News

On the up: prices of salad ingredients could rise by 25%

Summer salad prices set to soar

By Nikkie Sutton

Lettuce could be in short supply due to the heat wave currently being experienced across the nation - and if the hot weather continues prices of the salad ingredient could rise by up to 25%, according to purchasing company Beacon.

Cracking news: the report found the UK had higher egg production standards than others in Europe

Calls for egg safety standards to be raised

By Nikkie Sutton

Producers of British Lion eggs are calling on the EU to raise egg safety standards across Europe in light of a new Dutch Government report into the Fipronil in eggs scandal, which highlighted insufficient food-safety standards.

Unpopular dish: the survey found that just 4% of people have eaten tripe in the past five years

British foods that are dying out

By Nikkie Sutton

Tripe, giblets and eel are the three foods that becoming less popular as fewer Brits are eating these foods and two thirds are unwilling to try them, according to a Government survey.

Tragic incident: a spokesperson for Whitbread said their thoughts are with the guest's family (image credit: Google maps)

Woman chokes to death at Beefeater pub

By Nikkie Sutton

Emergency services, including an air ambulance, were called to a Beefeater pub after they received reports of a woman choking earlier this week (26 June).

Switching preference: Global Data predicted that consumers may welll choose frozen over fresh food due to the CO2 crisis

CO2 crisis has potential to drive a switch to frozen food

By Nikkie Sutton

The CO2 shortage gripping the UK food and drinks industry is predicted to lead to shortages of beer, fizzy drinks and chilled foods such as raw and cooked meats, and poultry, according to data experts.

Moving forward: Paul Dickinson joined Fuller's in 2011 as executive chef and became director of food in 2017

Fuller's: We have a formula to get famous for food

By Tom Lee, FoodSpark

Fuller's director of food Paul Dickinson explains his long-term plans for the pub group’s food offering, how he hopes to improve working conditions for chefs and why he absolutely hates an inverted scotch egg.

Changing tastes: the history of the gastropub is unique

Gastropubs ‘not killing off pub culture’

By Nicholas Robinson

Gastropubs are providing a boost to society and pub culture, rather than gentrifying a historic British tradition, an author has claimed in her new book.

Global taste: pubs have taken note of a variety of cuisines to influence their menus (image credit: vadimguzhva/iStock/thinkstock.co.uk)

7 themed pubs with worldwide inspiration

By Nikkie Sutton

While the history of pubs traditionally started in England, some venues have branched into different cuisines to give their sites a twist on the classic boozer.

Decline: diners ate at the pub less during sunny May

Sunny May leaves pubs short on diners

By Nicholas Robinson

Food pubs did not feel the benefit of the unseasonably warm May, with budget-sensitive diners opting for home barbecues or picnics in the park, new data shows.

Local produce: Lynx Purchasing urges operators to use UK-caught fish and shellfish

Farm labour shortage could hit food prices

By Nikkie Sutton

The shortage of migrant labour facing UK farmers could hit supplies and prices of seasonal fruit and vegetables this summer, operators have been warned.

Spice up your life: wasabi nuts are increasing in popularity, according to Kantar Worldpanel (image credit: thinkstockphotos.co.uk/joannawnuk)

Pubs must watch evolving snack market

By Nikkie Sutton

Snacks are still a lucrative area for pubs to tap into but consumer habits are changing and operators need to innovate to keep and find customers in this evolving sector.

Nationwide: the pubs featured were spread across the UK

The best 25 pubs where top chefs eat

By Nikkie Sutton

Pubs from across the country have featured in a book called Where Chefs Eat, which claims to be a guide to chefs' favourite restaurants.

Transporting overseas: there have been calls for the Government to set out what checks they intend to do on food imports

Brexit 'pushing food prices up'

By Nikkie Sutton

With almost one third (30%) of food eaten in the UK currently coming from the EU, post-Brexit trade barriers are threatening to disrupt supply and as a result, push prices up, meaning pubs might have to charge more for their food, a new report has found.

On the up: pubs have shown price increases on their menus across the board

Pubs passing on highest price increases

By Nikkie Sutton

The highest price increases on menus were seen within the pub sector, where an average price rise of 1.9% compared to last year was seen on dishes on 2018 menus, according to a new report.

Pushing forward: the fall in inflation has been driven by stability in the supply of products

Food prices remain low

By Nikkie Sutton

Wholesale foodservice price inflation has remained relatively low at 1.8% in March, continuing a level of stability after a turbulent 18 months for the sector.

Contentious: Fish has been something of a controversial issue during the Brexit debate

Troubled waters: How Brexit could impact fish in pubs

By Michelle Perrett

Fishing waters are currently a hot topic in Brexit negotiations and will have huge implications on prices in the future – here’s how you can do your best to diversify your seafood offer

Lifelong passion: Gaz Oakley enjoyed cooking from a young age thanks to his father (image credit: Adam Laycock)

Independent pubs need to do more to attract vegans

By Nikkie Sutton

Independent pubs should offer more vegan dishes on their menus to pull in punters who don’t eat meat or dairy, a former chef-turned-author has told The Morning Advertiser.

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