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

National Chip Week: the nation loves chips

Celebrate: National Chip Week

By Sheila McWattie

The event is run by the Potato Council. PMA looks at what’s being planned for National Chip Week (17 to 23 February)


Call time on unhealthy pub food

By Pete Brown

As someone who loves pubs and thinks we spend too much time drawing attention to what’s wrong with our industry and not enough championing what’s right, I always feel a bit bad about using this column to criticise pubs.

Pub Chef Opinion: Developing a concept for the high street

Pub Chef Opinion: Developing a concept for the high street

By Harry Kodagoda

The latest acquisition by Anglian Country Inns saw the refurbishment of the Hermitage Ballroom in the market town of Hitchin, Herts. Considering the town-centre location and size of the site, we knew we had to compete with chains such as Zizzi, Strada...

Yorkshire pudding: Hawkshead tapas

Potential of pub and bar snacks

By Lesley Foottit

There's £400m of potential snack sales being lost every year through pubs, but Lesley Foottit has some ideas to help boost sales. Gone are the days...

National Chip Week is 21 to 27 February

Making the most of chips in pubs

By Lesley Foottit

Lesley Foottit looks at ideas for making the most of chips on your pub's menu ahead of National Chip Week (21 to 27 February).

Tuxedo of spuds: two have sold so far

Devon pub offers £40 jacket potato

By Jo Bruce

Gastropub the Cary Arms in Babbacombe, Devon, is offering a £40 baked potato on the menu called the "tuxedo of spuds". The potato, devised by the...

Wensleydale Heifer: innovative ideas

The Wensleydale Heifer: Going swimmingly

By Sheila McWattie

Giant fish & chips is just one of the Wensleydale Heifer's imaginative attractions, as owner David Moss tells Sheila McWattie. How I got here...

Chase: increased demand

Chase Distillery adds new products

By Robyn Lewis

The man behind Tyrrells Crisps has added two new products to his potato vodka and fruit liqueur range and is preparing a big push for the business...

Walkers: new crisp brand

Walkers' 'natural' potato chip launch

By Sonya Hook

Walkers has launched a new crisp brand, which it claims "celebrates nature through packaging, taste and ingredients". Red Sky Potato Chips launches...

PubChef awards: cream of the crop

PubChef finalists announced

By Jo Bruce

Pub chefs from across the UK are to battle it out in a series of cook-offs in a bid to be crowned Pub Chef of the Year 2009. The 34 chefs are...

Brakes goes for gold

Brakes goes for gold

By Lucy Britner

Foodservice supplier Brakes has won nine awards for new products in the British Frozen Food Federation 2008 awards and a Grocer Gold Award for green...

Canterbury tale

Canterbury tale

David Hancock talks to Jim Shave, head chef at the Granville, near Canterbury, about his belief in simple seasonal food Jim Shave could teach you a...