Green's beers: first winner of new award

Gluten-free beer range wins award

By Helen Gilbert

A gluten-free range of beers was crowned the winner at The Bar & Pub Show’s inaugural 2016 Great New Idea award.

Prawn and chorizo risotto

Risotto Report

Rice and easy: how to boost your pub menu margins with risotto

By Nicholas Robinson

Risotto may not be at the top of chefs’ agendas but, when it is available on pub menus, there are many reasons for it to sell well, including its gluten-free and healthy qualities, and the potential for big profits. Nicholas Robinson reports

Karen Miles is the new chief executive of the US operation

Arran Brewery sets up US venture

By Mark Wingett, M&C Report

The isle of Arran Brewery has opened a company in the US to facilitate its imports into the country.

Take three

Take three

Richard Fox looks at more simple menu ideas The humble mushroom - stalwart of the English countryside - is without doubt, edible nature's answer to...

FoodSmiths go head

Battle of the chefs - FoodSmiths go head

In the first of a new series where we challenge two pub chefs to a kitchen cook-off against each other, we visit the Fountain Hotel in Tenbury Wells,...

Zuppa di pesce

Zuppa di pesce

Preparation: 10 minsCooking: 20 minsServes: 10One kg live mussels600g calamari500g swordfish400g seabass400g monkfish300g scallops20 whole...