Training

67% of men and 57% of women in the UK are overweight or obese

News analysis: sugar tax

First shots in sugar tax wars

By Nicholas Robinson

With billions being spent on trying to combat Britain’s growing obesity crisis and its subsequent diabetes epidemic, Nicholas Robinson and Daniel Woolfson take an in-depth look at the arguments for and against the latest quick fix to grab the headlines...

'Sugar has only four calories per gram,' says Making Sense of Sugar

Sugar Tax

Sugar myths ‘debunked’

By Nicholas Robinson

A campaign to dispel myths about the impact of sugar on diet and health has been launched ahead of National Sugar Week (30 November – 6 December), following celebrity chef Jamie Oliver’s pressure on the government to implement a tax on high-sugary food...

There are 14 known allergens

Food safety

Allergen report: how are pubs performing?

By Alison Baker

They have variously been viewed with hostility, panic, suspicion and as an opportunity to stand out from the crowd. Whatever your starting point, the regulations on food allergy labelling are now a fact of life. Alison Baker looks at how the trade is...

The National Living Wage: the story so far

Analysis

The National Living Wage: the story so far

By Emily Sutherland

Chancellor George Osborne caught the industry off-guard earlier this year when he announced a new national living wage (NLW) of £7.20 per hour for workers aged 25 or over from April 2016, rising to £9 by 2020. Pub operators have been crunching the numbers...

Parlour owner: 'I struggled with getting my head around it'

Chef recruitment crisis

Pub chefs in need of 'more defined career paths'

By Nicholas Robinson

More defined career paths, as well as realistic expectations of head chefs, must be developed for pub chefs in order to attract and retain talent in pub kitchens, industry leaders have agreed.

Pub chef trailblazers met to discuss the chef recruitment crisis

Chef recruitment crisis

'Work together to banish pub chef stigma', say industry leaders

By Nicholas Robinson

The negative stigma associated with being a pub chef must be tackled by the industry, which it could achieve by working together to highlight the benefits to youngsters of a career in pub kitchens.

Pubs also outperformed the average hygiene rating across the food sector

Food safety

How hygienic are pubs?

By Nicholas Robinson

Pubs and bars outperformed restaurants, cafés and canteens in the Food Standards Agency’s (FSA’s) food hygiene broad compliance report, a result spurred by increasing competition in the eating out sector.

Pubs aren't up to scratch on allergen labelling, experts claim

Food Safety

‘Pubs not up to scratch on allergen labelling’

By Nicholas Robinson

Pubs are lagging behind the rest of the food industry on food allergen labelling, experts have warned, following the release of the Food Standards Agency’s (FSA’s) latest local authority food law report.

New programme aims to boost skilled chefs in the industry

Chef recruitment crisis

HIT Chef Academy launched

By Nicholas Robinson

A new chef training programme has been launched by HIT Training in a bid to tackle the growing shortage of skilled chefs in kitchens, which is expected to reach a peak of 11,000 in pubs by 2020.

The art of 'nudging' and menu engineering to boost sales

The art of 'nudging' and menu engineering to boost sales

By Oli Gross

Pub customers these days are looking for an experience they can’t replicate at home, but also something that’s not too complicated. The answer, say the experts, is simple cocktails that staff can easily be trained to make and to which they can then ‘nudge’...

The equivalent of 1.3bn meals are thrown away by the sector each year

Pub chefs must do more to tackle food waste: SRA

By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Merrett owns three London-based pubs

Merrett to judge Pub Chef Awards

By Nicholas Robinson

Paul Merrett, the owner of three top London food pubs, will judge the British Beer and Pub Association’s (BBPA) Pub Chef of the Year Award, with the help of a panel of industry experts.

Food law prosecution database is six months old

Food safety

'Speedier fines' for law-breaking food businesses

By Nicholas Robinson

Law-breaking food businesses, including pubs, could expect speedier fines and prosecutions as a result of the Food Standards Agency’s (FSA’s) food law prosecution database and a strategy to improve the organisation’s digital technology.

There are three important factors that go into the perfect steak, experts advise

Revealed: Secrets to best steak

By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

More than 1m cases of food poisoning in the UK a year

Food safety

New food safety qualifications launched

By Nicholas Robinson

Six new food safety qualifications to help food businesses prepare safe and legal meals have been launched by the British Safety Council.

Time to pay more than just respect to workers

National Living Wage

Time to pay more than just respect to workers

By Ed Bedington

The thorny issue of wages is rarely out of the headlines these days. But before we dive into the debate head first, I would urge caution.

Big pubs are missing out on trade from thousands of potential customers, claims expert

Pubs miss out on free-from food market

By Nicholas Robinson

Big pub chains are failing to cater for thousands of UK consumers looking for free-from food options on menus, an expert in the field has claimed.

Industry will need 11,000 more chefs by 2022

Top 17 tips to retain pub chefs

By Nicholas Robinson

Financial rewards, opportunities for promotion and the ability to contribute to the business’s success are three of the 17 ways managers can keep hold of their chefs and kitchen staff, a leading consultant has claimed.

George Osborne's apprenticeship levy could cost hospitality over £100m

Apprenticeship levy could cost sector £100m

By Daniel Woolfson

Failure by the hospitality industry to have its say on proposals to introduce a levy on apprenticeships could lead to a “complex and unmanageable system”, according to charity People 1st.

On the career path: What is blended learning?

Training

On the career path: What is blended learning?

By Paul Chase

Blended learning is an innovative approach to the training of staff that recognises that pubs and bars are busy places and that training has to fit around the demands of the workplace.

Classroom in the cloud: Pubcos embrace e-learning

Training app

Classroom in the cloud: Pubcos embrace e-learning

By Oli Gross

Pubcos are taking advantage of a range of opportunities offered by e-learning — ensuring staff are experts while identifying outstanding employees who are dedicated to a career. 

Emily Watkins: standard of training for chefs

Chef Shortage

Emily Watkins: standard of training for chefs "no good"

By Daniel Woolfson

The standard of professional training for chefs has dropped, contributing to the industry-wide skills gap, according to Emily Watkins, chef patron of award-winning Oxfordshire pub the Kingham Plough.

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