Pub creates handmade chocolate egg for Easter
This pub is giving the Easter Bunny a run for its money by creating a limited edition handcrafted egg.
This is how important your social media pages are
Over half of diners will check out your pub on social media to hunt for menus and reviews before visiting.
People are pretending to like sushi and craft ales
Alarming amounts of people have admitted to eating food they hate in order to appear “more cultured”.
Your kitchen woes could be solved with three key changes
A professional relief chef and kitchen consultant tells us the most common reasons a kitchen is failing.
Is your pub breakfast the best in the UK? Prove it
Inapub is working in partnership with Kraft Heinz to find the best pub breakfast in the UK.
Do branded foods really matter in pubs?
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.
Celeb pub owner takes pudding to market
Celebrity chef and Gastropub owner James Tanner has unveiled a ready-to-serve dessert, to help kitchens boost their pudding menus.
How to make a dog's dinner of food sales
Fruit trumps bacon sarnie in best breakfasts
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.
