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.
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
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.
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.
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.
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.
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.
