Regional cuisine set to shake-up pub menus
Customers are looking beyond familiar cuisines, giving pubs more scope to experiment with regional dishes and flavours amid growing demand for new and memorable eating-out experiences.
Menu Ideas
MY PUB
MY PUB: The Killingworth Castle, Wootton, Oxfordshire
After taking over the once-derelict Killingworth Castle, Jim and Claire Alexander have turned this shell of a site into a haven for foodies.
Chicken shops gain ground as young consumers cut pub visits
Chicken shops are gaining footfall as younger consumers look for cheaper, more flexible ways to socialise, new data suggests.
1 in 4 UK adults taking or considering weight-loss drugs
Pubs and hospitality operators may need to rethink portion sizes, drinks ranges and menu language as GLP-1 weight-loss medication use grows, new research from Lumina Intelligence has found.
Drink Tank: Seeking the next big drinks innovation
Drinks start ups and new beverage launches are being given the chance to pitch their products to a selection of key trade delegates at a pan-industry conference in November.
MY PUB
MY PUB: The Kirkstyle Inn & Sportsman’s Rest
In the remote location of Slaggyford in Northumberland lies the Kirkstyle Inn & Sportsman’s Rest – a foodie’s delight.
Episode 3 of On the Pass launches with Ayesha Kalaji at Queen of Cups
How can a chef combine Jordanian heritage, classical French training and West Country produce to create one of the UK’s most distinctive food-led pubs?
MY PUB
MY PUB: The Trafalgar, Chelsea, west London
When a former bank becomes a pub, you know it is likely to be a corker – and that is certainly the case with the Trafalgar in west London.
OPINION
OPINION: Introducing a food offer without breaking the bank
Introducing food into a wet-led pub can feel daunting, especially when budgets are tight and staffing pressures are at an all-time high.
How pubs are marking this year’s British Pie Week
A number of pubs are taking a slice of the action with British Pie Week this year.
What weight loss drugs could mean for pubs
The growing use of weight loss drugs such as Ozempic and Mounjaro is starting to have implications for the pub sector, with evidence suggesting they are influencing how often people go out, what they order, and how much they drink.
Operators urged to shift focus to early 2026 trading as costs squeeze festive margins
Hospitality businesses should move quickly past the Autumn Budget and begin planning for a challenging first quarter of 2026, according to the latest Market Forecast from purchasing specialists Lynx Purchasing.
DISH DECONSTRUCTED
How to make: Roasted native lobster tail with tomatoes, black olive & burnt lemon
This installation of Dish Deconstructed showcases British produce from The Unruly Pig in Woodbridge, Suffolk.
ANALYSIS
Matcha made in heaven: Pubs embrace tea trend
With health-conscious consumers driving demand for functional drinks and operators already experimenting with lattes, cocktails and food, Matcha is fast making its way onto pub menus.
Can a bottled water menu survive in pubs?
Michelin Guide-listed restaurant La Popote in Cheshire has launched a bottled water menu, sparking debate over the future of premium alcohol-free drinks.
MY PUB
MY PUB: The Ship, Bishop’s Sutton, Hampshire
Located near to the historic market town of Alresford, the Ship in Bishop’s Sutton, Hampshire, is a destination pub for food lovers.
Is your menu up to date? Guide highlights bold flavours and global trends
Korean food, loaded fries and BBQ fusion dishes are all being tipped as the key trends for pub operators to have on their radar as the summer progresses.
DISH DECONSTRUCTED
DISH DECONSTRUCTED: How to make a slow roasted chicken pie
In this Dish Deconstructed, JKS Pubs shares how to make its popular slow roasted chicken pie.
DISH DECONSTRUCTED
DISH DECONSTRUCTED: Most popular recipes
The Morning Advertiser (The MA) has taken a look back at some of the most popular recipes in the Dish Deconstructed series so far this year.
Autumn/winter drinks trends unveiled
Consumers are looking for value but are not necessarily driven by price, while coffee and cocktail crossovers are the new trend.
POLL
Should pubs charge customers for extra gravy on roast dinners?
As margins continue to remain constrained, The Morning Advertiser (The MA) spoke to operators to get their thoughts on charging customers for extra gravy.
DISH DECONSTRUCTED
How to make: Rich’s Margherita Pinsa
This edition of The Morning Advertiser’s (The MA) Dish Deconstructed series features a Margherita Pinsa from Rich’s Pizza.
DISH DECONSTRUCTED
How to make a Jaffa Cake dessert
This week, The MA’s Dish Deconstructed series showcases a dessert from Top 50 Gastropub The Dog at Wingham.
How pubs are marking British Pie Week
Special menus and guest chefs are just two ways in which pubs are celebrating this year’s British Pie Week.
DISH DECONSTRUCTED
How to make: Grilled lamb chops with a spiced shallot sauce & charred Hispi cabbage
This week’s Dish Deconstructed features a seasonal plate from The Parakeet in Kentish Town.
Five biggest occasions for drinks sales in 2024 revealed
Analysis of new data has revealed the five biggest event trading days for drinks sales in hospitality firms, and how to tailor strategies to maximise each occasion.
DISH DECONSTRUCTED
How to make: Fuller’s award-winning Banana Bread
For this edition of The Morning Advertiser’s (The MA) Dish Deconstructed series, London-based pubco Fuller’s shares its Banana Bread recipe.
DISH DECONSTRUCTED
How to make a venison Scotch egg with quince aioli
This edition of the Dish Deconstructed series features a venison Scotch egg with quince aioli.
DISH DECONSTRUCTED
How to make: Clam arancini balls with Parmesan and Ricotta
In this week’s Dish Deconstructed, the Burleigh Arms in Cambridge shares the secrets behind its popular clam arancini balls with Parmesan and Ricotta.
OPINION
OPINION: Show your creative flex with lesser-known winter ingredients
The food world espouses the joys of spring and summer with its cornucopias of verdant greens and bounties of berries.
DISH DECONSTRUCTED
How to make: Cote de Boeuf for two
For this edition of The Morning Advertiser’s (The MA) Dish Deconstructed series, we look at how to make Cote de Boeuf for two.
DISH DECONSTRUCTED
How to make: Chorizo and onion brioche
In this edition of The Morning Advertiser’s (MA) Dish Deconstructed series, we’ve looked at how to create a chorizo and onion brioche from award-winning gastropub the Rising Sun.
DISH DECONSTRUCTED
How to make: Lemon and garden mint cheesecake
This week's Dish Deconstructed from Top 50 Gastropub The Duncombe Arms in Derbyshire.
DISH DECONSTRUCTED
How to make: Tarka Dal hummus
In this edition of The Morning Advertiser's (MA) Dish Deconstructed series, The Pig's Head pub in south-west London reveals how to make its Tarka Dal hummus with home grown vegetable crudités.
DISH DECONSTRUCTED
How to make: Sticky toffee pudding from Dylans at The Kings Arms
This Dish Deconstructed showcases a classic Sticky Toffee Pudding.
DISH DECONSTRUCTED
How to make: Adam Handling's crab cocktail with a yellow curry dressing
In this week's Dish Deconstructed, Michelin-starred celebrity chef Adam Handling reveals the secrets behind his crab cocktail plate.
DISH DECONSTRUCTED
How to make: Heartwood's cheese soufflé
For the latest edition of the Morning Advertiser's (MA) Dish Deconstructed series, Heartwood Collection has shared the secret behind its famed cheese soufflé.
MY PUB
MY PUB: The George at Burpham, West Sussex
The scenic South Downs is home to the George at Burpham in a rural location three miles from Arundel – famed for its amazing castle in West Sussex.
DISH DECONSTRUCTED
How to make Tom Kerridge's 'classic burger'
In this Dish Deconstructed, celebrity chef Tom Kerridge has revealed the secrets behind his classic burger recipe.
DISH DECONSTRUCTED
How to make: Venison Tartare
This week’s Dish Deconstructed showcases a Venison Tartare starter from the Black Bull in Sedbergh, Cumbria.
MY PUB
My Pub: The Duncombe Arms, Ellastone, Ashbourne, Derbyshire
An extensive renovation at the village pub in Ellastone, including a state-of-the-art kitchen, was the culmination of Laura and Johnny Greenall’s plan back in 2012.
DISH DECONSTRUCTED
How to make: Cuban Beef Picadillo
In this week’s edition of the Morning Advertiser’s (MA) Dish Deconstructed series, we've looked at how to leverage fusion foods and make Cuban Beef Picadillo from Bidfood’s Oliver Kay arm.
DISH DECONSTRUCTED
How to make: Rabbit and bacon terrine
In this week's Dish Deconstructed we look at how to make a rabbit and bacon terrine from the Crown pub in Burchetts Green, Berkshire.
DISH DECONSTRUCTED
How to make: Scotch ‘Bonnet’ Egg Habanero Jam
Head chef at Dylans at the Kings Arms in St Albans, Josh Searle, reveals how to make the Top 50 Gastropub's Scotch ‘Bonnet’ Egg Habanero Jam.
DISH DECONSTRUCTED
How to make: Braised short rib beef and clotted cream mash
In this Dish Deconstructed we discover how to recreate a top gastropub's braised short rib of beef and clotted cream mash with a charred shallot and port jus.
Top trends you need to know about British Fusion food
British Fusion dishes provides a “safe haven” for chefs and consumers to “explore their sense of adventure”.
DISH DECONSTRUCTED
How to make: Chicken saltimbocca
In this edition of The Morning Advertiser's Dish Deconstructed series, chef and owner of the Red Lion in Chelmondiston, Suffolk, Mauli Dwivedi, details how to make the pub's chicken saltimbocca with an Aspall Cyder sauce.
Operators advised to put lamb on specials menu this Easter
With the cost of lamb high as a result of strong demand from across the globe and UK production reduced, one purchasing expert has urged operators to remove lamb from the main menu and offer it on the specials board instead.
How to make plant-based dishes stand out
Experts advised on how hospitality could prompt consumers to make healthier decisions through menu design and language at the Better Hospitality Conference 2024.