Menu Ideas

Would you go to every length to satisfy your customers?

Menus

How menu hacking can help your pub

By Andrew Don

Menu hacking, a trend acquired from the US and Australia, is catching on in the UK. But why? Andrew Don reports

Social stopper: almost half of consumers think a healthy eating plan gets in the way of their social life

Nutritional information on menus demanded by consumers

By Nikkie Sutton

More than two-thirds (67%) of consumers want to know the nutritional information of every dish on a menu when they eat out, according to Fourth, software partner to the hospitality industry.

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Menu choice: a gourmet open sandwich is just one option for showcasing eggs

Pub brunch and breakfast trends revealed

By Nikkie Sutton

Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.

Crackling offer: UK's first crackling menu on offer in London

Ale house launches 'first' crackling menu

By Helen Gilbert

A London alehouse has debuted what it claims is the UK’s first ‘crackling menu’ aimed at complementing the venue’s craft-ale offering.

On the rise: 'slow' products have grown by around 214% since 2010

Slow food tops 2017's culinary trends

By Nikkie Sutton

Reducing food waste and slow-cooked food are the two main trends operators must keep an eye out for this year, according to research from Mintel.

How to make: 'perfectly wobbly' panna cotta

How to make: 'perfectly wobbly' panna cotta

By Daniel Woolfson

Emily Scott’s Cornish pub the St Tudy Inn came 39th in this year’s Estrella Damm Top 50 Gastropubs awards. Here’s a classic dessert ideal for ending a lavish meal.

Some of the 'best' TripAdvisor responses from pubs

Some of the 'best' TripAdvisor responses from pubs

By Nikkie Sutton

TripAdvisor has come under fire many times from the hospitality industry and operators have previously blamed the review site for staff resignations, sleepless nights and police intervention. Here we look at some of the responses pubs have given to irate...

Yates: new menus feature a range of Mexican and low-calorie dishes

Yates launches new spring menu

By Daniel Woolfson

Yates, the Stonegate-owned high street chain, is launching a new menu later this month (21 March).

Champions: the winners of the inaugural Chefs' Choice Awards

Chefs’ Choice Awards 2017 winners revealed

By Nicholas Robinson

Hundreds of foodservice suppliers battled it out to have their products named the best at the inaugural Chefs’ Choice Awards in London earlier this week.

Pie profits for pubs

Cut your pub a slice of the profit with pie

By Nikkie Sutton

More and more people are choosing to eat out rather than at home and, with a growing demand for increasing informality when doing so, pubs are ideally placed to cash in on the British public’s enduring love affair with pies.

Inside Fuller's Ale & Pie pubs

Inside Fuller's Ale & Pie pubs

By Nikkie Sutton

Pies and pubs go together like a horse and carriage, so it should have come as no surprise that London brewer and pubco Fuller’s would make the most of the relationship through a hugely successful on-trade brand.

FSA warning: don't over cook the chips

Cancer warning over chips and roast potatoes

By Michelle Perrett

Pub chips and roast potatoes are under the spotlight after the Food Standards Agency (FSA) issued a warning about the possibility of cancer-causing acrylamides. 

Catch of the day: healthy doesn't have to be boring

Healthy menu planning

On a health kick

By Nicholas Robinson

Once the Alka-Seltzers have been returned to the medicine cabinet after the festive binge, customers will emerge from their party mentality in search of health food sanctuary. Enter the pub...  Andrew Don reports

UK pubs and restaurants “absolute nightmare” for diabetics

HEALTHY OPTIONS

Eating out in UK is 'absolute nightmare' for diabetics

By Daniel Woolfson

Pubs and restaurants are missing out on millions of potential customers by not providing or flagging low-sugar options suitable for diabetics, a leading campaigner has warned. 

John Dory with creamed peas, lettuce and pancetta recipe

DISH DECONSTRUCTED

How to make: John Dory with creamed peas, lettuce and pancetta

By Daniel Woolfson

Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood is a sure-fire crowd pleaser

Make an apple & blackberry crumble like a Michelin-starred pub chef

DISH DECONSTRUCTED

How to make: chef Josh Eggleton's apple & blackberry crumble

By Daniel Woolfson

This traditional dessert by Josh Eggleton, chef-patron of the Pony & Trap, Chew Magna, will be a sound addition to any menu as the nights begin to draw in earlier. Extra points for serving fireside. 

Getting rid of the roast? Sundays wouldn't be the same...

Sunday roasts

Getting rid of the roast? Sundays wouldn't be the same...

By Daniel Woolfson

When JD Wetherspoon announced earlier this year it would finish serving Sunday roasts to focus on its core menu offer, reactions from some of the chain’s patrons were borderline riotous

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