Menu Ideas

In association with Bidfood

How to make: jambalaya

17-Jan-2018 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.

Menu planning: made to measure

12-Jan-2018 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.

How to make: the Unruly Pig's grilled mackerel

10-Jan-2018 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

How to make the most of Great British Sausage Week

01-Nov-2017 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.

6 recipe ideas for leftover Halloween pumpkins

31-Oct-2017 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.

Toby Carvery reveals Yorkie wraps on new menu

31-Oct-2017 By Nikkie Sutton

Mitchells and Butlers brand Toby Carvery has unveiled a new midweek menu, which includes Yorkshire pudding wraps.

Eight meat alternatives to use in your pub

18-Oct-2017 By James Beeson

For many years the standard food offering in UK pubs was dominated by meat-based dishes. Now, things are changing.

Scare their pants off – top tips for Halloween in the pub

16-Oct-2017 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.

Five of the best beer and curry pairings

10-Oct-2017 By James Beeson

For many years, the universally accepted combination of curry and mainstream lager has ruled supreme.

7 ways to combat food price inflation in your pub

09-Oct-2017 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.

Sunday roast pie a sell out in Manchester pub

09-Oct-2017 By Nikkie Sutton

A Manchester pub has created a Sunday roast dinner pie, including Yorkshire pudding, which has proved a huge hit with customers.

6 ways to make black truffles go further

24-Aug-2017 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.

Gluten-free and vegetarian off the Christmas menu

23-Aug-2017 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.

In association with Farm Frites

Burgers: what's the future of the beefy beast?

21-Aug-2017 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. 

Avoiding jargon can increase interest in beer and food pairings

10-Aug-2017 By James Beeson

Using less specialist vocabulary can help pubs and restaurants sell beer and food pairings to customers, according to the US Brewers Association (BA).