News digest
A round-up of the month's pub food news
Ramsay broadens horizons
Gordon Ramsay's first pub, the Narrow in Limehouse, has opened in London's East End.
His second pub the Warrington in Maida Vale will open within the next couple of months.
The menu at the Narrow is focused on classic British dishes based around seasonal ingredients. Dishes include: starters - London Particular pea and ham soup (£3.50), potted Cromer crab with granary toast (£7); mains - Huntingdon fidget pie and mash (£9.50), glazed Gloucester pig cheeks with bashed neeps (£12.50); desserts - gypsy tart (£4.50) and original Bakewell pudding (£4.50)
Head chef is John Collin from Gordon Ramsay at Claridge's and its head chef Mark Sargeant is overseeing the creative development of the menus. For details visit www.gordonramsay.com
Marston's Pub Co hits the road
Marston's Pub Company has launched al-fresco dining roadshows for its licensees. The company's catering development manager Ben Bartlett will be touring seven Marston's pubs across the country to host the workshops. Sessions include a range of cookery demonstrations and specialist advice from a horticulturalist on ways of creating the perfect outdoor space and devising the perfect al-fresco menu. BII Licensee of the Year Richard Macy will also be on hand to offer customer-service advice.
Punch food initiative helps hosts
Punch Taverns has launched a special new initiative to help lessees who are looking to develop their food offering.
Recipe for Retailer Success aims to help Punch lessees who are starting a food offering for the first time, as well as help those who want advice on expanding an existing offering.
As part of the initiative, Punch business relationship managers (BRMs) have undergone training to help provide detailed advice on all aspects of food provision. This has been incorporated into the induction for all new Punch BRMs.
Punch has also struck a deal with Brakes to supply a range of ingredients to its tenants at competitive prices.
Punch catering development manager Alan Todd said: "We are providing a whole range of advice and information, including sample menus suitable for all types of pub, a pricing guide for food, menu designs and kitchen hints, as well as tips to help people get started."
Pubs should fill gastro-gaps
Pubs should take advantage of offering dishes which customers don't have time to cook at home, suggests evidence from new research conducted by Lloyd Grossman Sauces.
The study revealed that consumers stick to old favourites when it comes to home cooking.
According to the report, the average Briton eats 2,960 portions of spaghetti Bolognese in a lifetime. Sausage and mash is our next favourite - we manage to eat 2,264 portions.
Lloyd Grossman said: "It seems that a combination of pressure and fear of failure is limiting our culinary repertoire."
