Pub Food

How big is fish on your menu?

Fish

How to get your fish dishes right

By Michelle Perrett

The British public may be more than a little conservative when preparing their own food, but it’s a different matter entirely when it comes to eating out. As Michelle Perrett discovers, consumers of food in pubs are increasingly adventurous, with fish...

Fridges and freezers for pubs

Which fridges and freezers for your kitchen?

By Nicholas Robinson

No pub chef could successfully run an efficient kitchen without fully working fridges and freezers. While they may not be the sexiest pieces of equipment, they’re definitely some of the most important. Nicholas Robinson points out some of the best currently...

How to make this stunning gastropub fish dish

Dish deconstructed

How to make a stunning gastropub fish dish

By Daniel Woolfson

Daniel Woolfson gets the lowdown on how to create this delicious fish dish from Elliot Lidstone, head chef at Top 50 Gastropubs number 32, the Empress in Hackney.

Cutter's choice: how to choose the right knives for your kitchen

THE KNIFE REPORT

Cutter's choice: how to choose the right knives for your kitchen

By Daniel Woolfson

Knives come in all shapes, sizes and styles and from right across the globe, so it is no wonder young chefs are sometimes unsure about which ones to select for a career in the kitchen. Daniel Woolfson cuts through the marketing hype to guide buyers in...

5 things to know before buying knives

5 things to know before buying knives

By Daniel Woolfson

With the huge quantity of knives available, it can be tricky finding the knife – or set of knives – to suit your particular needs. Read on for the Publican’s Morning Advertiser's top tips for first-time knife buyers.

Which cocktails could go with the latest food trends?

Cocktail and food pairing

Cocktail and food pairing: let the trends meet the drinks

By Nicholas Robinson

There is an untapped £100m spirits opportunity for casual-dining operators, which food-led pubs can take advantage of by pairing cocktails with dishes on their menus, according to spirits giant Diageo.

Profit by putting food on board

Advice

Profit by putting food on board

By Poppleston Allen

You might now be thinking about your business plans for the new year, and what you could do to differentiate your offering from that of your competitors.

Beer and food: the perfect partnership

There's A Beer For That - sponsored feature

Beer and food: the perfect partnership

By Neil Gannon

With sales of beer in growth and with record numbers of brewers across the UK, there’s never been a better time to promote beer and food matches in pubs says Neil Gannon head of marketing of There’s A Beer For That campaign.

Focus on Sunday roasts: what's your beef?

Menu Focus

Focus on Sunday roasts: what's your beef?

By Michelle Perrett

Taking the burden of a big Sunday meal away from the home and putting the onus on themselves can help pub chefs reap big rewards. Michelle Perrett discovers how you can optimise this weekly treat

New equipment and products

New Product

New equipment and products

By Daniel Woolfson

JJ Food Service has doubled its range of fresh fruit and vegetables, aimed at offering a wider variety of products to operators.

Going up in smoke: running a barbecue

Going up in smoke: running a barbecue

By Laurie Macdonald

With the busy summer period in full swing, barbecues are all the rage in pub gardens up and down the country. A range of new options are aimings to make barbecue a year round event instead of seasonal - and give your food offering a smoky new flavour....

New equipment and products

New Products

New equipment and products

By Fred A'Court

Bunzl Lockhart Catering Equipment has launched a new tableware range themed around the great Impressionist painters.

Seven ways with... Mexican food

MENU IDEAS

Seven ways with... Mexican food

By Alison Baker

With 2015 officially ‘the Year of Mexico’ in the UK, Alison Baker looks at different ways in which licensees can utilise all that Mexican food has to offer.

Marketing your menu: how to deliver the right online content

Menu marketing

Marketing your menu: how to deliver the right online content

By Daniel Woolfson

I honestly believe that marketing has never been so easy, yet so hard. Take a look at all the communication channels we have to hand. We have a message and we want to push it out to a wide audience for little or no cost. 

New equipment and products

New Products

New equipment and products

By Daniel Woolfson

JJ Food Service has launched smaller pack sizes for its fresh lamb and chicken lines, aimed at supporting smaller caterers.

Trend watch: make it snappy...

Trend Watch

Trend watch: make it snappy...

By Daniel Woolfson

Lobster is one of “those” dishes, the kind that would have graced plates at only the highest echelons of pub dining in the past.

New equipment and products

New Products

New equipment and products

By Daniel Woolfson

JJ Food Service has doubled its range of frozen fish products.

New equipment and products

New equipment and products

By Daniel Woolfson

Brakes has relaunched its range of Prime Meats chilled lamb products, which will now all come from free-range, grass fed, British animals.

Glutton's paradise: belt-bursting pub food challenges

Glutton's paradise: belt-bursting pub food challenges

By Daniel Woolfson

Reckon you’ve got what it takes to get in the ring and go toe-to-toe with the Mike Tyson of pub grub? We compiled a list of some of the most gloriously excessive pub food challenges putting customers' iron stomachs to the test...

New equipment and products

New products

New equipment and products

By Daniel Woolfson

This week's round-up of new equipment and products for the pub trade.

Focus on chips: fry hard

Menu focus

Focus on chips: fry hard

By Noli Dinkovski

Noli Dinkovski looks at ways to cash in on the nation's favourite starchy snack.

Aim to create a menu that is best in class

Menu ideas

Ten tips on making the most of your pub's menu

By Mark McCulloch

Mark McCulloch, CEO & founder of creative brand and marketing agency We Are Spectacular, looks at whether your pub's menu is too wordy or too worthy?

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