With research showing that UK consumers are spending around £960 million over the Easter period, the guide gives practical advice, inspiration and ideas to help pub operators profit from the holiday.  

Harry Kodagoda, chef owner of the Cricketer’s Arms and a contributor to the guide, said: “With Mother’s Day and Easter weekends in close succession, it’s important to make the menus you offer for each occasion distinctive to help attract regulars.

“Look to maximise sales across the whole of the Mother’s Day and Easter weekends with enticing food and drink specials which make the most from seasonal and gross profit boosting ingredients. Easter is the ideal time to include playful, fun dishes on the menu, so don’t be afraid to get creative with delicious and Insta-worthy meals, that customers will be intrigued to try.”

Chefs can draw inspiration from Harry's seasonal recipes within the guide, including a herby Spring chicken pie with lemon and tarragon gravy, sausage and spring onion mash with seasonal greens and white wine gravy. There are also three dessert options, including a grenadine poached rhubarb trifle and shortbread made with McDougalls new vegan jelly.

Sarah Robb, foodservice marketing manager at Premier Foods Foodservice, added: “As one of the UK's largest food manufacturers and home to some of the nation’s much-loved brands we're here to lend a helping hand to pub operators. The guide is filled to the brim with ideas and inspiration, to give operators the tools they need to create an unforgettable season of experiences and celebrations for their customers.”