Molson Coors customers will now be able to buy Walkers crisps, Nobby’s Nuts, Bacon Fries and Scampi Fries, which will be delivered as part of their drinks order.
Elite chefs met for the Estrella Damm Top 50 Gastropubs regional dinner and enjoyed a taste sensation from three of the very best in their field. Nicholas Robinson reports.
The stigma around frozen food is melting and operators should look at the segment to cut their costs and still deliver a great quality meal. Nikkie Sutton reports.
Stonegate Pub Company brand Walkabout has announced its new menu, which taps into the company’s Australian heritage and is due to hit sites later this month (25 July).
Allergen awareness in pubs has improved since the introduction of the Food Information to Consumers Regulations (FIC) in 2014, according to new research from the Food Standards Agency (FSA).
Essex County Fire and Rescue Service has issued advice for operators to avoid chip pan fires in kitchens after a pub in the county was involved in an incident.
Diners appreciate particular dishes more when listening to particular kinds of music, which is something pubs could tap into according to a leading scientist.
The most common food safety mistakes made in the hospitality sector include reusing unclean cloths, inadequate allergen understanding and working when ill, according to public health experts.
The eating-out sector could be under threat if the Government doesn’t fill jobs in the UK with foreign workers after Brexit, according to a leading trade association.
Poor handwashing in kitchens and overlooking other hygiene practices are contributing to the spread of dangerous foodborne bugs such as Norovirus, according to the Food Standards Agency (FSA).
A series of food training videos to help licensees combat the skilled kitchen-staff shortage and ensure high standards in food are met, is the latest initiatives launched by Star Pubs & Bars to help battle the trade chef crisis.
Inflation in wholesale foodservice prices hit 9% in May this year, the highest in almost nine years, according to CGA Prestige Foodservice Price Index.
Greene King has been ordered to pay £24,000 after an 11-year-old boy suffered an anaphylactic shock in one of its pubs after he ate a dessert containing egg.
Beer and food pairing is a simple principle of matching flavour intensities, according to There's A Beer For That beer writer and sommelier Laurence Creamer.
Good quality food, attentive staff and a friendly and inviting atmosphere are the three most important factors to make a perfect country pub, according to a study conducted by Elliotts Agency on behalf of Upham Pub Group.
Mitchells & Butlers brand Toby Carvery has announced it will be serving free carvery dinners to military personnel for Armed Forces Day this Saturday (24 June).
Fewer consumers across the globe are eating three square meals a day at traditional times, apart from lunch, which is still eaten by the majority of people between 12noon and 1pm.
More than two-thirds (67%) of consumers want to know the nutritional information of every dish on a menu when they eat out, according to Fourth, software partner to the hospitality industry.
TripAdvisor blackmail is an issue many pubs have faced, but handling the situation can get a little sticky. The Morning Advertiser has spoken with pubs and the review site to find out how best to deal with customer blackmail.
Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.
As part of this year’s Food Safety Week (Monday 19 to Sunday 25 June), the Food Standards Agency (FSA) will focus on safe barbecuing, including the thorough cooking of burgers.
The British Hospitality Association (BHA) has released guidance on reducing the risk of campylobacter after a survey revealed the levels of the food bug in chicken have declined.
Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.
A diner has taken to Facebook to vent his frustration over an unsatisfactory meal at a Greene King Flaming Grill, which he said was cold and poorly served.
Guest experience management business HGEM has launched a new report for operators to measure the impact of third-party delivery services on their guest experience.
Tom Kerridge’s the Coach in Marlow's head chef Nick Beardshaw lets The Morning Advertiser in on what drives dish inspiration at the Buckinghamshire pub, as well as what it is like working with Kerridge.
