Ingredients

London pub relaunched with Cornish pop up kitchen

23-Jun-2014 By Elliot Kuruvita

The Adam & Eve in Homerton, East London, is relaunching with a pop-up food concept from the Cornwall Project.

Food Standards Agency urges cooks to stop washing raw chicken

17-Jun-2014 By Elliot Kuruvita

The FSA is urging caterers and consumers to stop washing raw chicken to reduce the risk of food poisoning.

Pub operators and suppliers urged to form closer relationships

16-Jun-2014 By Elliot Kuruvita

Buying specialist Lynx Purchasing has urged hospitality businesses to form closer relationships with suppliers in a bid to reaffirm supply chain integrity to customers.

Menu ideas

World Cup action

06-Jun-2014 By Jo Bruce

With the World Cup kicking off on Saturday (14 June) PubFood takes a final look at how pub and restaurant operators are hoping to take a slice of the action.

Gastropub operator teams with Glasgow brewer for second site.

23-May-2014 By Elliot Kuruvita

Edinburgh gastropub the Vintage has teamed up with Glasgow based brewery Drygate to open a new restaurant and beer hall.

Menu ideas

From scratch and batch: Burgers

22-May-2014 By PMA food team

PubFood's focus on ideas for pub favourites -whether you are making them from scratch or buying in. Below we look ideas for burgers.

Search underway to find Britain’s best roast

02-May-2014 By Noli Dinkovski

The organisers behind British Roast Dinner Week have launched its annual campaign to find Britain’s best roast dinner.

BUSINESS SUPPORT

World Cup 2014: How to feed the footie-fans

01-May-2014 By Robyn Black

With a number of late kick-offs, next month's football World Cup presents a unique challenge for food-led pubs

TREND WATCH

Salt-beef: Making a comeback in pubs

01-May-2014 By Noli Dinkovski

Pub Food's focus on the latest food trends

BUSINESS SUPPORT

Making the most of a pub roast

30-Mar-2014 By Jo Godden

With roast dinners topping the list of things we love most about Britain, it is an institution on a Sunday. What are venues doing right now to try and better Mum’s version, asks Jo Godden

BUSINESS BOOSTER

Money makers: Ideas to drive food and drink sales at your pub

30-Mar-2014 By PubFood

PubFood's focus on event and promotional ideas for your pub

BUSINESS SUPPORT

Making the most of chicken on your pub's menu

09-Mar-2014 By Lesley Foottit

Lesley Foottit looks at the explosion of chicken-focused brands and how pubs can have a piece of the trend

JD Wetherspoon launches Wednesday Wing It chicken club

25-Feb-2014 By Lesley Foottit

JD Wetherspoon has launched a Wing It chicken club offer on Wednesdays.

Cock scratchings newest bar snack to hit pubs

13-Feb-2014 By Lesley Foottit

Cock scratchings are the newest addition to the bar snack menus in town.

EBLEX hunts for England's Best Burger

07-Feb-2014 By Lesley Foottit

Pub chefs are invited to enter EBLEX’s England’s Best Burger Challenge 2014.

Gravy concerns as sales decline

03-Jan-2014 By Lesley Foottit

Gravy sales have decreased as stock sales soar above £131m, according to Mintel.

Booker launches Christmas Locked Down prices

12-Nov-2013 By Lesley Foottit

Wholesaler Booker has fixed prices on 204 products in its Locked Down campaign.

Pubs get involved in British Sausage Week

07-Nov-2013 By Lesley Foottit

Pubs have been getting on board with British Sausage Week (4 to 10 November).

Pub chefs advised to profit from seasonality this Christmas

09-Oct-2013 By Lesley Foottit

Pub chefs should maximise seasonality on menus this Christmas, according to buying specialist Lynx Purchasing.

Hot dogs are fastest growing dish on UK pub menus

19-Aug-2013 By Lesley Foottit

Hot dogs are the UK’s fastest-growing menu item, according to Horizons’ Menurama survey.

Davy's London wine bar operator eyes growth

18-Jul-2013 By John Harrington

Davy’s, the historic London wine bar operator, expects to add about 10 sites over the next five years, possibly including new outlets for its fledgling diner, steakhouse or restaurant/bar concepts.

Pub chefs warned to buy food carefully to combat inflation

14-Jun-2013 By Lesley Foottit

Pub chefs have been urged to make good buying choices as a defence against ‘runaway food inflation’.

EBLEX launches app with over 450 beef and lamb cuts

14-Mar-2013 By Lesley Foottit

EBLEX has launched an app to enable pub chefs to order any of 450 beef, lamb, veal or mutton cuts featured in its Meat Purchasing Guide.

Horsemeat scandal: Whitbread and M&B withdraw food supplied by Paragon

27-Feb-2013 By Lesley Foottit

Hospitality giants Whitbread and Mitchells & Butlers (M&B) have withdrawn products supplied by Paragon foods after they tested positive for horse DNA.

Horsemeat scandal: Whitbread calls for tougher supply chain regime

26-Feb-2013 By John Harrington

Whitbread has said that a wholesale change is required to the way the supply chain is regulated and a tougher regime needs to be put in place on the back of the horsemeat scandal.

Horsemeat scandal: Wetherspoon's tests give meals the all-clear

25-Feb-2013

JD Wetherspoon, the managed pub operator, has issued a statement confirming that tests have shown no traces of horse DNA in its meals.

Horsemeat scandal: mid-Wales catering firm which supplies pubs finds traces in its burgers

22-Feb-2013 By John Harrington

Traces of horsemeat have been found in some beef burger products from mid-Wales catering supplier Burger Manufacturing Company (BMC), which supplies the pub and restaurant sector.

Horsemeat scandal: Brakes confirmed as supplier of Whitbread contaminated meat lasagne

15-Feb-2013 By Michelle Perrett

Brakes, the major pub food supplier, is recalling a Brakes brand lasagne following news that traces of horsemeat DNA were found in products it supplied to Whitbread.

Horsemeat scandal: Whitbread confirms horsemeat in beef products

15-Feb-2013 By Michelle Perrett

Whitbread, the pub restaurant group, has confirmed that traces of horsemeat have been found in selected beef burger and meat lasagne products.

Makro withdraws selected frozen burgers after horse meat scare

17-Jan-2013 By John Harrington

Makro, the wholesaler that supplies the pub and restaurant industry, says it has taken a number of frozen beefburger products off its shelves in response to current concerns about horse meat in burgers.

Pub chefs urged to capitalise on Britain's appetite for burgers

02-Nov-2012 By Lesley Foottit

Pub chefs are being urged to put added-value burgers on the menu to cash in on the growing success of the favourite.

The Gunton Arms in Thorpe Market wins Pub of the Year in 2013 Michelin Eating Out In Pubs Guide

01-Nov-2012 By Gurjit Degun

The Gunton Arms in Thorpe Market, Norfolk, has been crowned Pub of the Year in the 2013 edition of the Michelin Eating Out In Pubs Guide.

Consumer austerity is impacting pub menu choices

20-Sep-2012 By Lesley Foottit

Cost and consumer austerity are driving menu choices, according to FCSI (Food-service Consultants Society International) and Allegra Strategies.

Pub Chef Opinion: Get some game on your pub menu this winter

05-Sep-2012 By James Mackenzie

The Glorious 12th is a fantastically exciting day for cooks, marking the beginning of a whole new season of game. All game is very healthy to eat, and can be cheap.  

Seven ways to get game on your pub menu this year

30-Aug-2012

The main game season is highly anticipated by those in the trade. Sheila McWattie looks at seven ways to get it on to the menu this year

Food tips: How to make your pub more male-friendly

16-Aug-2012

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.

How to pep up those cheaper cuts of meat

31-May-2012 By James MacKenzie

Using cheaper cuts of meat is, I believe, an essential part of making a modern-day kitchen perform efficiently in regards to GP costs and making your menu more interesting to your customers.

Lancashire's Fence Gate Inn wins category in EBLEX's Best Burger Challenge

29-May-2012 By Lesley Foottit

The Fence Gate Inn in Lancashire has won the Independent category of EBLEX’s Burger Challenge.

Clear cut advantage

24-Feb-2012

Unless you are a student and beans-on-toast represents the sum total of your culinary abilities, nobody would choose to have the same meal every night. But that does not stop pub chefs putting the same dishes on their menus up and down the country

Venison sales increase 34%

16-Nov-2011 By Lesley Foottit

Venison is the “new beef this season” with purchase rises of around 34% on 2006, according to Mintel Report Poultry & Game 2012.

Toast the roast

16-Nov-2011 By Lesley Foottit

The traditional Sunday roast is firmly entrenched into family life, which means the on-trade needs to deliver. People expect a lot from it — succulent meat, crisp roast potatoes, golden Yorkshire puddings, perfect vegetables — and to top it all off, a...

Celebrate with a banger

20-Sep-2011 By Lesley Foottit

The countdown to British Sausage Week 2011 has begun and as one of the nation’s favourite dishes, pub caterers would be mad not to use the occasion to drive sales. From 31 October to 6 November bangers will be big news. As the week falls over Halloween...

M&B calorie labelling cuts consumption

14-Sep-2011 By Lesley Foottit

Mitchells & Butlers brand Harvester has seen calorie consumption drop by an average 25 calories per customer since introducing menu calorie labelling six months ago.

Pubs’ food costs spiral upward

02-Sep-2011 By Gurjit Degun

Food-led pubs are having to explore different menu options and cooking techniques in a bid to keep costs down as food inflation reaches 20% on some items.

EBLEX names Best Steak Pie winner

10-Jun-2011 By Lesley Foottit

EBLEX has crowned the winner of England's Best Steak Pie competition — Dunkleys of Wellingborough, Northamptonshire.

Peter's drive to make pasty food of Wales

19-May-2011 By Lesley Foottit

Pasty baker Peter's Foods is leading a campaign to get the corned beef pasty recognised as the offical dish of Wales. It will be petitioning for...

Pubcos pledge to cut salt in food

24-Mar-2011 By John Harrington, M&C Report

Major managed pub operators have vowed to reduce salt content in dishes after a survey found up to 15 crisp packets worth of salt in some pie meals....

Pub brings back Roman cooking methods

14-Mar-2011 By Lesley Foottit

A Kent bar owner is offering a menu based on Roman processing methods such as pickling and curing. Chef-patron Jason Freedman is using produce such...

Foodservice: prepare for EU egg legislation changes

13-Jan-2011 By Lesley Foottit

Almost half of foodservice companies are unaware of major EU legislation in egg production, which could result in their products being banned.

Every little counts: saving money in a pub

13-Jan-2011 By Michelle Perrett

Michelle Perrett looks at ways pub caterers can help combat the impact of rising food costs. Food commodity prices have risen significantly again in...