better. I think your traditional drinking pub will still be around, but many other pubs will focus on food as a source of income. This should boost both the standard of pub cuisine and its attraction to customers."

Neil Clark, Pub Chef of the Year 2005, the Linnet, Great Hinton, Wiltshire

"I think health will be a key issue among customers in the future. We are looking at lots of fresh fish, fresh vegetables and very simple summer salads for the new Slug and Lettuce menu starting in April. I feel that pub and bar food is really on the up, even though there is more competition. There is also more quality food being served, which is great for the industry. I also believe that the service and standards in the pub industry are up there with any good restaurant or hotel. Giving great food and service in a good environment with value for money prices will ensure the future success of the pub trade."

Dean Snee, catering development manager, SFI Group

"I think that pubs are going to have to work out exactly what it is they're offering. Too many pubs are trying to create elaborate restaurant-style dishes and it doesn't really work. There's nothing wrong with classic pub food like burgers, pasties or pies if there's an emphasis on quality ingredients. I'd like to see more pubs serving simple foods done well in the future, rather than becoming poor-quality imitations of restaurants."

Brian Turner, restaurateur

"I think pubs will sell as much food as drink in the future. This will lead to a lot of investment in food pubs attracting better quality chefs and raising standards in the trade. I also expect customers to become more experimental with dishes."

Jean Christophe Novelli, chef/patron at restaurants Novelli in the City at the London Capital Club, and Auberge Du Lac, Brocket Hall, Hertfordshire

"The future is healthy for food pubs that offer an interesting descriptive menu, with honest home-made dishes and smiling service."

Ben Bartlett, catering development manager, Union Pub Company

"Pub food is one of the wonders of Great British pub culture. The expectation of pub food is one of quality, variety and excitement which will only grow in the future. At Greene King Pub Company we expect to see growth in all areas of the pub food market, from steaks at £5.99 in Hungry Horse to high-quality, home-cooked food at our Old English Inns and Wayside Inns."

Adam Collett, marketing director, Greene King Pub Company

"I think that legislation and the smoking debate will change things for ever, particularly around transparency, nutritional information and product provenance. There has been a lot of resistance from the trade, especially regarding nutritional information, and I totally agree that it is going to be an enormous challenge to deliver. But I can't help thinking that if we are asking someone to put something in their mouth why shouldn't they know exactly what it is?"

Alec Howard, managing director, Food And Beverage Solutions

"The future of pub food in the UK will feature more fresh products,regional dishes and a far greater variety of ingredients than we currently see. The levels of service from table-serving staff will also be improved, with a focus on menu knowledge and an understanding of the ingredients making up the different dishes."

Phil Sermon, catering development manager, JD Wetherspoon

"Pub food is the future of dining out. Flexibility, variety, and good taste are the present and future reality for pub food. Local, quality ingredients will not only make the pub a gastronomic eating option, but a healthy one too."

Richard Fox, food writer and chef