British chicken consumption is showing no signs of slowing but concerns remain over the safety and morality of the mass-production of poultry. How can pubs ensure the bird meat they offer isn’t going to give customers a bad time?
Chef-patron Stephen Harris's Michelin-starred Kent pub the Sportsman in Seasalter was back on top of the Estrella Damm Top 50 Gastropubs awards last month. This dish has become a favourite on the award-winning pub's menu.
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.