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
UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims.
This recipe from Dom Chapman, chef-patron of Berkshire pub the Beehive, may have a longer list of ingredients than an epic poem. But once the components are prepared, this delicate pasta dish is relatively simple to put together and quick to cook.
This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a haggis Scotch egg.
An onslaught of healthy options has transformed pub and restaurant menus to the extent that salads now outsell pub classic fish and chips across the eating-out sector, research has revealed.
Consumers eat out across all dining occasions more at Christmas than any other time of the year and demand more free-from options, giving operators the opportunity to make more money over the festive period.
Creating a children’s menu that satisfies young appetites, while keeping mum and dad happy that their cherubs are eating a balanced diet, can be tough. But the experts have a few ideas. Andrew Don reports
Pubs are popular go-to venues for families to socialise and spend quality time with one another as well as meet up with other families. Yet there are many that are not making the most of their facilities to create a child-friendly atmosphere, which could...
The British summer is a volatile beast, isn’t it? One day it will be tropical-style torrential rain, the next it’s sunscreen-doused noses, ill-fitting shorts and burned pink skin as far as the eye can see.
Not all pubs have the luxury of time and local suppliers, but that doesn’t mean the food has to be poor quality. Ex-Restaurant Gordon Ramsay chef Mark Sargeant works with Brakes to deliver a dish that’s both effortless and tasty
This take on the classic pork pie by Jack Boast, head chef at the Michelin star-winning Galvin brothers’ London pub HOP, earns its ‘gala’ moniker thanks to the delicate soft boiled eggs that run through its succulent pork filling.
Clapham pub the King & Co got a touch of Barcelona cuisine when prominent pop-up chef team Tiberi set up shop earlier this week to serve traditional tapas with a twist.
Creating a good pub food offer is the ‘Holy Grail’ for many wet-led operators, but getting the customer traction can’t always be possible. PubLove jumped the struggle by developing a separate brand and now delivers across London, boss Ben Stackhouse tells...
“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.
