Low price: the menu is available throughout the week days for four hours a day

NWTC unveils lunch under £10

By Nikkie Thatcher

New World Trading Company (NWTC) has launched a low-cost lunch menu in response to the cost-of-living crisis.

The Morning Advertiser Lock In Podcast episode 41

Tackling the crippling cost increases

By Ed Bedington

With sky-rocketing costs across all aspects of the trade, the Lock In team take a look at what's driving those, and any steps operators can take to mitigate and make savings.

Expanding palette: JDW revamps menu with new dishes

JDW adds 14 new dishes to menu

By Amelie Maurice-Jones

JD Wetherspoon (JDW) has launched a range of new meals across pubs in England Scotland and Wales, including chicken dishes, curries and healthier options.

What's in the news 11 March?

The MA's Review of the Week

Menu engineering is key in the face of rising prices

By Ed Bedington

The MA's Ed Bedington caught up with the Parkers Arms Stosie Madi to get her take on the week's news, from rocketing commodity costs and soaring fuel prices through to the need for Government support on VAT.

How pubs can improve their wine offer


How to improve your wine offer

By Heath Ball, MD of Frisco Group

Pubs and wine are not always a match made in heaven, as The MA recently explored in the last episode of the Lock In podcast.

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...

How to develop a pizza delivery offer

Content provided by Arla Pro

How can I become a pizza delivery pro?

By Arla Pro

With the UK's pizza delivery market in growth, never has it been a better time to try and grab a slice of the action. In these three videos Arla Pro discusses everything you need to know, from equipment and packaging to choosing the right cheese...

How to run a pizza delivery offer from a pub

Content provided by Arla Pro

How to run a profitable pizza delivery offering

By Arla Pro

The Coronavirus pandemic has brought numerous problems to restaurateurs, either with the enforced lockdown of the summer or the continuing issues around customer distancing and a drop in covers, but many restaurants have tackled the issue head on and...

Make the most from your roast

The Great Roast Revival – in association with Knorr Professional

Make the most from your roast – Episode one

By Nicholas Robinson

The weekly culinary focal point for many is the Sunday roast, but it does occasionally stand accused of lacking innovation. However, in this three-part video series we change that with an in-depth look at how to make the roast dinner shine.

Very vegan: new research unveils the Veganuary boom with 16% of positive reviews mentioning the word ‘delicious’

Reviews quoting ‘vegan’ rise 104% in a year

By Alice Leader

New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.

Planted-based patty: pubs are exploring a variety of avenues to satisfy vegan trends

The vegan wave: how has it affected the pub trade?

By Alice Leader

The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.

Fungal fact: in excess of 350 types of mushroom are consumed by humans

Did you know this about mushrooms?

By Nicholas Robinson

Did you know edible mushrooms are worth £32bn globally and that 2,000 new species of fungi are discovered each year? As well as being valuable to the economy, fungi are vital to almost all parts of modern day life.

Pubs struggling compete with restaurants according to Panmure Gordon


Restaurants stealing business from pubs

By Emily Sutherland

Pubs must up their game to compete with branded restaurants according to leisure analysts Panmure Gordon, whose latest report revealed restaurants are taking business from pubs.

Pubs take lead in price rises


Pubs take lead in price rises

By MC Allegra FS

The latest menu pricing analysis conducted by M&C Allegra Foodservice has shown greater price rises in the pub sector than in restaurants or fast-food outlets.

Trend watch: could secret menus crack the UK?

Trend watch

Trend watch: could secret menus crack the UK?

By Daniel Woolfson

It may sound ridiculous, but creating outrageous dishes that you don’t actually tell anyone about could help create brand loyalty and drive profits.

Pub chef opinion: Change is not a dirty word

Pub chef opinion: Change is not a dirty word

By Madalene Bonvini-Hamel

It’s hard for any a passionate chef to accept that they have to change. For Ross [Pike] and I, both chefs, it was a difficult time when we realised our pub’s business plan needed a boost. It dented our pride and, most of all, we were anxious about it...

Griffiths and Aylur celebrate

Chef named 'Beer Drinker of the Year'

By Michelle Perrett

Michelin starred chef Sriram Aylur of Quilon restaurant in London's Victoria was this week made "Beer Drinker of the Year" by the All-Party...

Nosey Parker in Lincoln to become Flaming Grill

Punch to open 17th Flaming Grill

By Gurjit Degun

Punch Taverns is spending nearly £250,000 turning the Nosey Parker in Lincoln into a Flaming Grill — the concept that focuses on grilled/barbecue...

Purity: beer and food matching

Purity brews up menus for restaurateurs

By Graham Ridout

Purity, the Warwickshire-based brewery, is collaborating with local restaurateurs to produce beer menus that match the food offerings. So far, the...

Blackboards: keep them clear

Good ideas for good pub menus

By Lesley Foottit

Lesley Foottit looks at ways to ensure the presentation of your pub's menu delivers the right impression.  Adding personality  Individual Inns'...

Harvester: one of the M&B brands in the tracker

Pub chains: January better than expected

By Ewan Turney

Leading pub and restaurant chains have experienced a better start to the year than expected and clawed back some ground on December's snow hit...

Pigs: reared for pub use

Pub food: business boosters

By Jo Bruce

Ideas for driving food and drink sales at your pub including a karaoke room, pig rearing and a game and wine evening. Karaoke room Where: Columbo...

Golden Boar: flexible

Golden Boar, golden standards

By Noli Dinkovski

Luke Spyrou talks to Noli Dinkovski about staff checklists, set price menus, takeaways, delivering leaflets and mixing pub food with fine dining.

La Tasca: summer campaign

Fiesta time for La Tasca

By Lesley Foottit

Bay Restaurant brand La Tasca has launched a two-month promotional campaign to encourage customers to visit the chain over summer. Fiesta nights...

Menu masterclass

Menu masterclass

Mark Taylor looks at how to select the right dishes for a perfectly-balanced menu Concise menus Size isn't everything when it comes to writing menus...

View from the top

View from the top

Christoph Brooke, managing director of Hillbrooke Hotels, which runs Wiltshire's Bath Arms, leased from the Longleat Estate, shares secrets of...

Name game

Name game

Consumers want more information on food provenance. But how far do licensees need to go with providing information on menus? Humayun Hussain reports

Easy access

Easy access

Humayun Hussain focuses on menu presentation Whether you present your menu as a printed copy or just chalk up the details on a blackboard - or...

The Mill House tale

The Mill House tale

By James Wilmore

"The Mill House? Great, that's on my way home," says the cabbie at Newcastle Central station. "It used to be a right dive - it was where the local...