Menu Ideas

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.

Pie for a Pie: Pieminister has pledged 10,000 pies to charity

Pieminister launches pub charity initiative

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

The future of food in the on-trade revealed

Wide variety: Parlour in west London has an ever-evolving menu, including its popular soda bread

How to cook 8 Top 50 Gastropub dishes

New look: the Crown & Pepper will receive a £250,000 refurbishment

London pub to focus on Asian food after £250,000 refurb

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

Meat-free: consumer demand for veggie options is rising

National Vegetarian Week: what pubs were doing

Meal for two: Harvester is the latest pub chain to launch a Groupon deal

Harvester launches £20 Groupon meal deal

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

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