Pub Food

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

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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

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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

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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

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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

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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

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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.

Donate and preserve: two gastropub operators have shared their tips for shutting down a kitchen

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What to do with food before closing a pub kitchen

By Emily Hawkins

Many pubs are choosing to close entirely rather than continue their operations as a takeaway or delivery service. Two gastropub operators share their advice to pubs closing down their kitchens about what to do with leftover food.

Delivery option: consumers seeking more out-of-home meals

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Brits keen on delivered food

By Nicholas Robinson

Pub and restaurant closures have led Brits to leap into takeaways, as well as food and drink deliveries, with more than half of consumers having food sent to their homes.

Empty seats: the sector has seen a fall in sales as a result of the Covid-19 pandemic and is expected to see a further drop

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Dry-led pubs footfall drops 30% in past week

By Alice Leader

Over the past seven days, dry-led pubs saw 30% fewer customers compared to the same period in 2019, including a 53% drop in footfall in just one day (18 March).

Take it away: many operators are offering takeaway food and drinks services

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How to launch a takeaway offer

By Alice Leader

Now pubs have been ordered to close, some sites have opted for a takeaway service for social distancing and self-isolating customers who still crave pub grub.

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