Food trends

Global taste: pubs have taken note of a variety of cuisines to influence their menus (image credit: vadimguzhva/iStock/thinkstock.co.uk)

7 themed pubs with worldwide inspiration

By Nikkie Sutton

While the history of pubs traditionally started in England, some venues have branched into different cuisines to give their sites a twist on the classic boozer.

Healthy dessert: 'better-for-you' ice cream is a trend that it set to shine this summer according to Mintel

Hot food and drink trends for summer 2018

By Nikkie Sutton

This summer, operators need to keep their fingers on the pulse with the latest trends including meat-free barbecue, healthy ice cream, snacks and beer pairing, and bold flavoured sparkling water.

Food intolerance: charity Coeliac UK says one in 100 people have coeliac disease

Why you should have a free-from offer in your pub

By Nikkie Sutton

People with coeliac disease and those simply wishing to avoid gluten in their diet can often be the leaders when it comes to having a meal out. Make sure you are catering for this influential group.

Hot off the van: where next for street-food?

Where next for the street-food trend?

By James Beeson

Street-food residencies offer the chance to tap into consumer demand for new and exciting experiences when dining out, but how should pubs curate their offer?

Sweet sensation: pineapple is enjoying a culinary comeback

Three ways to serve pineapple

By Emma Eversham

The tropical fruit is back in fashion and can add that something extra to both a sweet or savoury dish.

Mixed ingredients: poke is a mix of Japanese and Hawaiian cuisine

What is poke?

By Tom Gatehouse, Food Spark

Nutritious, healthy and exotic, Hawaii’s staple dish poke has made waves in America, but the UK hasn’t been as keen – until now.

Tasty treat: jackfruit is used as a meat substitute in vegan and vegetarian foods

What is jackfruit?

By Emma Eversham, Food Spark

The fruit that thinks it’s a meat is everywhere as a pulled pork substitute, but how else are chefs using it?

Top posts: some of the best dishes from social media

12 irresistible #FoodPorn dishes

By Nicholas Robinson

If you're not hungry now, you will be after seeing what dishes social media is serving up to eat today. Here we're offering up some of the most scrumptious food we can find.

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?

Classic ingredient: mushrooms are just one trend that are predicted to pop up in hot drinks

10 food trends you need to serve in your pub

By Nikkie Sutton

Consumers are ultimately led by trends when it comes to their eating and drinking habits, and a report has explored dishes to put on the menu this year.

Food at your fingertips: research shows ordering food on phones rather than relying on table service is popular

What will be hot in 2018?

By Nikkie Sutton

Tapping into technology in all areas and value for money are what is set to be hot this year according to a new report.

Future predictions: healthy coffee is just one trend operators need to keep an eye on

Top food trends according to Pinterest

By Nikkie Sutton

Healthy air frying, soups, spice and swapping meat for other vegan proteins are just a few of the trends set to hit the on-trade next year according to virtual bulletin board Pinterest.

Provenance is key: UK produce is in demand

Diners would pay more for British food

By Michelle Perrett

Half of UK diners would be willing to pay more for food with British provenance, new research from purchasing company Beacon has revealed.

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.

Pie chart: what do consumers want in their pie?

Food trends for 2018 – what do customers want?

By Nicholas Robinson

Diners are more willing to go solo and dine out alone, with more than three quarters of those asked in new research claiming to find eating without a partner socially acceptable.

Real deal: one quarter of UK consumers agree that meat substitutes that are similar to meat do appeal

Global food trends for 2018

By Nikkie Sutton

Operators need to be transparent about what they are serving consumers, sensitive to ongoing health trends and to consider the texture of food, according to latest global food trends data from Mintel.

Top tip: the free-from category remains the number one food trend

Look into the future of food

By Nikkie Sutton

Pubs need to tap into the future when it comes to food trends, whether that’s a year or 10 down the line. Experts outline which categories are the ones to watch.

Health conscious: consumers are becoming increasingly aware of what they are eating

4 food trends pubs need to look out for

By Nikkie Sutton

Healthy eating is a major food trend that is not going away any time soon and there is also a demand for authenticity and provenance, according to data experts.

Sign of the times: Pete Brown asks whether the Great British Beer Festival is still relevant

Opinion Pete Brown:

Great British Beer Festival is 'same old, same old'

By Pete Brown

Did you go to the Trade Day at the Great British Beer Festival this year? Pete Brown shares his experience and it's not as glowing as the organisers might have hoped.

Would you go to every length to satisfy your customers?

Menus

How menu hacking can help your pub

By Andrew Don

Menu hacking, a trend acquired from the US and Australia, is catching on in the UK. But why? Andrew Don reports

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Beneficial to business: How breakfast can help profits

Open all hours: how to capitalise on the demand for breakfast

By Georgina Townshend

Brexit may have dented consumer confidence in the UK, but eating out is still booming, and with breakfast becoming an increasingly important part of the mix, more and more pubs have been dipping their toes into the early morning market

For more than two centuries, the tradition of the full English has been embraced across British society

The history of breakfast

By Jo Bruce

Breakfast hasn’t always been the British institution it is now. The Morning Advertiser takes a look at the evolution of breakfast since the 1300s and how the ‘full English’ has managed to embed itself into the British psyche.

Menu choice: a gourmet open sandwich is just one option for showcasing eggs

Pub brunch and breakfast trends revealed

By Nikkie Sutton

Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.

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