What a carve-up
Despite decades of progress in the field of sexual equality, new research suggests the caveman within doesn't hide himself too deeply.
A new survey by Orchid Group, which operates pub carveries across the country, suggest that the alpha male likes to reassert himself around Sunday lunchtime. The poll of 1000 consumers nationwide, shows that in 78 per cent of households, the carving of the joint is the domain of the man of the house, as compared to just 22 per cent saying that the woman carved instead.
In fact, many women said that they particularly enjoyed the manliness of watching the partner carve the Sunday roast. This view was confirmed by Pub Food's own Peggy, no stranger to the meat and two veg, who said: "There's nothing more exciting than watching a confident, properly equipped bloke set to work on a nice piece of topside.
"The heartbreak is that many of them have no idea what they're doing, and end up just thrashing around without achieving very much."
This somewhat chastening view was backed up by the survey, with just 24 per cent of men saying they recognised that carving could be sexy, compared to 31 per cent who find it a chore. Only 16 per cent of men said they felt fully confident about carving, with many saying that they wouldn't know where to start.
One good place to start, of course, is the Yellow Pages, to find the nearest pub carvery. Even then, though, many pubs lack the necessary skills to fully exploit the theatre of the Sunday roast.
Richard Fagan, foodservice development manager with the Brtish Pig Executive (BPEX), said: "It's about confidence as much as anything else. If you make sure your butcher has prepared the joint the right way, the carving it successfully - and profitably - is just a matter of practice."
For pubs aiming to get the most from a carvery, here's our expert tips:
• A rest is best: Allow your roast to undergo a rest period of 10 - 15 minutes after being removed from the oven. Roasts carve much more easily once they've rested, and this also allows the juices to settle, making the meat much more juicy and tender.
• Stand and deliver: Carving results are always best if the carver stands up and this will, in no small measure, add to the theatrics of the occasion.
• On a plate: Choose your carving plate with care - it needs to be shallow enough to let you cut all the way through, but deep enough to catch those all important juices.
• Cutting remarks: Carve across the grain, which t makes the meat more tender.
• Sharpen up: Ensure your knife is sharp enough for the job.
Jerry Robinson, operations director at Orchid Group, is spearheading the roll-out of the group's new look pub carveries. "We want to revolutionise the carvery sector," he says.
To create a carvery which stands out from the industry norm, the first point of difference is the quality of ingredients used. "Food must be cooked fresh, and from scratch, every day. We only use British or English meats, showing our commitment to British farming."
Orchid ha English Beef Standard and is working closely with Red Tractor Farm Assurance to become a licensee, as well as with EBLEX, the English Beef and Lamb executive. Local suppliers are used wherever possible.
"We do the simple things well - only using free range eggs in home made Yorkshire Puddings, making fresh stuffing daily and using freshly baked organic bread to deliver a fast and wholesome sandwich."
The theatre of the carvery is also nurtured. "Everyday at our carveries is a performance. The Carvery is the first thing customers see as they come in and we always try to ensure they can also see it from the table. Watching the chef carving in front of you is crucial.
"With our 'live theatre' approach, chefs are given a real status. Our chefs are passionate, talented individuals - food really matters to them."
