What is the future for Pub Food?

"Authenticity is everything. People are not fooled by food they know is mass-produced. Pubs should take lessons from the Continent where café bars offer more relaxed eating and high quality service."

David Mulcahy, vice president of the Craft Guild of Chefs

"The trend for young entrepreneurs and talented chefs to buy failing pubs and re-invent them as pub-restaurants will continue to flourish, especially as pubs are becoming a serious challenge to restaurants as the wave of casual dining envelopes the nation."

David Hancock, editor of Alastair Sawday's Pubs & Inns Guide

"The new legislation on smoking will mean that pubs will have to choose between serving food or not, and consumers will also be more likely to actively search for a pub based on the food it offers. As a result, pubs that are offering food need to ensure that they are doing so at the highest possible standards."

Hugh Judd, foodservice project manager for the English Beef & Lamb Executive

"Quality is going to be key. Consumer expectations are high across the board. They want a wide choice of dishes with impressive flavours and presentation. Pubs will need more experienced chefs with flare and strike a balance between retaining efficiency whilst creating great food with individuality."

Phil Marshall, senior marketing manager Woodward Foodservice

"I think things are looking rosy. We're getting busier each week and in three years' time I would expect the pub will be pulling in lots of customers. Pubs have developed into places that serve good food in a relaxed environment compared to the intimidating atmosphere of some restaurants. People increasingly want somewhere they can eat in T-shirts and jeans so the audience is definitely there for pubs in the future."

Andy Knight, head chef, the King of Prussia, Farnham Royal, Berkshire

"It's going to be a great couple of years for pub food as chefs grow more aware of provenance and customers become more experimental in their tastes. Pubs are becoming very switched on in terms of sourcing local ingredients and I think that diners' palates are changing. I put a chicken dish on the menu recently and barely sold any, but more exotic dishes like oxtail and kidney pie sell out. Food is becoming increasingly dominant in the turnover of rural pubs. Our dry sales are up 30% compared to last year and by the end of this year will account for 70% of all sales. I think the pub market is becoming more discerning and venues serving microwave meals may be on the way out."

Chris Matthews, proprietor/head chef, the Vobster, Lower Vobster, nr Bath, Avon

"Without a doubt I think the prospects look good for pub food. In France every village has its own bistro showcasing regional produce and I think pubs are becoming similar in the UK as chefs source more local ingredients. The interest in food in this country is apparent by the number of cookery shows on TV. Pubs serving quality cuisine will go from strength to strength and hopefully microwave cooking will become a thing of the past."

Charles Inkin, proprietor, Felin Fach Griffin, Brecon, Wales

"I think pub food will remain fashionable and we haven't seen the best of the sector yet. In Lancashire I've noticed a lot of restaurant chefs taking over pubs. The trade can definitely sustain this growth of top-end pubs and it is good news for the whole category. However I'm afraid that there are many venues billing themselves as gastro pubs when their food is simply not up to scratch. I think people want simplicity from pub food, which is why I've changed our lunch menu to feature dishes like Lancashire hotpot and fish pies."

Craig Wilkinson, proprietor/chef, the Bay Horse Inn, Forton, Lancashire