Menu Ideas

Vegan options: Should pubs be offering greener menus? (Credit: Getty/Yagi Studio)

Poll - would you make your menu 100% vegan?

By Rebecca Weller

Plant-based dishes could encourage chefs to be more adaptable with their food but would incur higher labour costs and, while there is a clear desire for vegan options, an all-vegan menu would not suit all customers, according to publicans.

Flex your menu: tips from Julie Cleijne and Garden Gourmet's ‘Sensational Burger’ with daikon and sprouts

Tips on how to maximise World Vegan Month

By Julie Cleijne, founder of Sustainable Kitchen Consultants

Sustainable menu expert Julie Cleijne, founder of Sustainable Kitchen Consultants and creator of a new plant-based toolkit for operators, Flex Up Your Menu, in partnership with Garden Gourmet, offers tips for pub caterers for World Vegan Month, which...

Upgrade your food offer to snare extra spend: top pub chefs offer their advice

The premium food league season has begun

By Gary Lloyd

As the country begins the crawl out of the pandemic, pubs need a point of difference to attract customers, and elevating your food offer is one way to differentiate your business from rivals.

Menu maestros: The MA sinks its teeth into the future of pub grub and how operators can take their food offer to the next level (Image: Getty Images/flyparade)

Special report

Building a food offer: Take your pub menu to the next level

By The Morning Advertiser

With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...

Adam Handling chef cooks black cod green curry

Promoted content

Downtime Development: Black cod, green curry

By Alaska Seafood

Frog chef Adam Handling cooks a Thailand-inspired dish that celebrates Alaskan black cod’s ability to stand up to powerful flavours.

Food for thought: chefs and operators share their thoughts on creating a menu for reduced trade

#unitedwestand

How to reduce your food menu for reopening

By Emily Hawkins

As the time for reopening gets closer, you may want to set out your new food menu and that probably means making the offer smaller but stronger.

Different options: this recipe can include a variety of flavours of Callebaut Callets

In association with Callebaut

How to make: ice cream cookie sandwiches

By Nikkie Thatcher

Make this summer special with a match made in heaven. What better way to show off than with Callebaut’s delicious ice cream cookie sandwiches

Killer griller: it's not just the UK that loves barbecues. Here's what happens around the rest of the world when it comes to outdoor eating

Around the world in 8 barbecues

By James Beeson

With summer just around the corner, we head overseas to find the best barbecue cuisine to spruce up your pub menu

Sweet sensation: this dessert will tickle the tastebuds

Estrella Damm Top 50 Gastropubs

How to make: marmalade ice cream sandwich

By Nikkie Sutton

This stunning dessert comes from London’s only Michelin-starred pub, the Harwood Arms, which is run by head chef Sally Abé.

What a pickle: fermenting and pickling offers new flavours

How chefs can get themselves into a pickle

By Robert Mann

Pub chefs need to be able to make the most of seasonal produce – in some instances that may mean being able to save on costs – and fermenting and pickling fits the bill perfectly.

The sauce: what's your flavour?

In association with Unilever

Our guide to getting saucy

By Emma Eversham

Condiments may be regarded by many as a side note or afterthought, but operators across the country are finding that they can in fact be key to repeat business.

No rules: Throw away the book and experiment, advise chefs who cook with beer (image: Abbeydale Brewery)

Combining two greats: how to use beer in food

By Emily Hawkins

Beer and food can be used together in many ways, from adding one to the other in cooking through to finding the right beer to pair with a meal. Don’t be scared to experiment, though, because you may be on to a winner.

Snack attack: Made For Drink is aiming to become the UK's top pub snack

Could this be the future of pub snacks?

By Robert Mann

In the hope of becoming the UK’s go-to bar snack, Made For Drink has released a selection of nibbles to cater for hungry punters.

Shake it off: new seasoned fries concept launches

Farm Frites shakes it up with new concept

By Nicholas Robinson

An extra pound can be added to the price of a portion of chips with Farm Frites new Shake Your Fries concept, the foodservice potato supplier has announced.

Inside the dish: the crab ravioli is stuffed with salmon mousse

Top 50 Gastropubs

How to make: the Beehive's ravioli of crab

By Nikkie Sutton

There’s little more enjoyable than a simple cock crab ravioli, stuffed with salmon mousse and garnished with samphire as shown in Top 50 Gastropub the Beehive’s recipe

Top food: fried rat is a popular dish in Asia (image credit: Nicolai Bangsgaard)

Top 10 strangest dishes

By Nikkie Sutton

From breaded chicken covered with cheese and sauce to fried insects, The Morning Advertiser takes a look at the weird and wonderful dishes from the UK and across the globe.

Proud of provenance: Local produce is crucial to the Parkers Arms menu

Top 50 Gastropubs

Inside the Parkers Arms, Clitheroe

By Nicholas Robinson

Over the past 11 years Stosie Madi, chef-patron of Lancashire gastropub the Parkers Arms, has grown the business to dizzying heights with her family and business partner. But what’s in store for this pub’s future and will this inspiring chef open more...

Vegan dish: jackfruit is set to be a big trend in the coming months

Sponsored by Bidfood

How to make: smokey barbecue vegan jackfruit tacos

By MA editorial

If you don’t know about jackfruit yet, you soon will. A truly versatile food increasingly used in vegan cooking, it is set to be one of the biggest trends of 2018. Available from Bidfood, this adaptable ingredient absorbs the flavours of sauces you cook...

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