Sausage

Well worth a butcher's: Farmer-licensee Barbara Cossins explains how the Langton Arms rose like a phoenix from a devastating fire

My Pub: The Langton Arms, Tarrant Monkton

By Phil Mellows

After a fire that would have been the end for some businesses, the 17th-century Langton Arms came back fighting with a stronger food menu and its own butchery. Farmer-licensee Barbara Cossins reveals the strategy behind the rise of the phoenix

Expansion: Kerridge is opening his third pub

Kerridge's third pub to open this week

By Michelle Perrett

Celebrity Michelin-starred chef Tom Kerridge, is to open his third gastro pub The Butcher’s Tap in Marlow this Friday (17 November 2017).

Sizzle time: the Big Sausage Week celebrates the pork product

How to make the most of Great British Sausage Week

By Nikkie Sutton

The Morning Advertiser’s sister title Meat Trades Journal is running The Big Sausage Week from 31 October to 6 November and pubs should get involved to make some porky profits.

Changing faces: the South Causey Inn started life as a family-owned riding school

My Pub: the South Causey Inn, Stanley, Co Durham

By Phil Mellows

Susan Moiser and her family are celebrating their 10th year at the South Causey Inn on the outskirts of Stanley, Co Durham, a decade in which the business has been transformed from a pub attached to a riding school to one of the north-east’s most popular...

Trendy triple: pubs and bars will be able to stock three new salami snack flavours

Woodall’s launches salami snacks

By Nikkie Sutton

Charcuterie company Woodall’s has launched three new snacking salami products to help operators tempt customers with sharing platters and canapés.

Egg test: chefs will fight it out for the top accolade

Scotch Egg Challenge

Scotch Egg Challenge back for 2017

By Michelle Perrett

The Scotch Egg Challenge 2017 will see chefs fight it out for the top accolade during an event on Wednesday, 8 February.

Roll Off: competition takes place on 25 January

EVENTS

Great Sausage Roll Off returns for 2017

By Daniel Woolfson

Chefs from across the UK are preparing to put their bar snack-making skills to the test for the fifth annual Great Sausage Roll Off. 

Venison tartare: served by James Mackenzie at the Pipe & Glass inn

DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

By Daniel Woolfson

This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a haggis Scotch egg.

Operators breaking into brunch for summer

Operators breaking into brunch for summer

By Mark Wingett, M&C Report

Brunning & Price, The Restaurant Group (TRG)-owned pub business, has launched its first brunch menu across its 50-strong estate.

London bar Stories' brunch offer can dictate the rest of the day's trade, says general manager Dan Beyer

Menu focus

Focus on breakfast and brunch: rise and shine?

By Noli Dinkovski

The first meal of the day is proving to be one of the fastest growing eating out occasions for those running UK pubs. Noli Dinkovski explores the subject of brekkie and brunch  

Revolution goes street-food

Revolution goes street-food

By Daniel Woolfson

Revolution Bars Group has announced the launch of a new menu at Revolution sites across the country.

The Chotch egg combines venison and chocolate

Easter "Chotch" egg launched

By Jo Bruce

Pub caterers wanting ideas for a seasonal twist on bar snack the Scotch Egg, can take inspiration from Fortnum & Mason’s new gourmet chocolate Scotch egg.

The Old Bridge Inn:

My Pub

My pub: Old Bridge Inn, Ripponden, West Yorkshire

By Alison Baker

Pork pies, cold meat buffets and no swearing have been the mainstays of possibly Yorkshire’s oldest hostelry, the Old Bridge Inn in Ripponden, since Lindsay Eaton Walker’s family took over in 1963. Her husband Tim tells Alison Baker how traditional values...

Focus on premium snacks: niche nosh

Focus on premium snacks: niche nosh

By Daniel Woolfson

Gone are the days when pub snacks meant hygienically questionable peanut bowls and slightly-past their sell by date pork rinds. There are now a multitude of premium products to choose from and selling the right snacks for your venue can prove a lucrative...

Money makers: Deli bar

Business Booster

Money makers: Deli bar

By James Evison

Money-making deli ideas from the Castle at Edgehill, Banbury in Oxfordshire

Kerridge and the Coach's head chef Nick Beardshaw

Launch menu at Tom Kerridge pub revealed

By Jo Bruce

The menu at Tom Kerridge’s new pub the Coach in Marlow, Buckinghamshire, which opened on Monday, 1 December, has a big focus on rotisserie cooking.

Thai pork bites are among bar snack ideas from BPEX

MENU IDEAS

Seven ideas for bar snacks

By Sheila McWattie

Sheila McWattie looks at how pub caterers are maximising the opportunity for bar snacks in their pubs

Wadworth: Four finalists will compete in a grand cook-off final at the brewery on 23 October

EVENTS

Ways to celebrate British Sausage Week

By Sheila McWattie

From messing with mash to customer cook-offs, Pub Food looks at five ways pubs can make the most of British Sausage Week (3 to 9 November).