Seasonal food focus: Savour the flavours of spring

With spring just around the corner, pubs will have to consider swapping warming winter meals for fresh, lighter alternatives suitable for the milder months - assuming the weather actually co-operates.

Valentine's Day is also fast approaching too, providing the opportunity to refresh menus with some romantic seasonal cuisine.

Promoting seasonal items on menus and specials boards at this time of year is a great way to capitalise on both the spring and Valentine's Day trade, encouraging customers who might have been hibernating through January. Phil Coyne, business development manager for 3G Food Service & Seafood Solutions, says: "Fish and seafood is perfect for spring - because it's light, versatile and many species are at their best quality and availability during the months from March to June.

"For starters, consider smoked Scottish salmon, or chilled marinated salmon products such as cured Orkney salmon rolls, available in honey, mustard and dill or champagne and raspberry dressings."

"There are also some delicious frozen starter products available that can make your menus stand out from this spring.

"These include moules marinere from Bantry Bay, red mullet fillets, American sea scallops and luxury seafood cocktails that feature clams, mussels, squid and king prawns."

Do it with cheese

Updating the cheeseboard is another way to update their menus with fresh new flavours. If that Christmas stilton is still hanging about, consider some lighter varieties.

"Cheese is an incredibly versatile ingredient and fresh continental cheeses can help lift every part of a menu - from main meals to cheeseboards," says Ian Greengrass, marketing director of Bel Foodservice UK.

"For example Garlic & Herb Boursin, which is already a firm consumer favourite, is ideal for use by professional chefs - it melts smoothly, mixes easily and gives a creamy bite with fresh herb flavour to dishes such as garlic chicken or smoked salmon tartlets.

"Our foodservice products have been specially designed for professional chefs and have all the advantages that being a well-known popular brand brings such as consumer familiarity and reassurance of quality."

The range also includes Cantadou, a spreadable cheese that adds body and flavour to any dish. It can be frozen and holds its consistency when heated, making it ideal for both hot and cold sauces.

Nothing goes as well with a cheeseboard as a great pint of cask beer. Greene King advises refreshing your range to match beers to seasonal dishes,

For example, the rich, full flavour of Olde Trip is ideal for bringing out the taste of mushrooms with creamed leeks and blue cheese, while roast pork with sage and apple salad teams perfectly with the fresh, hoppy flavour of Greene King IPA