Join the gravy train
One year since a rustic McMullen pub destroyed by fire in 2005 was restored to its former glory, fans of its famously hearty pub food are back in force.
There have, however, been a few changes down at the Old Beams in Milton Keynes. Stepping up its gravy and sauce offering was key at the pub and Dorchester-trained chef Nigel Crane from stock and jus maker Essential Cuisine was approached to come up with a practical solution.
"What I was looking for was authenticity, flavour, ease of use and quality to accompany our beef-based meals," says McMullen's catering development manager Paul Robbins. "Nigel came in and took the time to understand our business, and came to the conclusion there was a definite need for a high quality gravy base that could be used across the board.
"I liked the fact that Nigel was a 'proper' chef - and not a quick talking salesman who knows nothing really about a range of products but just wants to shift boxes and make a quick sale. "And my instinct was proved right, as Nigel went away and created a bespoke traditional style gravy for us which actually tastes like it should - rich, meaty and homemade."
Essential Cuisine's No1 Beef Gravy, which is made from beef stock and beef dripping, has been rolled out across the McMullen managed estate. The company is also using Essential Cuisine's Premier Veal Jus as a sauce base at a number of its pubs and Baroosh bars.
According to Old Beams manager John Farley, the subtle new changes have made a major difference: "The pub has opened to a new era, but the basic qualities of the Old Beams which the regulars know and love are still firmly in place." The Essential beef gravy and veal jus have proven to be a success in the kitchen.
"The head chef is very happy with the consistent quality and performance of the end products - especially on Sundays for the roast dinner service - which is our busiest time of the week," says John.
Paul adds: "One of the toughest hurdles when you introduce a standard change across a large pub estate is gaining acceptance of the new products by the managers and chefs at the pubs. "We are very pleased with the way the rollout is going and has been embraced at our managed pubs."
Nigel set up Essential Cuisine to make authentic products, using his experience working under Anton Mossiman at the Dorchester hotel in London to create a wide range of stocks, jus and glazes, all made to use as chefs would a traditional kitchen-made stock.
Nigel says: "When we were approached by McMullen's to improve their offering, we jumped at the challenge as we enjoy working side by side with chefs and caterers, listening to their needs, and creating a tailor-made solution for them. "We soon realised they were in need of a gravy product that was above and beyond anything on the market.
"The No1 Beef Gravy we have created was tailored to a specific taste - gravy that tastes as it should each and every time. It is perfect for roasts, grills, pies, puddings and sausages."
