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Saucy request: operators have their say on charging customers for additional gravy (image credit: Griffin24/gettyimages.co.uk)

Should you charge diners for extra gravy?

By Nikkie Thatcher

Following a Twitter debate about a Merseyside restaurant charging £1 for gravy, The Morning Advertiser spoke with operators to find out if they had a policy on making diners pay for extras.

Safety warning: top tips on avoiding listeria in food at your premises (image: Getty images)

How not to kill your customers with listeria

By Nikkie Thatcher

Experts have given advice on how pub kitchens can avoid becoming a haven for listeria following an outbreak where hospital patients died after eating sandwiches.

Time to relax? Cannabis is said to have many health benefits

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The rising trend of cannabis-infused food and drink

By Nikkie Thatcher

With attitudes towards cannabis softening in some parts of the world in recent years, there are many new ideas about how to use the plant – including adding it to drinks.

Taste of success: the Sportsman in Seasalter, Kent, won Gastropub of the Year at the 2019 Estrella Damm National Restaurant Awards

12 of the top 100 UK restaurants are pubs

By Nikkie Thatcher

More than a 10th of the top 100 restaurants, which was announced at the Estrella Damm National Restaurant Awards last night (10 June), are pubs.

Taste sensation: Mr Fogg’s has an Indian fusion menu to go with its gin brunch offer this summer

Bottomless gin brunch, anyone?

By Robert Mann

Inception Group, the London-based restaurant and bar operator, has launched a new bottomless brunch – filled with gin and cocktails.

Less formal approach: Sally Abé is the head chef at the Michelin-starred Harwood Arms

Classic cooking is our trend, say gastropub chefs

By Nicholas Robinson

Gastropub chefs are shouting loud and proud about the fact their businesses are booming through their focus on classic cooking, as well as fresh and local ingredients.

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