Food trends

The Morning Advertiser Lock In podcast episode 26

The Lock In Podcast

The Lock In Podcast: Food Glorious Food!

By Ed Bedington

With indoor reopening now well underway, the Lock In team tackle the subject of pub grub, how the crisis has impacted on offers, the challenges around growing your own chefs, calorie labelling on menus and we ask how sustainable is your pub food offer?...

Why restaurants?: 'It is just lovely when you can make people smile with good service, a nice glass of wine and a lovely meal. Put these three elements together and you offer people a little bit of heaven'

How I got here: Margriet Vandezande-Crump

By James McAllister, Big Hospitality

The Belgian co-owner of the Greyhound in Beaconsfield, Buckinghamshire, which was recently named ‘One to Watch’ at the Estrella Damm Top 50 Gastropubs, spoke to Big Hospitality to reflect on her career to date.

The Morning Advertiser Lock In podcast episode 7

The Lock In Podcast

The Lock In Podcast: Food glorious food!

By Ed Bedington

With food the focus under the new government restrictions for pubs, the Lock In podcast team talk about how you can create a food offer during the crisis, what makes good, and bad, pub food, the practicalities of a food offer and debate what substantial...

'Holy grail': 'It’s the unique flavour and total Britishness of the pork scratching that make them a ‘must’ to accompany our great beers. Asking pubs not to stock them is like not selling beer in pints, totally unthinkable'

In association with Tayto Group

Pork scratchings: the ‘holy grail’ of pub snacks?

By MA Editorial

While demanding consumers can sometimes leave operators taking a ham-fisted approach to bar snacks, the meat of the matter is that traditional nibbles are still leaving drinkers as happy as a pig in the proverbial.

Comfort food: operators say their customers want to recreate the familiar pub food experience at home

#unitedwestand

Customers want comforting classics from pub takeaways

By Emily Hawkins

As punters adapt to life indoors, pubs are doing their utmost to put food on their regular customers’ tables. And many have found people want classics rather than modish dishes.

Bangers and batter: Brits are looking forward to tucking into toad in the hole at pubs when normality resumes

#UnitedWeStand

Toad in the hole voted best comeback dish

By Alice Leader

While many of your customers have been pushed to reinvent your pub’s classics in their homes, new insight shows toad in the hole is the top dish Brits want to see on menus when the lockdown lifts.

Sustainable food: it could be using farmed fish or avoiding meat but here, MA discovers how you can be greener with your food offer

Future-proofing pub food

By Emily Hawkins

Avoiding meat, consuming farmed fish or cutting out the distance food has to travel are all key aspects in creating a more environmentally friendly future.

Very vegan: new research unveils the Veganuary boom with 16% of positive reviews mentioning the word ‘delicious’

Reviews quoting ‘vegan’ rise 104% in a year

By Alice Leader

New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.

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