Barracuda Group is giving a "gastro feel" to new autumn and winter menus.
The upmarket menus will feature in the company's Juniper Inns, Smith & Jones and Barracuda Bar brands.
Barracuda's catering development manager Martyn Smith says research shows the advances in gastro and quality food-led houses is not confined just to the more upwardly mobile pub eatery.
He said customers at all levels of the pub dining
sector are becoming more discerning.
He also believes more sophisticated menus will be essential when next
summer's smoking ban
provides a massive impetus to the dining out market.
Smith said: "The food market is growing and in preparation for the smoking ban, we want to make our food offer the best in each pub's area."
The company is adding more diverse dishes such as Moroccan lamb stack (£5.95) and stuffed butternut squash to its Juniper Inns menus which has focused on British classics.
Wine matching suggestions for 12 dishes also
feature on the new menu.
More fresh vegetables and modern twists have been added to the company's 90 Smith & Jones sites. New dishes include Mediterranean stuffed chicken as well as surf and turf with a garlic and herb prawn skewer.
Barracuda Bar menus
see an expanded range of South African-style food with more promotional nights planned.
New childrens' menus are also being launched in all four concepts and dishes will contain much lower salt and fat content.
In addition the company's student-focused brand Varsity has added more sharing