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 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
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.
Drake & Morgan (D&M) has announced the launch of a new promotional campaign to celebrate the launch of a new Sunday brunch menu across six of its eight London sites.
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...
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.
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.
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.
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.
Nick Beardshaw, the new head chef and manager at the Coach, Tom Kerridge's pub in Marlow, reveals the reasoning behind the open kitchen and dining concept at the new pub.
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.
World foods, slow-cooking, street food and premium burgers have been identified as the leading trends in the foodservice sector, an EBLEX report has found.
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...
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.
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.
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...
