Food trends

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

Food

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.