Food

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.

Behind the scenes: the Parkers Arms chef-patron Stosie Madi  came from a hospitality family

Inside the Parkers Arms with Stosie Madi

By Daniel Woolfson

The Parkers Arms, in Newton-in-Bowland, Lancashire, claimed the award for highest climber at this year’s Estrella Damm Top 50 Gastropubs, coming in at 13th place. Here, enigmatic chef-patron Stosie Madi discusses her life in the hospitality industry and...

Menu choice: a gourmet open sandwich is just one option for showcasing eggs

Pub brunch and breakfast trends revealed

By Nikkie Sutton

Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.

On the up: average consumer spend for breakfast has risen by a third

Is there room for breakfast in pubs?

By Nikkie Sutton

With consumer spend for breakfast down, pubs needs to up their game when serving the first meal of the day to ensure profits rise.

Crackling offer: UK's first crackling menu on offer in London

Ale house launches 'first' crackling menu

By Helen Gilbert

A London alehouse has debuted what it claims is the UK’s first ‘crackling menu’ aimed at complementing the venue’s craft-ale offering.

On the rise: 'slow' products have grown by around 214% since 2010

Slow food tops 2017's culinary trends

By Nikkie Sutton

Reducing food waste and slow-cooked food are the two main trends operators must keep an eye out for this year, according to research from Mintel.

Refocus: Fuller's is looking to set itself apart from rivals

Fuller’s replaces wine team in refocus

By Helen Gilbert

Fuller’s has replaced its entire wine team as it looks to set itself apart from its rivals as an expert in wine, The Morning Advertiser has learned.

Double win: the Hand & Flowers has two Michelin stars

Which 17 pubs have Michelin stars?

By Nikkie Sutton

There are now 17 pubs nationwide flying the coveted Michelin star flag, showcasing the culinary talent and skill on offer in kitchens that go against the old pub stereotype of dodgy cheese sandwiches and cheap bar snacks

New site: Innis & Gunn opens its fourth venue

Innis & Gunn launches largest Beer Kitchen

By Nicholas Robinson

Scottish brewer and pub operator Innis & Gunn has launched its fourth and largest Beer Kitchen concept in Glasgow’s West End, with its own onsite microbrewery.

Born in the USA: Barbecue food takes inspiration from overseas

Brits go gaga for US barbecue

By Daniel Woolfson

Pub gardens are perfect for barbecues. But barbecue cooking is more complex than slapping some flaccid meat on a smouldering grill.

We're a local pub: Pern talks up the virtues of local produce

Top 50 Gastropubs

Why local is best for UK’s top gastropub

By Nicholas Robinson

Chef-patron of North Yorkshire’s Star Inn Harome Andrew Pern does not use local “for local sake” in his venues, but because little else measures up to the produce available on his doorstep.

Law abiding: foie gras is illegal to produce in the UK but legal to import and sell

Foie gras abuse prompts publicans to create a support group

By Georgina Townshend

Two licensees have vowed to set up a support group for the hospitality trade after animal rights activists posted thousands of fake reviews and “abuse” on their Facebook page because the pub serves foie gras.

Keeping it simple is key to good desserts

Keeping it simple is key to good desserts

By Nikkie Sutton

Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.

Star quality: chef-patron Andrew Pern talks expansion and the future of gastropubs

Top 50 Gastropubs

New rooms and fourth site for Star Inn Harome

By Nicholas Robinson

Top UK gastropub the Star Inn is set to expand its original site in Harome, North Yorkshire, while a fourth site in the local seaside town of Whitby will open soon.

Some of the 'best' TripAdvisor responses from pubs

Some of the 'best' TripAdvisor responses from pubs

By Nikkie Sutton

TripAdvisor has come under fire many times from the hospitality industry and operators have previously blamed the review site for staff resignations, sleepless nights and police intervention. Here we look at some of the responses pubs have given to irate...

FHRS: pubs can be charged for re-inspections

Pubs charged for food hygiene re-inspections

By Nicholas Robinson

Pubs could be made to pay for requested re-inspections of their businesses under the Food Hygiene Rating Scheme (FHRS), the Food Standards Agency (FSA) has announced.