Menu Ideas

TABFT's Neil Gannon:

There's A Beer For That - sponsored feature

Beer and food: the perfect partnership

By Neil Gannon

With sales of beer in growth and with record numbers of brewers across the UK, there’s never been a better time to promote beer and food matches in pubs says Neil Gannon head of marketing of There’s A Beer For That campaign.

Pie sales are on the up - especially if they're homemade

Pie sales rise in pubs

By Nicholas Robinson

Pubs must capitalise on increasing diner demand for homemade pies, following research suggesting more consumers than ever were drawn to the pub classic.

'A stock pot is not a rubbish bin'

Menu focus

Focus on stocks and sauces: it's all gravy...

By Alison Baker

Warming winter dishes are often made better with good stocks and sauces. Alison Baker discovers how you can improve your menu and maintain consistency whether you make your own or buy in

The equivalent of 1.3bn meals are thrown away by the sector each year

Pub chefs must do more to tackle food waste: SRA

By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Focus on Sunday roasts: what's your beef?

Menu Focus

Focus on Sunday roasts: what's your beef?

By Michelle Perrett

Taking the burden of a big Sunday meal away from the home and putting the onus on themselves can help pub chefs reap big rewards. Michelle Perrett discovers how you can optimise this weekly treat

There are three important factors that go into the perfect steak, experts advise

Revealed: Secrets to best steak

By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

Frank Albers (l) of Albers GMBH and Jack's Creek Managing Director Patrick Warmoll with the award-winning steak

World’s best steak announced

By Nicholas Robinson

A Wagyu cross from Australia has been revealed as the world’s best steak at the World Steak Challenge last night (15 October).

There's a wine for that curry, says IWC boss

National Curry Week

Wine and curry pairings: the rules

By Nicholas Robinson

Wine doesn’t have to be overlooked during National Curry Week (NCW), according to International Wine Challenge boss Peter McCombie, who has revealed his top tips for pairing wine with curry.

New food gallery features vegetarian dishes

Top new food products in pictures

By Nicholas Robinson

Linda McCartney’s new chicken-style paella, sweet chilli and ginger salmon and the latest trends in pickling are all featured in this week’s new food product gallery.

Authentic Pub Co acquired a Tuk Tuk to promote its new menu

Authentic Pub Co cashes in on Thai food

By Michelle Perrett and Nicholas Robinson

The Authentic Pub Co is cashing in on Thai food with Thai Tuesdays at one of its seven sites following the acquisition of the Dragon pubs earlier this year.

Chef Tom Griffiths:

FLANK brings nose to tail eating to Brighton

By Daniel Woolfson

Brighton chef Tom Griffiths has launched Flank, a new residency serving Fergus Henderson-style “nose to tail” dishes at the Royal Sovereign, on the city’s Preston Street.

New food in pictures

New food picture gallery

By Nicholas Robinson

Fancy pickled quail eggs, Christmas brownie ice cream and Jamie Oliver’s newly designed sauce range feature in this week’s new pub food product gallery.

Pearl barley risotto from the Vittoria in Bristol

Trade misses out on vegan food market

By Nicholas Robinson

Pub chefs must work harder to cater for the UK’s growing vegan population, following criticism by one industry expert who claimed most pubs couldn’t be trusted to serve 100% vegan food.


Food and beer pairing: evolving the palate

By Adam Dulye, Brewers Association executive chef

Everything on the menu should reflect what is in season and what a chef wants to cook right now, just as craft beers reflect what a craft brewer wants to brew right now.  

New pub food and drink picture gallery

In pictures: new food and drink

By Nicholas Robinson

Salted caramel-flavoured peanut butter and cherry bakewell-flavoured peanut butter feature in this week’s new product gallery, along with a range of ‘home-cooked’ curry sauces.

Winter warming recipes are top of Premiers Foods's list

New products in pictures

By Nicholas Robinson

Award-winning ice cream, bagel sandwich thins and flower sprouts have made it into this week’s round-up of new food products.

Dreaming of a gluten-free Christmas?

Dreaming of a gluten-free Christmas?

By Daniel Woolfson

Christmas represents a prime opportunity to capitalise on the exploding market for gluten-free food. Daniel Woolfson looks at the benefits of catering to specialist diets during the festive season

Find out how to win the competition by reading on


Nestlé offers chance to win coffee shop

By Nicholas Robinson

Nestlé Professional has launched a competition for one pub to create its own coffee shop, after research from the bakery chain Greggs and the University of Stirling showed 40% of consumers would prefer to drink coffee while chatting with friends.

Pubs are expected to take a big chunk of the £2.1bn the Rugby World Cup will bring to the UK economy

Top tips for serving Rugby World Cup food

By Nicholas Robinson

Food-serving pubs will make a bigger play of Rugby World Cup-themed dishes this year, after Deloittes reported the event would bring £2.1bn to the British economy, the majority of which would be spent in the hospitality sector.

Roasts boosted TCG trial pubs' sales by 20%

Roasts boost pub sales by 20%

By Nicholas Robinson

Managed pub and bar operator TCG will roll out its Sunday roast offer to six more of its 18 food-serving sites, after the offer boosted food sales by 20% in five trial sites earlier this year.

The Redan Arms is set to open the last week of September

Award-winning Bristol chef to open third site

By Daniel Woolfson

Award-winning Bristol chef Toby Gritten, owner of the Pump House, Hotwells and the Bird in Hand, Long Ashton, is set to open third site the Redan Inn, Chilcompton, later this autumn.

Focus on game menus: shoot to grill...

Menu Focus

Focus on game menus: shoot to grill...

By Fred A'Court

The days when grouse, pheasant, partridge and venison were reserved for fine-dining establishments are well and truly over. In addition to being an enticing prospect for pub diners these days, game bought at the right time of the season can be great for...

Albion Tavern: sells approximately 50 picnic boards every week


Seven ways with... Mexican food

By Alison Baker

With 2015 officially ‘the Year of Mexico’ in the UK, Alison Baker looks at different ways in which licensees can utilise all that Mexican food has to offer.

Marketing your menu: how to deliver the right online content

Menu marketing

Marketing your menu: how to deliver the right online content

By Daniel Woolfson

I honestly believe that marketing has never been so easy, yet so hard. Take a look at all the communication channels we have to hand. We have a message and we want to push it out to a wide audience for little or no cost. 

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