Rose & Crown
Owner/licensee: Peach Pub Company
Head chef: Gavin Allcock
Tenure: Punch lease acquired 2002
Covers: 42-cover restaurant, 24 in the bar, plus private dining room for 20
Covers per week: Over 1,000
Wet:dry split: 50:50
Turnover: £24,000 weekly average
Best-selling dishes: 8oz 28-day dry-aged Aberdeenshire rump cap steak, roast field mushrooms, chips, watercress and béarnaise; Aberdeenshire fillet steak medallions, rosemary roast potatoes, spinach and horseradish cream; sizzling king prawns in lemon and garlic; grilled whole sardines with chorizo and roasted vine tomatoes; lemon and thyme-stuffed free-range chicken, beetroot fondant, sun-dried tomato dressing.
On the menu: Starters: rillettes of duck, sour orange dressing, toasted rye bread; pan-fried chicken livers, wild mushrooms and Madeira, toasted brioche. Mains: Jimmy Butler's free-range pork collar, creamed cabbage, apple and raisin jus; crispy whole roast sea bass, shrimp and vegetable Thai broth.
Desserts: chocolate orange mousse cake, cardamom syrup; Christmas pudding parfait.
New for 2008: Express lunch menu offering quick hot food to keep the winter blues away.
Best business ideas from 2007: Sunday roast board - it's based on Peach's deli-board idea. You choose your meat, not just beef, lamb and pork, but venison, whole duck or chicken. It comes with fresh, seasonal vegetables.
Chef's favourite ingredients: Thyme, white-wine vinegar, olive oil
Three things that make the pub stand out from the crowd: Good food; a relaxed and fun atmosphere; friendly, professional staff.
Best-selling beer and wine: Beer: Black Sheep Ale. Wines: Red - Gigondas 2005, Chateau de Saint Cosme. White - Sauvignon Blanc 2006, Churton, Marlborough NZ.
Rose & Crown 30 Market Place, Warwick, CV34 4SH % 01926 411117
