The nation dines out for breakfast more than ever before – but are pubs missing out on the chance of a full success?
Floods in Spain, a country that provides 25 per cent of the UK's vegetable imports, plus freezing weather across Southern Europe earlier in the year, and the uncertainty of Brexit are all pushing up food prices.
59% of consumers would be more likely to order a cocktail that had been listed alongside a food item on the menu, according to data from CGA Peach.
51 per cent of all meals in the on-trade are enjoyed with an alcoholic drink and 51 per cent of people say alcohol is an important factor in where they choose to eat.
Forget a buttery biscuit base, this year it's all about the buttery, brioche bread.
Is there anything in your kitchen as versatile as an egg? And no, your sous-chef doesn't count.
The hunt for the best pub roast in Britain is closing in, with the deadline for entries to the Best British Roast Dinner competition just around the corner (1 October 2017).
Even 100 per cent British beef patties aren't good enough for discerning customers these days, apparently.
Looking for some last minute inspiration to help you make the most of this meaty celebration? Don't worry we've got you covered.
Over a third of hospitality businesses believe the rising costs of raw ingredients will have to be passed onto customers via price increases, according to a new survey.
Love lamb? Now's the time to show it with farmers urging more pubs to put it back on the menu.
A survey of over 1,500 people has found that the vast majority of pub customers expect a more restaurant-like service when eating dinner in pubs.
You've ale taps a plenty, but have you considered putting beer on the food menu and not just the drinks list?
North Sea cod can be eaten with a “clear conscience” from today, over 10 years after its population was close to collapse.
This team of chefs have been crowned “Britain’s Best Brigade”, praised for their camaraderie and sense of fun.
Growers have warned of an edible flower shortage due to “huge unprecedented demand”.
Cheese and beer is a wonderful combination, so it was really very kind of the chaps at Wimbledon Brewery to join forces with the Cheddar Gorge Cheese co to create a cheese made with beer in it.
Two thirds of your customers want nutritional information on the menu, research says.
Did you know that the shape of food; the colour of the plate it is served on and even background noise will affect your customer's tasting experience?