Branded-spirits food sales boost
Alcohol-themed dishes based on branded products could help pubs boost food sales, according to drinks distributor Thomas Lowndes & Co.
The company, which is owned by Allied Domecq Spirits & Wine, has launched an initiative to get caterers using spirit brands in dishes on their menus.
According to research by the company, customers regard dishes flavoured with brands such as Courvoisier, Teacher's whisky or Lambs Navy rum as an indulgence product and are prepared to pay extra for them.
Thomas Lowndes & Co aims to secure listings with major food service suppliers, including Brakes and 3663, for its catering portfolio of spirit brands which come in special catering sizes, including five litre and 10-litre bottles.
The company is holding a series of seminars in April for chefs detailing the advantages of using branded alcohol to create dishes.
The company's menu suggestions include gravadlax marinated in Teacher's Scotch whisky served with blinis & crème fraiche, stir-fried chicken in a Sauza tequila glaze and raspberry & Drambuie cranachan sponge, studded with amaretti biscuits.
The company has also launched a range of ready prepared desserts including tiramisu with Tia Maria and lemon dessert with Beefeater Gin.
The concept is likely to prove a hit among pub goers, according to pub chefs. Anthony Williams, head chef at the Williams Arms in Braunton, Devon, said: "I think it's a great idea, as alcohol goes well with many foods. I think people are reassured by brand names and I suppose I would pay a little more if I saw some of these dishes on a menu." For more information visit www.thomaslowndes.com.
Alcohol menu ideas from Thomas Lowndes & Co
To start:
l Thai spiced soup with lemon grass, coconut & Malibu
l Mushrooms filled with rocket pesto and creamy Camembert & Courvoisier VS cognac melt
Main courses:
l Tenderloin of pork with Caribbean coconut Malibu sauce
l Lamb shanks braised with redcurrant, rosemary & Cockburn's Special Reserve Port.
l Seared loin of tuna with chilli, peppers, lime & Sauza tequila.
Desserts:
l Chocolate bread & butter pudding with Tia Maria
l Red berry compote with elderflower & Beefeater gin cream
l Mandarins steeped in Grand Marnier with luxury vanilla ice cream.
