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 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.
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...
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
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.
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
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
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.
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.
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.
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.
Food-led pubs can cash in on an untapped £100m spirits opportunity by pairing cocktails with dishes, and stand out in an increasingly competitive casual-dining space, drinks giant Diageo has suggested after new research.
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).
Fears that the Sunday roast is on its way out, following JD Wetherspoon’s (JDW’s) decision to scrub the dish from its menu, have been quashed by Publican’s Morning Advertiser (PMA) readers.
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 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.
Frozen food should not be shunned by pub chefs who fear using non-fresh produce will taint their offer, but should embrace its nutritious and money-saving qualities.
Japanese comfort food pop-up Fowl Mouths has extended its residency at Clapham pub the King & Co to the end of March, following demand from the sell-out concept's growing fan base.
More than half of UK families (64%) head to the pub for food on Mother's Day, according to the most recent figures from Carlsberg UK's Consumer Insight Report.
With British Pie Week just around the corner, it’s time to swat up on your pie knowledge to help boost the quality of your offer. Here are our top 10 tips to the best pub pies
Boosting kitchen profitability was a major theme at this year's Casual Dining show and many suppliers aimed to please with a vast line-up of interesting new products. Here we've selected a few of the ones that stood out for us.
Three pub chains are providing a considerable boost to the massive growth of the UK’s casual-dining scene, but should be wary of increased competition – including Burger King’s beer offer – warns Horizons managing director Peter Backman.
C&B Bars, formerly Corney and Barrow, is set to launch an all-day high-quality food offer across its 10 bars, following a consultancy period with former Pret A Manger head of food Nellie Nichols.
Founders of the new premium snack firm Edgar's Choice, which has been developed specially for the pub trade, are aiming to get their products into 1,000 pubs within a year. Nicholas Robinson finds out if it's a good idea or just nuts.
Content sponsored by the authentic Italian cheese firm Galbani.
Pizzas are an easy-to-make and great-tasting option for your menu, and you can capitalise on the recent boom for the Italian food. Nicholas Robinson reports
Pub chains must “spell out” calorific content clearly to consumers, policy makers have been urged ahead of the Government’s upcoming childhood obesity strategy.
Home-grown pork could disappear from UK pub menus if the trade, as well as the wider food sector, doesn’t stop buying imports, pig big wigs have warned.
Pizza is quickly becoming a popular dish in pubs as more operators turn to the quick, easy and tasty food to entice new customers into their businesses. Watch this video to see how the masters create delicious pizzas.
Consumers are pickier than ever, especially when it comes to foods that are perceived to be bad for health and the waistline. Here are nine things you need to know to put a succesful dessert offer on in your pub.
Italian classics have been a big part of the UK’s food scene for decades, but now more pubs are beginning to cash in on pizzas with rising success. Here are 10 things you should consider before launching your offer.
More people are considering meat-free dishes when they eat out and want to see more choice on the menu. Michelle Perrett unearths a potential new order
Foodservice giant Bidvest has relaunched its own brand portfolio of food, drink and non-food products, less than a year after the hospitality supplier changed its name.
Whitbread pub restaurant chain Beefeater has launched a new campaign urging diners to choose steak dishes instead of traditional turkey-based meals this festive season.
As consumers become increasingly demanding and more inclined to turn their backs on traditional mealtimes, pubs need to change tack to keep pace. Nicholas Robinson reports on an All Day Dining Event that looked in detail at this trend
More pubs should follow the lead of fast-food chain McDonald’s and make a bigger play of sourcing and labelling British meat, the results of a recent consumer poll have revealed.
The Christmas rush is getting into full swing: kitchens are pumping out roast potatoes faster than machine gun fire and the sector’s chefs are most likely already bored to death of prepping winter veg.
You might now be thinking about your business plans for the new year, and what you could do to differentiate your offering from that of your competitors.
