Watch your carnivorous customers flock to you this April, as Great British Beef Week (GBBW) gives you the chance to...well...beef up profits.
This pub is giving the Easter Bunny a run for its money by creating a limited edition handcrafted egg.
Over half of diners will check out your pub on social media to hunt for menus and reviews before visiting.
Alarming amounts of people have admitted to eating food they hate in order to appear “more cultured”.
A professional relief chef and kitchen consultant tells us the most common reasons a kitchen is failing.
Inapub is working in partnership with Kraft Heinz to find the best pub breakfast in the UK.
An Inapub survey of 1,000 pub diners has revealed that over a quarter (25.4 per cent) of people say food brands matter to their pub dining experience.
Celebrity chef and Gastropub owner James Tanner has unveiled a ready-to-serve dessert, to help kitchens boost their pudding menus.
If you fancy something a little racier than a cucumber sandwich to serve with your afternoon teas, then take a look at this latest bakery hybrid – a scone-brioche cross.
It’s interesting to see how someone else runs their business – so here are six ideas from some pretty savvy licensees.
From spring lamb to asparagus – what’s coming into season and what produce might you have to wait a little longer for this year?
Nine months after opening his first pub, what has he learned? We ask chef Steven Ellis of the Oxford Blue, Windsor, the big questions.
Put the green beer away – this Irish stew deserves nothing less than a fresh pint of Guinness. Here’s how your Mammy might make it.
Gordon Stott, chef patron of the Sun Inn in Hampshire, spills the beans on how he cooks this local oven-roasted venison loin served with venison meatball & pomme purée.
Young’s Foodservice is going jumbo with its new extra large fish fingers.