Three months after launching a new 4.8% beer with Iron Maiden vocalist Bruce Dickinson, Robinsons Brewery and its pubs are seeing the effect that TROOPER and fan and public interest can have on beer sales... a 14%+ effect to be exact. There are lessons here for pubs and breweries... Exclusive VIP cask night launch “When we launched TROOPER we decided to give 20 Robinsons … [Read more...]
FSA: rare steaks are safe
The Food Standards Agency has written to Charles Campion explaining that rare steaks are safe to eat, following his article in the Daily Mail that incorrectly stated that the FSA has 'issued "guidance" that meat in restaurants should be cooked until no pink remains.' Restaurateurs and their staff may want to answer customers’ questions on this subject. Copy of the FSA letter … [Read more...]
The Chefs’ Forum: leading the way in supporting young chefs
Michelin-starred chef Richard Davies and The Manor House Hotel, Castle Combe played host to The Chefs’ Forum Cotswolds & Bath on 19 August, leading VRQ students from City of Bath and City of Bristol College in preparing and serving a stunning Michelin standard barbeque (picture above by Tim Martin Photography). This gave young chefs and front-of-house professionals a … [Read more...]
Hot dogs hit the big time as fastest-growing menu item
Hot dogs have nudged scampi and chips from their top 20 ranking of the most popular dishes in eating out establishments, as the nation’s love of all-things-American continues to influence British menus. New research from hospitality consultancy Horizons reveals that hot dogs, albeit with a gourmet twist, are now featured on 85% more menus than they were last year. Pulled pork … [Read more...]
Diners want restaurants to tell them about their sustainability actions – and will pay a premium
In a new report, The Discerning Diner: How consumers’ attitudes to eating out have become more sophisticated, based on the findings of consumer research, the SRA reveals that increasingly savvy diners want to know more about how restaurants operate and more than half will pay more for a meal in a restaurant that is run sustainably. Diners now care more about the health and … [Read more...]