Wild salmon is something that is completely different to the farmed salmon that most of us are used to. It has a deeper flavour and the appearance is also richer in colour. The question is, is it sustainable?
The trend of infusing spirits with sweeter flavours continues unabated. This week’s arrival of the UK’s first honey-infused Bourbon (see story, left) follows Southern Comfort’s new cherry variant.
Restaurant operator Giraffe is hoping for a sunny summer this year, as it launches an outdoor "pop-up" bar in Manchester. Setting up a temporary bar...
Less meat but more flavours is the way forward as consumers opt for healthier and cheaper foods, according to herbs and spices company Schwartz. The...
A premium range of cocktail mixes that already has a strong presence in the US bar scene is on its way to UK shores. The Finest Call range of mixes,...
A new fruit flavoured variety of Magners named Bulmers Berry is currently being trialled in the on-trade in Ireland, ahead of a wider release across...
Pimm's faces competition this summer as rival pitcher options look to capture a portion of the sharing market. Yorkshire drinks producer and importer...
For publicans looking to go green, energy-saving light bulbs and kitchen equipment are a good start - but paying attention to the pub's outdoor areas...
Luigi's ice-cream van has been parked up in my car park ever since that spell of good weather we had last month. People are starting to talk. He may...
With publicans knowing only too well what an unpredictable beast the British weather can be, readers will understand why it was with a certain amount...
Welsh Lamb Racks with Rum and Balsamic GlazePreparation time: 15 minutesServes: 8Ingredients:4 x 6-boned lamb racksFor the rum and balsamic glaze:40g...
McCain Signatures Gourmet Chips with Roquefort cheese fondueIngredients200 grams Roquefort Cheese142ml pint of creamChopped chives / or spring onion...
The superfoods craze has infiltrated the retail market and some pub operators are embracing it on their menus. But is this a trend too far for pubs? Lucy Britner reports
Pubs face paying higher prices for fresh produce, as well as staples such as frozen chips, as farmers mop after the floods.The wettest June on record...
Claire Power, product marketing manager, fresh produce, Pauleys: June sees the start of much British produce becoming available again. This includes...
Simon Martin Farms rare breed free-range pork productsWe keep a couple of porkers in the pub. They snuffle around in the dirt for scraps of food and...
Where: Ye Old Sun Inn, Colton, Tadcaster, Yorkshire How it works: Ye Old Sun Inn at Colton hosts monthly cookery demonstrations throughout the year,...
With the warm weather inspiring pubs to deliver fresh new tastes to their menu, the British Pig Executive (BPEX) suggests using in-season fruit as an...
Busy location on coastal main road
Extensively renovated detached public house
Five trade areas (100)
Sizeable refurbished 4-5 bedroom accommodation
Newly created beer garden (125)
Established and popular business...
