Alastair Sawdays guide: Tradition draws in the punters

By Lesley Foottit

- Last updated on GMT

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Foottit: "Many chefs have reported a return to offal and tripe"
Foottit: "Many chefs have reported a return to offal and tripe"
David Hancock’s observations in compiling the Sawday’s guide this year all run along a common theme — a return to tradition.

Most things, from fashion to the seasons, tend to go in cycles and so, it seems, do pubs. To an extent. Many chefs have reported a return in their kitchens to offal and tripe, as the cuts and off-cuts of meat that were common a couple of generations ago come back.

And it seems to be the same in other areas too, such as the return to the traditional coaching inn and the rise of afternoon tea.

The value of afternoon tea reservations through Livebookings in the past year is more than £3m, with a 30% increase and 61,900 covers in the past six months.

Customers want the whole experience — the three-tiered cake stand with impressive petit fours, the fancy teapot and the sense of occasion. Really, it is a perfect opportunity for pub operators. It’s popular at a time when most pubs are probably a little quiet, it can be enjoyed equally by all age groups and huge profits can be made on hot drinks.

You can pick up some great cake stands and silver teapots on eBay and it might be worth giving it a go.

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