Menu maestros: The MA sinks its teeth into the future of pub grub and how operators can take their food offer to the next level (Image: Getty Images/flyparade)

Special report

Building a food offer: Take your pub menu to the next level

By The Morning Advertiser

With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...

New venture: Calton decided to launch the tasting menu after discussions with fellow Top 50 Gastropub listees

Top 50 Gastropub unveils seafood tasting menu

By Nikkie Sutton

When a gastropub wants to make it to the top, it needs to be good... very good. And John Calton of the Staith House decided having a seafood tasting menu would be key to success at his venue.

Money saving: frozen food can help operators cut costs (credit: eskymaks/iStock/

Frozen food: thawing profit opportunities

By Nikkie Sutton

The stigma around frozen food is melting and operators should look at the segment to cut their costs and still deliver a great quality meal. Nikkie Sutton reports.

How big is fish on your menu?


How to get your fish dishes right

By Michelle Perrett

The British public may be more than a little conservative when preparing their own food, but it’s a different matter entirely when it comes to eating out. As Michelle Perrett discovers, consumers of food in pubs are increasingly adventurous, with fish...

How can you freshen up your fish offer?


10 things pubs need to know about fish

By Nicholas Robinson

Who knew fish and other seafood dishes in pubs were more popular than the humble Sunday roast? Well, they are and it's a rising trend too – as more customers look to try new and exciting flavours.

JJ Food Service launches premium fish range


JJ Food Service launches premium fish range

By Daniel Woolfson

JJ Food Service has announced it will now offer individually quick frozen (IQF) cod and line-caught cod, haddock and plaice as part of its range of fish products. 

Hove pub cleared over oyster poisoning

Pub in clear over oyster poisoning

By Daniel Woolfson

There is no evidence that oysters served at a pub were responsible for an outbreak of illness among several customers last month, an investigation has revealed.

Trend watch: make it snappy...

Trend Watch

Trend watch: make it snappy...

By Daniel Woolfson

Lobster is one of “those” dishes, the kind that would have graced plates at only the highest echelons of pub dining in the past.

Fuller's takes on fish issue

Fuller's takes on fish issue

By Daniel Woolfson

Fuller's Inns has joined an industry initiative to support responsible fish sourcing.

The manager at Yorkshire pub the Fleece Inn believes cold water prawns deliver a superior taste

Menu Ideas

Seafood menu ideas

By Sheila McWattie

Sheila McWattie looks at event and promotional ideas for driving seafood sales at your pub

The future of surf n turf from the iASC

New Products

New Irish shellfish butter launched

By Elliot Kuruvita

A new Irish culinary butter, prepared using organic shellfish sourced from the Atlantic waters of West Cork, has been launched into the catering market.

Fish at the Fox from Wednesday to Sunday

Fishmonger at Fox is a big catch

By Jo Bruce

Anglian Country Inns has opened a fishmonger at the Fox at Willian, in Hertfordshire, in response to growing demand.

Newcastle Brown Ale

Seafood - Be cyber seaside

By Richard Fox

Richard Fox looks at seafood and how the internet can help chefs make more from it on their menus. There's a new buzzword in the bizarre world of...