Menu Ideas

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.