Food Sourcing focus: Is your offer a cut above?
Autumn menus offer pubs the chance to encourage new and repeat custom by adding a real point of difference to their menus, as well as providing value for money.
According to EBLEX, the quality of ingredients is crucial - particularly when it comes to serving meat - and chefs who source quality assured beef and lamb stand to benefit this autumn.
Hugh Judd, foodservice project manager for EBLEX, says: "There are a wide range of Quality Standard beef and lamb cuts that offer pubs quality, versatility and deliver excellent profit margins.
"When teamed with seasonal ingredients, which by their very nature are better value, the result is a fresh and tempting menu at minimal cost.
"Chestnuts, root vegetables, pumpkins and rich fruits make autumn an exciting prospect for chefs. And all of these work incredibly well with beef and lamb to create warming casseroles, roasts with a difference and a range of pub classics, such as curries and pies with a fruity twist."
Autumn lamb is full of flavour and also versatile and easy to cook with. EBLEX recommends that pubs talk to suppliers to find out what cuts are available to maximise profitability.
A premium shoulder roast, for example, is ideal for an all-day carvery and Sunday lunch menu, or a rustic lamb roast - a traditional bone-in shoulder cut - is a great alternative that offers fantastic value.
Lamb rosettes or leg steaks will add interest to menus and both are quick and easy to cook on the grill. Served with pumpkin mash and autumn fruit relish, they offer a real taste of the season. Lamb shanks are also excellent value and cooked low and slow will produce tender and tasty dishes.
The same advice applies to beef, where cuts such as brisket mean opportunities to maintain portion control and profit while still delivering on taste and customer appeal.
Many pubs are also reporting great success with the range of speciality steaks developed by EBLEX in conjunction with renowned chef Pierre Koffmann.
Judd also advises licensees not to forget about beef and lamb mince. Its versatility allows pubs to create dishes such as shepherd's pie, meatballs, burgers and chilli, as well as a stuffing for more prime cuts such as saddle of lamb - offering a great alternative for every type of menu and excellent profit potential.
Quality Standard beef and lamb is produced to higher standards than required by law and the EBLEX scheme is the only one of its kind to include eating quality.
For more details, recipe ideas and to sign up to the EBLEX Quality Standard scheme visit www.eblexfoodservice.co.uk
