To celebrate National Pie Week, one pub has revealed that it serves the equivalent weight of 15 polar bears in pies each year.
Lamb Weston has expanded its range to include sweet potato CrissCuts and Shoestring fries.
Dr. Oetker Professional is helping pubs branch into pizza by launching a new Fresh Dough Pizza Base.
The Spanish weather is making certain vegetables more expensive, so here are 14 things in season this March, to ensure your menu doesn’t go without greens.
Research has found that over half of diners would be more likely to eat somewhere offering “healthy menu options.”
Are you serving offal, llama and kangaroo? Some brits would happily try it all.
See this hanging pancake kebab in full glory – plus four other ideas for Pancake Day in your pub.
This pub has partnered with one of London’s “hottest young chefs” to offer some seriously head-turning burgers.
"Deconstructed" dishes, imaginary flavour profiles and personified food - a playful poke at the slightly pretentious ways to write a menu.
Increase sales, margins and bag some recipe ideas with these five top tips for your chips.
This year's Casual Dining show will focus on pub menu innovation and profitability, as a host of big pub-names gather to give talks.
London's Drapers Arms pub has won this year’s Scotch Egg Challenge with a haggis & panko breadcrumb style-egg.
They run Michelin-starred restaurants and have now branched into pubs - but where do the Galvin brothers stand on the really big questions?
Research has found 44 per cent of customers would turn away from a business if faced with a food hygiene rating of three stars or fewer.
McCain Foods is asking chefs to share their best cooking hack for the chance to win £1,500 in vouchers.
There’s a fine art to a flawless cheeseboard, but once you’ve mastered it you can sit back and let the air of cheese-induced contentment fill your pub.