Menu Ideas

Pearl barley risotto from the Vittoria in Bristol

Trade misses out on vegan food market

By Nicholas Robinson

Pub chefs must work harder to cater for the UK’s growing vegan population, following criticism by one industry expert who claimed most pubs couldn’t be trusted to serve 100% vegan food.

Food and beer pairing: evolving the palate

COMMENT

Food and beer pairing: evolving the palate

By Adam Dulye, Brewers Association executive chef

Everything on the menu should reflect what is in season and what a chef wants to cook right now, just as craft beers reflect what a craft brewer wants to brew right now.  

Dreaming of a gluten-free Christmas?

Dreaming of a gluten-free Christmas?

By Daniel Woolfson

Christmas represents a prime opportunity to capitalise on the exploding market for gluten-free food. Daniel Woolfson looks at the benefits of catering to specialist diets during the festive season

Pubs are expected to take a big chunk of the £2.1bn the Rugby World Cup will bring to the UK economy

Top tips for serving Rugby World Cup food

By Nicholas Robinson

Food-serving pubs will make a bigger play of Rugby World Cup-themed dishes this year, after Deloittes reported the event would bring £2.1bn to the British economy, the majority of which would be spent in the hospitality sector.

Award-winning Bristol chef to open third site

Award-winning Bristol chef to open third site

By Daniel Woolfson

Award-winning Bristol chef Toby Gritten, owner of the Pump House, Hotwells and the Bird in Hand, Long Ashton, is set to open third site the Redan Inn, Chilcompton, later this autumn.

Focus on game menus: shoot to grill...

Menu Focus

Focus on game menus: shoot to grill...

By Fred A'Court

The days when grouse, pheasant, partridge and venison were reserved for fine-dining establishments are well and truly over. In addition to being an enticing prospect for pub diners these days, game bought at the right time of the season can be great for...

Seven ways with... Mexican food

MENU IDEAS

Seven ways with... Mexican food

By Alison Baker

With 2015 officially ‘the Year of Mexico’ in the UK, Alison Baker looks at different ways in which licensees can utilise all that Mexican food has to offer.

Marketing your menu: how to deliver the right online content

Menu marketing

Marketing your menu: how to deliver the right online content

By Daniel Woolfson

I honestly believe that marketing has never been so easy, yet so hard. Take a look at all the communication channels we have to hand. We have a message and we want to push it out to a wide audience for little or no cost. 

Trend watch: make it snappy...

Trend Watch

Trend watch: make it snappy...

By Daniel Woolfson

Lobster is one of “those” dishes, the kind that would have graced plates at only the highest echelons of pub dining in the past.

Glutton's paradise: belt-bursting pub food challenges

Glutton's paradise: belt-bursting pub food challenges

By Daniel Woolfson

Reckon you’ve got what it takes to get in the ring and go toe-to-toe with the Mike Tyson of pub grub? We compiled a list of some of the most gloriously excessive pub food challenges putting customers' iron stomachs to the test...

Focus on chips: fry hard

Menu focus

Focus on chips: fry hard

By Noli Dinkovski

Noli Dinkovski looks at ways to cash in on the nation's favourite starchy snack.

Aim to create a menu that is best in class

Menu ideas

Ten tips on making the most of your pub's menu

By Mark McCulloch

Mark McCulloch, CEO & founder of creative brand and marketing agency We Are Spectacular, looks at whether your pub's menu is too wordy or too worthy?

Vegetarian week: top tips for meat-free menus

Menu ideas

Vegetarian week: top tips for meat-free menus

By Daniel Woolfson

This week is National Vegetarian Week and operators across the country are shifting their focus from meat to put on a range of veggie-centric events and promotions.

Focus on breakfast and brunch: rise and shine?

Menu focus

Focus on breakfast and brunch: rise and shine?

By Noli Dinkovski

The first meal of the day is proving to be one of the fastest growing eating out occasions for those running UK pubs. Noli Dinkovski explores the subject of brekkie and brunch  

Top tips for hosting a sizzling pub BBQ

Industry insight

Top tips for hosting a sizzling pub BBQ

By Daniel Woolfson

Summer is fast approaching and for operators lucky enough have an outdoor dining area, it’s the perfect time to cash in on the hot weather with a solid barbecue offer.

Issues to consider for a new food offer

Pub food

Issues to consider for a new food offer

By Poppleston Allen

From bar snacks to barbecues, operators up and down the country are rolling out the menus to feed their hungry customers and, hopefully, attract a few new ones.

Star pubs goes big on food

Pub food

Star pubs goes big on food

By Mike Berry

Star Pubs & Bars will invest £250,000 in the next six months as part of a new food development programme called Star Food.

Fuller's takes on fish issue

Fuller's takes on fish issue

By Daniel Woolfson

Fuller's Inns has joined an industry initiative to support responsible fish sourcing.

Focus on hot beverages: boiling point?

Menu focus

Focus on hot beverages: boiling point?

By Daniel Woolfson

Despite strong competition from a seemingly relentless horde of newly opened coffee outlets, licensees are in the ideal position to take advantage of growth in the category. Daniel Woolfson looks at ways licensees can capitalise over the coming summer.

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