Food is a major part of many pub operators’ operations and we spoke with a number of experts to look at the changing face of the pub food scene.
Public House Group’s Phil Winser and Greg Watts of the Bat & Ball in Breamore, in Hampshire food and sustainability discuss what they’re doing to improve their environmental impact on their food offer.
Cheshire Cat Pubs & Inns’ Tim Bird and Ben Tish from Cubitt House shared their thoughts on customer expectations, especially taking current economic conditions into account.
Do pub classics such as fish and chips, burgers and pies still have a place on menus? This was the question posted to JDW’s Eddie Gershon and Greene King’s Jason Radbourne who gave their opinions on whether these staples are still relevant.
We also heard from Bidfood head of research and insights Catherine Hinchcliffe and customer marketing controller Joe Angliss who discussed what’s hot and what’s not in pub food.
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