Menu Ideas

Snap poll: would you charge a 'caleage' fee at your pub? (Credit: Getty/AzmanL)

POLL: would you charge a 'cakeage' fee at your pub?

By Rebecca Weller

Operators share differing views on whether customers should be charged a fee for customers bringing celebratory cakes to pubs, have your say in The Morning Advertiser’s snap poll.

What's on the Coach, Marlow, breakfast menu?

Sarah Hayward: Keep breakfast ‘simple but tasty’

By Amelie Maurice-Jones

A Michelin-starred gastropub in Marlow launched its new breakfast menu last month, and its head chef advises on why and how pubs should be selling that first meal of the day.

Food and alcohol: How to combine your two favourite things (Credit: Getty/ miodrag ignjatovic)

Alcohol in food can be a recipe for success

By Amelie Maurice-Jones

Pints are pulled and wine poured at British gastropubs while dishes are plated and served. But in the kitchen, the worlds of food and alcohol become one.

Morning meals: Operators advise on how to elevate your brunch offering (Credit: Getty/ Geber86)

How to boost your brunch offer

By Amelie Maurice-Jones

Brunch has captivated customers’ hearts and plates over the past decade. What started as a humble breakfast progressed to boozy brunch, which rapidly became a bottomless affair. Now, Disney brunches, drag brunches, karaoke brunches, and cabaret brunches...

Variety of benefits: foraging for ingredients could benefit chef's bottom lines and mental health (Image credit: Chloe Newcomb Hodgetts of Gourmet Gatherings)

How can foraging for ingredients benefit chefs?

By Rebecca Weller

Foraging for ingredients offers a multitude of benefits to operators, from sustainability to variety and diversity to mental health and finances, according to people from across the sector.

Vote now: how much of your food sales comes from burgers? (Credit: Getty/Kobus Louw)

How much of your food sales comes from burgers?

By Rebecca Weller

Last week saw burgers crowned the most popular new addition to pub menus in Lumina Intelligence’s latest Menu Tracker Tool, accounting for more than half (57%) of new dishes added to menus in Q4 of 2022, while chips/wedges/fries were crowned the most...

 Low price: the menu is available throughout the week days for four hours a day

NWTC unveils lunch under £10

By Nikkie Thatcher

New World Trading Company (NWTC) has launched a low-cost lunch menu in response to the cost-of-living crisis.

Plant-based goodness: How to elevate your veggie and vegan dishes (Getty/ Yagi Studio)

How to make your plant-based menu stand out

By Amelie Maurice-Jones

Award-winning chefs have shared their top tips for creating a vegetarian and vegan menu, after research revealed almost half of UK adults were considering cutting down their intake of animal products.

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.