Cider time: great weather can help drive cider sales at your venue (credit: Getty/monkeybusinessimages)

Feature - cider

FEATURE: Become the ‘go-to’ for a cider or two

By Phil Mellows

There’s a tendency for a lot of pubs to treat cider as just another kind of beer, tacked onto the end of a row of taps pouring LADs – long alcoholic beverages.

Kopparberg gives advice on attracting younger customers and ranging

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The secrets to driving sales at your site

By Kopparberg

With the warmer weather just weeks away and beer gardens in the UK are beginning to get busy, category controller at Kopparberg, Anne Claypole, gives her thoughts on the fruit cider market this summer.

High inflation: Fruit and veg prices skyrocket (Getty/ Gary Yeowell)

Seasonal fruit and veg prices soar by 37%

By Amelie Maurice-Jones

Soaring inflation rates have seen seasonal fruit and veg prices increase on average by 37% versus the same period in 2020, revealed data from the Government’s Department for Environment, Food & Rural Affairs (DEFRA).

A to Z: With the help of Thatchers, The MA has spelled out what the cider category looks like as operators hope to sink their teeth into summer trading

In association with Thatchers

The A to Z of pub cider

By The Morning Advertiser

A strong cider offer should be the apple of any pub operator’s eye as the on-trade looks towards the resumption of trade in time for summer.

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?

Make an apple & blackberry crumble like a Michelin-starred pub chef


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?


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.

There's a wine for that curry, says IWC boss

National Curry Week

Wine and curry pairings: the rules

By Nicholas Robinson

Wine doesn’t have to be overlooked during National Curry Week (NCW), according to International Wine Challenge boss Peter McCombie, who has revealed his top tips for pairing wine with curry.

New equipment and products

New Product

New equipment and products

By Daniel Woolfson

JJ Food Service has doubled its range of fresh fruit and vegetables, aimed at offering a wider variety of products to operators.

Brothers Cider's new look packaging

Brothers Cider gets makeover and new flavours

By Jessica Mason

Brothers Cider has received festival-inspired makeover and added two new flavours to its range in a bid to celebrate 20 years since their birth at Glastonbury.

Future alcoholic drinks trends

What will we be drinking in 2020?

By Robyn Black

If kale, coconut water and craft beer were the tastes of 2014, what will we be drinking five years from now?

Stonegate Pubs' the Slug & Lettuce's new healthy food and drink menus

The Slug & Lettuce gets new spring food and drink menus

By Daniel Woolfson

Stonegate Pubs owned chain the Slug & Lettuce’s new spring food and drink menus include a range of new breakfast and brunch options as well as an extended selection of healthy, low calorie meals.

J2O Spritz launched


J2O goes posh with a new sparkling variant

By Jessica Mason

Britvic is launching a lightly sparkling brand extension for its J₂O brand, named J₂O Spritz, in a bid to answer the demand for more excitement and choice in adult soft drinks.

Whole vegetables: Simple synergy

Trend watch

Whole vegetables: Simple synergy

By Noli Dinkovski

A few years ago, food chemists at Newcastle University conducted a study into the health benefits of carrots.

VK new flavours

VK range is rebranded by Global

By Robyn Black

Global Brands has rebranded its VK range, ditching traditional RTD flavours and replacing them with mixed fruit variants.

Brothers Cider brings back lemon

Should Brothers revive its Lemon cider?

By Robyn Black

Brothers Cider is canvassing votes in what it is calling “the world’s most creative petition” to see if it should bring back its lemon flavoured cider.

Rekorderlig cider draught Beautifully Swedish campaign

Rekorderlig cider introduces new font and flavour

By Robyn Black

The Swedish cider brand Rekorderlig is to move into draught this summer and has revealed the next phase in its £4m Beautifully Swedish campaign, along with a new flavour.