UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims.
This recipe from Dom Chapman, chef-patron of Berkshire pub the Beehive, may have a longer list of ingredients than an epic poem. But once the components are prepared, this delicate pasta dish is relatively simple to put together and quick to cook.
This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a haggis Scotch egg.
An onslaught of healthy options has transformed pub and restaurant menus to the extent that salads now outsell pub classic fish and chips across the eating-out sector, research has revealed.
Consumers eat out across all dining occasions more at Christmas than any other time of the year and demand more free-from options, giving operators the opportunity to make more money over the festive period.
Creating a children’s menu that satisfies young appetites, while keeping mum and dad happy that their cherubs are eating a balanced diet, can be tough. But the experts have a few ideas. Andrew Don reports
Pubs are popular go-to venues for families to socialise and spend quality time with one another as well as meet up with other families. Yet there are many that are not making the most of their facilities to create a child-friendly atmosphere, which could...
The British summer is a volatile beast, isn’t it? One day it will be tropical-style torrential rain, the next it’s sunscreen-doused noses, ill-fitting shorts and burned pink skin as far as the eye can see.
Not all pubs have the luxury of time and local suppliers, but that doesn’t mean the food has to be poor quality. Ex-Restaurant Gordon Ramsay chef Mark Sargeant works with Brakes to deliver a dish that’s both effortless and tasty
This take on the classic pork pie by Jack Boast, head chef at the Michelin star-winning Galvin brothers’ London pub HOP, earns its ‘gala’ moniker thanks to the delicate soft boiled eggs that run through its succulent pork filling.
Clapham pub the King & Co got a touch of Barcelona cuisine when prominent pop-up chef team Tiberi set up shop earlier this week to serve traditional tapas with a twist.
Creating a good pub food offer is the ‘Holy Grail’ for many wet-led operators, but getting the customer traction can’t always be possible. PubLove jumped the struggle by developing a separate brand and now delivers across London, boss Ben Stackhouse tells...
“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.
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
