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.
The chef of a Michelin Guide-listed pub in Nottingham joined catering students from a local college to cook a gourmet meal to inspire them to consider a career in pub food.
JD Wetherspoon (JDW) chairman Tim Martin will hack 7.5% off all food and drink prices for one day across his 900+ pub estate later this year to demonstrate the effect a VAT cut could have on the hospitality industry.
Hundreds of foodservice suppliers battled it out to have their products named the best at the inaugural Chefs’ Choice Awards in London earlier this week.
Pubs are in the best position to cater for younger consumers who do not want to eat in “stuffy” restaurants, according to Bidfood’s group sales and marketing director Andy Kemp.
The couple behind famous Cotswolds pub and boutique hotel the Potting Shed and the Rectory have set about transforming a Welsh village pub into a food destination.
A heavily “encrusted” electronic fly killer, the presence of E.coli and a lack of hand-washing facilities has left an historic Northamptonshire pub with the lowest food hygiene rating.
A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.
If you’re thinking about turning your country pub into an elite restaurant destination, are keen to adopt the latest trends or are simply looking for ways to generate extra income, then read on.
Competition is rife when it comes to one of the UK’s favourite dishes, but Robin Hood licensee Nick Bennett is achieving higher GPs without compromising on quality
Creating a children’s menu that satisfies young appetites, while keeping mum and dad happy that their cherubs are eating a balanced diet, can be tough. But the experts have a few ideas. Andrew Don reports
Robots will pull and serve pints behind UK bars sooner than operators think, according to Noel Sharkey, professor of artificial intelligence and robotics at Sheffield University.
More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.
JJ Food Service has posted record profits of £12m for the year ending March 31 2015 – up 55% year-on-year – the majority of which would be pumped back into the company’s existing and new sites.
The strain of increased competition in the eating out sector has forced many high street pubs to slash the prices of their dishes, while the amount of side dishes sold increased significantly, according to the latest Horizons’ Menu Trends report.
The Cambridge-based Pint Shop will open its long-awaited second venue soon, following last summer’s announcement to expand, The Publican’s Morning Advertiser understands.
Meat, bread and beer specialist the Pint Shop has appointed chef and Guardian food writer Rosie Sykes as its new development chef, in a bid to take its food offer to “the next level”.
Fancy pickled quail eggs, Christmas brownie ice cream and Jamie Oliver’s newly designed sauce range feature in this week’s new pub food product gallery.
Operators are being urged to take advantage of low inflation by haggling on the prices they pay for their Christmas produce, such as turkey and other meats.
Celebrity chef Jamie Oliver surprised staff at the Crown in Sevenoaks after dropping in for lunch with friend and television co-host Jimmy Doherty while filming in the area.
You and your pub could be immortalised as a winner of one of the three specialist awards categories open to entry at next year’s Estrella Damm Top 50 Gastropubs Awards.
Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience
Pub chefs must work harder to cater for the UK’s growing vegan population, following criticism by one industry expert who claimed most pubs couldn’t be trusted to serve 100% vegan food.
Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.
Food businesses won’t be able to guarantee consumer safety when serving rare burgers, even after implementing the Food Standards Agency’s (FSA’s) new guidance, experts have warned.
Salted caramel-flavoured peanut butter and cherry bakewell-flavoured peanut butter feature in this week’s new product gallery, along with a range of ‘home-cooked’ curry sauces.
John Calton, chef-proprietor of North Shields-based Staith House, is preparing to open a second venue after winning Food Pub of the Year at this year’s Great British Pub Awards (GBPA).
When the Staith House was unveiled two years ago, it took just £500 in its first week. Nicholas Robinson discovers how this pub is now an award-winning phenomenon
A top chef has joined forces with royalty and government ministers to urge food businesses to be more supportive of local produce by displaying the provenance of the food on their menus during British Food Fortnight.
Managed pub and bar operator TCG will roll out its Sunday roast offer to six more of its 18 food-serving sites, after the offer boosted food sales by 20% in five trial sites earlier this year.
JD Wetherspoon’s food sales have slowed compared with last year, as the pub giant’s chairman criticises excessive food taxes on pubs and a leading City analyst blames a rise in casual dining.
