Potato

Decadent: The Marble Arch's signature twist on the British classic are ‘Canadian Fries’, served topped with smoked cheddar and Marble Ale gravy

The biggest trends in chips

By James Beeson

Previously the preserve of takeaway restaurants and fast-food joints, the humble chip has evolved into a pub classic. But what makes it such a staple, and what are the latest trends within the sector?

Chipgate: what is the perfect portion?

How many chips make the perfect portion?

By Michelle Perrett

The issue of chip portion sizes made the headlines this week when Greene King was forced to apologise to a customer who received only six chips with her fish and chip meal.

Mark Sargeant makes BBQ rib of beef

Dish deconstructed

Mark Sargeant makes BBQ rib of beef

By Nicholas Robinson

Not all pubs have the luxury of time and local suppliers, but that doesn’t mean the food has to be poor quality. Ex-Restaurant Gordon Ramsay chef Mark Sargeant works with Brakes to deliver a dish that’s both effortless and tasty

Small plates with a twist

Pub food pop-ups

Clapham pub pop-up brings tapas with a twist

By Nicholas Robinson

Clapham pub the King & Co got a touch of Barcelona cuisine when prominent pop-up chef team Tiberi set up shop earlier this week to serve traditional tapas with a twist.

Boost pub food profits with chips

Chips: sure fry way to boost gross profit

By Nicholas Robinson

There’s more to chips than you might expect and, if potatoes can boost your profits, it’s definitely worth taking note. Nicholas Robinson reports

Find out which of JDW's dishes are vegan below

Menu ideas

Wetherspoon’s ‘vegan menu’ praised by PETA

By Nicholas Robinson

JD Wetherspoon's (JDW) decision to highlight vegetarian and vegan dishes on a separate menu in each of its 900+ sites has been praised by the People for the Ethical Treatment of Animals (PETA).

Brakes: Prime Meats lamb products now 100% British

New equipment and products

By Daniel Woolfson

Brakes has relaunched its range of Prime Meats chilled lamb products, which will now all come from free-range, grass fed, British animals.

Focus on chips: fry hard

Menu focus

Focus on chips: fry hard

By Noli Dinkovski

Noli Dinkovski looks at ways to cash in on the nation's favourite starchy snack.

JJ Food Service's Super Crisp Chunky Cut variant: developed with pubs and restaurants in mind

Menu ideas

Scratch or batch: chips

By Noli Dinkovski

PubFood looks at ideas for making chips whether you are creating them from scratch or batch

Seven ideas for chips

Menu ideas

Seven ideas for chips

By Sheila McWattie

National Chip Week is taking place from 16 to 23 February. Sheila McWattie looks at seven ways for driving chip sales