Battle of the nuts: cashews see increase in pub popularity
Could your pub take on the latest bakery hybrid?
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.
6 sterling bits of advice to boost your food trade
It’s interesting to see how someone else runs their business – so here are six ideas from some pretty savvy licensees.
What’s in season for April menus?
From spring lamb to asparagus – what’s coming into season and what produce might you have to wait a little longer for this year?
Inapub with… Steven Ellis
Nine months after opening his first pub, what has he learned? We ask chef Steven Ellis of the Oxford Blue, Windsor, the big questions.
How to make a traditional Irish stew
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.
Food focus: how to make a venison meatball
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 launches adult-size fish fingers
Young’s Foodservice is going jumbo with its new extra large fish fingers.
Could your menu go Scandi-style?
You might be ‘hygge’d’ out, but Scandinavian food and drink sales are booming in the UK.
How to get a professional review of your pub menu
What really happens when a professional reviewer comes to your pub, and how do you get them through the door in the first place? This is your ultimate step-by-step guide.
Facelift for AHDB quality scheme
AHDB Beef & Lamb has revamped the Quality Standard Mark (QSM) scheme alongside a new team of ambassadors.
Six pub pies which make you go "ooh"
A £99 pie and a pie with horns, which UK pubs are taking their pie game to the next level?
Why and how can you offer free-from menu options?
National Pie Week: pies in numbers
To celebrate National Pie Week, one pub has revealed that it serves the equivalent weight of 15 polar bears in pies each year.
Back to front: staff at this pub are swapping roles
Lamb Weston unveils new sweet potato treats
Lamb Weston has expanded its range to include sweet potato CrissCuts and Shoestring fries.
Dr. Oetker launches pizza base product
Dr. Oetker Professional is helping pubs branch into pizza by launching a new Fresh Dough Pizza Base.
14 seasonal ingredients for March
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.
Will healthy menu options improve your business?
Research has found that over half of diners would be more likely to eat somewhere offering “healthy menu options.”
Pancake Day gets a meaty makeover from Oxford pub group
