Food

Menu choice: chefs at the Coach in Marlow, Buckinghamshire prepared various courses for the guests

Coach stages dinner date

By Nicholas Robinson

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.

Money saving: frozen food can help operators cut costs (credit: eskymaks/iStock/thinkstock.co.uk)

Frozen food: thawing profit opportunities

By Nikkie Sutton

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.

Food crime: experts have said tackling food fraud is very important

We're at risk of another horsemeat scandal

By Nikkie Sutton

Unless every part of the food chain remains vigilant, the UK food industry is at risk of another horsemeat scandal, a top expert has warned.

Low levels: stocks of North Sea cod fell to just 44,000 tonnes in 2006

Cod off the ‘endangered’ list

By Nikkie Sutton

British cod is back on the menu and accredited as sustainable, more than a decade after North Sea cod stocks came close to collapse.

Big number: 2m people in the UK have a food allergy

Major improvement in pubs' allergen awareness controls

By Nikkie Sutton

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).

Rising trend: the nation was spilt between sweet and savoury pies as their favourite flavour

The nation’s favourite pies revealed

By Nikkie Sutton

A mixture of sweet and savoury pies varied throughout the nation, according to a survey conducted by delivery company Hungry House.

Hung out to dry: cleaning cloths being reused is one mistake operators make

Most common hospitality food safety mistakes

By Nikkie Sutton

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.

Food safety: inadequate hand washing is just one issue in commercial kitchens

Norovirus outbreaks caused by dirty chefs' hands

By Nikkie Sutton

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).

Top tips: Star Pubs & Bars’ videos include advice on serving traditional pub meals

Star Pubs & Bars helps battle chef crisis

By Nikkie Sutton

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. 

Showing support: Toby Carvery is offering free meals to military personnel

Toby Carvery to give away free meals to troops

By Nikkie Sutton

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).

Fragmented: lunch is the only meal consumed at a traditional time

Lunch is the only meal we can truly count on

By Nicholas Robinson

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.

Social stopper: almost half of consumers think a healthy eating plan gets in the way of their social life

Nutritional information on menus demanded by consumers

By Nikkie Sutton

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.

Threats from customers: TripAdvisor said it takes allegations of blackmail very seriously

How to deal with blackmail on TripAdvisor

By Nikkie Sutton

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.

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

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.

Minced meat: pubs need to be aware of the rules around cooking burgers

Rare burgers are still a food safety focus

By Nikkie Sutton

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.

Health risk: campylobacter can be avoided in chicken with a good food management system

How to avoid campylobacter in pub kitchens

By Nikkie Sutton

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.

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Hand in hand: Cobra can be paired with a variety of cuisines

Cobra unveils new food pairing campaign

By Nikkie Sutton

Molson Coors has announced the launch of a new campaign for Cobra, which is aimed at celebrating the beer’s food pairing credentials.

No magic: Nick Beardshaw won't use 'potions' on his plates

Top 50 Gastropubs

Coach head chef: ‘It’s all about deliciousness’

By Nicholas Robinson

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.

Top billing: steak is the UK’s favourite pub evening meal

Pub grub sales rise faster than booze

By Nikkie Sutton

Sales of pub meals grew by 14% between 2012 and 2016, reaching £7.4bn in value, whereas sales of alcohol grew by just 6% and soft drinks by 7% for the same period, according to Mintel research.

Fishy business: inflation stood at 13.4% in April for fish

Foodservice price inflation hits 5.8% in April

By Nikkie Sutton

Wholesale foodservice price inflation fell slightly to 5.8% in April, on the back of the weak pound and rises in fish and coffee costs, according to reports.