I touched upon the growing popularity of wine at the top end of the pub market last month – with a whopping 47% increase in wine sales in gastropubs according to CGA figures.
UK pub and restaurant groups saw their 23rd consecutive month of like-for-like sales growth, continuing a trend of consistent post-recession growth.
A village pub dating back to the 13th century has re-opened its doors with a bakery and community cafe following an 18-month closure.
Foodservice consultancy Horizons looks at menu trends being embraced on the high street
The deadline for entries into the Farm Frites Development Chef Awards 2015 has been extended to 28 February.
The British Beer & Pub Association (BBPA), British Institute of Innkeeping (BII) and Perceptions Group have joined forces to help fight the shortage of pub chefs and improve chef skills for those working in the pub and bar sector.
With British Pie Week coming up on the 2-9 March Sheila McWattie looks at seven ideas for pies
Five ways to succeed with Mother’s Day
Hospitality consultant Ali Carter has launched a new book aimed at food-led pubs.
Britain finished in tenth place at the world final of the Bocuse d’Or 2015, held in Lyon, France on Wednesday 28 January.
The Speckled Hen, in Lisburn, Northern Ireland has won the Best Pub category in the Best Breakfast Awards 2015.
Leading UK foodservice provider, Bidvest 3663, has become the first major foodservice distributor to join the VAT Club Jacques Borel.
Mitchells & Butlers has revealed research that estimates over one million people will dine out in its outlets on Christmas Day this year.
JD Wetherspoon, the managed pub operator, says 85% of its eligible pubs have gained the maximum five star rating in the Food Standards Agency (FSA) Scores on the Doors food hygiene scheme.
From simple late-night snacks to an elaborate New Year’s Day lunch, sharing foods offer chefs opportunities to experiment creatively and enable customers to tuck into dishes that promote a convivial atmosphere. Sheila McWattie looks at different ways to attract groups of customers with sharing dishes and snacks.
Sheila McWattie takes a look at some exciting and innovative routes to making takeaways part of your pub’s offer.
Sheila McWattie explores the many ways that fish and seafood can liven up your pub menu