Pub Food

Christmas dinner: 68% of the nation want turkey this year (Credit: Getty/Ross Woodhall)

Turkey crowned king of Christmas

By Rebecca Weller

Turkey crowned king of Christmas despite a growing desire for new traditions this year, a study conducted by supermarket chain Tesco has revealed.

New fee: the annual payment will include other benefits as a paying member

AA to charge for Rosette scheme

By Nikkie Thatcher

Pubs and restaurants wanting to appear in the the AA's annual guidebook and be eligible for a Rosette will have to pay a yearly fee of £150, plus VAT.

Roll with it: the Great Sausage Roll Off started in 2013

Great Sausage Roll Off returns for 2020

By Nikkie Thatcher

The iconic Great Sausage Roll Off competition is back for the eighth year in a row, held by licensees Claire Morgan and Angus McKean, at Fuller’s pub the Red Lion in Barnes, Greater London.

Looking ahead: veganism remains a popular trend

Deliveroo predicts 2020 food trends

By Nikkie Thatcher

Food experts at Deliveroo have revealed their predictions for the top 10 trends next year, including the continuation of veganism, smoked ingredients and street food.

Celebrity chef: Tom Kerridge already has a number of sites

Kerridge set to open Manchester restaurant

By Nikkie Thatcher

Celebrity pub chef Tom Kerridge is set to open his new Manchester restaurant the Bull & Bear in the city’s Stock Exchange Hotel tomorrow (15 November).

Steady report: fruit and vegetables saw a  slight rise in inflation due to poor weather conditions

Food prices are stabilising

By Nikkie Thatcher

Wholesale foodservice prices are now stabilising after three years of inflation, according to new research.

Popular choice: chocolate appeared on more than three quarters of selected Michelin-starred venues’ menus

How to create a Michelin-starred menu

By Nikkie Thatcher

Chocolate, potato and onion are three of the 12 most used ingredients on Michelin-starred menus, new research has found.

Vegans targeted: JDW has included new meat-free dishes on its menu

JDW launches new vegan dishes

By Nikkie Thatcher

Pub behemoth JD Wetherspoon (JDW) has announced a selection of new vegan dishes have been added to its menu.

Changing tastes: the history of the gastropub is unique

Gastropubs ‘not killing off pub culture’

By Nicholas Robinson

Gastropubs are providing a boost to society and pub culture, rather than gentrifying a historic British tradition, an author has claimed in her new book.

Crime against pub food: miniature fryer baskets was one operator's gripe (credit: HHLtDave5/iStock/

Crimes against pub food revealed

By Nikkie Sutton

From dodgy plate designs to seasonal frivolity, leading pub chefs and patrons tell The Morning Advertiser what their pet peeves are when it comes to serving pub food.

2015: the year in pub food

2015 review: the year in pub food

By Daniel Woolfson

As 2015 draws to a close, Daniel Woolfson takes a look back at some of the events and trends that shaped the sector throughout the year.

All hail the pub food classics

All hail the pub food classics

By Lesley Foottit

The classics never die. A sweeping statement that may be, but it seems to hold water. Take music, for example — the Beatles are as popular as ever and still hold several music industry records, while ABBA’s hits were incorporated into the film Mamma Mia!...

Breakfast features in the development plans

Punch to add new deals to concept

By Jo Bruce

Punch Taverns plans to add three new packages to its Simply Pub Food concept for tenants. Simply Pub Food is on trial in 50 pubs, with plans to...

Food for thought

Food for thought

We ask industry experts for their views on the future of pub foodPrime targets As a food consultant, Alec Howard influenced the type of meals served...

It's all very fishy

It's all very fishy

There are plenty of worse things to do on a warm summer evening in the middle of the hottest July since records began than enjoy a pint and some...

Smart Alec

Smart Alec

Alec Howard ­ MD of pubco and culinary consultancy company the Food and Beverage Group ­ talks to Jo Bruce about his thinking on pub food Culinary...