-Continued support of the Licensed Trade Charity with new on-pack promotion-
As the leaves turn, so customers are looking for warming dishes and seasonal produce when dining outside the home. In this edition of our monthly Menu Matters feature, Oliver Kay development support chef Martin Eshelby has created some new recipes to help you make the most of the new season…
One big challenge for making best use of fish and seafood on pub menus is the enduring popularity of a few species. Salmon sees particularly strong demand in the run-up to the festive season, when it’s popular in buffets, as well as set menus.
An alternative is farmed ChalkStream®️ trout from Hampshire, which is a sustainable, versatile product with a wonderful flavour – and even more so if you try this recipe for Gin Cured ChalkStream®️Trout, Celeriac Slaw, Pickled Candy Beets, and fresh Herbs. The gin cure is easy to prepare, adds a zingy twist and will bring the wow factor to menus and specials boards.
Whatever your menu style this autumn, stay in touch with specialist suppliers to make sure you’re getting the best from seasonal produce in terms of quality, value and availability.
Let’s Do London is hosting Pop Up London, an exciting free family friendly festival of outdoor theatre, circus, dance, magic, music, puppetry and more that celebrates the diversity of London.
View the Partner Brief Pack here.