Food trends

Trend watch: make it snappy...

Trend Watch

Trend watch: make it snappy...

By Daniel Woolfson

Lobster is one of “those” dishes, the kind that would have graced plates at only the highest echelons of pub dining in the past.

Trend watch: slaw goes zero to hero...

Trend watch

Trend watch: slaw goes zero to hero...

By Daniel Woolfson

It may be tempting to think of coleslaw or 'slaw' as an afterthought to a meal, a side dish often left uneaten.

Whiskeys can also add a special touch to marinades and sauces for barbecue dishes

Trend Watch

Trend watch: meat and whiskey pairings

By Jo Bruce

When it comes to barbecues, beer and wine are typical accompaniments, but whiskey is increasingly taking a slice of this dining occasion.

Meal deals 'may have peaked'

Report

Meal deals 'may have peaked'

By M&C Allegra FS

The importance of meal deals may have reached a plateau with research showing growth slowing while meal occasions not driven by deals grew.

Winner of London bun fight crowned

Trends

Winner of London bun fight crowned

By Jo Bruce

Adam Rawson from Peruvian inspired Pachamama bar/restaurant in Marylebone, has been crowned winner of the 2015 Slider Decider.

Trend watch: slow-cooked dishes are still popular with customers

Time ripe for new menu ideas

By Jo Bruce

A combination of quality home-grown produce and low food inflation means the time is right for operators to trial new dishes and menu ideas, advises a leading buying specialist.

The Jugged Hare in Moorgate offers roast suckling pig as a banquet option

Trend watch

Trend watch: fit for a king?

By Daniel Woolfson

Over the last few years the line between pubs and restaurants has begun to blur. 

London bar Stories' brunch offer can dictate the rest of the day's trade, says general manager Dan Beyer

Menu focus

Focus on breakfast and brunch: rise and shine?

By Noli Dinkovski

The first meal of the day is proving to be one of the fastest growing eating out occasions for those running UK pubs. Noli Dinkovski explores the subject of brekkie and brunch  

Zeif:

Trend watch

Trend watch: spice up your life?

By Daniel Woolfson

Jerk chicken may be the public face of Caribbean food, but dig past it and you’ll find a diverse cooking style steeped in tradition… and smothered in spice.

The Fleece Inn: runs the two-day Asparafest festival in May

TREND WATCH

Trend watch: asparagus springs to life

By Daniel Woolfson

Daniel Woolfson takes a look at how the highly-versatile spring vegetable is being brought to life on pub menus.

Edible insects: can they crack the market or are we too squeamish to chow down on creepy crawlies?

Trend Watch

Trend watch: buggin' out?

By Daniel Woolfson

Imagine sitting down to eat in a restaurant and being served a plate of locusts...

Croquette etiquette: eaten without the formality of sit-down meal

Trend Watch

Trend watch: croquette me not?

By Daniel Woolfson

Customers' appetites for croquettes are virtually universal. From Spanish ham and béchamel croquettes, which are a staple on any traditional tapas menu, to Korea where they are filled with spicy kimchi, pork and bulgogi, croquettes are consumed in...

Focus on bakery: wanted bread or alive

Menu focus

Focus on bakery: wanted bread or alive

By Daniel Woolfson

With the rise of food-led pubs, baked bread and similar products are becoming increasingly popular amongst customers and operators are finding innovative ways to capitalise on hunger for the starchy staple.

Wild Game Co. founder Andy Waugh:

Trend watch

Trend watch: bone appétit?

By Daniel Woolfson

Bone broth may not sound like a particularly appetising concept. However, the dish is being touted as having immense health benefits and is making a stir in the foodie scene.

Kimchi is popular for its spicy, acidic flavour

Trend watch

Trend watch: cruising for a fusing?

By Daniel Woolfson

Say “fusion” and people usually cringe. Briefly popular in the nineties, combining seemingly mismatched concepts and cuisines was written off as unnecessary and extravagant by many.

Trend watch: could secret menus crack the UK?

Trend watch

Trend watch: could secret menus crack the UK?

By Daniel Woolfson

It may sound ridiculous, but creating outrageous dishes that you don’t actually tell anyone about could help create brand loyalty and drive profits.

'Nduja: good with toast, pizza or even fried eggs

Trend watch

Trend watch: 'nduja or don't cha?

By Daniel Woolfson

Spreadable Italian sausage 'Nduja (pronounced in-du-ya) is set to be a big hitter in food trends this year. 

Trend watch: can kelp help elevate your menu?

Trend watch

Trend watch: can kelp help elevate your menu?

By Daniel Woolfson

Seaweed was largely considered the domain of the Chinese takeaway or the sushi restaurant until it burst into restaurants in late 2014 as a healthy, “alternative” ingredient.

Stew & Oyster in Leeds offers stews served with a chunk of bread

MENU IDEAS

Trend Watch: Stew - causing a stir

By Noli Dinkovski

With the increasing trend towards affordable cuts of meat and slow cooking, it was perhaps inevitable that stews would come back into fashion.

Chef Colin McGurran offers pork wellington

MENU IDEAS

Trend Watch: Wellington - fit for a Duke

By Noli Dinkovski

Some claim it is named after the famous Duke, others believe it was invented for a civic reception in the New Zealand city, while a third set of people are adamant that it’s an American creation.

Counterfeit drinks: Are they poison?

Advice: counterfeit food and drink

By Andrew Don

An offer that is too good to be true usually is, says Andrew Don, who has investigated the scourge of counterfeit food and drinks.

Trio of haggis sliders from Macsween

Trend Watch

Trend Watch - Haggis

By Noli Dinkovski

Whether it’s the debate over independence that has stirred up a love of all things Scottish, or simply the fact that more people are growing to enjoy the often-maligned dish, haggis – so typically associated with Burns Night (January 25) – now appears...

More operators are looking at goat as an alternative to other meats

Trend Watch

Trend Watch - Goat meat

By Ellie Bothwell

It’s a key ingredient in Caribbean and African curries and has long been seen on menus in parts of America. 

Customers can choose a number of alcoholic slush puppies at the Big Easy in Covent Garden, central London

Trend Watch

Trend Watch - alcoholic slush puppies

By Ellie Bothwell

Alcoholic ‘kids’ drinks have been making a comeback of late off the back of the trend for American-diner style food and décor.

Pubs are now serving more upmarket toasties

Trend Watch

Trend watch - posh toastie

By Alex Reed

Alex Reed looks at what trends are adding interest to pub menus - this time the Posh Toastie

Tripe served at Beef and Pudding in Manchester

Trend Watch

Trend Watch - Tripe

By Alex Reed

This week Alex Reed looks at how tripe is making a comeback

Pubs are serving lettuce in a variety of different ways

Trend Watch

Trend Watch - Lettuce

By Elliot Kuruvita

Still considered the staple ingredient in the majority of salads, lettuce can be used in a number of creative ways in main dishes as well.

Pub operators are experimenting with unusual seafood bar snacks

Trend Watch

Trend Watch – Seafood Bar Snacks

By Elliot Kuruvita

No longer considered food for the brave, seafood is often seen by customers as a chance to experiment with taste and aesthetics - meaning pub caterers have the chance to get creative with their menus.

Pulled pork tortilla wrap with Chipotle sauce from Santa Maria

Trend Watch

Trend Watch - Street Food

By Elliot Kuruvita

The increasing demand for street food has seen a spark in pop-up stalls and food markets offering cuisines from around the World and customers are shunning fine dining for plastic forks and boxes of burgers and chilli dogs.

Under the new law, any customer eating in your pub will have the right to have ingredient information provided to them

Q&A: New pub food allergy requirements

By James England

Whether or not you serve food in your pub, the balance between your culinary and administration skills are about to be tested further. New European legislation comes into force at the end of this year, affecting the way that operators make customers aware...

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