Restaurant magazine: Redefining the gastropub

By Emma Eversham

- Last updated on GMT

Restaurant sets out to find the true meaning of the term gastropub
Restaurant sets out to find the true meaning of the term gastropub
This month's Restaurant magazine sets out to restore the meaning of 'gastropub' - a term coined in the '90s to describe a serious food pub, but which is now attached to a whole host of places selling food alongside alcohol.

In a bid to reclaim the term and restore its true meaning, Restaurant's Gastropub feature narrows the sector down to four categories - the restaurant (that just happens to be in a pub), the food-led pub, the craft pub and the bona-fide gastropub.

"With so many different styles of cooking it is vital pubs know where they fit in and how to communicate it to customers. If you don't know what you are, or want to be, your customers won't either, which could lead to you underselling yourself or, worse, over-promising on what you can deliver," writes Tony Naylor.

The July issue, available in shops on 6 July, also unveils this year's R200 - the UK's top 200 restaurant operators - with details about those who've made the list and their plans, includes the latest restaurant openings and gives details on how to make the perfect Chicken Kiev.

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Related topics: New Products, Restaurants

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