Menu Ideas

What pies will you be making to celebrate British Pie Week?

Pie Report

10 facts to help boost your pub’s pie sales

By Nicholas Robinson

With British Pie Week just around the corner, it’s time to swat up on your pie knowledge to help boost the quality of your offer. Here are our top 10 tips to the best pub pies

Casual Dining show, some of the best bits

New Products

What’s new in casual dining?

By Nicholas Robinson

Boosting kitchen profitability was a major theme at this year's Casual Dining show and many suppliers aimed to please with a vast line-up of interesting new products. Here we've selected a few of the ones that stood out for us.

Lots of positives for pubs and casual dining

Casual Dining

Pubs' casual dining growth bubble could be burst by Burger King's beer

By Nicholas Robinson

Three pub chains are providing a considerable boost to the massive growth of the UK’s casual-dining scene, but should be wary of increased competition – including Burger King’s beer offer – warns Horizons managing director Peter Backman.

Getting nutty: Edgar's Choice was made just for pubs

Bar snacks

New nuts brand just for pubs

By Nicholas Robinson

Founders of the new premium snack firm Edgar's Choice, which has been developed specially for the pub trade, are aiming to get their products into 1,000 pubs within a year. Nicholas Robinson finds out if it's a good idea or just nuts.

Sponsored by Galbani

Content sponsored by the authentic Italian cheese firm Galbani.

Sponsored - How pizza can boost your pub’s food sales

By Nicholas Robinson

Pizzas are an easy-to-make and great-tasting option for your menu, and you can capitalise on the recent boom for the Italian food. Nicholas Robinson reports

British pork could be a thing of the past unless imports are reduced

Food

British pork could vanish from pub menus

By Nicholas Robinson

Home-grown pork could disappear from UK pub menus if the trade, as well as the wider food sector, doesn’t stop buying imports, pig big wigs have warned.

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.

What's new in pub desserts?

Dessert Report

Nine things you need to know about desserts in pubs

By Nicholas Robinson

Consumers are pickier than ever, especially when it comes to foods that are perceived to be bad for health and the waistline. Here are nine things you need to know to put a succesful dessert offer on in your pub.

10 ways to start your own pizza offer

Sponsored: Pizza Report

Sponsored - 10 tips to a successful pizza offer in your pub

By Nicholas Robinson

Italian classics have been a big part of the UK’s food scene for decades, but now more pubs are beginning to cash in on pizzas with rising success. Here are 10 things you should consider before launching your offer.

Demand for meat-free food is on the up and is going to continue to rise

What’s next for vegetarian food in pubs?

By Nicholas Robinson

More people are considering meat-free dishes when they eat out and want to see more choice on the menu. Michelle Perrett unearths a potential new order

Steak and stout pie part of Bidvest's premium ready-prepared offer

Food

Bidvest relaunches own brand after name change

By Nicholas Robinson

Foodservice giant Bidvest has relaunched its own brand portfolio of food, drink and non-food products, less than a year after the hospitality supplier changed its name.

Beefeater urges Brits to shun turkey for steak at Christmas

Beefeater

Brits urged to shun turkey for steak at Xmas

By Daniel Woolfson

Whitbread pub restaurant chain Beefeater has launched a new campaign urging diners to choose steak dishes instead of traditional turkey-based meals this festive season.

All day dining in pubs

All day dining boosts pub food sales

By Nicholas Robinson

As consumers become increasingly demanding and more inclined to turn their backs on traditional mealtimes, pubs need to change tack to keep pace. Nicholas Robinson reports on an All Day Dining Event that looked in detail at this trend

Christmas food and beer pairings guide

How to match beers with your festive food offer

By Daniel Woolfson

The Christmas rush is getting into full swing: kitchens are pumping out roast potatoes faster than machine gun fire and the sector’s chefs are most likely already bored to death of prepping winter veg. 

The conference was followed by a London study tour

ALMR conference

How to gain investor interest in your business

By Nicholas Robinson

The ALMR conference drew wise words from sector dignitaries — with advice to those seeking investment in the future. Nicholas Robinson reports

Profit by putting food on board

Advice

Profit by putting food on board

By Poppleston Allen

You might now be thinking about your business plans for the new year, and what you could do to differentiate your offering from that of your competitors.

Beer and food: the perfect partnership

There's A Beer For That - sponsored feature

Beer and food: the perfect partnership

By Neil Gannon

With sales of beer in growth and with record numbers of brewers across the UK, there’s never been a better time to promote beer and food matches in pubs says Neil Gannon head of marketing of There’s A Beer For That campaign.

Pie sales are on the up - especially if they're homemade

Pie sales rise in pubs

By Nicholas Robinson

Pubs must capitalise on increasing diner demand for homemade pies, following research suggesting more consumers than ever were drawn to the pub classic.

A stock pot is not a rubbish bin'

Menu focus

Focus on stocks and sauces: it's all gravy...

By Alison Baker

Warming winter dishes are often made better with good stocks and sauces. Alison Baker discovers how you can improve your menu and maintain consistency whether you make your own or buy in

The equivalent of 1.3bn meals are thrown away by the sector each year

Pub chefs must do more to tackle food waste: SRA

By Nicholas Robinson

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Focus on Sunday roasts: what's your beef?

Menu Focus

Focus on Sunday roasts: what's your beef?

By Michelle Perrett

Taking the burden of a big Sunday meal away from the home and putting the onus on themselves can help pub chefs reap big rewards. Michelle Perrett discovers how you can optimise this weekly treat

There are three important factors that go into the perfect steak, experts advise

Revealed: Secrets to best steak

By Nicholas Robinson

The secrets to making the perfect steak have been revealed to the Publican’s Morning Advertiser by top chefs, suppliers and even Steak (R)evolution film director Franck Ribière.

Frank Albers (l) of Albers GMBH and Jack's Creek Managing Director Patrick Warmoll with the award-winning steak

World’s best steak announced

By Nicholas Robinson

A Wagyu cross from Australia has been revealed as the world’s best steak at the World Steak Challenge last night (15 October).

There's a wine for that curry, says IWC boss

National Curry Week

Wine and curry pairings: the rules

By Nicholas Robinson

Wine doesn’t have to be overlooked during National Curry Week (NCW), according to International Wine Challenge boss Peter McCombie, who has revealed his top tips for pairing wine with curry.

New food gallery features vegetarian dishes

Top new food products in pictures

By Nicholas Robinson

Linda McCartney’s new chicken-style paella, sweet chilli and ginger salmon and the latest trends in pickling are all featured in this week’s new food product gallery.

Authentic Pub Co acquired a Tuk Tuk to promote its new menu

Authentic Pub Co cashes in on Thai food

By Michelle Perrett and Nicholas Robinson

The Authentic Pub Co is cashing in on Thai food with Thai Tuesdays at one of its seven sites following the acquisition of the Dragon pubs earlier this year.

New food concept FLANK pub residency hits Brighton

FLANK brings nose to tail eating to Brighton

By Daniel Woolfson

Brighton chef Tom Griffiths has launched Flank, a new residency serving Fergus Henderson-style “nose to tail” dishes at the Royal Sovereign, on the city’s Preston Street.

New food in pictures

New food picture gallery

By Nicholas Robinson

Fancy pickled quail eggs, Christmas brownie ice cream and Jamie Oliver’s newly designed sauce range feature in this week’s new pub food product gallery.

Pearl barley risotto from the Vittoria in Bristol

Trade misses out on vegan food market

By Nicholas Robinson

Pub chefs must work harder to cater for the UK’s growing vegan population, following criticism by one industry expert who claimed most pubs couldn’t be trusted to serve 100% vegan food.

Food and beer pairing: evolving the palate

COMMENT

Food and beer pairing: evolving the palate

By Adam Dulye, Brewers Association executive chef

Everything on the menu should reflect what is in season and what a chef wants to cook right now, just as craft beers reflect what a craft brewer wants to brew right now.  

Follow us

Property of the week

KENT - HIGH QUALITY FAMILY FRIENDLY PUB

£ 60,000 - Leasehold

Busy location on coastal main road Extensively renovated detached public house Five trade areas (100)  Sizeable refurbished 4-5 bedroom accommodation Newly created beer garden (125) Established and popular business...

Pub Trade Guides

View more

Headlines