Menu Ideas

How to put boring bar snacks behind you

24-Apr-2018 By Sarah Sharples

Twists on traditional classics, plus some out-there experimentation, is making bar food exciting again.

Pop-up street food ideas to spruce up your pub menu

24-Apr-2018 By James Beeson

Once associated with low-quality burgers and soggy chips from a van, street food is now synonymous with cutting-edge, tasty food from cuisines across the globe.

Summer BBQ boom: capitalise on the flavour trends

16-Apr-2018 By Nikkie Sutton

Barbecue flavours are on the rise so it’s time to formulate a plan of how you can take advantage – and with summer on its way, perhaps getting the heat on in the garden is the way to go?

Top 50 Gastropubs

How to make: the Parkers Arms' fish croquettes

10-Apr-2018 By Nikkie Sutton

These croquettes are a staple dish at Top 50 Gastropubs darling the Parkers Arms in Clitheroe, Lancashire, featuring great, luxurious flavours.

In beak condition: how to avoid falling foul of mass-produced poultry

04-Apr-2018 By James Beeson

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?

Top 50 Gastropubs

How to make: Jesse Dunford Wood's chicken Kiev

29-Mar-2018 By Nikkie Sutton

Known for his quirky dishes, Jesse Dunford Wood from Parlour in Kensal Green, north-west London, showcases his iconic chicken Kiev.

Village pub adds ‘devilishly hot’ burger to its menu

27-Mar-2018 By Nikkie Sutton

A Tyne & Wear pub has kicked off its new food offer with burgers made with 'the world’s hottest chilli'.

Vegan recipes to serve this Easter

26-Mar-2018 By Nikkie Sutton

The Vegan Society has released four recipes that pubs can make the most of this Easter, designed for vegan diners.

Five Catalan-inspired dishes to spruce up your pub menu

23-Mar-2018 By James Beeson

The diverse nature of Catalonia and its rich culinary tradition makes it an ideal location to take inspiration for your pub’s food offering.

Is there a right time for meat?

20-Mar-2018 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.

Top 50 Gastropubs

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

20-Mar-2018 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.

In association with Callebaut

How to make: Callebaut chocolate orange cheesecake

02-Mar-2018 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

Top 50 Gastropubs

How to make: Stephen Harris of the Sportsman's pot roast red cabbage

19-Feb-2018 By Nikkie Sutton

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.

Sweet wise: how to get desserts right

04-Feb-2018 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.

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.