Pub Food

New site: the Queen's Head in Felixstowe aims to appeal to locals and visitors of the town who want quality food and drink in a more casual setting than a formal restaurant

Marco Pierre White opens town pub

By Nikkie Thatcher

Celebrity chef and restaurateur Marco Pierre White’s new pub in Felixstowe, Suffolk has opened its doors.

Dish Deconstructed: How to make Venison Tartare from the Black Bull

DISH DECONSTRUCTED

How to make: Venison Tartare

By Rebecca Weller

This week’s Dish Deconstructed showcases a Venison Tartare starter from the Black Bull in Sedbergh, Cumbria.

Dish Deconstructed: How to make Cuban Beef Picadillo (Picture credit: Bidfood/Oliver Kay)

DISH DECONSTRUCTED

How to make: Cuban Beef Picadillo

By Rebecca Weller

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

DISH DECONSTRUCTED

How to make: Rabbit and bacon terrine

By Rebecca Weller

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.

Welcome all: Ayesha Kalaji encourages diversity of food at pubs (credit: Vicki Steward)

OPINION

OPINION: Don't restrict pub food to just the classics

By Ayesha Kalaji, chef-patron, Queen of Cups, Glastonbury

The first pubs were a place to provide food, drink and rest to weary travellers, conceived around 43AD, with the Romans bringing the concept with them to Britannia.

Economic hardship: Operating costs still suffocating the sector despite ease to inflation (Credit:Getty/fcafotodigital)

Sector 'suffocating' despite economy easing

By Rebecca Weller

Operating costs continue to “suffocate” hospitality firms despite a drop in food prices having helped drive the headline rate of inflation down to its lowest level in two and a half years.

Dish Deconstructed: How to make Chicken saltimbocca

DISH DECONSTRUCTED

How to make: Chicken saltimbocca

By Rebecca Weller

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.

Site specifics: Dylans at the Kings Arms head chef Josh Searle highlights what's on offer at the gastropub

All about Dylans at the Kings Arms, St Albans

By Charli Tomney

Dylans at the Kings Arms in St Albans, Hertfordshire was the winner of the Estrella Damm Top 50 Gastropubs Front of House Team award in 2022. Here, head chef Josh Searle gives the lowdown on what makes the pub special.

Menu changes: many chefs have started using lamb rump instead of a rack of lamb to help keep it at an affordable price (image: Getty/StockNinja)

Operators advised to put lamb on specials menu this Easter

By Nikkie Thatcher

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.

The Morning Advertiser's Lock In Podcast episode 75

Lock In Podcast

Pie Hard (with a vengeance)

By Ed Bedington

To pie, or not to pie, that is the question asked in this episode of the Lock In podcast, as the team lift the (pastry) lid on what makes the perfect pub pie!

Food psychology: What's behind the decisions customers make?

How to make plant-based dishes stand out

By Amelie Maurice-Jones

Experts advised on how hospitality could prompt consumers to make healthier decisions through menu design and language at the Better Hospitality Conference 2024.

Springtime: The Queen of Cups head chef talks through her menu

Ayesha Kalaji is stepping into spring

By Amelie Maurice-Jones

Ayesha Kalaji, head chef at the Queen of Cups, is creating a “lighter and brighter” menu to reflect the transition from winter to spring.

Hospitality grows 1.4% in February 2024

1.4% growth in Feb ‘disappointingly slow’

By Amelie Maurice-Jones

Britain’s top hospitality groups achieved like-for-like sales growth of 1.4% in February, the latest CGA RSM Hospitality Business Tracker has revealed.

Ayehsa Kalaji the Queen of Cups: How to make roasted fennel

DISH DECONSTRUCTED

How to make: Roasted fennel

By Amelie Maurice-Jones

Veg doesn't need to be shunned away to a side dish but can proudly take centre stage, and Ayesha Kalaji's roasted fennel recipe proves just that.

Food pricing: Inflation drop a 'positive sign' but challenges ahead (Credit: Getty/ J Studios)

Food inflation falls to 12.6%

By Amelie Maurice-Jones

The CGA Prestige Foodservice Price Index recorded year-on-year inflation of 12.6% in January – a drop of 1.2 percentage points from December’s rate of 13.8%.

Great ingredients that shine: The premise of the dish reflects Wall's ethos and style

DISH DECONSTRUCTED

How to make: Braised cod loin, potato & mussel ragu

By Amelie Maurice-Jones

Dave Wall, head chef at Britain's no.1 gastropub, the Unruly Pig, takes us through how to make braised cod loin with potato & mussel ragu, with caper, raisin and dill.

Hear me roar: the Tiger Inn near Ashford, Kent

MY PUB

My Pub: the Tiger Inn, Stowting, Kent

By Gary Lloyd

Rural pub the Tiger Inn is big on food – so much that it was a finalist in the Great British Pub Awards Best Food Pub category in 2022 and for Best Pub Chef in 2023.

Blue Monday: Parkers Arms chef-patron Stosie Madi ponders why quality from suppliers is allowed to fall while prices remain high

OPINION

Price increase, quality decrease

By Stosie Madi, chef-patron of the Parkers Arms

It is uncanny how product quality has decreased and prices have increased.

The Morning Advertiser's Lock In Podcast episode 72

The Lock In Podcast

What is a gastropub?

By Ed Bedington

In a special recording of the Lock In podcast, live at the Estrella Damm Top 50 Gastropubs event recently, the team took to the air in an attempt to define what actually makes a gastropub?

10 years of Estrella Damm Top 50 Gastropubs winners

A decade of Great Britain’s best gastropubs

By Amelie Maurice-Jones

The Unruly Pig in Suffolk was named the best gastropub in the country in The Estrella Damm Top 50 Gastropub Awards just last month in a prestigious ceremony.

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BERKSHIRE - RENOVATED PUB WITH FOUR LETTING BEDROOMS

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Village position close to Reading and Newbury Extensively renovated public house Bar, conservatory, snug and function room (80-90) Four en suite letting bedrooms Two bedroom owner/staff accommodation Part-covered trade garden...

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