Scrap the ever-familiar beer and meat combos, is American craft beer and vegetarian food the new power couple?
Walkers is going barmy for a sarnie with a new flavour campaign.
The impact of Brexit is still being judged, but figures have suggested sales in Britain’s managed pub groups were up for July as consumers continue to eat out.
A burger masterclass with one of the best – five easy burger hacks to turn your patties from zero to hero.
Nearly one year on from Storm Desmond, a Lancaster pub still has a completely free menu to anyone who needs it - and even those who don't.
Want to nail German cuisine? German native and founder of Glasgow's WEST Beer brewery, Petra Wetzel, spills secrets on the Nürnberger Bratwürstl.
Want to brush up on your carvery? These YouTube masterclasses could be the answer.
Introducing something new, strange or exotic to the bar snacks menu can provide an interesting experience for customers.
Brits love all things American, so could you boost takings over Thanksgiving weekend?
Crispy pig ears and banana roti spice up the menu at a Clapham pub.
Watch three young chefs take on the ultimate Masterchef challenge, organised by Basingstoke gastropub.
Want to serve a killer seafood platter? We spoke to head chef Fran Hartshorne of The White Horse in Brancaster Staithe, about how they serve theirs.
An upsurge of people eating out is to boost the frozen food market, according to a new report.
Star Pubs & Bars has launched a series of food workshops to help its licensees develop talent in the kitchen.
In ground-breaking news for the pub trade it transpires that good weather equals ringing tills.
Punch Taverns has partnered with online food delivery site, Just Eat.
Top chef and Nestlé Professional Toque d’Or competition judge Andrej Prokes talks about his key tips to success.
Watch how one small chain of inns is putting the focus on sustainable ingredients with its new Root To Table initiative.
Greene King has rolled out a partnership to supply branded pizzas to its Pub Partners estate.
Operators are increasing menu prices to offset rising staff costs, according to a study.