People looking to buy a pub should consider the benefits of serving food, says the All Party Parliamentary Beer Group.

Robert Humphreys, secretary of the organisation, warned that times are still hard for many in the licensed trade but he said that it is still a very lucrative and rewarding industry for those prepared to research their market and try new things.

For many pub landlords that could be starting a food menu.

"Increasing the amount of food you sell if you have the market to justify it is a very sensible approach in times when alcohol consumption is slowly declining," he said.

"It can be a bit risky, you are sticking your neck out a bit further if you decide just to go into high quality preparation and service but the rewards are considerable if you get it right.

"If you are diversifying from a more traditional pub model which is beer-based into other business activity it is a very sensible way of spreading risk and expanding potential markets."

Mr Humphreys advised that anyone making the move into running a pub should firstly get to know the market and ideally have some kind of experience in the trade, whether that be as a member of bar staff or as a manager.

He added that, while serving food is undoubtedly a good idea for many, there is no set formula for a successful business. He said that it is important to weigh up the cost of supply and extra staffing, such as an on-site chef and waiters.

His comments come following claims made by Michelin Guide editor Rebecca Burr, who said that gastro pubs were far outperforming traditional ones during the recession.

Last month the Hand & Flowers public house in Marlow, Buckinghamshire became the first pub in the UK to be rewarded with two Michelin stars, the golden seal of approval for any eatery.

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