Calorie intake: the report revealed the average customer consumed an additional 330 calories a week due to upselling

Upselling in pubs is fuelling obesity crisis

By Nikkie Sutton

Upselling techniques used in pubs are helping to fuel the obesity epidemic by leading customers to consume thousands of additional and unnecessary calories, a new report is claiming.

Chef rules: Jesse Dunford Wood has run Parlour since 2013

Top 50 Gastropubs chef launches cook book

By Nikkie Sutton

Jesse Dunford Wood – chef-patron of Top 50 Gastropubs stalwart the Parlour in Kensal Green, north-west London – has released his debut cook book, showcasing the best the pub has to offer.

Local focus: sausage and mash is just one new dish on the menu (photo credit: avlxyz)

JDW backs Welsh farmers in new menu launch

By Nikkie Sutton

Pub giant JD Wetherspoon (JDW) is supporting Welsh farmers and suppliers with its new menu, which it is launching across its 50 pubs in Wales tomorrow (6 September).

Check the fruit: one study found 70% of garnishes had bacterial growth

How to keep your garnishes clean and safe

By Nikkie Sutton

Keeping garnishes clean and ensuring bar staff keep their hands just as clean are two ways to prevent bacterial growth on the fruit that goes in drinks, according to experts.

Thrown out: Raymond Blanc's plans for new pub refused by council (image: Google Maps)

Raymond Blanc's latest pub plans refused

By Nicholas Robinson

Raymond Blanc’s White Brasserie Company has had development plans for the historic King's Head pub in Little Marlow, Buckinghamshire, refused by the local council.

Changes needed: the pub required improvement in its food safety (photo credit: Jaggery)

Greene King pub gets zero rating for food hygiene

By Nikkie Sutton

A Greene King pub has been awarded a zero food-hygiene rating and has been required to make major improvement in its food safety management and food handling methods, just days after a new manager took on the site.

Sleep deprived: pub chefs have to work unsociable hours

9 problems only pub chefs will understand

By Nikkie Sutton

Pub kitchens are stressful places with lots of yelling, sweltering heat and a whole load of other pressures. But there are a few things that can really get a chef's back up.

Feeling the heat: pub chefs could be affected by TV shows

'Perfect' TV food puts chefs under too much pressure

By Nikkie Sutton

Pub chefs are under increased pressure to compete with TV cookery programmes and present their food in the 'perfect' way, exclusive research from The Morning Advertiser has shown.

Scores on the doors: five-star food hygiene ratings can be challenging

How to get a five star food hygiene rating

By Nikkie Sutton

Food safety issues can seriously damage a pub's reputation but, a five star food hygiene rating can improve it and The Morning Advertiser takes a look at how this can be achieved.

What to do with truffles: 6 tips to make them go further

6 ways to make black truffles go further

By Nicholas Robinson

They are potentially the most expensive fungi known to man, with prices regularly exceeding £30 per gram, but there are ways to extend the use of truffles beyond thinly shaving them over a dish.

Indulgence: Brits want to let loose this Christmas

Gluten-free and vegetarian off the Christmas menu

By Nicholas Robinson

Free-from foods have fallen to the bottom of Brits’ Christmas party food wish lists, while traditional turkey and British cuisine top the charts, new research has claimed.

Health kick: some 20% of consumers are willing to pay more for snacks with nutritional benefits

Snacks: it's in the bag

By Emma Eversham

With a lot of innovation going on in bagged snacks, we take a look at the latest products on offer, whether it’s worth stocking bagged snacks, what the ideal range is and what consumers are looking for. Emma Eversham reports.

Cow pat: 58% of new burger additions to spring/summer 2017 menus are made with beef

In association with Farm Frites

Burgers: what's the future of the beefy beast?

By Michelle Perrett

They’ve been a staple of the British high street for many years now, but burgers, which are constantly being modified and reinvented, are still growing in popularity in an ever-widening variety of outlets. 

Sharp increase: the number of eggs contaminated with Fipronil rose by 3,233%

Fipronil egg scandal hits pubs

By Nikkie Sutton

Food suppliers to the pub trade have been implicated in the Fipronil egg scandal after it was discovered stock held by several businesses had been made using contaminated eggs. 

Calorie laden: pub food not healthy enough say critics

Critics shame pub food as unhealthy

By Nicholas Robinson

Pubs have been criticised for supplying unhealthy food to children that falls “far behind” the standards of the retail sector.

Feisty feedback: The Burger Bros site has responded to critics on TripAdvisor (pic credit: John Baker)

Burger bar's tirade at internet reviewers

By Nikkie Sutton

A Kent bar has hit back at TripAdvisor reviews calling one user a “fantasist”, another “opinionated, rude and ignorant” and one other user “insane”.

Pubco power: customers will not be able to charge their phones behind the bar of JDW pubs

Would you let customers charge their phones behind the bar?

By Nikkie Sutton

Following national reports that JD Wetherspoon (JDW) has banned customers from charging their phones behind the bar of its pubs, The Morning Advertiser spoke with licensees about their policies on the issue.

For better or wurst: Simon's Sausage was just one option for operators to sample snacks at the GBBF

Great British Beer Festival

Top pub snacks from this year's GBBF

By Nikkie Sutton

This year's Great British Beer Festival (GBBF) showcased not only the top beers, ciders and perries but a plethora of pub snacks too.

Meat treat: sausage and mash is just one dish with a price difference between airport and high street pubs (not pictured)

JDW defends significant airport price hike

By Nikkie Sutton

Pub giant JD Wetherspoon (JDW) has defended the increased cost of food and drink at its London airport sites after it was revealed they were considerably higher than at its high-street pubs.

Contamination scare: a small number of eggs containing Fipronil have been distributed to the UK

Number of contaminated eggs found in the UK

By Nikkie Sutton

A small number of eggs containing an insecticide have been distributed to the UK from the farms affected in the Netherlands, according to the Food Standards Agency (FSA).

Rising costs: foodservice inflation hit its highest rate in three years in June 2017

How pubs can survive rising food prices

By Nikkie Sutton

Reducing the number of dishes on the menu, tapping into technology and keeping staff at the forefront of the business are some of the ways operators can combat rising food prices, according to data experts.

Pest party: rodents were found in many pubs throughout last month

July's pub pest infestations

By Nikkie Sutton

July seemed to be a popular month for pests visiting pubs with a glut of food hygiene offences committed.