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.
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.
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.
Stonegate Pub Company brand Walkabout has announced its new menu, which taps into the company’s Australian heritage and is due to hit sites later this month (25 July).
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.
Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.
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.
Mitchells & Butlers has credited an "innovative agenda" including vegan meals, low-calorie Prosecco and its Miller & Carter steakhouse format for the rise in food and drink sales across the group.
Emily Scott’s Cornish pub the St Tudy Inn came 39th in this year’s Estrella Damm Top 50 Gastropubs awards. Here’s a classic dessert ideal for ending a lavish meal.
TripAdvisor has come under fire many times from the hospitality industry and operators have previously blamed the review site for staff resignations, sleepless nights and police intervention. Here we look at some of the responses pubs have given to irate...
A top gastropub chef, who starred on the BBC's Ready Steady Cook, has unveiled a new pre-made dessert for foodservice operators created with Arytza Food Solutions.
You’ve all seen the pictures – a flaccid steak sits on a stained wooden board, drenched in greyish peppercorn sauce slowly seeping to the edge. It's futility incarnate.
Hundreds of foodservice suppliers battled it out to have their products named the best at the inaugural Chefs’ Choice Awards in London earlier this week.
Steve Smith’s Lancashire pub the Freemasons at Wiswell, rose from sixth to fourth place in this year’s Estrella Damm Top 50 Gastropubs. This dish fuses fresh, seasonal flavours with a lavish foie gras sauce.
Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome was named the best in the country at the Top 50 Gastropubs awards in January. This dish is exemplary of the skilled, sensitive cooking on offer at the 21-year old business.
A new craft beer has been created especially to pair with dishes at London Mayfair’s Sexy Fish restaurant, indicating the segment has more room to grow alongside food.
This recipe by Mark Dodson of the Michelin-starred Masons Arms, Devon, which came 15th in this year's Top 50 Gastropubs, elegantly toes the line between classical French high-end cooking and British comfort food.
More and more people are choosing to eat out rather than at home and, with a growing demand for increasing informality when doing so, pubs are ideally placed to cash in on the British public’s enduring love affair with pies.
Pies and pubs go together like a horse and carriage, so it should have come as no surprise that London brewer and pubco Fuller’s would make the most of the relationship through a hugely successful on-trade brand.
Stosie Madi’s Lancashire gastropub, the Parkers Arms in Newton-in-Bowland, is one of the north’s top dining hot spots. This seasonal game dish uses tender, locally shot pheasant. Alternatively guinea fowl or turkey can be used as a substitute
Five of Lancashire’s top chefs converged on London to showcase the best of their region’s produce and cooking with a special five-course menu yesterday (17 November) in honour of Lancashire Day.
Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood is a sure-fire crowd pleaser
The Blues Kitchen has launched a massive burger designed to look like Donald Trump to be served across its three London sites in the run up to the US election.
Amidst the all-consuming talk of superfoods and health-conscious customers, you’d be forgiven for thinking meat had fallen by the culinary wayside. You’d be sorely wrong...
This traditional dessert by Josh Eggleton, chef-patron of the Pony & Trap, Chew Magna, will be a sound addition to any menu as the nights begin to draw in earlier. Extra points for serving fireside.
When JD Wetherspoon announced earlier this year it would finish serving Sunday roasts to focus on its core menu offer, reactions from some of the chain’s patrons were borderline riotous
