Pub chefs should “absolutely” look to street food traders for inspiration when it comes to using different cuts of lamb, the Agriculture and Horticulture Development Board (AHDB) has urged.
More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.
Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience
Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.
A top chef has joined forces with royalty and government ministers to urge food businesses to be more supportive of local produce by displaying the provenance of the food on their menus during British Food Fortnight.
Food operators who don’t engage with sustainability issues could be putting their businesses at risk as new research suggests diners have become increasingly likely to pick eating out locations based on their sustainability credentials.
Food is increasingly big business for pubs - but one Norfolk licensee has flown in the face of standard advice and told customers to ‘bring their own food’ when they come in for a pint.
The days when grouse, pheasant, partridge and venison were reserved for fine-dining establishments are well and truly over. In addition to being an enticing prospect for pub diners these days, game bought at the right time of the season can be great for...
Analysis of menus across leading pub and restaurant operators by M&C Allegra Foodservice has shown that healthier eating has yet to become mainstream with only 36% of brands providing full calorie information on menus.
If the experience at one newly-opened east London pub is anything to go by, the lumpy gloop that used to land on our dinner-plates at school has matured into something special.
A combination of quality home-grown produce and low food inflation means the time is right for operators to trial new dishes and menu ideas, advises a leading buying specialist.
The first meal of the day is proving to be one of the fastest growing eating out occasions for those running UK pubs. Noli Dinkovski explores the subject of brekkie and brunch
Jerk chicken may be the public face of Caribbean food, but dig past it and you’ll find a diverse cooking style steeped in tradition… and smothered in spice.
Drake & Morgan (D&M) has announced the launch of a new promotional campaign to celebrate the launch of a new Sunday brunch menu across six of its eight London sites.
Customers' appetites for croquettes are virtually universal. From Spanish ham and béchamel croquettes, which are a staple on any traditional tapas menu, to Korea where they are filled with spicy kimchi, pork and bulgogi, croquettes are consumed in...
With the rise of food-led pubs, baked bread and similar products are becoming increasingly popular amongst customers and operators are finding innovative ways to capitalise on hunger for the starchy staple.
Bone broth may not sound like a particularly appetising concept. However, the dish is being touted as having immense health benefits and is making a stir in the foodie scene.
Say “fusion” and people usually cringe. Briefly popular in the nineties, combining seemingly mismatched concepts and cuisines was written off as unnecessary and extravagant by many.
