Nick Beardshaw, the new head chef and manager at the Coach, Tom Kerridge's pub in Marlow, reveals the reasoning behind the open kitchen and dining concept at the new pub.
Some claim it is named after the famous Duke, others believe it was invented for a civic reception in the New Zealand city, while a third set of people are adamant that it’s an American creation.
World foods, slow-cooking, street food and premium burgers have been identified as the leading trends in the foodservice sector, an EBLEX report has found.
Whether it’s the debate over independence that has stirred up a love of all things Scottish, or simply the fact that more people are growing to enjoy the often-maligned dish, haggis – so typically associated with Burns Night (January 25) – now appears...
No longer considered food for the brave, seafood is often seen by customers as a chance to experiment with taste and aesthetics - meaning pub caterers have the chance to get creative with their menus.
The increasing demand for street food has seen a spark in pop-up stalls and food markets offering cuisines from around the World and customers are shunning fine dining for plastic forks and boxes of burgers and chilli dogs.
Whether or not you serve food in your pub, the balance between your culinary and administration skills are about to be tested further. New European legislation comes into force at the end of this year, affecting the way that operators make customers aware...
Premiumised informality, from street food to fine dining is now widespread across the restaurant sector, and this new era is being driven by food pleasure seekers, according to Allegra Foodservice’s latest report, The UK Restaurant Market 2014.
Picture a school lunch and chances are images of bland, boiled cauliflower and stodgy puddings spring to mind. But public houses could play a vital role in changing this perception by providing ‘good quality food’ for local pupils.
The food safety enforcement regime is something operators should be acutely aware of. It is imperative to have good systems and procedures to protect yourselves from enforcement action, which can be damaging and costly to your business. Here are 5 tips...
Any pub, hotel or restaurant faces the risk of food poisoning and it’s every owner/manager’s job to ensure measures are taken to prevent it happening, says Pat Perry.
Food poisoning incidents can be very serious for pubs and have disastrous consequences, resulting in loss of trade or even closure. Here are 10 top tips for ensuring food safety in pubs.
From simple late-night snacks to an elaborate New Year’s Day lunch, sharing foods offer chefs opportunities to experiment creatively and enable customers to tuck into dishes that promote a convivial atmosphere. Sheila McWattie looks at different ways...
Food from the Far East is popular, profitable and ideal for serving in a pub environment. From authentic fruit and veg to fun cooking events Sheila McWattie reveals how you can spice up your pub’s food offer
Lesley Foottit investigates how a pub can be more man-friendly. Beer, burgers and steak, it seems, will go a long way for the cause, but above all it must appeal to the ladies too.
Pubs thinking of pepping up their food offer would do well to consider Mexican food. As Sheila McWattie finds, it offers plenty of ways to fuel interest among customers and drive footfall
Allowing a customer to walk away holding just a coffee is a wasted opportunity. Matt Moggridge provides some tips on how to tempt them into buying something extra to eat as well
Not enough money in the till — check. A small kitchen — check. No time — check. Little subject knowledge — check. If you were to make a checklist of reasons why you’re not matching beers with food, you’d probably come up with these.
Pubs are taking the second largest market share of drinking and dining out occasions, according to The Taste of the Nation survey by Deloitte and BDRC.
It’s a decade since the first pub in the UK won a Michelin star for the quality of its food. Now there are 13 pubs — three new ones this year — that hold a prestigious star.
Lesley Foottit looks at ideas for driving food and drinks sales at your pub, including asparagus festivals, garden tours and a summer party and hog roast.
