Menu Ideas

Back story: offering street food can boost a pub's bottom line but operators should still highlight the heritage of the food

Summer BBQ boom: capitalise on the flavour trends

By Nikkie Sutton

Barbecue flavours are on the rise so it’s time to formulate a plan of how you can take advantage – and with summer on its way, perhaps getting the heat on in the garden is the way to go?

Popular meal: the dish is a best-selling starter at the Parkers Arms

Top 50 Gastropubs

How to make: the Parkers Arms' fish croquettes

By Nikkie Sutton

These croquettes are a staple dish at Top 50 Gastropubs darling the Parkers Arms in Clitheroe, Lancashire, featuring great, luxurious flavours.

Meat-free dish: one option chefs can choose is a mushroom and leek pie

Vegan recipes to serve this Easter

By Nikkie Sutton

The Vegan Society has released four recipes that pubs can make the most of this Easter, designed for vegan diners.

Popular option: sales of game meat are strong, according to Aubrey Allen managing director Russell Allen

Is there a right time for meat?

By Huw Cross

It’s not just fruit and vegetables that are best when in season. Although most meats are available year-round, they can be even better when served at the right time.

New entry: the Devon-based pub entered the Top 50 Gastropubs list for the first time in 2017

Top 50 Gastropubs

How to make: the Swan in Bampton's sea trout

By Nikkie Sutton

The Swan in Bampton, Devon, was the highest climber rising from number 50 to 28 at this year’s Estrella Damm Top 50 Gastropubs. Here’s a delicious fish dish from the award-winning pub.

Chocolate delight: this cheesecake takes less than an hour to prepare

In association with Callebaut

How to make: Callebaut chocolate orange cheesecake

By MA editorial

Decadent chocolate mixes well with orange and what better way is there to show off both than in a delicious cheesecake? This recipe uses Callebaut 811 Dark Chocolate Callets

Big numbers: some 1.5bn desserts were consumed in the out-of-home market in the year to November 2017, according to global information company The NPD Group.(image credit: unalozm/istock/thinkstockphotos.co.uk)

Sweet wise: how to get desserts right

By Nikkie Sutton

Though desserts are traditionally the final taste diners have of a meal, it also means the dish will be their last impression, making it crucial operators get it right.

US dish: jambalaya is from the south of America

In association with Bidfood

How to make: jambalaya

By MA editorial

A staple dish from the Deep South of the US, jambalaya is a great meal using a tasty mix of meat, seafood, vegetables and rice that can be used on any menu. It has a touch of spicy heat and is filling, and it could give you an offer no rival can match.

Standing out: creating your own events is a great way to show customers that a pub is different (image credit: Photography Firm/iStock/thinkstock.co.uk)

Menu planning: made to measure

By Andrew Don

There is an abundance of opportunity throughout the year to create special dishes tailored to key calendar dates – but there is more to it than the obvious major occasions.