Profile: Credit munch
PUBS UNDOUBTEDLY have to work harder than ever to drive sales in the current market. But the Goshawk in Mouldsworth, has taken on the challenge with vigour.
The country pub has taken to reimbursing train tickets for diners travelling from Chester or nearby Cuddington, which not only gives customers an incentive to travel to the country pub, but also encourages the use of public transport.
Duncan Falconer, operations director for the Goshawk and the three other sister in the Woodward Pub Co group, believes such measures are more effective than simply cutting costs.
"When the Goshawk was the Station Hotel back in the day of the horse and cart, it became renowned for its late-night dances and easy- going manner, serving traditional ales by the log fires and really treasuring customers," he says.
"After relaunching six years ago, we also have a reputation now for creating an experience equal to a fine dining restaurant, while retaining the warm charm that is an English country pub.
"Corners should not be cut and we will continue to serve up a good range of home-cooked dishes ranging from everyday meals to those for a special occasion. If customers need value for money, we are content with turnover as opposed to GP right now."
The pub overlooks the Peckforton Hills, a popular destination with walkers and cyclists. It serves around 90 covers on weekdays and 300 on Saturdays and Sundays, mostly to locals and regulars. A full menu is available all day as well as a lunch menu and a daily fish special.
"One consumer response to the downturn is that people are less adventurous and looking for comfort foods," says Falconer. "We do everything from lobster thermidor to freshly prepared risottos but since the recession hit, comforting classics such as our toad in the hole with mash and onion gravy and our famous steak and kidney pie made with Timothy Taylor's ale have been incredibly popular."
Where possible, the pub uses local suppliers and seasonal produce. Having found creating high-quality gravies and sauces in-house to be costly and time-consuming, the Goshawk was fortunate to find stock and sauce specialist Essential Cuisine located just down the road.
Essential's veal jus and lamb jus are used by head chef Darren Hughes. "It helps create clean, proper restaurant sauces with the right balance to adapt [to our own recipes], and is close to what you would make fresh. It also saves man hours in the kitchen.
"Consumers are now more careful about where they spend, but the point is they are still spending, and we can't afford to be complacent. This kind of product is invaluable in delivering the highest quality of food and service within a relaxing pub environment."
