News
Battle of the nuts: cashews see increase in pub popularity

Battle of the nuts: cashews see increase in pub popularity

The cashew nut is taking on the peanut, as sales are on the rise for KP Snacks.
Battle of the nuts: cashews see increase in pub popularity
Could your pub take on the latest bakery hybrid?

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.

Could your pub take on the latest bakery hybrid?
6 sterling bits of advice to boost your food trade

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.

6 sterling bits of advice to boost your food trade
What’s in season for April menus?

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?

What’s in season for April menus?

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

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.

How to make a traditional Irish stew
Food focus: how to make a venison meatball

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.

Food focus: how to make a venison meatball
Young's Foodservice launches adult-size fish fingers

Young's Foodservice launches adult-size fish fingers

Young’s Foodservice is going jumbo with its new extra large fish fingers.

Young's Foodservice launches adult-size fish fingers
Could your menu go Scandi-style?

Could your menu go Scandi-style?

You might be ‘hygge’d’ out, but Scandinavian food and drink sales are booming in the UK.

Could your menu go Scandi-style?
How to get a professional review of your pub menu

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.

How to get a professional review of your pub menu
Facelift for AHDB quality scheme

Facelift for AHDB quality scheme

AHDB Beef & Lamb has revamped the Quality Standard Mark (QSM) scheme alongside a new team of ambassadors.

Facelift for AHDB quality scheme
Six pub pies which make you go "ooh"

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?

Six pub pies which make you go "ooh"
Why and how can you offer free-from menu options?

Why and how can you offer free-from menu options?

It’s 2017, and free-from food isn’t just for customers with allergies — your average Joe wants it too.
Why and how can you offer free-from menu options?
National Pie Week: pies in numbers

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.

National Pie Week: pies in numbers
Back to front: staff at this pub are swapping roles

Back to front: staff at this pub are swapping roles

The waiting staff at this Cumbrian pub will don chefs hats while the chefs take on the front of house in a bold charity event.
Back to front: staff at this pub are swapping roles
Lamb Weston unveils new sweet potato treats

Lamb Weston unveils new sweet potato treats

Lamb Weston has expanded its range to include sweet potato CrissCuts and Shoestring fries.

Lamb Weston unveils new sweet potato treats
Dr. Oetker launches pizza base product

Dr. Oetker launches pizza base product

Dr. Oetker Professional is helping pubs branch into pizza by launching a new Fresh Dough Pizza Base.

Dr. Oetker launches pizza base product
14 seasonal ingredients for March

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.

14 seasonal ingredients for March
Will healthy menu options improve your business?

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.”

Will healthy menu options improve your business?
Pancake Day gets a meaty makeover from Oxford pub group

Pancake Day gets a meaty makeover from Oxford pub group

This pub group is celebrating Shrove Tuesday with pancakes made entirely from meat.
Pancake Day gets a meaty makeover from Oxford pub group

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