Menu Ideas

Dish Deconstructed: How to make Tarka Dal hummus with home grown vegetable crudités

DISH DECONSTRUCTED

How to make: Tarka Dal hummus

By Rebecca Weller

In this edition of The Morning Advertiser's (MA) Dish Deconstructed series, The Pig's Head pub in south-west London reveals how to make its Tarka Dal hummus with home grown vegetable crudités.

Dish Deconstructed: How to make Heartwood's Cheese Soufflé

DISH DECONSTRUCTED

How to make: Heartwood's cheese soufflé

By Rebecca Weller

For the latest edition of the Morning Advertiser's (MA) Dish Deconstructed series, Heartwood Collection has shared the secret behind its famed cheese soufflé.

Magnificent area: the George at Burpham is located in the spectacular South Downs

MY PUB

MY PUB: The George at Burpham, West Sussex

By Gary Lloyd

The scenic South Downs is home to the George at Burpham in a rural location three miles from Arundel – famed for its amazing castle in West Sussex.

Dish Deconstructed: How to make Venison Tartare from the Black Bull

DISH DECONSTRUCTED

How to make: Venison Tartare

By Rebecca Weller

This week’s Dish Deconstructed showcases a Venison Tartare starter from the Black Bull in Sedbergh, Cumbria.

Dish Deconstructed: How to make Cuban Beef Picadillo (Picture credit: Bidfood/Oliver Kay)

DISH DECONSTRUCTED

How to make: Cuban Beef Picadillo

By Rebecca Weller

In this week’s edition of the Morning Advertiser’s (MA) Dish Deconstructed series, we've looked at how to leverage fusion foods and make Cuban Beef Picadillo from Bidfood’s Oliver Kay arm.

Dish Deconstructed: How to make rabbit and bacon terrine

DISH DECONSTRUCTED

How to make: Rabbit and bacon terrine

By Rebecca Weller

In this week's Dish Deconstructed we look at how to make a rabbit and bacon terrine from the Crown pub in Burchetts Green, Berkshire.

Dish Deconstructed: How to make Chicken saltimbocca

DISH DECONSTRUCTED

How to make: Chicken saltimbocca

By Rebecca Weller

In this edition of The Morning Advertiser's Dish Deconstructed series, chef and owner of the Red Lion in Chelmondiston, Suffolk, Mauli Dwivedi, details how to make the pub's chicken saltimbocca with an Aspall Cyder sauce.

Menu changes: many chefs have started using lamb rump instead of a rack of lamb to help keep it at an affordable price (image: Getty/StockNinja)

Operators advised to put lamb on specials menu this Easter

By Nikkie Thatcher

With the cost of lamb high as a result of strong demand from across the globe and UK production reduced, one purchasing expert has urged operators to remove lamb from the main menu and offer it on the specials board instead.

Food psychology: What's behind the decisions customers make?

How to make plant-based dishes stand out

By Amelie Maurice-Jones

Experts advised on how hospitality could prompt consumers to make healthier decisions through menu design and language at the Better Hospitality Conference 2024.

Softly does it: if a drink looks attractive it is likely to entice others to purchase in your pub (credit: Getty/ViewApart)

FEATURE - SOFT DRINKS AND MIXERS

FEATURE: Find a soft spot for making money

By Emma Eversham

If you run a pub off the beaten track, or at least one with limited passing trade and you have a regular supply of customers, then congratulations, you’ve created a destination pub.

Ayehsa Kalaji the Queen of Cups: How to make roasted fennel

DISH DECONSTRUCTED

How to make: Roasted fennel

By Amelie Maurice-Jones

Veg doesn't need to be shunned away to a side dish but can proudly take centre stage, and Ayesha Kalaji's roasted fennel recipe proves just that.

Great ingredients that shine: The premise of the dish reflects Wall's ethos and style

DISH DECONSTRUCTED

How to make: Braised cod loin, potato & mussel ragu

By Amelie Maurice-Jones

Dave Wall, head chef at Britain's no.1 gastropub, the Unruly Pig, takes us through how to make braised cod loin with potato & mussel ragu, with caper, raisin and dill.

Hear me roar: the Tiger Inn near Ashford, Kent

MY PUB

My Pub: the Tiger Inn, Stowting, Kent

By Gary Lloyd

Rural pub the Tiger Inn is big on food – so much that it was a finalist in the Great British Pub Awards Best Food Pub category in 2022 and for Best Pub Chef in 2023.

International Margarita Day: raise your glass and toast the classic cocktail with these recipes (Credit: Getty/Svetlana-Cherruty)

Recipes to celebrate International Margarita Day

By Rebecca Weller

Celebrated on the 22 February every year, people around the world raise their Margarita glasses to toast the classic Tequila-based cocktail for International Margarita Day.

Drinks Masterclass: how to make a Double Dutch Raspberry Repair cocktail (Credit:Getty/SolStock)

DRINKS MASTERCLASS

How to make a Double Dutch Raspberry Repair cocktail

By Rebecca Weller

This week's Drinks Masterclass showcases a recipe from soft drinks brand Double Dutch. Ready in less than three minutes, the Raspberry Repair is a "simple" and "versatile" cocktail that can help freshen your drinks menu, the brand...

Drinks Masterclass: how to make a Stray cocktail bar Quarter Margarita (Credit:Getty/SolStock)

DRINKS MASTERCLASS

How to make a Quarter Margarita

By Rebecca Weller

Co-founder of Manchester cocktail bar Stray, Ben Reilly, details how to create the venues low ABV serve Quarter Margarita.

Recipes from Hellmann's for pubs in Veganuary

SPONSORED CONTENT

Recipes to inspire your kitchen this Veganuary

By The Morning Advertiser

With January traditionally being the month diners look to change their food and drink intake, we’ve got recipes to offer your guests that are reducing their meat consumption for Veganuary.

Cumbrian charm: the Black Bull and co-owners Nina Matsunaga and James Ratcliffe (all photos credit: Amanda Farnese-Heath Photography)

MY PUB

My Pub: the Black Bull, Sedbergh, Cumbria

By Gary Lloyd

The Black Bull has been a place of great repute for a few years now – vying for a host of prestigious awards with food being its speciality.

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.

Follow us

Property of the week

Pub Trade Guides

View more

Webinars

On-demand webinars

The Lock In Pub Podcast

Headlines