17 November 2021

Award winning interior designer shares the biggest design trends for pubs

Founder and managing director of award-winning, global strategic architecture and design consultancy Harrison, Philip Harrison, has had a design career spanning over four decades with offices […]
17 November 2021

British cuisine and sustainability top food and drink trends for 2022

Ethical consumption, British ingredients and health have been tipped as the top trends for eating and drinks into 2022.
17 November 2021

Food prices set to rise at least 3% by new year

Foodservice prices will be under severe pressure in the run up to Christmas due to rising demand, product shortages and distribution issues, new research has revealed.
17 November 2021

Poll – would you make your menu 100% vegan?

Plant-based dishes could encourage chefs to be more adaptable with their food but would incur higher labour costs and, while there is a clear desire for […]
17 November 2021

Marston’s wins trio of awards

Pub operator and brewer Marston’s has won three awards at the 2020/2021 International Green Apple Environment Awards, which has recognised and rewarded companies globally for best […]
17 November 2021

The British Guild of Beer Writers 2021 shortlist

The British Guild of Beer Writers has announced its shortlist of 35 writers, journalists, and bloggers in its Annual Awards with winners to be announced in […]
17 November 2021

Multiple operator takes third site with Star, Strike bowling alley with craft beer launches

Among the latest property news this week is Star Pubs & Bars teaming up with Farr Brew for a third joint venture, McMullen unveils new site, […]
16 November 2021

Late-night trade slashed by a quarter after Covid Pass rollout

The implementation of Covid Passes has considerably impacted the Welsh hospitality sector, with late-night businesses experiencing a 26% drop in trade since the rollout, which costs […]
16 November 2021

Plant-based dishes could encourage menu creativity

Plant-based dishes could encourage chefs to be more adaptable with their food but would incur higher labour costs and, while there is a clear desire for […]
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