If you're not hungry now, you will be after seeing what dishes social media is serving up to eat today. Here we're offering up some of the most scrumptious food we can find.
Previously the preserve of takeaway restaurants and fast-food joints, the humble chip has evolved into a pub classic. But what makes it such a staple, and what are the latest trends within the sector?
Consumers are ultimately led by trends when it comes to their eating and drinking habits, and a report has explored dishes to put on the menu this year.
Healthy air frying, soups, spice and swapping meat for other vegan proteins are just a few of the trends set to hit the on-trade next year according to virtual bulletin board Pinterest.
The issue of chip portion sizes made the headlines this week when Greene King was forced to apologise to a customer who received only six chips with her fish and chip meal.
Diners are more willing to go solo and dine out alone, with more than three quarters of those asked in new research claiming to find eating without a partner socially acceptable.
Operators need to be transparent about what they are serving consumers, sensitive to ongoing health trends and to consider the texture of food, according to latest global food trends data from Mintel.
Pubs need to tap into the future when it comes to food trends, whether that’s a year or 10 down the line. Experts outline which categories are the ones to watch.
Healthy eating is a major food trend that is not going away any time soon and there is also a demand for authenticity and provenance, according to data experts.
Did you go to the Trade Day at the Great British Beer Festival this year? Pete Brown shares his experience and it's not as glowing as the organisers might have hoped.
The smoking ban became a fact in England on 1 July 2007 with an unprecedented impact for pubs. But how has the trade changed in the past 10 years since it came into force?
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.
Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.
Brexit may have dented consumer confidence in the UK, but eating out is still booming, and with breakfast becoming an increasingly important part of the mix, more and more pubs have been dipping their toes into the early morning market
Six of Manchester’s independent food and beverage producers are to join local breweries to create a series of drinks for this year’s Manchester Beer Week.
Breakfast hasn’t always been the British institution it is now. The Morning Advertiser takes a look at the evolution of breakfast since the 1300s and how the ‘full English’ has managed to embed itself into the British psyche.
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.
Mitchells & Butlers has credited an "innovative agenda" including vegan meals, low-calorie Prosecco and its Miller & Carter steakhouse format for the rise in food and drink sales across the group.
The number of consumers choosing to eat breakfast outside the home on a daily basis has dropped by 11% since 2015, according to purchasing company Beacon.
Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.
Pub restaurants offered a wider range of Christmas meal options for consumers and increased prices for the 2016 festive season, new research from The Morning Advertiser’s sister title MCA has revealed.
