The Lock In Pub Podcast

JW Lees managing director William Lees-Jones gives his view on issues in the pub trade and confirms there are no plans to sell the brewery, following similar sales in the trade this year.

The gin boom is not over, says the founder of Warner’s Gin Tom Warner in the second episode of The MA Podcast.

The boss of Curious Brewery Gareth Bath has outlined what he thinks the future of the UK's beer sector could look like.

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.

Carlsberg will buy a UK craft brewery to bolster its growing portfolio of smaller brands with an artisan British beer, The Morning Advertiser can reveal.

Soft drinks have arrived late to the premium and craft party, but operators must try to tap into better quality products now if they are to take better advantage of consumer demand for new and exciting non-alcoholic drinks.

Smirnoff vodka has entered the fruit cider category with the launch of its Passionfruit & Lime and Raspberry & Pomegranate liquids – a blend of fruit flavours and vodka.

Gin terroir is an emerging trend pubs can cash in on as consumers become ever more discerning about the locality of what they eat and drink.

Sessionable beers are disappearing as stronger craft brews have become more popular, according to Pilsner Urquell's beer master Robert Lobovsky.

Frozen food should not be shunned by pub chefs who fear using non-fresh produce will taint their offer, but should embrace its nutritious and money-saving qualities.

Pitiful attempts at offering increasingly popular international cuisines – such as Vietnamese or Thai – by pubs are leaving businesses vulnerable to reputational damage, an analyst has warned.

Paying closer attention to your staff’s working history, especially before hiring them, could help prevent a catastrophic incident of food fraud in your pub, a leading food safety advisor has advised.

Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was one of the top pubs for healthy children’s meals on the Soil Association’s Eating Out report yesterday (21 October).

Two top chefs have revealed what they consider to be crimes against pub food.

This is part 2 of the audio recording of last week's All-Party Parliamentary Save The Pub Group Meeting.

The Publican's Morning Advertiser's story on last week's All-Party Parliamentary Save The Pub Group meeting has evoked strong feelings among a number of licensees. Today, we publish a full audio recording of the meeting as a service to them, and the rest of our readers.

Businesses must be tech-savy, improve their service standards, and ensure their menus and designs are innovative if they are to succeed in the future.

Pub and restaurant owners should encourage their British staff to take up a career as a sommelier to balance the level of foreign someliers in the industry.