Food trends

Crackling offer: UK's first crackling menu on offer in London

Ale house launches 'first' crackling menu

By Helen Gilbert

A London alehouse has debuted what it claims is the UK’s first ‘crackling menu’ aimed at complementing the venue’s craft-ale offering.

On the rise: 'slow' products have grown by around 214% since 2010

Slow food tops 2017's culinary trends

By Nikkie Sutton

Reducing food waste and slow-cooked food are the two main trends operators must keep an eye out for this year, according to research from Mintel.

Keeping it simple is key to good desserts

Keeping it simple is key to good desserts

By Nikkie Sutton

Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.

Pub restaurants increased prices for festive menus

Pub restaurants increased prices for festive menus

By Michelle Perrett

Pub restaurants offered a wider range of Christmas meal options for consumers and increased prices for the 2016 festive season, new research from The Morning Advertiser’s sister title MCA has revealed.

Not-so-meaty dish: More Than Meat's 'lamb casserole'

Free-from food

Extra '£5k profit' in pubs from vegan food

By Nicholas Robinson

A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.

Food sales at ten year high, reports ALMR

Food

Food sales at ten year high, reports ALMR

By Finn Scott-Delaney, MCA

Food sales among multiple operators of licensed premises are at a 10-year high, according to a comprehensive annual survey by the Association of Licensed Multiple Retailers (ALMR).

Snacks, sides and nibbles key focus for pub menus

MENU TRENDS

Snacks, sides and nibbles key focus for pub menus

By Daniel Woolfson

UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims. 

Trade figures' advice on food and drink pairings

Trade figures' advice on food and drink pairings

By Nikkie Sutton

“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.

Will you put risotto on your pub menu?

Risotto report

10 things you need to know about risotto in pubs

By Nicholas Robinson

There are few dishes that offer operators high GP, the opportunity to create gluten-free, vegetarian and vegan variants while also being tasty, but the risotto appears to tick all of those boxes. Here are 10 things about risotto you should consider when...

Paramount 21: 'Our sprat are 100% British'

Supplier profile

Flexitarians push Paramount 21 to boost veggie offer

By Nicholas Robinson

Frozen fish and vegetarian foodservice supplier Paramount 21 is preparing to boost its veggie and gluten-free offering following rising demand, the firm's chairman and director Ali Hannaford has said.

Exciting new trade show - The Bar & Pub Show - launches

Events

Exciting new trade show - The Bar & Pub Show - launches

By Mike Berry

A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.

Ex-Duck & Waffle chef takes up head chef mantle

New opening

Fuller’s opens newly built pub on the Thames

By Nicholas Robinson

Fuller’s has opened its latest new-build pub on the River Thames, the Sail Loft on Greenwich Reach, with room for 300 customers and a nautical-themed menu designed by ex-Duck & Waffle chef Jacek Zywa.

How to make pizza

Sponsored: Pizza Report

Sponsored - VIDEO: A masterclass in pizza making

By Nicholas Robinson

Pizza is quickly becoming a popular dish in pubs as more operators turn to the quick, easy and tasty food to entice new customers into their businesses. Watch this video to see how the masters create delicious pizzas.

Meat-free dishes accounted for 31% of new menu items across the eating-out sector

Analysis

Flexitarian diets set to rocket in 2016

By Nicholas Robinson

The popularity of flexitarianism is set to reach new heights in 2016, following recent figures from consumer analyst Mintel that showed 35% of Brits now identified as ‘semi-vegetarian’.

Report: Pubs challenged by cafes as consumers moderate drinking

Carlsberg UK Consumer Insights Report

Report: Pubs challenged by cafes as consumers moderate drinking

By Oli Gross

Consumers are spending more than ever before in the on-trade, but pubs face a challenge from cafes and restaurants as people look to moderate their drinking, according to the Carlsberg UK Consumer Insights Report.

Hybrid & niche venues remind us pubs need to stand out

Could these new venues be killing pubs?

By Nigel Huddleston

From cafes serving beer through to niche outlets where standard pubs don't answer the need, The Publican's Morning Advertiser looks at differing business models - the threats as well as the lessons.

Big pubs are missing out on trade from thousands of potential customers, claims expert

Pubs miss out on free-from food market

By Nicholas Robinson

Big pub chains are failing to cater for thousands of UK consumers looking for free-from food options on menus, an expert in the field has claimed.

London eatery Kitchen Theory has devised an insect-themed menu

Eating insects in foodservice ‘not safe yet’

By Nicholas Robinson

More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.

Neurogastronomy is about more than how the food looks on the plate

Double pub food sales with neurogastronomy?

By Nicholas Robinson

Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience

80% of steaks sold in the foodservice sector are imported, according to Allen

‘Stop imported steak culture’ urges supplier

By Nicholas Robinson

Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.

Make more effort to support British produce, British Food Fortnight organisers say

Top chef urges others to ‘buy British’

By Nicholas Robinson

A top chef has joined forces with royalty and government ministers to urge food businesses to be more supportive of local produce by displaying the provenance of the food on their menus during British Food Fortnight.

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