The Beresford Arms in a food-led gastropub in the north of England that was a finalist in the Great British Pub Awards in the Best Pub for Food category.
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.
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.
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.
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...
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.
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...
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.
McCain Foodservice Solutions and street food membership organisation KERB are joining forces for a major new initiative that will give people from less-advantaged backgrounds the opportunity to bring their food business idea to life.
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.
