Fish

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...

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

How big is fish on your menu?

Fish

How to get your fish dishes right

By Michelle Perrett

The British public may be more than a little conservative when preparing their own food, but it’s a different matter entirely when it comes to eating out. As Michelle Perrett discovers, consumers of food in pubs are increasingly adventurous, with fish...

A chip off the old block: fish sustainability is increasingly on the forefront of operators' minds

Menu focus

Focus on fish & chips: frying Nemo

By Daniel Woolfson

Besides dedicated chippies, pubs are the go-to outlet for customers on the lookout for a classic fish supper and consumers can’t get enough. 

The manager at Yorkshire pub the Fleece Inn believes cold water prawns deliver a superior taste

Menu Ideas

Seafood menu ideas

By Sheila McWattie

Sheila McWattie looks at event and promotional ideas for driving seafood sales at your pub

Pub operators are experimenting with unusual seafood bar snacks

Trend Watch

Trend Watch – Seafood Bar Snacks

By Elliot Kuruvita

No longer considered food for the brave, seafood is often seen by customers as a chance to experiment with taste and aesthetics - meaning pub caterers have the chance to get creative with their menus.

The future of surf n turf from the iASC

New Products

New Irish shellfish butter launched

By Elliot Kuruvita

A new Irish culinary butter, prepared using organic shellfish sourced from the Atlantic waters of West Cork, has been launched into the catering market.

Monster catch: Fearnley-Whittingstall urges consumers to protect fish stocks

Pub caterers join Fish Fight

By Lesley Foottit

Pub caterers are joining the Fish Fight campaign launched in a Channel 4 programme hosted by Hugh Fearnley-Whittingstall. In a documentary aired...

Fish and chips: a nation favourite

Fish and chips: a national treasure

By Robyn Lewis

With the 150th anniversary of fish and chips looming, Robyn Lewis takes a masterclass in how to create the perfect dish.

Fish from the farm

Fish from the farm

The Australians, as we know, are not afraid to get stuck in. So it should come as no surprise that when it comes to fish and chips, they choose to...

Winners of the British Poultry Council Awards at the House of Commons pictured with James Paice, MP and Shadow Minister for Agriculture, and Chairman of the BPC’s Chicken Breeders and Hatcheries Sector Group, James Hook.

Source spotlight - Clear winner

By Jo Bruce

The cold, clear waters of Norway provide the perfect habitat for producing top-quality seafood. Jo Bruce joined the winner of this year's Norwegian...

Fish recipes

Fish recipes

Tony O'Reilly offers advice on selecting and buying fish, along with a range of fascinating recipes for licensees who feel their customers deserve...