Pub Food

Summer initiative: the scheme is due to end next week (Monday 31 August)

Treasury responds to EOTHO extension calls

By Nikkie Thatcher

The Treasury has issued a statement in reply to calls for the Eat Out to Help Out scheme to be extended, saying it has been popular because of it’s limited time availability.

Government initiative: the scheme started on 3 August

Three quarters of Brits want EOTHO extended

By Nikkie Thatcher

Some 77% of people who have used the Government’s Eat Out to Help Out scheme would support an extension across September, new YouGov research has found.

Consumer confidence: new data from CGA shows that food sales have been boosted during the Eat Out to Help Out scheme

Pubs enjoy third week of food sales soaring

By Emily Hawkins

Managed pubs and group restaurants have enjoyed a third week of food sales increasing following the launch of the Government’s Eat Out to Help Out scheme.

Food strategy: “It is important that any new measures avoid additional burdens for businesses or unnecessary costs,

New food measures 'must avoid burdening sector’

By Emily Hawkins

Pubs and restaurants have an influential role in promoting healthier attitudes to food, UKHospitality (UKH) chief executive Kate Nicholls has said in response to a government-commissioned report into Britain’s eating habits.

Cost burden: UKHospitality (UKH) chief executive Kate Nicholls has said new measures to tackle obesity could have a detrimental impact on pubs and restaurants

Government obesity measures ‘slap in the face’ for pubs

By Emily Hawkins

UKHospitality (UKH) chief executive Kate Nicholls has said the Government’s obesity strategy, which includes compulsory calorie information on menus, signals extra pressure for businesses already struggling.

Rising: sales increased in pubs in their second week after reopening

Pub trading leaps forward in second week open

By Nicholas Robinson

Food and drink sales in pubs and restaurants continue to climb and, in some instances, outperform year-on-year, according to a combination of Coffer Peach Business Tracker data and operator feedback.

Snack happy: how to range your pub snack offer

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The changing face of Snacks in the On-Trade

By Tayto

The last few months have provided unprecedented challenges to the on-trade. The face of the industry is changing, as is consumer behaviour. On the first day since lifting lockdown restrictions in England, the number of people visiting bars, pubs and restaurants...

Advice: Top chefs give sage advice and learnings

Estrella Damm Top 50 Gastropubs – Bites

Michelin-starred chefs reveal post-lockdown trading secrets

By Nicholas Robinson

Leading chefs from the Estrella Damm Top 50 Gastropubs list will reveal how their pubs are trading under social distancing rules and give tips and advice to help others do the same.

Clean working: how to reopen safely

In association with Unilever Food Solutions

Re-opening safely post lockdown

By The Morning Advertiser

Three operators on their plans to ensure the safety of their customers and teams as they re-open their doors for eat-in customers.

101: a guide to becoming an apprentice chef

How to Get a Chef Apprenticeship 101 – Everything You Need To Know!

By The Morning Advertiser

‘How do I become a chef apprentice?’ is a question we hear all too frequently at The Morning Advertiser – fortunately we’ve been listening, and have compiled a guide that covers everything you need to know about how to become a chef with an apprenticeship,...

Feeling the heat: the roles of a professional kitchen explained

Kitchen Hierarchy: The Different Types of Chefs & Titles Explained

By The Morning Advertiser

You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a professional chef – cue 19th-century Chef Georges Auguste Escoffier's French Brigade system (or Brigade de cuisine) as detailed in...

Adam Handling chef cooks black cod green curry

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Downtime Development: Black cod, green curry

By Alaska Seafood

Frog chef Adam Handling cooks a Thailand-inspired dish that celebrates Alaskan black cod’s ability to stand up to powerful flavours.

Make a vegan Goan curry

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Downtime Development: Plant-based

By Nestlé Professional

The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.

Higher or lower? Most pubs will keep menu prices the same

#UnitedWeStand

‘Prices will be kept the same’ say 50% of pubs in poll

By Nicholas Robinson

The majority of operators asked in a weekly hospitality poll have said they plan to keep their food and drink prices the same as before lockdown, while half also said they expected trade levels to reach no more than 40% of pre-coronavirus levels in the...

Food for thought: chefs and operators share their thoughts on creating a menu for reduced trade

#unitedwestand

How to reduce your food menu for reopening

By Emily Hawkins

As the time for reopening gets closer, you may want to set out your new food menu and that probably means making the offer smaller but stronger.

Hygiene procedure: using gloves is one practice operators could implement when reopening

Time to clean up your act before reopening

By Nikkie Thatcher

The countdown is on for reopening your pub. Make sure you are setting and maintaining high standards when it comes to cleanliness and good practices

Food, beer and wine: the Red Lion opens up as a corner shop

#UnitedWeStand

Fuller’s pub reopens as corner shop

By Nicholas Robinson

Fuller’s pub the Red Lion in Ealing has reopened as temporary shop for its surrounding community, selling Italian foods as well as draught beer and wines to takeaway.

French exit: the 18th century French House is hoping to raise £80,000 to keep its doors open (pic: Gideon Wright, Flickr)

#Unitedwestand

Top 50 Gastropub seeks £80,000 to survive pandemic

By Stuart Stone

A Soho pub that housed France’s government-in-exile after the German occupation during World War II is seeking £80,000 to keep its doors open amid the Covid-19 emergency.

Throw down the gauntlet: top chefs to showcase skills on #TheChefsPass challenge

#UnitedWeStand

#TheChefsPass challenge launched by Top 50 Gastropubs

By Nicholas Robinson

Leading chefs from the Estrella Damm Top 50 Gastropubs list have accepted the challenge to showcase a series of kitchen skills as part of the #TheChefsPass campaign aimed at helping consumers hone their skills during lockdown.

Challenging: Unitas boss Darren Goldney pleas for supplier credit to be paid

#UnitedWeStand

Opinion: wholesalers make plea for bills to be paid

By Darren Goldney

Wholesalers across the UK are asking for operators to pay outstanding credit to “help us help you when your doors open again”, as outlined by managing director of Unitas Wholesale Darren Goldney.

Trade experience: Dave Wall previously worked at Claridge’s, the iconic Bibendum and latterly at Le Talbooth in Dedham

#Unitedwestand

Chef reveals ‘lockdown survival’ guide

By Dave Wall, head chef of the Unruly Pig, Bromeswell, Suffolk

Dave Wall, head chef of the Unruly Pig in Bromeswell, Suffolk, has laid out seven top tips on how to keep busy amid the coronavirus pandemic lockdown.

Good deeds: chef Sally Abé is giving back to society

#UnitedWeStand

Michelin-starred gastropub chef cooks for NHS

By Nicholas Robinson

Cooking meals for the NHS and Age UK at a charitable organisation during the coronavirus lockdown has helped Sally Abé – head chef of the Michelin-starred Harwood Arms – maintain the daily structure that most hospitality workers need. But she has also...

Comfort food: operators say their customers want to recreate the familiar pub food experience at home

#unitedwestand

Customers want comforting classics from pub takeaways

By Emily Hawkins

As punters adapt to life indoors, pubs are doing their utmost to put food on their regular customers’ tables. And many have found people want classics rather than modish dishes.

Bangers and batter: Brits are looking forward to tucking into toad in the hole at pubs when normality resumes

#UnitedWeStand

Toad in the hole voted best comeback dish

By Alice Leader

While many of your customers have been pushed to reinvent your pub’s classics in their homes, new insight shows toad in the hole is the top dish Brits want to see on menus when the lockdown lifts.

Waste fears: closing the hospitality trade has meant stock is not being sold through

#UnitedWeStand

Campaign stops £2m of food going to waste

By Nicholas Robinson

Wholesalers and other food bodies have joined forces to prevent produce such as cheese, milk, fruits and meat from going to landfill now the hospitality sector has been shut down.

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Property of the week

KENT - HIGH QUALITY FAMILY FRIENDLY PUB

£ 60,000 - Leasehold

Busy location on coastal main road Extensively renovated detached public house Five trade areas (100)  Sizeable refurbished 4-5 bedroom accommodation Newly created beer garden (125) Established and popular business...

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