Menu Ideas

Popular option: sales of game meat are strong, according to Aubrey Allen managing director Russell Allen

Is there a right time for meat?

By Huw Cross

It’s not just fruit and vegetables that are best when in season. Although most meats are available year-round, they can be even better when served at the right time.

New entry: the Devon-based pub entered the Top 50 Gastropubs list for the first time in 2017

Top 50 Gastropubs

How to make: the Swan in Bampton's sea trout

By Nikkie Sutton

The Swan in Bampton, Devon, was the highest climber rising from number 50 to 28 at this year’s Estrella Damm Top 50 Gastropubs. Here’s a delicious fish dish from the award-winning pub.

Chocolate delight: this cheesecake takes less than an hour to prepare

In association with Callebaut

How to make: Callebaut chocolate orange cheesecake

By MA editorial

Decadent chocolate mixes well with orange and what better way is there to show off both than in a delicious cheesecake? This recipe uses Callebaut 811 Dark Chocolate Callets

Big numbers: some 1.5bn desserts were consumed in the out-of-home market in the year to November 2017, according to global information company The NPD Group.(image credit: unalozm/istock/thinkstockphotos.co.uk)

Sweet wise: how to get desserts right

By Nikkie Sutton

Though desserts are traditionally the final taste diners have of a meal, it also means the dish will be their last impression, making it crucial operators get it right.

US dish: jambalaya is from the south of America

In association with Bidfood

How to make: jambalaya

By MA editorial

A staple dish from the Deep South of the US, jambalaya is a great meal using a tasty mix of meat, seafood, vegetables and rice that can be used on any menu. It has a touch of spicy heat and is filling, and it could give you an offer no rival can match.

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.