A great roast dinner is the cornerstone of many pub operations, and a cultural touchstone for many - but why is that? And what we are getting right or wrong when it comes to the classic dish. The Lock In team take a deep dive into the world of roasts,...
Soaring inflation rates have seen seasonal fruit and veg prices increase on average by 37% versus the same period in 2020, revealed data from the Government’s Department for Environment, Food & Rural Affairs (DEFRA).
With the end of the Government's Covid-19 roadmap on the horizon and pub operators casting a cautious eye towards post-pandemic trade, The Morning Advertiser sinks its teeth into the future of pub grub and how operators can take their food offer...
Trooper and Robinsons Brewery are offering rock fans the chance to collect limited-edition bottle caps to celebrate each of Iron Maiden’s iconic studio albums.
Trends are almost always customer-led and, although there is a rise in vegetarian and vegan foods, meat still plays a huge role on pub menus with secondary cuts and provenance helping lead the charge.
Brits are munching their way through an average of 312 meaty meals a year, with 85% of meat eaters consuming animal protein at least once a day, a new survey has claimed.
Dishes can change periodically and there can be various reasons as to why. Here, The Morning Advertiser looks at what pub giant JD Wetherspoon has removed from its offer.
The supplier of JD Wetherspoon’s meat, which was pulled from the pub chain’s menu, is being investigated by the Food Standards Agency (FSA) for “serious non-compliance with food-hygiene regulations”.
A staple dish from the Deep South of the US, jambalaya is a great meal using a tasty mix of meat, seafood, vegetables and rice that can be used on any menu. It has a touch of spicy heat and is filling, and it could give you an offer no rival can match.
Tastes in food may be constantly changing, but when it comes to pub grub, the classics and old favourites remain constantly in contention, jockeying for positions on the menu
When it comes to meat, the best steaks will undoubtedly cost the most, but pubs can find great value with lesser-known cuts that are often eschewed by top-end restaurants.
The British Hospitality Association (BHA) has released guidance on reducing the risk of campylobacter after a survey revealed the levels of the food bug in chicken have declined.
Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.
JD Wetherspoon has rolled out a new phone app that allows anyone with an iPhone or Andriod phone to order food and drink, and pay for it without leaving their seat.
The Agriculture & Horticulture Development Board (AHBD) has launched a revamped quality standard mark (QSM) scheme alongside a new team of ambassadors.
A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.
Amidst the all-consuming talk of superfoods and health-conscious customers, you’d be forgiven for thinking meat had fallen by the culinary wayside. You’d be sorely wrong...
A keen eye for meat prices and a focus on what his customers want has led licensee Sam Dainter of the Old Court House, Dudley, to raise the food covers at his Marstons pub from just 10 a week to 1,500 in six years
The Puss in Boots is a powerhouse of a family pub, catering for more than 2,000 covers a week, with a first-rate carvery and the recent addition of pizzas, which have gone down a storm with kids.
This take on a classic tartare by James Mackenzie, chef-patron of Michelin-starred pub the Pipe & Glass Inn, South Dalton, Yorkshire, combines succulent venison with rich, fruity flavours and a haggis Scotch egg.
You may have a quality food offer that you are rightly proud of, but when the fans are packing your pub — and if you’ve got your offer right, they most certainly will do this summer — you’re going to need fare of a different kind, and finger food is just...
Dishes from the Mediterranean, Mexico, Thailand and Vietnam top a list of foods consumers want to try, while a desire to eat more pulled meats – including chicken cooked in cola – also made the list, according to research from Premier Foods.
More consumers are shunning meat in favour of vegetarian alternatives, with concerns about health as the main reason, new research from a NatCen Social Research survey claims.
