Food & Drink

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How menu hacking can help your pub

By Andrew Don

Menu hacking, a trend acquired from the US and Australia, is catching on in the UK. But why? Andrew Don reports

Mirror mirror in the garden: Meantime's answer to shady beer gardens

‘Smart mirror’ keeps punters in the sun

By Nicholas Robinson

Meantime has launched what it is calling the UK’s first ‘smart mirror’, which promises to keep beer garden drinkers in the sunshine constantly.

Big variety: 234 beers were on offer from 36 breweries at this year's City of Ale festival

Let's all drink beer in: Norwich

By Nicholas Robinson

Regional brewers and the pubs that sell their beers extolled the local values of Norwich’s beers at this year’s City of Ale festival, which has now celebrated its seventh year.

On the up: there was a 135% rise in the number of UK distilleries between 2010 and 2016, according to HMRC

Tiny gin is the new big thing

By Nicholas Robinson

With gin production and sales still booming, what way will the market will go? The words small, craft and local will certainly be part of the success story.

New variant: the new 50% ABV Southern Comfort joins the original 35% ABV version

Southern Comfort unveils new branding

By James Beeson

Sazerac liqueur brand Southern Comfort has undergone a rebrand and launched a new 50% ABV variant in the UK as the company seeks to improve its whiskey credentials.

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

Soft focus: more low- and no-sugar options are now available

In association with Britvic

Sweet truth about the soft-drinks industry levy

By Nikkie Sutton

Following five years focusing on reformulation, Britvic is ahead of the curve when it comes to the impending soft drinks tax. Nikkie Sutton reports.

Welsh wonder: Tiny Rebel sets sights on big growth

Tiny Rebel’s £2.6m brewery open

By Nicholas Robinson

Tiny Rebel’s £2.6m plans to grow production fivefold are one step closer to fruition now its 30,000sq ft foot brewery is open.

Joint effort: some 15 breweries have collaborated on the commemorative beer

Brewers collaborate on beer for Jo Cox Foundation

By James Beeson

A collection of breweries and businesses have come together to produce a beer to celebrate this weekend’s Great Get Together events, which were inspired by murdered MP Jo Cox.

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.

Beneficial to business: How breakfast can help profits

Open all hours: how to capitalise on the demand for breakfast

By Georgina Townshend

Brexit may have dented consumer confidence in the UK, but eating out is still booming, and with breakfast becoming an increasingly important part of the mix, more and more pubs have been dipping their toes into the early morning market

On the up: gin sales have grown more than any other spirit sold in the UK in the past year.

World Gin Day: the gin boom continues to soar

By Nikkie Sutton

Sales of gin in the UK have grown 12% in volume in the past 12 months and the category is now worth £655m, according to the Wine & Spirit Trade Association (WSTA).

Major investment: Redemption is moving into pubs

Redemption Brewery to open first pub

By Liam Coleman

A North London brewer has taken its first step into pub operations and has strong plans to develop five more sites over the coming years.

Sheffield Tap: it doesn't take long for the bar to fill up

My Pub: The Sheffield Tap

By Claire Churchard

When licensee Jamie Hawksworth found a derelict Edwardian building on platform 1b of Sheffield railway station, he saw potential beneath the boarded-up windows and damage. But he says the journey to making it an award-winning pub wasn’t always easy.

A question of design

How to design your bar

By Nicholas Robinson

While your operation may be known for serving the best Mojito or the region’s greatest gin and tonic, there are many operational areas that could negatively impact your trade and profit.

Boost: advice on driving spirits sales in pubs

In association with Diageo

How to drive spirits sales

By Nicholas Robinson

Cocktails in pubs are on the rise, but making money from mixed drinks is not as simple as just putting a menu together. Operators must not only consider what their back bars say to customers walking through the door, but also how their online and social-media...

Attack: pubs help to keep customers safe during terror incident (image: Google Maps)

16 pubs surround London Bridge terror attack area

By Nicholas Robinson

At least 16 pubs and many more bars and restaurants surround the area where three knife-wielding terrorists unleashed a horrific attack in the capital last night (3 June), killing seven and wounding 48. Many of the pubs played a key role in keeping customers...

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