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DISH DECONSTRUCTED

How to make: Chicken saltimbocca

15-Apr-2024 By Rebecca Weller

In this edition of The Morning Advertiser's Dish Deconstructed series, chef and owner of the Red Lion in Chelmondiston, Suffolk, Mauli Dwivedi, details how to make the pub's chicken saltimbocca with an Aspall Cyder sauce.

NWTC unveils lunch under £10

27-Sep-2022 By Nikkie Thatcher

New World Trading Company (NWTC) has launched a low-cost lunch menu in response to the cost-of-living crisis.

Tackling the crippling cost increases

19-Apr-2022 By Ed Bedington

With sky-rocketing costs across all aspects of the trade, the Lock In team take a look at what's driving those, and any steps operators can take to mitigate and make savings.

JDW adds 14 new dishes to menu

01-Apr-2022 By Amelie Maurice-Jones

JD Wetherspoon (JDW) has launched a range of new meals across pubs in England Scotland and Wales, including chicken dishes, curries and healthier options.

The MA's Review of the Week

Menu engineering is key in the face of rising prices

11-Mar-2022 By Ed Bedington

The MA's Ed Bedington caught up with the Parkers Arms Stosie Madi to get her take on the week's news, from rocketing commodity costs and soaring fuel prices through to the need for Government support on VAT.

Opinion

How to improve your wine offer

11-Mar-2022 By Heath Ball, MD of Frisco Group

Pubs and wine are not always a match made in heaven, as The MA recently explored in the last episode of the Lock In podcast.

Pepperoni crowned Brits' fav topping for National Pizza Day

09-Feb-2022 By Amelie Maurice-Jones

Take your pizza offering to new heights with meat toppings as pepperoni, donner pizza and meat feast all score a place in Brits’ top five types of pizza.

UK’s No1 gastropub shares secrets behind its menu

04-Feb-2022 By Amelie Maurice-Jones

The head chef of the Unruly Pig in Woodbridge, Suffolk, discusses gastropub’s current menus after it scored first place in the Estrella Damm Top 50 Gastropubs list 2022.

Freemasons at Wiswell: ‘As we’ve matured, the menu’s matured’

03-Feb-2022 By Amelie Maurice-Jones

At Lancashire-based gastropub Freemasons at Wiswell, the current menu revolves around making classic dishes the best they can be, while always keeping customers at the forefront.

British cuisine and sustainability top food and drink trends for 2022

17-Nov-2021 By Nikkie Thatcher

Ethical consumption, British ingredients and health have been tipped as the top trends for eating and drinks into 2022.

Special report

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

05-Jul-2021 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...

Content provided by Arla Pro

How can I become a pizza delivery pro?

01-Oct-2020 By Arla Pro

With the UK's pizza delivery market in growth, never has it been a better time to try and grab a slice of the action. In these three videos Arla Pro discusses everything you need to know, from equipment and packaging to choosing the right cheese...

Content provided by Arla Pro

How to run a profitable pizza delivery offering

23-Sep-2020 By Arla Pro

The Coronavirus pandemic has brought numerous problems to restaurateurs, either with the enforced lockdown of the summer or the continuing issues around customer distancing and a drop in covers, but many restaurants have tackled the issue head on and...

The Great Roast Revival – in association with Knorr Professional

What the roast of the future will look like – Episode 3

21-Sep-2020 By Nicholas Robinson

You may think the humble Sunday roast has changed little over the years, but in actual fact it has and continues to do so.

The Great Roast Revival – In association with Knorr Professional

Why does a roast dinner make us feel so good? – Episode Two

14-Sep-2020 By Nicholas Robinson

Roast dinners are notoriously difficult to make Instagram-worthy when it comes to plating up, but that doesn’t have to be the case.

The Great Roast Revival – in association with Knorr Professional

Make the most from your roast – Episode one

04-Sep-2020 By Nicholas Robinson

The weekly culinary focal point for many is the Sunday roast, but it does occasionally stand accused of lacking innovation. However, in this three-part video series we change that with an in-depth look at how to make the roast dinner shine.

‘Christmas with caution’ – Bidfood launches Christmas 2020 range

03-Sep-2020 By Nicholas Robinson

A survey carried out by hospitality food supplier Bidfood has claimed consumers will be seeking a traditional Christmas but with caution, focusing on small gatherings with single serve dishes or personal buffet platters.

Reviews quoting ‘vegan’ rise 104% in a year

21-Jan-2020 By Alice Leader

New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.

B&K promotes ‘pairing and sharing’ with new menu

31-Oct-2019 By Alice Leader

Brewhouse & Kitchen (B&K) is endorsing a more communal style of eating this winter by offering guests a range of dished intended to be matched with complementary beers.

The vegan wave: how has it affected the pub trade?

11-Oct-2019 By Alice Leader

The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.

The Alchemist launches augmented reality cocktail menu

08-Mar-2019 By Stuart Stone

Premium bar and restaurant operator the Alchemist has conjured up a unique experience for customers by launching its first augmented reality cocktail menu and app.

Did you know this about mushrooms?

12-Sep-2018 By Nicholas Robinson

Did you know edible mushrooms are worth £32bn globally and that 2,000 new species of fungi are discovered each year? As well as being valuable to the economy, fungi are vital to almost all parts of modern day life.

Top restaurant chef Dom Robinson to open gastropub

18-Aug-2017 By Nicholas Robinson

Highly acclaimed restaurant chef Dom Robinson, who has worked in some of the world’s most prestigious venues, is to open a new gastropub in Berkshire.

Great British Pub Awards

Pub Awards: Best Newcomer finalist - The Unruly Pig, Bromeswell, Suffolk

16-Sep-2016 By MA

Food lovers might remember the Unruly Pig as the former award-winning British Larder. But they’re unlikely to recognise it; new lessee Brendan Padfield has completely transformed the business – save for the reputation for high-quality food.

Menu Focus

Focus on menu marketing: read the small print...

26-Jun-2015 By Daniel Woolfson

Daniel Woolfson looks at the ways different operators are marketing their menus and implementing some serious innovation to drive profits

MEAT

Consumers trust supermarkets more than restaurants when buying meat

17-Apr-2015 By Ed Bedington

Just 58% of consumers trust the meat served in restaurants according to new research.

Trend watch

Trend watch: could secret menus crack the UK?

05-Feb-2015 By Daniel Woolfson

It may sound ridiculous, but creating outrageous dishes that you don’t actually tell anyone about could help create brand loyalty and drive profits.

Pub chef opinion: Change is not a dirty word

21-Sep-2012 By Madalene Bonvini-Hamel

It’s hard for any a passionate chef to accept that they have to change. For Ross [Pike] and I, both chefs, it was a difficult time when we realised our pub’s business plan needed a boost. It dented our pride and, most of all, we were anxious about it...

Chef named 'Beer Drinker of the Year'

18-Jul-2011 By Michelle Perrett

Michelin starred chef Sriram Aylur of Quilon restaurant in London's Victoria was this week made "Beer Drinker of the Year" by the All-Party...

Punch to open 17th Flaming Grill

07-Jun-2011 By Gurjit Degun

Punch Taverns is spending nearly £250,000 turning the Nosey Parker in Lincoln into a Flaming Grill — the concept that focuses on grilled/barbecue...

Purity brews up menus for restaurateurs

10-Mar-2011 By Graham Ridout

Purity, the Warwickshire-based brewery, is collaborating with local restaurateurs to produce beer menus that match the food offerings. So far, the...

Good ideas for good pub menus

04-Mar-2011 By Lesley Foottit

Lesley Foottit looks at ways to ensure the presentation of your pub's menu delivers the right impression.  Adding personality  Individual Inns'...

Pub chains: January better than expected

14-Feb-2011 By Ewan Turney

Leading pub and restaurant chains have experienced a better start to the year than expected and clawed back some ground on December's snow hit...

Pub food: business boosters

23-Nov-2010 By Jo Bruce

Ideas for driving food and drink sales at your pub including a karaoke room, pig rearing and a game and wine evening. Karaoke room Where: Columbo...

Golden Boar, golden standards

18-Nov-2010 By Noli Dinkovski

Luke Spyrou talks to Noli Dinkovski about staff checklists, set price menus, takeaways, delivering leaflets and mixing pub food with fine dining.

Publican blogger's food offer shows off the best of English

07-Jun-2010

A Faversham pub has relaunched its restaurant - in a bid to show just how good English food can be. The Railway Hotel's new restaurant, Provenance,...

Unlock the profit in your menu

05-Feb-2009

It is more important than ever to make sure that you maximise the margin that can be generated from your food offering. Shaun Hill, executive...

Restaurant Group posts half year profits hike

29-Aug-2008 By Hamish Champ

The Restaurant Group (TRG), which operates Frankie & Benny's and Garfunkel's eatery chains as well as a number of pub restaurants, has announced...

Business building advice from BII Roadshows

03-Apr-2008 By Caroline Nodder

"Only a glacier down the Taff could make this summer worse than the last one for pubs."So said Brains retail director Philip Lay in his opening...

Ramsay's kitchen dreams

28-Feb-2008

Manager and chef Michelle Ramsay tells Sheila McWattie about the benefits of a menu makeover at the Kings Head, Cubbington, Warwickshire Why our...

S&NPE seeks new food manager

17-Jan-2008

Scottish & Newcastle Pub Enterprises (S&NPE) is recruiting a new food development manager to help lessees boost food sales. The new manager...

S&NPE searches for food development manager

14-Jan-2008

S&NPE is recruiting a new food development manager to help lessees boost food sales. The new manager will be tasked with reviewing the support...

Menu masterclass

01-Sep-2007

Mark Taylor looks at how to select the right dishes for a perfectly-balanced menu Concise menus Size isn't everything when it comes to writing menus...

View from the top

05-Jul-2007

Christoph Brooke, managing director of Hillbrooke Hotels, which runs Wiltshire's Bath Arms, leased from the Longleat Estate, shares secrets of...

Name game

01-Jul-2007

Consumers want more information on food provenance. But how far do licensees need to go with providing information on menus? Humayun Hussain reports

Easy access

01-Apr-2007

Humayun Hussain focuses on menu presentation Whether you present your menu as a printed copy or just chalk up the details on a blackboard - or...

The Mill House tale

05-Dec-2006 By James Wilmore

"The Mill House? Great, that's on my way home," says the cabbie at Newcastle Central station. "It used to be a right dive - it was where the local...

In the Hot seat - James Rudden

01-Nov-2005 By Tony Halstead

In the hot seat - James Rudden

French connection

01-Sep-2005

With the Lydden Bell little more than 20 miles from France, it's not just Kentish fare making up the locally-sourced rustic menu. NIGEL HUDDLESTON...

On the right track

16-Dec-2004

Bill Dax left his high-powered job at Eurotunnel to run a Buckinghamshire gastro pub. One year on, turnover has more than trebled. John Harrington...