Fruit

More choice: fruit cider makers are looking to exotic flavours

What's next for fruit cider?

By Emily Hawkins

Fruit cider has been instrumental in driving sales in the cider category in the recent past. We look at what the sector can expect next.

US dish: jambalaya is from the south of America

In association with Bidfood

How to make: jambalaya

By MA editorial

A staple dish from the Deep South of the US, jambalaya is a great meal using a tasty mix of meat, seafood, vegetables and rice that can be used on any menu. It has a touch of spicy heat and is filling, and it could give you an offer no rival can match.

Following the curve: Seedlip uses botanicals in its non-alcoholic recipe

Top drinks trends revealed

By Nikkie Sutton

Drinks trends to be on the look out for this year include using nuts and seeds in beverages to create healthier serves, according to research from Mintel, which also predicts an increase in product launches.

A twist on the Pornstar Martini

In association with Diageo

Make the Wisely Wonder

By Nicholas Robinson

The Porn Star Martini has taken the UK by storm, but some long-time drinkers of the cocktail might be looking to try something a little different. Why not try this gin twist?

Apple & blackberry crumble: Eggleton's pub is ranked fifth in the UK's Top 50

DISH DECONSTRUCTED

How to make: chef Josh Eggleton's apple & blackberry crumble

By Daniel Woolfson

This traditional dessert by Josh Eggleton, chef-patron of the Pony & Trap, Chew Magna, will be a sound addition to any menu as the nights begin to draw in earlier. Extra points for serving fireside. 

Do you know how to serve the perfect Hendrick's G&T?

Spirits

Hendrick’s hits the road with serving lessons

By Nicholas Robinson

Hendrick’s is hitting the road and visiting 100 mainstream bars nationwide starting today (29 May), to show staff how to serve the cucumber- and rose-infused gin – with cucumber slices.

Spicy lamb kebabs

Menu ideas

Spicy lamb kebabs

By Nicholas Robinson

The explosion of premium kebabs on pub and casual dining menus hasn't gone unnoticed and is a dish publicans can cash in on over the busy summer.