Other operators

Key healthy food trends for foodservice sector in 2016

Trends

Healthy food options: what's coming in 2016?

By Nicholas Robinson

As more people decide they know what’s best for their own health, Alison Baker looks at how pubs can offer food and drink to meet requirements

Meat-free dishes accounted for 31% of new menu items across the eating-out sector

Analysis

Flexitarian diets set to rocket in 2016

By Nicholas Robinson

The popularity of flexitarianism is set to reach new heights in 2016, following recent figures from consumer analyst Mintel that showed 35% of Brits now identified as ‘semi-vegetarian’.

All day dining in pubs

All day dining boosts pub food sales

By Nicholas Robinson

As consumers become increasingly demanding and more inclined to turn their backs on traditional mealtimes, pubs need to change tack to keep pace. Nicholas Robinson reports on an All Day Dining Event that looked in detail at this trend

'Buyers who rely on the CPI may be acting in an ill-informed manner when negotiating with suppliers'

Food prices

Foodservice Price Index launched

By Nicholas Robinson

A Foodservice Price Index (FPI) has been launched to give operators access to more accurate data about commodity costs specific to the hospitality sector.

Family brewers: signs of hope in challenging market

Operators

Family brewers: signs of hope in challenging market

By Emily Sutherland

The latest survey from the Independent Family Brewers of Britain has revealed the number of customers looking to stay in pubs is on the rise and that the appetite for British beer is still strong.

67% of men and 57% of women respectively in the UK are overweight or obese

Sugar Tax

Sugar tax and nutritional labelling enforced under lobby group’s plans

By Nicholas Robinson

Prime Minister David Cameron is facing increased pressure from the sugar lobby group Action on Sugar (AoS) to implement a heavy tax on sugary food and drink and to enforce nutritional labelling on menus to help tackle the UK’s growing obesity epidemic.

'Sugar has only four calories per gram,' says Making Sense of Sugar

Sugar Tax

Sugar myths ‘debunked’

By Nicholas Robinson

A campaign to dispel myths about the impact of sugar on diet and health has been launched ahead of National Sugar Week (30 November – 6 December), following celebrity chef Jamie Oliver’s pressure on the government to implement a tax on high-sugary food...

There are 14 known allergens

Food safety

Allergen report: how are pubs performing?

By Alison Baker

They have variously been viewed with hostility, panic, suspicion and as an opportunity to stand out from the crowd. Whatever your starting point, the regulations on food allergy labelling are now a fact of life. Alison Baker looks at how the trade is...

Parlour owner: 'I struggled with getting my head around it'

Chef recruitment crisis

Pub chefs in need of 'more defined career paths'

By Nicholas Robinson

More defined career paths, as well as realistic expectations of head chefs, must be developed for pub chefs in order to attract and retain talent in pub kitchens, industry leaders have agreed.

Pub chef trailblazers met to discuss the chef recruitment crisis

Chef recruitment crisis

'Work together to banish pub chef stigma', say industry leaders

By Nicholas Robinson

The negative stigma associated with being a pub chef must be tackled by the industry, which it could achieve by working together to highlight the benefits to youngsters of a career in pub kitchens.

Pubs code: Trade urged to forget past battles and work together

Legislation

Pubs code: Trade urged to forget past battles and work together

By Emily Sutherland

Industry leaders have issued fresh pleas for both sides of the pub code debate to lick their wounds, forget past battles and join together to ensure the smooth implementation of the legislation and a brighter future for an industry facing sizable challenges. 

Inside the Eagle with head chef Ed Mottershaw

Chef focus

The Eagle: the chef behind the 'UK's first gastropub'

By Nicholas Robinson

Ed Mottershaw is pretty much wedded to one pub. Alright, he underwent seven years learning how to cook at Battersea’s Fox & Hounds, but the 11 years since then have all been spent in the kitchen of what is credited as being the first gastropub in...

The winners of the coveted awards will be announced in January

Top 50 Gastropubs 2016

Top 50 Gastropubs: Awards Shortlist

By Nicholas Robinson

The shortlist for the three coveted awards for the specialist categories at the Estrella Damm Top 50 Gastropubs 2016 has been revealed, after some of the UK’s best food-serving pubs battled it out for a space.

Pubs aren't up to scratch on allergen labelling, experts claim

Food Safety

‘Pubs not up to scratch on allergen labelling’

By Nicholas Robinson

Pubs are lagging behind the rest of the food industry on food allergen labelling, experts have warned, following the release of the Food Standards Agency’s (FSA’s) latest local authority food law report.

The Bull & Last is in Highgate, north London

Gastropubs debate

...And how one chef is still a firm believer in the gastropub term.

By Nicholas Robinson

At a time when its validity is being questioned, chef Ollie Pudney is a staunch advocate of keeping the term ‘gastropub’ alive and kicking. Other than that, as Nicholas Robinson finds out, the owner of Highgate’s Bull & Last is an award winner who...

Gastropubs flourish in London, says Harden's

Top 10 London food pubs: Hardens

Gastropubs flourish in London, says Hardens

By Nicholas Robinson

Gastropubs are continuing to flourish in London as easier access to prime sites over the years has allowed more chefs and landlords to take the plunge and run their own high-quality food-serving pubs, according to the 25th edition of Harden’s London Restaurant...

New programme aims to boost skilled chefs in the industry

Chef recruitment crisis

HIT Chef Academy launched

By Nicholas Robinson

A new chef training programme has been launched by HIT Training in a bid to tackle the growing shortage of skilled chefs in kitchens, which is expected to reach a peak of 11,000 in pubs by 2020.

Keep up-to-date by liking the new Facebook page

Top 50 Gastropubs 2016

Top 50 Gastropubs is on Facebook

By Nicholas Robinson

The Estrella Damm Top 50 Gastropubs 2016 list will be revealed in less than three months and to help you keep up with the latest on the UK’s greatest food pubs, the Publican’s Morning Advertiser has launched an exclusive Facebook page.

A stock pot is not a rubbish bin'

Menu focus

Focus on stocks and sauces: it's all gravy...

By Alison Baker

Warming winter dishes are often made better with good stocks and sauces. Alison Baker discovers how you can improve your menu and maintain consistency whether you make your own or buy in

Heinz winter warmer competition hots up

Heinz competition

Connecting to the community

By Nicholas Robinson

Independent pubs and restaurants that consider themselves to be at the heart of their community could win a total of £50,000 in prizes in Heinz’s Heartwarming Heroes competition, which is supported by the Publican’s Morning Advertiser.

Are we reaching peak managed pubs?

Publicans of the UK

Are we reaching peak managed pubs?

By Tony Leonard

According to research last month the number of licensed restaurants in the UK now outnumbers wet-led pubs and bars for the first time.

10 things we've learnt about the pubs code

Pubs code

10 things we've learnt about the pubs code

By Michelle Perrett

The Government has published its first draft of the pubs code and how it proposes the market rent-only option (MRO) will work in practice. Here are 10 key points from the draft code.

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