Slug evolution
It's been quite a year for Slug and Lettuce. The brand was caught up in parent company Laurel's demise into administration in March, before immediately being re-bought by former owner Robert Tchenguiz and included in the new Bay Restaurants group.
The brand has just unveiled its new winter menu. One of the strengths of Slug and Lettuce has always been keeping up with changing customer demand while staying true to its loyal regulars.
Post-smoking ban and with consumers tightening their belts, the Slug continues to thrive and innovate. Its £8.95 'Time to Eat?' deal, offering dinner and a drink from Monday to Thursday, has been a success across its 86 bars. The new winter menu has been developed with seasonal produce and improved ingredients.
Bay Restaurants' catering operations manager Antony Bennett believes the casual dining operators had to be acutely aware of what was going on in the marketplace and the new menu was designed to take food to the next level.
"We were previously changing the menu three or four times a year, but we've now decided to invest time and effort in just two," he says.
"We've also adopted a whole new approach to menu innovation. For example, we try to source produce at the peak of its season, while our beef is British and, where possible, 100 per cent organic.
"Steaks are 21-day aged British sirloin and we serve only free-range eggs and dolphin-friendly tuna.
"New flavour combinations have also been introduced, with development chefs working long and hard to find ingredients that work perfectly for a unique taste experience."
Highlights include a special recipe Thai curry with steamed rice.
"It will be served up in a banana leaf parcel for customers to open themselves," says Antony. "When they do, they will get the full impact of the intense flavours and aroma."
With a solid base of steadfast fans, reviving timeless classics is also key - for example, the Slug and Lettuce BBQ chicken and bacon baguette.
"These are staple dishes on menus and people like them," he said.
"We have invested in only farm-assured poultry for a while, but felt we could also improve on the other ingredients."
To bring depth to the BBQ chicken and bacon sandwich, Antony started looking for an alternative to the own-brand barbecue sauce they were using and discovered Lion International Kitchen's American Smokey BBQ Sauce, from AAK Foodservice.
"We felt it was the best BBQ sauce we'd tried, with real depth and great texture, colour and shine," he says. "It also doesn't just disappear in the mouth like many others, which have instant flavour and then nothing. Saying that, while it lingers nicely, it doesn't repeat.
"It also sticks to the back of the spoon, which makes ideal for cooking and marinating with."
Another classic being enhanced is the Ultimate Slug Platter, with its Japanese-style chicken skewers, tempura vegetables, mini lamb skewers, crispy potato wedges, garlic ciabatta strips and onion rings, served with Lion American Smokey Sauce, salsa and sour cream dips.
For more information on Lion products from AAK Foodservice, call 01482 332100 or go to Prep Oils . AAK Foodservice is a trade partner in the HQ Food Champion of the Year category of The Publican Food & Drink Awards 2008. For more information go to The Publican Food & Drink Awards 2008
