Menu Ideas

John Dory with creamed peas, lettuce and pancetta recipe

DISH DECONSTRUCTED

How to make: John Dory with creamed peas, lettuce and pancetta

By Daniel Woolfson

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

Make an apple & blackberry crumble like a Michelin-starred pub chef

DISH DECONSTRUCTED

How to make: chef Josh Eggleton's apple & blackberry crumble

By Daniel Woolfson

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. 

Getting rid of the roast? Sundays wouldn't be the same...

Sunday roasts

Getting rid of the roast? Sundays wouldn't be the same...

By Daniel Woolfson

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

Snacks, sides and nibbles key focus for pub menus

MENU TRENDS

Snacks, sides and nibbles key focus for pub menus

By Daniel Woolfson

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. 

Crab ravioli recipe by Dom Chapman

DISH DECONSTRUCTED

How to make: chef Dom Chapman's crab ravioli

By Daniel Woolfson

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. 

Venison tartare as served at the Michelin-starred Pipe & Glass Inn

DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

By Daniel Woolfson

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.

Salads now 'more popular than fish and chips'

CONSUMER TRENDS

Salads now 'more popular than fish and chips'

By Daniel Woolfson

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.

Merry Christmas: Consumers demand more during the festive period

Christmas

Bidvest Foodservice launches new Christmas range

By Nicholas Robinson

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.

Gastrosprogs: 'they want tasty food that doesn't look healthy'

Create a healthy food menu for kids

By Andrew Don

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

Family Friendly Pubs: 5 Tips To Make Your Pub More Family Friendly

Top Tips

5 tips to make your pub more family friendly

By Sara Hussein

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...

Summer menus: creating a solid offer

MENU DESIGN

Rise or fall: creating a solid summer menu

By Daniel Woolfson

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. 

Pub barters for beer

Pub barters for beer

By Nikkie Sutton

A Leicester pub is giving local fruit and veg growers the opportunity to barter their produce for beer.

Mark Sargeant makes BBQ rib of beef

Dish deconstructed

Mark Sargeant makes BBQ rib of beef

By Nicholas Robinson

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

How to create the perfect gastropub 'gala' pie

dish deconstructed

How to create the perfect gastropub 'gala' pie

By Daniel Woolfson

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. 

Small plates with a twist

Pub food pop-ups

Clapham pub pop-up brings tapas with a twist

By Nicholas Robinson

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.

How PubLove founder Ben Stackhouse is working with Deliveroo

How to build a food offer from scratch

Pubs do Deliveroo food delivery, here’s how…

By Nicholas Robinson

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...

Trade figures' advice on food and drink pairings

Trade figures' advice on food and drink pairings

By Nikkie Sutton

“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.

How big is fish on your menu?

Fish

How to get your fish dishes right

By Michelle Perrett

The British public may be more than a little conservative when preparing their own food, but it’s a different matter entirely when it comes to eating out. As Michelle Perrett discovers, consumers of food in pubs are increasingly adventurous, with fish...

Gluten-free food can bring a whole new stream of revenue

Gluten-free Report

10 things you need to know about serving gluten-free food in pubs

By Daniel Woolfson and Nicholas Robinson

Gluten-free food is one of the most enduring food trends to hit the UK's eating-out sector this century, but what do you need to know to implement it in your pub? Here are the Publican's Morning Advertiser's top 10 things you need to know.

Ultimate sport sandwich

Summer of Sport

Feeding the fans

By Nicholas Robinson

You may have a quality food offer that you are rightly proud of, but when the fans are packing your pub — and if you’ve got your offer right, they most certainly will do this summer — you’re going to need fare of a different kind, and finger food is just...

Bring the best of the nation's sports bars into your pub

Summer of Sport

How to run a sports bar: learning from the leaders

By Michelle Perrett

Getting your food and drink offer right during this summer’s big sporting events could mean bumper profits. Michelle Perrett talks to some top sports bar operators to discover more

How to cook a perfect Scotch egg

DISH DECONSTRUCTED

How to make the perfect pub Scotch egg

By Daniel Woolfson

Daniel Woolfson learns how to create the Scotch egg served at the Michelin star-winning Galvin Brothers’ first pub HOP, in London’s Spitalfields, from head chef Jack Boast.

Prawn and chorizo risotto

Risotto Report

Rice and easy: how to boost your pub menu margins with risotto

By Nicholas Robinson

Risotto may not be at the top of chefs’ agendas but, when it is available on pub menus, there are many reasons for it to sell well, including its gluten-free and healthy qualities, and the potential for big profits. Nicholas Robinson reports

Six risotto recipes to try in your pub

Risotto Report

Profit-raising risotto recipes

By Nicholas Robinson

Risotto can be a quick, easy and high-GP pub food for busy chefs, as highlighted in the Publican’s Morning Advertiser’s recent risotto report. While the dish may be simple to prepare, inspiration doesn’t come so easily, so here are six recipes to try

Step-by-step: Making the perfect risotto

Risotto report

Video masterclass: Make the best risotto

By Nicholas Robinson

Getting a risotto right on a pub food menu is easier than it at first may seem, according to Italian Embassy head chef Danilo Cortellini in this exclusive video masterclass.

How to make this stunning gastropub fish dish

Dish deconstructed

How to make a stunning gastropub fish dish

By Daniel Woolfson

Daniel Woolfson gets the lowdown on how to create this delicious fish dish from Elliot Lidstone, head chef at Top 50 Gastropubs number 32, the Empress in Hackney.

Boost pub food profits with chips

Chips: sure fry way to boost gross profit

By Nicholas Robinson

There’s more to chips than you might expect and, if potatoes can boost your profits, it’s definitely worth taking note. Nicholas Robinson reports

Beer and chocolate: a match made in heaven?

Beer

Beer and chocolate pairing tips for pubs this Easter

By Nicholas Robinson

Beer and chocolate is a match made in heaven and one that pubs could take advantage of this Easter, according to those taking part in a pairing masterclass held by the women in beer group Dea Latis.

Which cocktails could go with the latest food trends?

Cocktail and food pairing

Cocktail and food pairing: let the trends meet the drinks

By Nicholas Robinson

There is an untapped £100m spirits opportunity for casual-dining operators, which food-led pubs can take advantage of by pairing cocktails with dishes on their menus, according to spirits giant Diageo.

Find out which of JDW's dishes are vegan below

Menu ideas

Wetherspoon’s ‘vegan menu’ praised by PETA

By Nicholas Robinson

JD Wetherspoon's (JDW) decision to highlight vegetarian and vegan dishes on a separate menu in each of its 900+ sites has been praised by the People for the Ethical Treatment of Animals (PETA).

Does the Sunday roast still have legs in your pub? Let us know by taking our poll below

News analysis

Is this the end of the Sunday roast?

By Nicholas Robinson

The decision by managed pub chain giant JD Wetherspoon to axe the Sunday roast has sent shock waves through the trade. Nicholas Robinson finds out if the reverberations will hit other pubs too

Bidvest Foodservice chief executive officer Andrew Selley

Bidvest Foodservice snaps up Caterfood

By Nicholas Robinson

Bidvest Foodservice has acquired the south-west-based distributor Caterfood in a bid to strengthen its reach, after the Publican’s Morning Advertiser (PMA) revealed the company's plans to continue its expansion.

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