Show off your creativity with barbecues this summer

By Hugh Judd

- Last updated on GMT

Related tags: Pub chefs, Meat, Lamb

Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.

Hugh Judd, foodservice project manager at the English Beef & Lamb Executive (EBLEX), would love to see pub chefs do something a bit different with their barbecues this summer.

"It would be great to see some really innovative beef and lamb cuts on the barbecue, in addition to burgers and sausages. Lamb has seen a massive 19% increase in consumer barbecue use over the past year (TNS Family Food Panel 2004) and pub chefs should look to try to maximise the opportunity this shift in consumers tastes has brought around.

Lamb is a fantastically versatile meat and can be used in a wide range of dishes, from simple lamb cutlets to tasty kebabs and burgers that are full of flavour."

Hugh stresses that it doesn't take much to make a barbecue extra special and doing something a little different will make a pub stand out from its competitors - and its reputation spread.

"Even just marinating your beef and lamb, to add additional depth and flavour, or serving it with a flavoured butter will help to make a difference," he suggests.

"There are some great marinades available at the moment or, better still, you could make your own with some fresh herbs and spices.

"If you're sourcing locally, let people know the provenance of the meat you are cooking - either on a blackboard or on the menus. Consumers enjoy seeing local meat on menus, as it inspires a sense of freshness, and as with the marinades, identifying the location from which you have sourced your meat will give a premium feel to your barbecue and allow you to charge that little bit extra."

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