Menu Ideas

Vegan-friendly: the delicious dish from The Stable is a vegan recipe

How to make: The Stable's Good Life pizza

By Nikkie Sutton

Pizza is a staple dish that is simple and effective to create. Here, cider and pizza experts at The Stable reveal their tasty vegan pizza recipe

Popular meal: pizza is the leading dish, consumed on almost one quarter (23%) of visits

Serving pizza pays profits

By Nikkie Sutton

With sales of pizza showing the biggest increase in leading out-of-home lunch and dinner dishes, savvy operators would be wise to take a slice of the action.

Perfect pair: IPA goes brilliantly with grilled meats such as steaks and burgers

Five dishes to pair with IPA

By James Beeson

Finding food matches for India Pale Ale can sometimes be a challenge, as the aggressive bitterness and juicy, citrusy hop flavors can overwhelm more delicate dishes.

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.

Cooking style: the Unruly Pig uses its Inka grill to blacken the beetroots

How to make: the Unruly Pig's grilled mackerel

By Nikkie Sutton

Brighten up a grey weekend with this recipe for grilled mackerel with hay-smoked beetroot and sunflower seeds courtesy of Top 50 Gastropub the Unruly Pig, in Woodbridge, Suffolk

Sizzle time: the Big Sausage Week celebrates the pork product

How to make the most of Great British Sausage Week

By Nikkie Sutton

The Morning Advertiser’s sister title Meat Trades Journal is running The Big Sausage Week from 31 October to 6 November and pubs should get involved to make some porky profits.

Creative: Using leftover pumpkins will help you save money and reduce waste

6 recipe ideas for leftover Halloween pumpkins

By James Beeson

With Halloween festivities over for another year, pumpkins across the land are being thrown out and left to rot. However, There are loads of great dishes pubs can make with this seasonal ingredient.

Ghoulish: give customers a right fright on Halloween

Scare their pants off – top tips for Halloween in the pub

By Nicholas Robinson

Everyone loves a theme, especially around Halloween. Whether it is a spooky drinks menu, a ghoulish food offer or a full-blown American-style fancy dress party, Halloween is the perfect time of year to boost sales.

Inflationary: pubs are facing bigger rises in food and drink costs

7 ways to combat food price inflation in your pub

By James Beeson

Food price inflation is nothing new, and many a pub operator will be used to that one local who sits in the corner complaining that his ploughman’s and pint of bitter is far more expensive than it used to be.

What to do with truffles: 6 tips to make them go further

6 ways to make black truffles go further

By Nicholas Robinson

They are potentially the most expensive fungi known to man, with prices regularly exceeding £30 per gram, but there are ways to extend the use of truffles beyond thinly shaving them over a dish.

Indulgence: Brits want to let loose this Christmas

Gluten-free and vegetarian off the Christmas menu

By Nicholas Robinson

Free-from foods have fallen to the bottom of Brits’ Christmas party food wish lists, while traditional turkey and British cuisine top the charts, new research has claimed.

Cow pat: 58% of new burger additions to spring/summer 2017 menus are made with beef

In association with Farm Frites

Burgers: what's the future of the beefy beast?

By Michelle Perrett

They’ve been a staple of the British high street for many years now, but burgers, which are constantly being modified and reinvented, are still growing in popularity in an ever-widening variety of outlets. 

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Wide variety: Parlour in west London has an ever-evolving menu, including its popular soda bread

How to cook 8 Top 50 Gastropub dishes

By Nikkie Sutton

The Morning Advertiser (MA) takes a look at how some of the country's best gastropubs prepare their world-class dishes.

Menu choice: a gourmet open sandwich is just one option for showcasing eggs

Pub brunch and breakfast trends revealed

By Nikkie Sutton

Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.

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