Menu Ideas

Roast with the most: the roast at the sadly-closed Truscott Arms (above) was named the best in the UK

Sunday roasts

Getting rid of the roast? Sundays wouldn't be the same...

By Daniel Woolfson

When JD Wetherspoon announced earlier this year it would finish serving Sunday roasts to focus on its core menu offer, reactions from some of the chain’s patrons were borderline riotous

Snacks: new options rose by 60% this year

MENU TRENDS

Snacks, sides and nibbles key focus for pub menus

By Daniel Woolfson

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. 

Crab ravioli: making the most of seasonal seafood

DISH DECONSTRUCTED

How to make: chef Dom Chapman's crab ravioli

By Daniel Woolfson

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. 

Venison tartare: served by James Mackenzie at the Pipe & Glass inn

DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

By Daniel Woolfson

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.

Big changes: operators face difficult decisions about their menus

CONSUMER TRENDS

Salads now 'more popular than fish and chips'

By Daniel Woolfson

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.

Merry Christmas: Consumers demand more during the festive period

Christmas

Bidvest Foodservice launches new Christmas range

By Nicholas Robinson

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.

Gastrosprogs: 'they want tasty food that doesn't look healthy'

Create a healthy food menu for kids

By Andrew Don

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

Healthy portions for children are key to keeping parents happy

Top Tips

5 tips to make your pub more family friendly

By Sara Hussein

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...

Rob Palmer:

MENU DESIGN

Rise or fall: creating a solid summer menu

By Daniel Woolfson

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. 

Pub barters for beer

Pub barters for beer

By Nikkie Sutton

A Leicester pub is giving local fruit and veg growers the opportunity to barter their produce for beer.

Mark Sargeant makes BBQ rib of beef

Dish deconstructed

Mark Sargeant makes BBQ rib of beef

By Nicholas Robinson

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

Chef Jack Boast:

dish deconstructed

How to create the perfect gastropub 'gala' pie

By Daniel Woolfson

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.