A couple have scored success as customers take to their new Mediterranean food offering at the Canterbury-based White Hart Inn, after the pair honed a taste for Turkish cuisine in Istanbul.
At Lancashire-based gastropub Freemasons at Wiswell, the current menu revolves around making classic dishes the best they can be, while always keeping customers at the forefront.
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.
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...
Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the run-up to the peak Christmas and New Year trading period, fresh produce specialist Bidfresh has predicted.
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.
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...
When it comes to your business, it can be make or break depending on great-quality suppliers – and few are better than those in the hospitality trade to help you decide who you can trust.
Now the mince pies and pigs in blankets have been put to bed for another year, operators are drawing their eyes to new menus to uphold a brand-new batch of customer dietary trends.
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.
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.
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.
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.
A Yorkshire pudding is something of a necessity when it comes to a Christmas dinner, but have you ever thought about trying a sweeter version of the festive favourite?
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.
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
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.
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...
Nestled in the Kent countryside, the Compasses in Crundale, near Canterbury, highlights the importance of fishy dishes with this delicious herring option
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...
Punters can be pulled into pubs with the smell of barbecue smoke, according to new research by Bidfood, which claims 77% of Brits would be more attracted to a venue with a blazing barbie.
