Food Excellence Awards
food concept
Miller & Carter
Number of outlets: 11
Innovations: Mitchells & Butlers' Miller & Carter (M&C) launched in December 2006. The premium steak-house brand focuses on aspirational "steak-house" design. Design cues include brown leather banquette seating and exposed brickwork.
The concept aims to appeal for both social meal occasions and everyday meals. The aim is to offer a premium but affordable menu. Steaks on offer include 8oz/12oz sirloin steak (£12/£14), 6oz minute steak (£7.50), and 8oz fillet steak (£15). All steak is from prime Hereford herds and matured for a minimum of 28 days.
All steaks are served with parsley butter, a slice of onion loaf and an iceberg wedge with a choice of dressing, plus seasoned fries or jacket potato. All steaks are served with proper steak knives.
M&B believes it has captured the nation's love affair for exceptional steak, reasonable prices and stylish, informal pub-restaurant formats. Sales are continuing to climb.
On the menu: M&C prawn cocktail topped with king prawn and served with bread and butter (£5); 12oz ribeye (£13.50); ice-cream sundae with Mövenpick chocolate and vanilla ice cream, profiteroles and Belgian chocolate sauce (£4.50).
Slug & Lettuce
Number of outlets: 100
Innovations: Last year saw Laurel Pub Company introduce new small-plate ideas for quick, tasty lunches, a wider selection of vegetarian dishes and improved sharing platters. Provenance has also become a more important focus on Slug & Lettuce menus featuring produce, including British steak, Gloucester Old Spot sausages and West Country Cheddar. The core range of menu items has been improved to feature seasonal dishes.
Slug & Lettuce has grown from 46 sites in 2006 and has become the fastest-growing brand on the high street. Among new openings for the brand last year was one at the O2 Arena.
Slug and Lettuce's menu now changes three times a year. Food training of
operations teams has also been improved.
On the menu: Chicken & chorizo skewers (£5.45); feta and Med veg bundle (£4.95); goats' cheese pizzette (£4.25); seared beef salad (£8.45); steak pie (£8.75); melting Camembert platter (£9.75); Gloucestershire Old Spot sausages & mash (£7.75); iced winter berries with hot white chocolate sauce (£3.95); lemon treacle sponge (£3.95).
Contemporary Carveries
Number of outlets: 35
Innovations: Orchid Group has completed 35 investments converting sites to its Contemporary Carvery concept, and plans to have a total of 50 carvery sites.
Details include contemporary decor such as floral wallpaper, up-lit wine displays, carvery vegetables served in a separate station away from meat to help customer flow and reduce queues, and carvery meats on rustic, butcher's block-style pods.
The use of British "farm-assured" produce has also made Orchid the first Red Tractor licensee across the carvery estate. Carvery sites offer take-home puddings in bento boxes, British and Fairtrade wine, free Wi-fi and a broad menu beyond the carvery offer.
Orchid inherited Country Carvery, and its passion to bring an outdated carvery concept into the 21st century started with successful trials at Tumbledown Farm, Cannock, and Olton Tavern, Solihull.
The contemporary sites have been repositioned with Fairtrade coffee, table service, and British produce from wine, water, and meat, to puddings and cask ale.
On the menu: Two home-made Yorkshire puddings on bubble & squeak cakes, served with onion gravy; classic carvery including West Country lamb, Norfolk turkey, Borders beef, and outdoor-reared British gammon; hot carvery stack sandwich.
