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Gluten-free food can bring a whole new stream of revenue

Gluten-free Report

10 things you need to know about serving gluten-free food in pubs

By Daniel Woolfson and Nicholas Robinson

Gluten-free food is one of the most enduring food trends to hit the UK's eating-out sector this century, but what do you need to know to implement it in your pub? Here are the Publican's Morning Advertiser's top 10 things you need to know.

How to pair beer and cider with food

Beer and Cider

How to pair beer and cider with food

By Nicholas Robinson

Matching beer and cider with food could be a "double whammy" for pubs when it comes to standing out from a competitor, three food and drink experts have told the Publican's Morning Advertiser (PMA).

Allergen legislation: more work needed from pubs and restaurants

Allergen legislation: more work needed from pubs and restaurants

By Daniel Woolfson

One in four people with a food allergy have suffered a reaction while eating in a pub, restaurant or café, despite the new Food Information to Consumer (FIC) regulations that came into force in 2014, figures from the Food Standards Agency (FSA) have shown.

Food hygiene is more important to consumers than good service

Food safety

Diners prefer rude staff to dirty premises, research shows

By Nicholas Robinson

Diners would sooner put up with rude staff than a dirty or unclean venue, according to new research that revealed 61% of UK consumers wouldn’t risk eating in an establishment that had a low Food Standards Agency hygiene rating.

JJ Food Service launches premium fish range

food

JJ Food Service launches premium fish range

By Daniel Woolfson

JJ Food Service has announced it will now offer individually quick frozen (IQF) cod and line-caught cod, haddock and plaice as part of its range of fish products. 

How to cook a perfect Scotch egg

DISH DECONSTRUCTED

How to make the perfect pub Scotch egg

By Daniel Woolfson

Daniel Woolfson learns how to create the Scotch egg served at the Michelin star-winning Galvin Brothers’ first pub HOP, in London’s Spitalfields, from head chef Jack Boast.

Could afternoon tea boost your margins?

Afternoon tea could be cash cow for pubs

By Nicholas Robinson

Serving afternoon tea in pubs can help operators take better advantage of increased demand for all-day dining and boost profits, French pastry maker Brioche Pasquier has claimed.

Prawn and chorizo risotto

Risotto Report

Rice and easy: how to boost your pub menu margins with risotto

By Nicholas Robinson

Risotto may not be at the top of chefs’ agendas but, when it is available on pub menus, there are many reasons for it to sell well, including its gluten-free and healthy qualities, and the potential for big profits. Nicholas Robinson reports

Easy food solutions for Greene King tenants

Greene King introduces first foodservice arm for tenants

By Nicholas Robinson

Greene King is helping pubs that could benefit from a food offer by launching its first food supply service for tenants, after a review of the business showed many sites could make a bigger play of food.

Will you put risotto on your pub menu?

Risotto report

10 things you need to know about risotto in pubs

By Nicholas Robinson

There are few dishes that offer operators high GP, the opportunity to create gluten-free, vegetarian and vegan variants while also being tasty, but the risotto appears to tick all of those boxes. Here are 10 things about risotto you should consider when...

Six risotto recipes to try in your pub

Risotto Report

Profit-raising risotto recipes

By Nicholas Robinson

Risotto can be a quick, easy and high-GP pub food for busy chefs, as highlighted in the Publican’s Morning Advertiser’s recent risotto report. While the dish may be simple to prepare, inspiration doesn’t come so easily, so here are six recipes to try

Step-by-step: Making the perfect risotto

Risotto report

Video masterclass: Make the best risotto

By Nicholas Robinson

Getting a risotto right on a pub food menu is easier than it at first may seem, according to Italian Embassy head chef Danilo Cortellini in this exclusive video masterclass.

Brits eating more meals alone

Consumer trends

British diners choosing to eat more meals alone

By Daniel Woolfson

British diners are increasingly choosing to eat alone, with more than a third going a whole week without eating a meal in the company of anyone else, new research reports.

The top 5 food safety slip ups and how to avoid them

FOOD SAFETY

Top 5 food safety slip ups - and how to avoid them

By Daniel Woolfson

Cross-contamination is the top area operators slip up on when it comes to food safety, as well as hand hygiene and improper sourcing, a leading expert has revealed. 

Do you know where your produce comes from?

Food safety

Pubs should push meat origin after monkey meat find

By Nicholas Robinson

Food-serving pubs should push assured meat and produce on their menus, following the recently revealed record global haul of illegal food and drink by the European police agency Europol last month.

Sales up: Booker has put in a strong Q4 performance

Wholesalers

Booker’s total group sales up by more than 10%

By Nicholas Robinson

Booker's group sales for the fourth quarter (Q4) rose by 10.6% for the 12 weeks to 25 March 2016, with its foodservice arms putting in a strong performance, resulting in high praise from City analysts.

Boost pub food profits with chips

Chips: sure fry way to boost gross profit

By Nicholas Robinson

There’s more to chips than you might expect and, if potatoes can boost your profits, it’s definitely worth taking note. Nicholas Robinson reports

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