In his editor’s letter, Ball, who owns the Red Lion & Sun in Highgate, north London, the operator outlines what it is that makes a pub great.
The guest editor also commissioned the issue’s Spotlight article, asking MA reporter Robbie Mann to investigate how social media and casual dining are contributing to the “dumbing down” of the eating-out sector.
Ball said: “They can’t boil an egg at home, but they’ll happily tell you that your risotto is too wet.
“Around 10 years ago, if you said burrata, people would have no idea, now it’s standard on most pizza chain menus, resulting in customers being more product-aware.”
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Also in the issue:
Great British Pub Awards are back:
Have you ever thought your pub could win a GBPA? Well, here are the categories you can enter – so don’t delay.
‘Pub Doctor’ Mark Brooke talks about his work with Beacon.
An in-depth look at Liberation Group and the agenda for the upcoming MA500 event in Manchester.
How will the proliferation of sports screening rights affect pubs for the forthcoming seasons? Plus, the latest fixtures.
Drinks that make a pub great:
Your premises is the ideal place to showcase the very best drinks available – don’t waste the chance to do so.
Food that makes a pub great:
Great British food that will always stay on menus, but also a nod to dishes that you have to make space for.
The Freemasons at Wiswell offers amazing fare in a great place.
Leading a great team:
Do you know what your leadership style is and how to make the most of your staff and make them more enthusiastic.
MA takes to the catwalks of Paris in discovery of the latest staff uniform trends (note: MA did not go to Paris, nor does this feature look at catwalks and genuine fashion in any way, shape or form).