In the struggle against soaring prices, Sean Hughes has been willing to try anything to keep costs down at his gastropub, Dylans at The Kings Arms. That includes adding some less traditional fare among favorites like prime rib and Scotch eggs. The latest: confit beef tongue.His diners, in St. Albans, a relatively wealthy commuter city north of London, got over their initial hesitancy, he insists, and the tongue, a less expensive cut of beef, became a popular choice. But this is how his menus are determined now — by cost.Meat prices, Mr. Hughes said, are up by a third. A 20-liter container of rapeseed oil has increased to 38 British pounds (about $48) from £14. Breweries are raising beer prices. W …
