Menu Ideas

John Dory: consider pairing with Brewster's Helles

DISH DECONSTRUCTED

How to make: John Dory with creamed peas, lettuce and pancetta

By Daniel Woolfson

Wright Brothers, based in London’s Spitalfields market, supplies more than 150 pubs and restaurants across the UK with fresh fish and seafood. This recipe from Wright Brothers chef Richard Kirkwood is a sure-fire crowd pleaser

Apple & blackberry crumble: Eggleton's pub is ranked fifth in the UK's Top 50

DISH DECONSTRUCTED

How to make: chef Josh Eggleton's apple & blackberry crumble

By Daniel Woolfson

This traditional dessert by Josh Eggleton, chef-patron of the Pony & Trap, Chew Magna, will be a sound addition to any menu as the nights begin to draw in earlier. Extra points for serving fireside. 

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.