Food trends

Not-so-meaty dish: More Than Meat's 'lamb casserole'

Free-from food

Extra '£5k profit' in pubs from vegan food

By Nicholas Robinson

A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.

Food sales: 10-year high for licensed retailers


Food sales at ten year high, reports ALMR

By Finn Scott-Delaney, MCA

Food sales among multiple operators of licensed premises are at a 10-year high, according to a comprehensive annual survey by the Association of Licensed Multiple Retailers (ALMR).

Snacks: new options rose by 60% this year


Snacks, sides and nibbles key focus for pub menus

By Daniel Woolfson

UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims. 

Trade figures' advice on food and drink pairings

Trade figures' advice on food and drink pairings

By Nikkie Sutton

“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.

Will you put risotto on your pub menu?

Risotto report

10 things you need to know about risotto in pubs

By Nicholas Robinson

There are few dishes that offer operators high GP, the opportunity to create gluten-free, vegetarian and vegan variants while also being tasty, but the risotto appears to tick all of those boxes. Here are 10 things about risotto you should consider when...

Paramount 21: 'Our sprat are 100% British'

Supplier profile

Flexitarians push Paramount 21 to boost veggie offer

By Nicholas Robinson

Frozen fish and vegetarian foodservice supplier Paramount 21 is preparing to boost its veggie and gluten-free offering following rising demand, the firm's chairman and director Ali Hannaford has said.

An exciting new trade show has launched


Exciting new trade show - The Bar & Pub Show - launches

By Mike Berry

A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.

Ex-Duck & Waffle chef takes up head chef mantle

New opening

Fuller’s opens newly built pub on the Thames

By Nicholas Robinson

Fuller’s has opened its latest new-build pub on the River Thames, the Sail Loft on Greenwich Reach, with room for 300 customers and a nautical-themed menu designed by ex-Duck & Waffle chef Jacek Zywa.

How to make pizza

Sponsored: Pizza Report

Sponsored - VIDEO: A masterclass in pizza making

By Nicholas Robinson

Pizza is quickly becoming a popular dish in pubs as more operators turn to the quick, easy and tasty food to entice new customers into their businesses. Watch this video to see how the masters create delicious pizzas.

Meat-free dishes accounted for 31% of new menu items across the eating-out sector


Flexitarian diets set to rocket in 2016

By Nicholas Robinson

The popularity of flexitarianism is set to reach new heights in 2016, following recent figures from consumer analyst Mintel that showed 35% of Brits now identified as ‘semi-vegetarian’.

Report: Pubs challenged by cafes as consumers moderate drinking

Carlsberg UK Consumer Insights Report

Report: Pubs challenged by cafes as consumers moderate drinking

By Oli Gross

Consumers are spending more than ever before in the on-trade, but pubs face a challenge from cafes and restaurants as people look to moderate their drinking, according to the Carlsberg UK Consumer Insights Report.

Hybrid & niche venues remind us pubs need to stand out

Could these new venues be killing pubs?

By Nigel Huddleston

From cafes serving beer through to niche outlets where standard pubs don't answer the need, The Publican's Morning Advertiser looks at differing business models - the threats as well as the lessons.

Big pubs are missing out on trade from thousands of potential customers, claims expert

Pubs miss out on free-from food market

By Nicholas Robinson

Big pub chains are failing to cater for thousands of UK consumers looking for free-from food options on menus, an expert in the field has claimed.

London eatery Kitchen Theory has devised an insect-themed menu

Eating insects in foodservice ‘not safe yet’

By Nicholas Robinson

More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.

Neurogastronomy is about more than how the food looks on the plate

Double pub food sales with neurogastronomy?

By Nicholas Robinson

Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience

80% of steaks sold in the foodservice sector are imported, according to Allen

‘Stop imported steak culture’ urges supplier

By Nicholas Robinson

Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.

Make more effort to support British produce, British Food Fortnight organisers say

Top chef urges others to ‘buy British’

By Nicholas Robinson

A top chef has joined forces with royalty and government ministers to urge food businesses to be more supportive of local produce by displaying the provenance of the food on their menus during British Food Fortnight.

Pete Edge hopes the approach will benefit the pub and local businesses

Food trends

Licensee tells shocked customers 'bring your own food'

By Emily Sutherland

Food is increasingly big business for pubs - but one Norfolk licensee has flown in the face of standard advice and told customers to ‘bring their own food’ when they come in for a pint.

Focus on game menus: shoot to grill...

Menu Focus

Focus on game menus: shoot to grill...

By Fred A'Court

The days when grouse, pheasant, partridge and venison were reserved for fine-dining establishments are well and truly over. In addition to being an enticing prospect for pub diners these days, game bought at the right time of the season can be great for...

Trend watch: deep sea treats...

Trend Watch

Trend watch: deep sea treats...

By Noli Dinkovski

When chef Brett Redman reopened Hackney bar the Richmond in March, he decided to include a happy hour with a difference. 

Only about a third of pubs and restaurants provide calorie information on menus

Food trends

Healthy eating in pubs not yet mainstream

By Mark Wingett, M&C Allegra Foodservice

Analysis of menus across leading pub and restaurant operators by M&C Allegra Foodservice has shown that healthier eating has yet to become mainstream with only 36% of brands providing full calorie information on menus.

Restaurants are driving up consumer standards according to leisure analysts


Restaurants stealing business from pubs

By Emily Sutherland

Pubs must up their game to compete with branded restaurants according to leisure analysts Panmure Gordon, whose latest report revealed restaurants are taking business from pubs.

Rasperry and passion fruit tart: one of Mark Sargeant's signature dishes


Custard: smoothly does it

By Noli Dinkovski

If the experience at one newly-opened east London pub is anything to go by, the lumpy gloop that used to land on our dinner-plates at school has matured into something special.

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