Pub Chef Opinion: Frozen food makes sense for certain pubs

As pubs which locally source everything have become two-a-penny, so has the all-fresh kitchen. But just because that is fashionable and perceived as healthier, not all chefs have to jump on the bandwagon.

Of course the Tom Kerridges of this world, who do fresh locally sourced food to perfection should carry on doing so as they are getting it right.

But kitchens that waste food and put pressure on chefs due to a belief that everything must be fresh might want to consider a helping hand. There is no shame in it.

The real problem lies in kitchens claiming everything is fresh, yet boasting an enormous menu, with courses whizzing out in four minutes.

At a well-known chain pub a few weeks ago I was just replacing my wallet in my bag after having ordered when a waiter rushed out of the kitchen holding my dish! People may want speedy service, but I felt that was a little over-eager.

For the right sort of pub, frozen food fits the bill. Just make sure your customers are seated before the food is ready.

One such study found 97% of chefs use frozen food to some extent, as of last year.