The beer-matched dishes have been designed for pub chefs to easily replicate and boost food sales. The move follows research commissioned by the brewer that found just 10% of pub goers regularly eat in pubs, while pubs in England are finding food accounts for 50% of turnover.
“Food is absolutely vital to the pub trade and this menu is part of our effort to help our customers and pubs across Scotland make the most of the opportunity,” said managing director of Molson Coors Scotland Phil Whitehead. “With money tight, the public is looking for affordable, everyday treats and pub food is very much one of these.
“Martin has produced a brilliant menu, which lives up to his reputation as a re-interpreter of traditional Scottish dishes, but that also help showcase beer as the perfect accompaniment to great food.”
The dishes on the new menu include pan fried pigeon breast with spiced red cabbage matched with Cobra and roast cod with cabbage and smoked smalon matched with Coors Light.
Wishart was the first Edinburgh based chef to win a Michelin star for his eponymous restaurant in Leith, which also holds two AA rosettes.
