Spring menu: Popular dishes for seasonal change
A light touch is clearly the secret of success when it comes to a spring menu.
Tim Doran, 3663 development chef, says: "We are tipping spring lamb, light pasta dishes with seafood, or risotto primavera with lots of fresh spring greens to be popular for spring. "Obviously there are some all-year-round favourites that just won't move from the core menu such as burgers, fish and chips and sandwiches, but the addition of seasonal dishes will deliver a good balance.
Consumers are becoming increasingly interested in the provenance of the food they are eating, and the locality of produce and ingredients, so stating where the food on your menu comes from is an easy way to win sales.
"We believe that 90 per cent of good cooking is good ingredients and at 3663 we are seeing an increased interest from our customers in traditional British cuisine."
Tips for a successful spring menu
- Put local or regional specials on your pub menu. Specifically stating the origins of meat or vegetables adds to the dish's provenance - Cumberland sausage & mashed local potatoes sounds much better than simple bangers & mash. 3663 research suggests mention of the product's origin can increase the price a consumer is willing to pay by up to £2.38.
- Cash in on the popularity of sharing and offer mezze style dishes and tapas plates. Consumption of light meals and snacks has increased by 14 per cent in the past three years. Products which are great for sharing plates include: Italian prosciutto, Ocean Pearl Thai fish cakes and The Authentic Food Company Oriental seafood dim sum selection.
- Feature soups such as watercress, gazpacho or smoked haddock and pea will help attract customers who require a lighter option. White's cream of watercress soup is a great addition to a spring menu.
- As the weather improves the consumer focus shifts to healthy eating: make sure you include a lower fat dish. Fish is a great spring choice as it is light and nutritious. Frozen and chilled fish is quick and easy to prepare.
