Food supply: 'We believe that we can resume normal deliveries of bloomer bread to our pubs next week' JDW boss Tim Martin said

JDW hit by bread shortage

By Michelle Perrett

Pub chain JD Wetherspoon (JDW) has been hit by a bread shortage, which has impacted on 13 of its breakfast menu dishes.

Menu maestros: The MA sinks its teeth into the future of pub grub and how operators can take their food offer to the next level (Image: Getty Images/flyparade)

Special report

Building a food offer: Take your pub menu to the next level

By The Morning Advertiser

With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...

Adaptable food: breads are versatile – suitable for all sorts of dishes

Can pubs meet customers' bread kneads?

By Andrew Don

Stretching to put a home-baked offering on the menu could knock you back a bit, however, there are pre-made products out there that could prove just as good. Whatever you decide is best for your business. making the right decision could see your profits...

Uptick: sales driven by caterers and small businesses


Booker’s hefty rise in Q2 sales

By Nicholas Robinson

The Booker Group has reported a 15.2% rise in total sales for the second quarter of the year, driven by a steady rise in catering and small business customers.

Booker's business boosting plans still on track


Booker’s sales up 5% to £5bn

By Nicholas Robinson

Booker has reported a rise in total sales of 5% to £5bn (including tobacco) for the 52 weeks to 25 March, driven by the continued development of the group.

M&B launches Sizzling Pizza, Pub & Carvery

Operator news

M&B launches Sizzling Pizza, Pub & Carvery

By Mark Wingett, M&C Report

Mitchells & Butlers (M&B) is to launch a new concept this week which will be a combined and evolved version of its Crown Carveries and Sizzling Pub formats called Sizzling Pizza, Pub & Carvery, M&C Report has learnt.

Focus on bakery: wanted bread or alive

Menu focus

Focus on bakery: wanted bread or alive

By Daniel Woolfson

With the rise of food-led pubs, baked bread and similar products are becoming increasingly popular amongst customers and operators are finding innovative ways to capitalise on hunger for the starchy staple.

Duck can be an interesting roast option to serve with Bisto gravy


Making the most of duck

By Noli Dinkovski

PubFood’s focus on how pub caterers are capitalising on food trends

sandwiches, business ideas


Ideas for Sandwich Menus

By Jo Bruce

Jo Godden looks at seven ideas for adding interest to your pub's sandwich menu

Pulling power; a pizza offering helps attract a broader, family audience

A topping idea

By Phil Mellows

Pizzas can provide canny operators with a simple way to create a highly lucrative revenue stream, Phil Mellows reports.

Charity: The Bull's Head bursts through traditional parameters

The Bull's Head — the genre-busting pub

By The PMA Team

The task for the bulk of the pub industry is about evolving the offer — and it could do worse than looking at the Bull's Head in Repton.

Punch's food development team

75% of Punch pubs serving food

By Ewan Turney

Three-quarters of Punch lessees are now serving food thanks to its food development team, according to the pubco.

All fired up

All fired up

A wood-burning oven can help your pub offer a point of difference. Catherine Quinn looks at how licensees can make the most of a red-hot asset The...

Yeast feast

Yeast feast

Susan Nowak serves up ideas on how to match a delicious variety of beers to complementary bread styles It's no wonder that beer and bread have such...

Take three

Take three

Richard Fox focuses on getting the most out of three more basic ingredients Chicken, mushroom and a tasty sauce to bind the two is a pub classic in...

Rolling out…

Rolling out…

THE ARGUMENTS for pubs using local produce are well rehearsed by now. It gives the menu a genuine point of difference, and supports the local...

Just desserts

Just desserts

PubChef's lighter look at the pub food worldRidiculous customer complaint "We had smoked pheasant breast on the menu and the pub was packed. One lady...

John Royce at the Kestor Inn

The bun's inn the oven

The idea: A craft-baker by trade, licensee John Royce took over at the Kestor Inn three years ago. Passionate about his craft John realised that...

Giving dry a try

Giving dry a try

Setting up a food offer needn't cost the earth or tax your culinary abilities. Andrew Burnyeat shows you how to avoid those sleepless nights as you...

Grab a meal ticket

Grab a meal ticket

You can't make informed decisions about starting a food offer unless you have all the information at your fingertips. Our experts point you in the...

Simple temptations

Simple temptations

Experts agree that effective menu design means balancing quality with simple, tempting dishes geared to customers' tastes, the pub's facilities and its location

Mathew Shropshall

My fab four - Mathew Shropshall

Mathew Shropshall has been chef/patron of the Royal Oak in Kings Bromley, near Burton-upon-Trent, Staffordshire, for the past seven years. He also...

Faster food

Faster food

The fact that, as a nation, we are becoming increasingly ill-disciplined about meal times is potentially a real problem for well-organised publicans....

A hot favourite

A hot favourite

It's a warming thought - according to the survey carried out for the annual Publican Food Report, soup is still the number one starter in pubs, and...

Jac Roper

Trade secrets - Masons' charms

By Mark Taylor

Mark Taylor talks to Bill Leadbeater, chef/owner of the Masons Arms in Swerford, near Chipping Norton, Oxfordshire. Garden We have a large garden at...