An extra pound can be added to the price of a portion of chips with Farm Frites new Shake Your Fries concept, the foodservice potato supplier has announced.
There’s little more enjoyable than a simple cock crab ravioli, stuffed with salmon mousse and garnished with samphire as shown in Top 50 Gastropub the Beehive’s recipe
From breaded chicken covered with cheese and sauce to fried insects, The Morning Advertiser takes a look at the weird and wonderful dishes from the UK and across the globe.
Over the past 11 years Stosie Madi, chef-patron of Lancashire gastropub the Parkers Arms, has grown the business to dizzying heights with her family and business partner. But what’s in store for this pub’s future and will this inspiring chef open more...
Nestled in the Kent countryside, the Compasses in Crundale, near Canterbury, highlights the importance of fishy dishes with this delicious herring option
If you don’t know about jackfruit yet, you soon will. A truly versatile food increasingly used in vegan cooking, it is set to be one of the biggest trends of 2018. Available from Bidfood, this adaptable ingredient absorbs the flavours of sauces you cook...
Punters can be pulled into pubs with the smell of barbecue smoke, according to new research by Bidfood, which claims 77% of Brits would be more attracted to a venue with a blazing barbie.
With sales of pizza showing the biggest increase in leading out-of-home lunch and dinner dishes, savvy operators would be wise to take a slice of the action.
With consumers increasingly searching out eating out options on their mobile devices, the importance of having a web-friendly and mobile-optimised menu has never been greater.
Key insights about how consumers search for eating-out options online could help boost the number of visitors to your venue, according to new Google data.
Finding food matches for India Pale Ale can sometimes be a challenge, as the aggressive bitterness and juicy, citrusy hop flavors can overwhelm more delicate dishes.
Once associated with low-quality burgers and soggy chips from a van, street food is now synonymous with cutting-edge, tasty food from cuisines across the globe.
Barbecue flavours are on the rise so it’s time to formulate a plan of how you can take advantage – and with summer on its way, perhaps getting the heat on in the garden is the way to go?
British chicken consumption is showing no signs of slowing but concerns remain over the safety and morality of the mass-production of poultry. How can pubs ensure the bird meat they offer isn’t going to give customers a bad time?
It’s not just fruit and vegetables that are best when in season. Although most meats are available year-round, they can be even better when served at the right time.
The Swan in Bampton, Devon, was the highest climber rising from number 50 to 28 at this year’s Estrella Damm Top 50 Gastropubs. Here’s a delicious fish dish from the award-winning pub.
Decadent chocolate mixes well with orange and what better way is there to show off both than in a delicious cheesecake? This recipe uses Callebaut 811 Dark Chocolate Callets
Chef-patron Stephen Harris's Michelin-starred Kent pub the Sportsman in Seasalter was back on top of the Estrella Damm Top 50 Gastropubs awards last month. This dish has become a favourite on the award-winning pub's menu.
Though desserts are traditionally the final taste diners have of a meal, it also means the dish will be their last impression, making it crucial operators get it right.
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.
There is an abundance of opportunity throughout the year to create special dishes tailored to key calendar dates – but there is more to it than the obvious major occasions.
Brighten up a grey weekend with this recipe for grilled mackerel with hay-smoked beetroot and sunflower seeds courtesy of Top 50 Gastropub the Unruly Pig, in Woodbridge, Suffolk
Health and traditional are two big trends in food that aren’t showing any signs of going away. Operators need to find a way to pair the two factors together perfectly to keep diners returning.
The Morning Advertiser’s sister title Meat Trades Journal is running The Big Sausage Week from 31 October to 6 November and pubs should get involved to make some porky profits.
With Halloween festivities over for another year, pumpkins across the land are being thrown out and left to rot. However, There are loads of great dishes pubs can make with this seasonal ingredient.
Everyone loves a theme, especially around Halloween. Whether it is a spooky drinks menu, a ghoulish food offer or a full-blown American-style fancy dress party, Halloween is the perfect time of year to boost sales.
Food price inflation is nothing new, and many a pub operator will be used to that one local who sits in the corner complaining that his ploughman’s and pint of bitter is far more expensive than it used to be.
Upselling techniques used in pubs are helping to fuel the obesity epidemic by leading customers to consume thousands of additional and unnecessary calories, a new report is claiming.
They are potentially the most expensive fungi known to man, with prices regularly exceeding £30 per gram, but there are ways to extend the use of truffles beyond thinly shaving them over a dish.
Free-from foods have fallen to the bottom of Brits’ Christmas party food wish lists, while traditional turkey and British cuisine top the charts, new research has claimed.
