The longer daylight hours of summer bring with them a few challenges for pubs, especially those with appealing gardens, and in areas popular with tourists and walkers, as some customers will want to make the most of light evenings and plan to eat later than they might when the nights are dark and the weather less welcoming.
While that can mean longer kitchen hours, the great thing about many summer dishes is that they include salads and sides that can be prepared in advance, as well as ingredients that can be cooked quickly and simply, which helps to take at least some of the pressure off a busy pub kitchen.
Summer is an opportunity to focus on more relaxed, less formal meal opportunities. That might include a brunch-style weekend menu instead of the full Sunday roast, or an outdoor barbecue offer as an alternative to more hearty choices on the specials boards.
The latest recipes created for the A Fresh Approach hospitality menu support campaign from Bidfresh aim to help pubs offer menus that will keep customers engaged right through the summer months.
Whether indoors or outside, burgers are a staple of summer, quick to serve, and with a little forward planning, much of the prep work can be done at quieter times. This recipe for Panko Crumbed Buttermilk Chicken Thigh Burger, Chipotle Dressing, Hot Chilli Maple Syrup and Red Cabbage Slaw makes a great alfresco dish, and a well-chilled lager will help to counter the spicy tang of chilli and chipotle.
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Lamb is a popular summer dish, and goes well with a range of seasonal vegetables and salads. For a less familiar take on a lamb dish, try Grilled Lamb Cutlets, Scorched Red Pepper & Sunflower Seed Muhammara, Feta, Burnt Aubergine Salad, and Za’tar. A robust rioja or similar red wine will go well with this.
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Summer brings calmer and warmer waters around the UK, which means the fishing fleets are landing a broader range of fish and seafood species, Mackerel is a high quality British fish, and when line-caught is a sustainable menu choice. Pan Fried Mackerel Fillets with a BLT salad of Heritage Tomato, Little Gem, Smoked Bacon Lardons and Herb Mayo Dressing makes a wonderful summer lunch or lighter dinner option, accompanied by a crisp white wine.
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Fish is sometimes neglected as a barbecue choice, and the warmer weather brings sardines to the fishing grounds of the south-west. Served as part of a barbecue menu or featured on a summer menu, this recipe for Fire Roasted Sardines with Burnt Chilli, Garlic & Lemon Butter and Caramelised Lemon brings a fresh feel to a barbecue menu. Serve it with a Belgian-style wheat beer.
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Halloumi is a versatile option thanks to its compatibility with a range of flavours. Crispy Halloumi, Romesco sauce, Pistachio crumble and Chilli Honey Drizzle combines the texture of crispy fried halloumi with the piquant red peppers and smoked paprika flavours of the sauce, the crunch or pistachio and sweetness of the honey drizzle. Serve with an authentic cider for a great addition to summer menus.
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A Fresh Approach covers all three core Bidfresh businesses, supporting operators to use the very best fresh, seasonal and responsibly sourced produce. Between them, fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce supply thousands of hospitality businesses nationwide.
For the latest recipes, and more ideas to help chefs make the most of serving fresh, seasonal produce, visit BidFresh