Food trends

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.

Roasting the competition: according to Nisbets, a Sunday roast is number one for pub diners

What is Britain’s favourite pub dish?

By Stuart Stone

Almost one in five Brits have identified a Sunday roast as their favourite pub meal according to research by catering equipment supplier Nisbets.

Time flies: there have been a multitude of influences on dining in pubs

MA AT 225

What has influenced the evolution of pub food?

By Michelle Perrett

Food in pubs across Britain has always been a movable feast, basic in some locations, high-end in others. But one thing is for sure, it has never stood still and it continues to evolve today.

Demonstrations: are vegan activists taking their protests too far?

Fears grow over vegan protests

By Robert Mann

In recent months, businesses have been subject to protests from vegan activists who have taken their war against the meat industry to extreme lengths.

Vurger burger: some vegan options are not what they appear

Time to offer some vegan dishes?

By Poppleston Allen

One continuing trend that kicked off 2019 is ‘Veganuary’, encouraging people to go vegan for January in aid of charity.

Free-from: more consumers are looking for alternatives to meat

In association with Meatless Farm Co

The importance of vegan and vegetarian food

By Michelle Perrett

With the trend towards healthier living showing no signs of slowing, more publicans need to adjust their menus accordingly so as not to miss out on the potential opportunities that this presents their businesses.

Be part of the solution: what are pubs doing in the fight to tackle food waste?

Pubs guilty of wasting 41p per meal in food waste

By Robert Mann

According to research carried out by Waste & Resources Action Programme (WRAP), food waste represents a cost to the pub sector alone of £357m each year – equivalent to £8,000 for the average pub.

Not just in the bag: snacking has moved on from classic crisps and nuts to include tasty insects and exotic flavours

What are the latest trends in bagged snacks?

By Nikkie Sutton

Health tops the consumer agenda, even when it comes to pub snacks. As a result, producers are taking this into consideration when launching new brands

Meat-free: vegan and veggie options on the up

They said veganism wouldn’t catch on… they were wrong

By Nicholas Robinson

They said it would eventually become a big part of our lives, although, for whatever reason, many didn’t believe it. But the fact is free-from food and drink, especially vegan and vegetarian, has ballooned in recent years, and the past 12 months has shown...

Returning trend: pasta is set to make a comeback, according to a new report

Summer food trends for 2018

By Nikkie Sutton

Kimchi fries and red rice are two trends set to be big with diners this summer, according to a new report.

Global taste: pubs have taken note of a variety of cuisines to influence their menus (image credit: vadimguzhva/iStock/thinkstock.co.uk)

7 themed pubs with worldwide inspiration

By Nikkie Sutton

While the history of pubs traditionally started in England, some venues have branched into different cuisines to give their sites a twist on the classic boozer.

Healthy dessert: 'better-for-you' ice cream is a trend that it set to shine this summer according to Mintel

Hot food and drink trends for summer 2018

By Nikkie Sutton

This summer, operators need to keep their fingers on the pulse with the latest trends including meat-free barbecue, healthy ice cream, snacks and beer pairing, and bold flavoured sparkling water.

Food intolerance: charity Coeliac UK says one in 100 people have coeliac disease

Why you should have a free-from offer in your pub

By Nikkie Sutton

People with coeliac disease and those simply wishing to avoid gluten in their diet can often be the leaders when it comes to having a meal out. Make sure you are catering for this influential group.

Hot off the van: where next for street-food?

Where next for the street-food trend?

By James Beeson

Street-food residencies offer the chance to tap into consumer demand for new and exciting experiences when dining out, but how should pubs curate their offer?

Sweet sensation: pineapple is enjoying a culinary comeback

Three ways to serve pineapple

By Emma Eversham

The tropical fruit is back in fashion and can add that something extra to both a sweet or savoury dish.

Mixed ingredients: poke is a mix of Japanese and Hawaiian cuisine

What is poke?

By Tom Gatehouse, Food Spark

Nutritious, healthy and exotic, Hawaii’s staple dish poke has made waves in America, but the UK hasn’t been as keen – until now.

Tasty treat: jackfruit is used as a meat substitute in vegan and vegetarian foods

What is jackfruit?

By Emma Eversham, Food Spark

The fruit that thinks it’s a meat is everywhere as a pulled pork substitute, but how else are chefs using it?

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