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.
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.
Pubs must capitalise on increasing diner demand for homemade pies, following research suggesting more consumers than ever were drawn to the pub classic.
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
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.
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
Vinegar maker Sarson’s has developed a range of chips that have been pickled in malt vinegar, which it claims eliminates the need for vinegar at the table.
Gluten-free Italian food company Free From Italy tops this week’s new food product picture gallery after winning the Conscious Great New Idea Award at The Restaurant Show earlier this month.
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.
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.
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.
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.
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.
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.
Operators are being urged to take advantage of low inflation by haggling on the prices they pay for their Christmas produce, such as turkey and other meats.
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.
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.
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.
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
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.
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.
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.
Vegetarian dishes now account for 31% of new menu items across the eating-out sector, up from 18% last year, according to M&C Allegra Foodservice’s New Menu Item Analysis report.
