Menu Ideas

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. 

Small plates with a twist

Pub food pop-ups

Clapham pub pop-up brings tapas with a twist

By Nicholas Robinson

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.

How PubLove founder Ben Stackhouse is working with Deliveroo

How to build a food offer from scratch

Pubs do Deliveroo food delivery, here’s how…

By Nicholas Robinson

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...

Trade figures' advice on food and drink pairings

Trade figures' advice on food and drink pairings

By Nikkie Sutton

“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.

How big is fish on your menu?

Fish

How to get your fish dishes right

By Michelle Perrett

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 can bring a whole new stream of revenue

Gluten-free Report

10 things you need to know about serving gluten-free food in pubs

By Daniel Woolfson and Nicholas Robinson

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.

Ultimate sport sandwich

Summer of Sport

Feeding the fans

By Nicholas Robinson

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...

Bring the best of the nation's sports bars into your pub

Summer of Sport

How to run a sports bar: learning from the leaders

By Michelle Perrett

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

How to cook a perfect Scotch egg

DISH DECONSTRUCTED

How to make the perfect pub Scotch egg

By Daniel Woolfson

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.

Spicy lamb kebabs

Menu ideas

Spicy lamb kebabs

By Nicholas Robinson

The explosion of premium kebabs on pub and casual dining menus hasn't gone unnoticed and is a dish publicans can cash in on over the busy summer.

Prawn and chorizo risotto

Risotto Report

Rice and easy: how to boost your pub menu margins with risotto

By Nicholas Robinson

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

Six risotto recipes to try in your pub

Risotto Report

Profit-raising risotto recipes

By Nicholas Robinson

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

Step-by-step: Making the perfect risotto

Risotto report

Video masterclass: Make the best risotto

By Nicholas Robinson

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.