Cuisines from different pockets within the UK can influence menus across the nation and the same can be said of food from the seas. Here, we look at how operators can add dishes to their menus to make the most of areas far away.
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.
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...
UK pubs are failing to take advantage of the opportunities presented by beer and food pairing in fine dining, according to a leading beer sommelier and writer.
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.
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.
