As disappointing as the rejection to support "all pub-goers and beer, cider and perry drinkers" is, perhaps we can still see some rays of hope?
I can't remember the first time I wrote about how Sherry was going to be the next "big thing". Actually I can, it was back in 2003.
By all accounts one introduced in Jamie Oliver's Jamie's Italian chain back in June 2015 has been a huge success.
Fans of The Archers will know that recently Kombucha, a fermented tea, made its journey from hipster café to Ambridge, where Tom Archer had plans to sell it.
"We've got football, two darts teams, pool and a bagatelle team as well."
I recently found myself in a pub drawn to a big screen showing Spurs playing Arsenal.
I'm scared of robots.
Not in a 'they're going to destroy us and take over the world' sense. I just don't want to be served by one of them at the bar.
How has January been for you?
Dry? Wet? Middling?
There is often talk about retailers – especially supermarkets – giving edible food waste to charity. But are pubs doing enough to help their local residents?
Recently, Public Health England has called on manufacturers, and the places that sell food, to cut calories in products by 20 per cent. Can pubs take hold of the opportunity and become public health ambassadors during the obesity crisis?
Spencer Chambers and Richard Longhurst are the drinks indsutry veterans behind the revival of Hofmeister
This month our marketing director, Zoe Howorth, talks about how carefully targeted activity and marketing is helping re-invent the new Hofmeister
Where can you stand out in an industry that used to have just 250 breweries in 1993 and yet has over 1,300 today? How can you make a difference to a market that saw an incredible 1,600 new beer products launched in 2016 alone?
We all know how easy it is to come up with what we think is a great business idea over perhaps one too many pints, which quickly gets forgotten about the morning after.
The googlebore is a recent and damaging addition to the drinking establishment.
How many people have you know in your lifetime? Impossible to answer yet I reckon I've met more than most.
Einstein’s theory of relativity, in layman’s terms, states that time moves faster or slower depending on the observer.
It turns out mixing milk with 7 Up is a “thing”.
The second most accurate way to describe recruiting decent chefs is “an utter headache.”
One pub posted its reply to a scornful TripAdvisor on Facebook – and the response was wonderful.
For the first time in seven years, business property revaluations are taking place, which will see business rates rocket, particularly in London and the South East.
As the dust settles on the shock sale of Charles Wells' Bedford brewery and brands to Marston's for £55 million, the key question hangs in the air: Is there a future for Britain's dwindling band of family brewers?
When a busy bank holiday involves feral children underfoot, how do you take control? No details spared - The Pub landlady tells all.
Michael Motskin, PhD is the director & co-Founder of Pint of Science
Pint of Science is a non-profit organisation that brings some of the most brilliant scientists to the local pub to discuss their latest research and findings.
In a world of digital-savvy consumers, pressure has never been greater on operators to integrate technology into the guest experience.
Paul Ainsworth is the chairman of CAMRA's Pub Campaigns Group
In April, the Campaign for Real Ale (CAMRA) will be celebrating Community Pubs Month, which seeks to encourage more people to visit their local.
Beth Hooper is the nutrition manager at Nestlé Professional
Beth Hooper, nutrition manager at Nestlé Professional, explains why for pubs, better menus can mean better business.
The Inapub Barstool Expert is always ready with an informed opinion on any subject.
St Patrick's Day is almost upon us (March 17) but what do you really know about the world's most widely celebrated Saint's day?
Inapub's resident Barstool Expert is ready to tell everything he knows...
Live music is an integral part of pub life. Whether it be a group sat in the corner playing folk music, karaoke nights, acoustic open mic or busker style nights, vinyl and retro nights or fully plugged in live bands, every pub circuit should include at least one live music venue.
As a food and drink writer I visit plenty of bars, but I am just as happy in a cosy pub because to me the pleasure of food and drink is all about variety.
Last week I had pretty much the worst beer I've ever drunk.
Lucy Pedrick is Bidvest Foodservice's business and consumer insights manager