Ingredients

The Morning Advertiser Lock In Podcast 55

Making the most of your roast!

By Ed Bedington

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,...

High inflation: Fruit and veg prices skyrocket (Getty/ Gary Yeowell)

Seasonal fruit and veg prices soar by 37%

By Amelie Maurice-Jones

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).

Menu maestros: The MA sinks its teeth into the future of pub grub and how operators can take their food offer to the next level (Image: Getty Images/flyparade)

Special report

Building a food offer: Take your pub menu to the next level

By The Morning Advertiser

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...

No blood: most Brits want their meat well done

Rare steak off the menu for most Brits

By Nicholas Robinson

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.

Taken off: hotdogs are the latest dish to be removed from JDW menus (JDW hotdog not pictured)

Which dishes have been taken off JDW menus?

By Nikkie Sutton

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.

Off the table: JD Wetherspoon removed three types of steak from its menus after issues with its supplier Russell Hume

Steak back on the menu for JDW

By Nikkie Sutton

JD Wetherspoon (JDW) is putting steak back on its menus across its 900-strong estate after it was removed following "issues" at a suppliers.

Not unwell: the Food Standards Agency said there is no indication that people have become ill from eating meat supplied by Russell Hume (steak not pictured)

Why JDW had no steak on Steak Night

By Nikkie Sutton

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”.

US dish: jambalaya is from the south of America

In association with Bidfood

How to make: jambalaya

By MA editorial

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.

Big audience: a staple dish such as a pie or a seafood option can appeal to a wider audience

Pub food favourites

By Nikkie Sutton

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

Money saving: alternative cuts can have excellent flavour at a fraction of the cost

The Meat Report: make the cut

By Fred A'Court

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.

World class: top steak in the world is from Poland (not pictured)

Polish steaks better than British

By Nicholas Robinson

Poland was announced the world’s best steak producer, above any other nation, at the annual World Steak Challenge awards earlier this month.

Health risk: campylobacter can be avoided in chicken with a good food management system

How to avoid campylobacter in pub kitchens

By Nikkie Sutton

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.

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Born in the USA: Barbecue food takes inspiration from overseas

Brits go gaga for US barbecue

By Daniel Woolfson

Pub gardens are perfect for barbecues. But barbecue cooking is more complex than slapping some flaccid meat on a smouldering grill.

AHDB launches revamped quality scheme

AHDB launches revamped quality scheme

By Nikkie Sutton

The Agriculture & Horticulture Development Board (AHBD) has launched a revamped quality standard mark (QSM) scheme alongside a new team of ambassadors.

Not-so-meaty dish: More Than Meat's 'lamb casserole'

Free-from food

Extra '£5k profit' in pubs from vegan food

By Nicholas Robinson

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.

Boosted food offer: Sam Smith's pub food trade is roaring

In association with Booker

A meatier steak in food

By Nicholas Robinson

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

Pub Awards: Best Family finalist - The Puss in Boots

Great British Pub Awards

Pub Awards: Best Family finalist - The Puss in Boots

By MA

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.

Venison tartare as served at the Michelin-starred Pipe & Glass Inn

DISH DECONSTRUCTED

How to make: chef James Mackenzie's venison tartare

By Daniel Woolfson

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.

Ultimate sport sandwich

Summer of Sport

Feeding the fans

By Nicholas Robinson

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...

New meat education programme for chefs

New meat education programme for chefs

By Daniel Woolfson

AHDB Beef & Lamb has launched its Meat Education Programme, a new resource for chefs and professionals in the food industry.

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