Bread

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...

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...

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...