New menu for Two for One

By Jo Bruce

- Last updated on GMT

Related tags Beef

Spirit is focusing on healthier choices and improved pub classics on its new Two For One menu. The revamped seasonal menu for its Two For One pubs...

Spirit is focusing on healthier choices and improved pub classics on its new

Two For One menu.

The revamped seasonal menu for its Two For One pubs and Family focused pubs

includes a link-up with Heinz to offer the company's new HP Steak Sauce on

two dishes - the 10 oz rodeo rib eye steak and the 8 oz rodeo burger. Spirit

is the first pub company to use the sauce, which will not be on sale to the

general consumer until later this year.

Spirit has 103 Two For One pubs where, all day and every day, two adults who

order two main meals receive the cheaper meal free.

Head of Food Paul Farr said: "We could see the opportunity to add branding

to the menu and both dishes carry the HP logo on the menu. There is an added

perception of value with a recognised brand and product and it looks like

being a great partnership, judging by the initial response from our

customers."

Pub classic the steak and ale pie has been improved with a British beef

filling and more ale for a richer taste, served up in a traditional square

shape. Improvements have also been made to the lasagne with Aberdeen Angus

beef and to perennial favourite chicken tikka masala. Sales of each of these

popular dishes exceed one million a year.

Paul explained: "Two For One is already a strong offer where customers

recognise quality as well as value. We are continually looking to build and

develop that offer which means retaining and improving our best sellers

while also providing a wider choice. Our value food business is showing year

on year growth and part of that success is due to understanding what our

customers want."

The menu has a new range of dishes in the healthier choices section,

including a king prawn skewer salad to Mediterranean chicken pasta and

salmon with lemon sauce.

For the main meals section there remains the option of swapping chips and

peas for a fresh salad or diners can opt for a jacket potato or new potatoes

rather than chips or mash.

A specials board, which changes on a weekly basis, gives people more reason

to return and try something different.

For dessert, adults can indulge in favourites from their schooldays brought

right up to date. The new trio lolly dipper features frozen chocolate

strawberry and vanilla flavoured mousse served with chocolate sauce for

dipping and 100s and 1000s for sprinkling.

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