Menu Ideas

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.

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.