Food

Opinion: Aiden Smith (pictured) shares his thoughts on the current economic challenges faced by pubs

OPINION

OPINION: Innovative financing 'imperative' for pubs

By Aiden Smith, licensee of the Chequers, Milton Keynes

There are three main areas to the successful operation of a public house, those being ownership, location and offering, including price, food and events etc.

New site: the Queen's Head in Felixstowe aims to appeal to locals and visitors of the town who want quality food and drink in a more casual setting than a formal restaurant

Marco Pierre White opens town pub

By Nikkie Thatcher

Celebrity chef and restaurateur Marco Pierre White’s new pub in Felixstowe, Suffolk has opened its doors.

Dish Deconstructed: How to make Venison Tartare from the Black Bull

DISH DECONSTRUCTED

How to make: Venison Tartare

By Rebecca Weller

This week’s Dish Deconstructed showcases a Venison Tartare starter from the Black Bull in Sedbergh, Cumbria.

Dish Deconstructed: How to make Cuban Beef Picadillo (Picture credit: Bidfood/Oliver Kay)

DISH DECONSTRUCTED

How to make: Cuban Beef Picadillo

By Rebecca Weller

In this week’s edition of the Morning Advertiser’s (MA) Dish Deconstructed series, we've looked at how to leverage fusion foods and make Cuban Beef Picadillo from Bidfood’s Oliver Kay arm.

Dish Deconstructed: How to make rabbit and bacon terrine

DISH DECONSTRUCTED

How to make: Rabbit and bacon terrine

By Rebecca Weller

In this week's Dish Deconstructed we look at how to make a rabbit and bacon terrine from the Crown pub in Burchetts Green, Berkshire.

Welcome all: Ayesha Kalaji encourages diversity of food at pubs (credit: Vicki Steward)

OPINION

OPINION: Don't restrict pub food to just the classics

By Ayesha Kalaji, chef-patron, Queen of Cups, Glastonbury

The first pubs were a place to provide food, drink and rest to weary travellers, conceived around 43AD, with the Romans bringing the concept with them to Britannia.

Excuses made: often a change of plans will see a booking cancelled or result in a no-show (credit: Getty/SolStock)

Top 5 reasons for no-shows

By Gary Lloyd

One in five hospitality guests fail to turn up for a reservation because they booked multiple venues to ensure they would get in somewhere.

Boxing clever: a good relationship between pubs and suppliers is more important than ever (credit: Getty/andresr)

FEATURE – Supplier relations

FEATURE: Get a love-love relationship with your suppliers

By Nigel Huddleston

Perhaps it’s the result of successive economic shocks – most recently fuelled by the catalytic impact of the pandemic – but there seems to have been a fundamental shift in the relationships between pub operators and suppliers over the past decade or so.

Consumer opinions: the report shows what customers find most annoying when eating and drinking out (image: Getty/Drazen Zigic)

Long waits and cold food pubgoers biggest gripes

By Nikkie Thatcher

Some 91% of hospitality consumers cited a long wait for food or drink and hot food being served cold were their biggest bugbears when eating and drinking out, research has revealed.

Economic hardship: Operating costs still suffocating the sector despite ease to inflation (Credit:Getty/fcafotodigital)

Sector 'suffocating' despite economy easing

By Rebecca Weller

Operating costs continue to “suffocate” hospitality firms despite a drop in food prices having helped drive the headline rate of inflation down to its lowest level in two and a half years.

Dish Deconstructed: How to make Chicken saltimbocca

DISH DECONSTRUCTED

How to make: Chicken saltimbocca

By Rebecca Weller

In this edition of The Morning Advertiser's Dish Deconstructed series, chef and owner of the Red Lion in Chelmondiston, Suffolk, Mauli Dwivedi, details how to make the pub's chicken saltimbocca with an Aspall Cyder sauce.

Love Hospitality: The Burnt Chef Project event was attended by people across all sections of the sector

Russell Kane hosts Burnt Chef Project gala dinner

By Gary Lloyd

More than 360 people from across the hospitality sector came together to celebrate and highlight the importance of mental health at The Burnt Chef Project’s second gala dinner, titled ‘Love Hospitality’.

Alastair Scott talks about improving on Mother's Day

OPINION

OPINION: Mum’s the word

By Alastair Scott, owner of Malvern Inns and CEO of S4labour

During the past 10 years, we have been trying to get Mother’s Day right and I am still not sure we have.

Publican Awards 2024 Best Premium Food Offer winner

PUBLICAN AWARDS 2024

Publican Awards 2024 Best Premium Food Offer winner: Anglian Country Inns

By The Morning Advertiser

2024 was an exceptionally tight year for Best Premium Food. In a fierce competition brimming with talent, Anglian Country Inns stood out to claim victory at the final judging panel, celebrated not only for their passionate approach to gastronomy but also...

Site specifics: Dylans at the Kings Arms head chef Josh Searle highlights what's on offer at the gastropub

All about Dylans at the Kings Arms, St Albans

By Charli Tomney

Dylans at the Kings Arms in St Albans, Hertfordshire was the winner of the Estrella Damm Top 50 Gastropubs Front of House Team award in 2022. Here, head chef Josh Searle gives the lowdown on what makes the pub special.

Menu changes: many chefs have started using lamb rump instead of a rack of lamb to help keep it at an affordable price (image: Getty/StockNinja)

Operators advised to put lamb on specials menu this Easter

By Nikkie Thatcher

With the cost of lamb high as a result of strong demand from across the globe and UK production reduced, one purchasing expert has urged operators to remove lamb from the main menu and offer it on the specials board instead.

The Morning Advertiser's Lock In Podcast episode 75

Lock In Podcast

Pie Hard (with a vengeance)

By Ed Bedington

To pie, or not to pie, that is the question asked in this episode of the Lock In podcast, as the team lift the (pastry) lid on what makes the perfect pub pie!

Food psychology: What's behind the decisions customers make?

How to make plant-based dishes stand out

By Amelie Maurice-Jones

Experts advised on how hospitality could prompt consumers to make healthier decisions through menu design and language at the Better Hospitality Conference 2024.

Springtime: The Queen of Cups head chef talks through her menu

Ayesha Kalaji is stepping into spring

By Amelie Maurice-Jones

Ayesha Kalaji, head chef at the Queen of Cups, is creating a “lighter and brighter” menu to reflect the transition from winter to spring.

Hospitality grows 1.4% in February 2024

1.4% growth in Feb ‘disappointingly slow’

By Amelie Maurice-Jones

Britain’s top hospitality groups achieved like-for-like sales growth of 1.4% in February, the latest CGA RSM Hospitality Business Tracker has revealed.

Ayehsa Kalaji the Queen of Cups: How to make roasted fennel

DISH DECONSTRUCTED

How to make: Roasted fennel

By Amelie Maurice-Jones

Veg doesn't need to be shunned away to a side dish but can proudly take centre stage, and Ayesha Kalaji's roasted fennel recipe proves just that.

Food pricing: Inflation drop a 'positive sign' but challenges ahead (Credit: Getty/ J Studios)

Food inflation falls to 12.6%

By Amelie Maurice-Jones

The CGA Prestige Foodservice Price Index recorded year-on-year inflation of 12.6% in January – a drop of 1.2 percentage points from December’s rate of 13.8%.

Changing perceptions: Lobos 1707 founder Diego Osorio on how pubs can maximise their Tequila offering (Credit: Getty/skodonnell)

How pubs can change perceptions about Tequila

By Diego Osorio, Lobos 1707 founder

As the popularity of Tequila continues to soar, pub and bar owners across the UK are presented with a unique opportunity to tap into the growing trend by pairing the spirit with food or hosting educational events to help change perceptions around the...

Spotlight

Great British Pub Awards finalists for 2024 Finalists for 2024 Great British Pub Awards revealed Tech expert: Steve Alton was inspired when volunteering for the BII The Big Interview: running a pub is ‘unfinished business’ for BII CEO Alton Lucky Saint on why pubs should expand alcohol-free beer range Lucky Saint: 'Don't underestimate the power of the non-drinker' The Morning Advertiser Lock In Podcast episode 79 Are you being served?

Property of the week

BERKSHIRE - RENOVATED PUB WITH FOUR LETTING BEDROOMS

- Leasehold

Village position close to Reading and Newbury Extensively renovated public house Bar, conservatory, snug and function room (80-90) Four en suite letting bedrooms Two bedroom owner/staff accommodation Part-covered trade garden...

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