Ember Inns offers a better class of burger
27-Mar-2009
As has been pointed outt before, there are plenty of 'one-trick pony' food operations out there, from steak houses to sandwich bars. Doing just one...
'Pubs accused of beefing up menus'
25-Mar-2009
In north Wales, trading standards have accused some pubs, hotels, restaurants and takeaways of beefing up menus. A survey found that 21 per cent of...
Pub chains to work with FSA on healthy eating
05-Feb-2009
Six of the biggest managed pub operators in the UK have made a new pledge to work with the Food Standards Agency (FSA) to help people eat more...
Unlock the profit in your menu
05-Feb-2009
It is more important than ever to make sure that you maximise the margin that can be generated from your food offering. Shaun Hill, executive...
'Pubs urged to display calorie counts on menus'
16-Jan-2009
Pubs could be encouraged to display the calorie content of meals on menus. A survey by the Food Standards Agency of more than 2,000 adults last...
Ember Inns launches gourmet burger range
04-Dec-2008
The Ember Inns pub brand is looking to grab a slice of the growing market for gourmet burgers.The Mitchells & Butlers (M&B) brand is...
30-Oct-2008 By The PMA Team
Spirit, the managed division of Punch Taverns, is looking to boost its flagship Chef & Brewer brand with the launch of its first fixed-price...
Lancashire publican named supreme sausage champion
24-Oct-2008
The pub trade has seen off competition from the best butchers in the business to prove that the British local is the true home of the British...
Burgers go wild at the Ship & Mitre
26-Sep-2008
Burgers with a difference are on sale at the Ship & Mitre pub in Liverpool. The pub's in house food operation, known as the Burning Kitchen, is...
Heinz Tomato Ketchup recipe: Lamb & Mint Brunch Burgers with Riverside Salsa
22-Sep-2008
Lamb & Mint Brunch Burgers with Riverside Salsa Makes 20 burgersIngredients:Burger3kg minced lamb4 onions, grated 1.5 tablespoons Dijon mustard1...
Curry-flavoured chips aim to spice up pubs
12-Sep-2008
Curry and chips is a staple of many pub menus, while chips with curry sauce is a takeaway favourite. It takes a special kind of genius to combine the...
12-Sep-2008 By Lucy Britner
A total of 88% of independent hospitality businesses said they didn't want a Government-imposed menu traffic light system.
Cross Keys relaunches its menu in style
08-Sep-2008
3663 has a specialist menu planning team to help advise on promotional materials and work with you to design and professionally print a menu that...
Snacks focus: Sssh... theyre healthy
08-Sep-2008
AS ANY publican knows only too well, the average bar is full of people with strong opinions, most of which they are only too happy to express.This...
British Food Fortnight - win great British chips with McCain
07-Sep-2008
Never mind all this 'French fries' nonsense, chips are every bit as British as pizza, chicken tikka and Spanish omelette…well, the great thing...
St Austell invests in braille menus
15-Aug-2008
St Austell Brewery is introducing menus in braille in its pubs and hotels to help blind and partially sighted customers to order food and drinks.The...
11-Aug-2008 By Lucy Britner
The British Pig Executive has launched a series of recipes for British Sausage Week (3-9 November 2008).
Pubs to be 'encouraged' to serve healthier food
07-Jul-2008
Pubs could be made to provide nutritional information about dishes on the menu to help customers identify 'healther' food.A new report into the UK...
Close-up with the menu at the Cross Keys
06-Jun-2008
Since taking over the reins in 2006, Mark White has worked tirelessly with his team to restore the Cross Keys in Henley, Suffolk to its former glory....
Councils call for menu calorie count
05-Jun-2008 By John Harrington john.harrington@william-reed.co.u
LGA plan mirrors New York restaurant law Local councils are calling for pubs to provide a "guide" on how healthy the food they serve is. They also...
Pub has its chips - and saves £9K
26-May-2008
Pubs in the 400-strong Robinson's estate are being offered increased support to develop their food offer.The north west brewer's recently-appointed...
Menu prices rising at 'alarming pace'
08-May-2008 By Jo Bruce jo.bruce@william-reed.co.uk
Some main meals exceed £15, veg extra The editor of Alastair Sawday's Pubs & Inns of England & Wales guide warns that menu prices are...
Calorie-counting killjoys
01-May-2008
It is fair to say that doing this job it is sometimes hard to stick to a recommended daily calorie intake. But now and again too much of what you...
Summer menu focus: Pasta gets faster
30-Apr-2008
A NORTH Wales trading estate may not be the first place you would go for a pointer on what customers will be demanding from pasta dishes over the...
Sausages riding high on pub menus
14-Apr-2008
Sausages are increasing in popularity on pub menus, according to new research.The regular Menurama survey of branded operators' menus shows a 2.5 per...
Don't be a boar, try a bison burger
09-Apr-2008
GAME IS always popular on pub menus, and pubs can expand customers' horizons with the latest products from 3G Food Service.The specialist chilled and...
Wiltshire Pub fined for misleading menu
02-Apr-2008
A Wiltshire pub has been fined £3,600 after admitting misdescribing food on its menu as 'organic' and 'free range'.The Beckford Arms in Fonthill...
Coffee on the menu with Nestlé Professional
01-Apr-2008
Whatever the type of pub, the business can boost profits with an improved hot drinks offer.That's the strong message being delivered by Nestlé...
Organic focus: A sporting chance
25-Mar-2008
OPEN UP the dictionary and you'll find a confusing myriad of definitions for 'organic'. Even the most straightforward in the context of food may not...
Organic focus: The soft option
25-Mar-2008
GIVEN THE move towards family-focused pubs, soft drinks are arguably more important for the trade than ever before. Combine this with an increasingly...
Organic focus: Where did you get it?
20-Mar-2008
WITH 40 per cent of consumers stating that they pay attention to where produce they buy is made or grown, pubs are increasingly using locally and...
Organic focus: Making their mark
20-Mar-2008
FairtradeFairtrade products ensure the welfare and long term success of producers in developing countries. Producers are paid a fair price for their...
Breakfast recipe: Hash Brown Oval Benedict
05-Mar-2008
Hash Brown Oval Benedict IngredientsHollandaise sauce4 eggs4 McCain Hash Brown OvalsButter4 slices ham or Smoked Back baconMethodMake Hollandaise and...
National Chip Week: Champion chips
25-Jan-2008
IF THERE'S two things they know about in the Cambridgeshire fens, it's potatoes and wind. On a chilly January day, the former are piled up in a...
National Chip Week: Mark Hix Recipes
17-Jan-2008
National Chip Week - Mark Hix Recipes"Chips are without a doubt one of the nation's favourite foods - they're always popular in my restaurants as...
National Chip Week: McCain dip recipes
17-Jan-2008
McCain Signatures Gourmet Chips with Roquefort cheese fondueIngredients200 grams Roquefort Cheese142ml pint of creamChopped chives / or spring onion...
Flora New Year recipe: Herbed Marmite burgers and potato wedges
15-Jan-2008
Herbed Marmite burgers and potato wedgesIngredients (10 Portions)1125g Potatoes, old peeled and wedged60g Flora Original 500gBurgers:550g Beef,...
Healthy options for kids
14-Nov-2007
Changing times mean changing priorities. Longer trading hours following licensing reform and the greater emphasis on food for many pubs following the...
Sausages sizzle for JD Wetherspoon
02-Nov-2007
JD Wetherspoon has picked up a prestigious Banger award, recognising its commitment to the sausage.Presented by the British Pig Executive (BPEX)...
Essex pub's menu goes back to nature
18-Oct-2007
What Raymond Blanc can do with swanky restaurant Le Manoir Aux Quat' Saisons, so can Essex pub the Anchor.Since 2002, the Anchor has sourced...
Hardys chef of the year finalist recipes
12-Oct-2007
Here are a few of the recipes from Hardys chef of the year competition. Recipe: North Atlantic Cod Cheeks Œa la Bourguignonne' with pommes...
Welsh wizardry wins Best Pub Sausage
08-Oct-2007
A Welsh banger has won the much-coveted title of Best Pub Sausage in the annual Foodservice Pork Sausage of the Year Competition.The Welsh Sausage...
Menu masterclass
01-Sep-2007
Mark Taylor looks at how to select the right dishes for a perfectly-balanced menu Concise menus Size isn't everything when it comes to writing menus...
Phil Vickery recipe: Cumberland Sausagemeat and Leek Pie
30-Aug-2007
My dear Mum used to make a version of this wonderful pie, so I sort of stole the idea from her. We used to eat it with warm new potatoes cooked in a...
Menu masterclass
28-Aug-2007
Being innovative with your menu can really help your pub to stand out from the crowd. PubChef offers some tips 1. To add personality to your pub's...
Seasonal menu autumn: Flexible Fall
22-Aug-2007
IF 2007 has taught us anything at all so far, it's that planning for the weather is fraught with peril. Seasonal menus are no different.Although...
Tony celebrates best burger
14-Aug-2007
Proving that the pub is the true home of tne burger, licensee Tony Robson-Burrell from The Wheatsheaf at Oaksey, Wiltshire, has won the catering...
13-Jul-2007 By Jo Bruce
To celebrate the 10th anniversary of British Sausage Week the British Pig Executive (BPEX) is challenging caterers to create Britain's Best Birthday Banger.
Easy ideas for your menu
21-Jun-2007
Meat-free treats Frozen food supplier Glendale has increased its portfolio of meat-free dishes to include veggie burgers, stuffed peppers and...
Pubs left out of streamlined EU rules on organic food
13-Jun-2007
Pubs will be exempt - for now - from new European Union (EU) rules on food labeling designed to make it easier for consumers to identify organic and...
