Croc and roo leap onto menu

A Cotswold pub is enjoying strong sales of crocodile and kangaroo meat dishes.

Hugh Kelly, licensee of the Hollow Bottom at Guiting Power, near Cheltenham, has put crocodile medallions and kangaroo fillets on the menu and says locals love it. The pub's menu has previously featured camel, llama, springbok, ostrich, bison and wild boar.

Kelly said: "People say it's an incredible menu and they don't take much encouraging to try the more exotic dishes.

"It started when our supplier, Cotswold Fish and Game, gave us some kangaroo to try. It almost flew out of the kitchen so we have developed from there."

The kangaroo is pan-fried by chef and joint licensee Charlie Pettigrew with wholegrain mustard sauce and cream. The crocodile is served with mushrooms in a red wine sauce.

Healthy kids' fare at Yates's

Yates's has launched a new children's menu featuring healthier, lower fat, lower salt dishes.

The company has used Department for Education and Skills compulsory nutritional standards to help produce the menu, which follows recommended calorie, fat, sodium and salt intakes for children up to 14-years-old. Among the new healthier dishes are: reduced fat and salt burger, with low salt burger bun and chips, reduced fat and sodium sausage with mash, 100% cod fillet fish finger and chips, 100% chicken strips and chips and a kids' salad.

All are served with a choice of peas or beans, and are priced from £1.99.

Head of marketing Simon Dodd said: "We hope that this new menu makes it easier for parents and their children to make healthy choices." Children's favourites such as cheese and tomato pizza, kids' roast beef and cheesy spiral pasta are still included on the menu.

Organic food take-up rises

Sales of organic food have increased by 10% in the past year, growing by £2m a week.

Research by the Soil Association also shows that many consumers are now buying direct from farms, farm shops and farmers' markets. This market has grown by 16% in a year to be worth £108m.