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.
