Ale and Beer

Pub customers these days are looking for an experience they can’t replicate at home, but also something that’s not too complicated. The answer, say the experts, is simple cocktails that staff can easily be trained to make and to which they can then ‘nudge’ consumers into trying.

Source:The art of 'nudging' and menu […]

It would be lazy to compare Tom Griffiths, the 28-year-old chef responsible for new pub kitchen Flank, with St John chef Fergus Henderson more than once in the same article.

Source:Harder cuts: high quality British cooking in Brighton

The first of a two-part consultation on a new Pubs Code sets out how the “market rent only” option will work. The full consultation can be seen here.

Source:Pubs Code: Government publishes long-awaited first draft

A team representing Butcombe Brewery triumphed at the Licensed Trade Charity’s National Golf Tournament final at Archerfield Links golf club last week.

Source:Butcombe Brewery triumph at LTC's National Golf Tournament

Tackling food waste must be given more focus by pub chefs to help save their businesses money and benefit the environment, a spokesman from the Sustainable Restaurant Association (SRA) has urged.

Source:Pub chefs must do more to tackle food waste: SRA