Food trends

Why frozen fish could be the new 'fresh'

Hot dish: fish can be cooked straight from frozen

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.

Bish: The disadvantages of the smoking ban were all at the front end

A breath of fresh air: how the smoking ban has changed the pub trade

Onwards and upwards: veggie and vegan food will continue to grow

The future of food in the on-trade revealed

Beneficial to business: How breakfast can help profits

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

Teaming up: independent food and drinks producers are collaborating for Manchester Beer Week

Brewers team up with F&B producers for Manchester Beer Week

For more than two centuries, the tradition of the full English has been embraced across British society

The history of breakfast

Menu choice: a gourmet open sandwich is just one option for showcasing eggs

Pub brunch and breakfast trends revealed

Food trends: more than a third of business leaders predicted 'free-from' food will thrive this year

Optimising menus is key to combat rising food costs

Premium brand: Miller & Carter steakhouses have been key to a rise in food and drink sales

Premiumisation of Mitchells & Butlers sites results in sales boost

Spicy: London pub set to launch jerk food menu

Cooking with Red Stripe: pub to launch Caribbean menu

More Food trends