Making the most of your menu

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This time of year sees the switch to autumn and winter menus for many pubs. Traditional "winter warmers" come into play and many opportunities exist...

This time of year sees the switch to autumn and winter menus for many pubs. Traditional "winter warmers" come into play and many opportunities exist for seasonal specials, from Hallowe'en through to Christmas. One pub intent on making the most of this season's changes is the Monckton Arms in Glaston, Leicestershire. Landlady Lyn Carter is introducing a winter menu with a focus on sausages to coincide with National Sausage Appreciation Week. The menu features 15 different varieties of sausage in a number of imaginative dishes including Sausage, Bacon and Egg Pasty with Warm Tomato Sauce; Sausage, Apricot and Chestnut Plait with Cranberry Sauce; Game Sausage on Mustard Mash served in a Giant Yorkshire Pudding with Port Wine Gravy; and the pub's signature dish for the season, The Monckton Pork and Leek Sausage Hot Pot. Carter comments: "Sausages are the perfect ingredient for a busy pub menu as they are inexpensive, easy to store and immensely popular, as well as being extremely versatile." Tony Goodger, trade sector manager for British Meat Foodservice and one of the organisers of this year's National Sausage Appreciation Week, comments: "Sausages are a British institution and always rate highly as a favourite on pub menus." For further information on National Sausage Appreciation Week or to obtain copies of free point-of-sale material or the new free book for caterers, A Guide to Regional and Seasonal UK Sausages, contact 01908 844114 or e-mail foodservice@mlc.org.uk

Related topics: Menu Ideas

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