A Branded new approach - on the menus...
Menu ideas using named spirits...
Pub: The Goose, Britwell Salome, Oxfordshire
Chef creator: Michael North
Background: Michael bought the Goose two years ago and in January 2005 it became only the 6th pub to win a coveted Michelin star.
Branded starter: Terrine of pork with pistachio and Courvoisier brandy (£7.50).
Unbranded starter: Terrine of pork with pistachio and brandy (£7.50).
Branded main: Duck with Teacher's whisky and cranberry sauce (£17).
Unbranded main: Duck with whisky and cranberry sauce (£17).
Branded dessert: Malibu rum and raisin ice cream (£7).
Unbranded dessert: Rum and raisin ice cream (£7).
Pub: The Old Custom House, Padstow, Cornwall
Chef creator: Gareth Eddy
Background: Gareth trained under Cornish chef Rick Stein.
Branded starter: Steamed Fal River rope-grown mussels with Courvoisier, fennel, leeks and saffron (£8.95).
Unbranded starter: Steamed Fal River rope-grown mussels with Cognac, fennel, leeks and saffron (£8.95).
Branded main: Grilled fillets of north Cornish brill served over St Enodoc asparagus and finished with a Teacher's whisky and shallot beurre blanc(£17.95).
Unbranded main: Grilled fillets of north Cornish brill served over St Enodoc asparagus and finished with a whisky and shallot beurre blanc (£17.95).
Branded dessert: Deep-fried banana in filo pastry served with a Malibu and Trevone Farm clotted-cream ice cream (£4.95).
Unbranded dessert: Deep-fried banana in filo pastry served with a rum and Trevone Farm clotted-cream ice cream (£4.95)
Pub: The Linnet, Great Hinton, Wiltshire
Chef creator: Neil Clark
Background: Neil is the reigning PubChef of the Year 2005 after winning the prize at the Morning Advertiser's Best Pub Awards.
Branded starter: Roasted chicken livers and shallots served in a Courvoisier and mustard glaze (£4.95).
Unbranded starter: Roasted chicken livers and shallots served in a Cognac and mustard glaze (£4.95).
Branded main: Rump of lamb marinated in Teacher's whisky and rosemary with celeriac & apple mash (£14.50).
Unbranded main: Rump of lamb marinated in whisky and rosemary with celeriac & apple mash (£14.50).
Branded dessert: White chocolate and coconut sponge with Malibu ice cream (£4.95).
Unbranded dessert: White chocolate and coconut sponge with rum ice cream (£4.95).
