Menu Ideas

B&K promotes ‘pairing and sharing’ with new menu

31-Oct-2019 By Alice Leader

Brewhouse & Kitchen (B&K) is endorsing a more communal style of eating this winter by offering guests a range of dished intended to be matched with complementary beers.

Brexit menu to feature ‘Farage falafel’ and ‘bap-stop’ burgers

08-Oct-2019 By Emily Hawkins

A pub will mark Britain leaving the EU with a Brexit-themed burger night, with a menu inspired by Nigel Farage and Boris Johnson.

Pub concocts craft beer ‘freakshake’ to celebrate birthday

23-Aug-2019 By Emily Hawkins

A London pub has brewed a craft beer version of a freakshake to celebrate its 10th year in business.

Pork scratchings get a vegan overhaul

15-Jul-2019 By Robert Mann

Pub snack staple – pork scratchings – are the latest unlikely foodstuff to get a vegan makeover.

In association with Callebaut

How to make: ice cream cookie sandwiches

11-Jun-2019 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

Around the world in 8 barbecues

29-May-2019 By James Beeson

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

Pubs urged to stay up to speed on sustainability

16-May-2019 By Robert Mann

Direct Seafoods is encouraging pubs to keep pace with the latest advice on sustainable fish and seafood species.

Pub introduces mini portions to tackle food waste

15-May-2019 By Nikkie Sutton

A town centre pub has launched smaller portions of some popular dishes in a bid to tackle food waste.

Estrella Damm Top 50 Gastropubs

How to make: marmalade ice cream sandwich

24-Apr-2019 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.

How to make: pork, rhubarb and pickled ginger pie

24-Apr-2019 By Nikkie Sutton

A classic pub staple, this pork pie, has been given a twist to include spicy ginger combined with sour rhubarb.

How chefs can get themselves into a pickle

02-Apr-2019 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.

How to make: chicken and leek pie

27-Mar-2019 By Nikkie Sutton

In honour of National Pie Week (4-10 March), here is a mouth-watering pie to set taste buds tingling.

The Foraging Fox awarded top prize at Chefs' Choice Awards

12-Mar-2019 By Robert Mann

The Foraging Fox Beetroot Ketchup has been named Product of the Year at the Chefs’ Choice Awards.

In association with Unilever

Our guide to getting saucy

08-Mar-2019 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.

Combining two greats: how to use beer in food

08-Jan-2019 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.