Pub Food

Pub grub: more than a quarter of out of home dinners, and one in 10 breakfasts, involved a pub visit in Q1 2019

More than a quarter of dinners out are at pubs

By Stuart Stone

While an overall slide means pubs are becoming a slightly less popular option for an evening meal, they have increased their market share at breakfast according to findings from foodservice and hospitality research agency MCA Insight.

Different options: this recipe can include a variety of flavours of Callebaut Callets

In association with Callebaut

How to make: ice cream cookie sandwiches

By Nikkie Thatcher

Make this summer special with a match made in heaven. What better way to show off than with Callebaut’s delicious ice cream cookie sandwiches

Taste of success: the Sportsman in Seasalter, Kent, won Gastropub of the Year at the 2019 Estrella Damm National Restaurant Awards

12 of the top 100 UK restaurants are pubs

By Nikkie Thatcher

More than a 10th of the top 100 restaurants, which was announced at the Estrella Damm National Restaurant Awards last night (10 June), are pubs.

Killer griller: it's not just the UK that loves barbecues. Here's what happens around the rest of the world when it comes to outdoor eating

Around the world in 8 barbecues

By James Beeson

With summer just around the corner, we head overseas to find the best barbecue cuisine to spruce up your pub menu

Packing heat: young chefs apply within

GBPA 2019

Is your young chef the best?

By Nicholas Robinson

There is still a week to go before entries to the Great British Pub Awards’ Young Chef of the Year category closes.

Taste sensation: Mr Fogg’s has an Indian fusion menu to go with its gin brunch offer this summer

Bottomless gin brunch, anyone?

By Robert Mann

Inception Group, the London-based restaurant and bar operator, has launched a new bottomless brunch – filled with gin and cocktails.

Less formal approach: Sally Abé is the head chef at the Michelin-starred Harwood Arms

Classic cooking is our trend, say gastropub chefs

By Nicholas Robinson

Gastropub chefs are shouting loud and proud about the fact their businesses are booming through their focus on classic cooking, as well as fresh and local ingredients.

To deliver or not to deliver?: Is delivery an opportunity or a threat to pubs?

MA500

Food delivery: disaster or opportunity for pubs?

By Nicholas Robinson

Pubs are failing to tap into the rising food delivery trend, with only a few pub companies adopting it, despite it cannibalising the eating-out market and growing by 13% to a value of £8.1bn, new analysis has claimed.

Operators’ viewpoints: (left to right) panellists Alice Bowyer, Nicola Arrow and Pete Hughes on vegan options

MA500

3 operators on evolving a vegetarian offer

By Nicholas Robinson

The trend towards reduced or no meat intake among consumers is set to continue and even grow, but getting the offer right can be tricky, explained three leading operators with a keen eye on the trend.