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MENU INNOVATION EVENT PROVIDES FOOD FOR THOUGHT

Local sourcing, menu innovation and cost-effective, alternative cuts were the key factors EBLEX highlighted to top foodservice development personnel from the licensed sector, during a day-long event in the North West.

The importance of each was demonstrated to guests during visits to three gastro pubs, which had been selected for the individual selling aspect the businesses focus on.

At the first of these, owner Kevin Berkins explained how his experience and knowledge of the butchery trade has made a real difference to his business, with specific emphasis to his on-site dry aging facility. This proved a big hit with delegates, who were then able to sample a selection of Kevin’s speciality meats and award winning sausages, all freshly made on the premises.

At the next venue, head chef Steve Smith prepared a selection of his own signature dishes and gave an insight into the creativity, research and development that has gone into their presentation and the effect they have had on his menu. So impressed was one of the foodservice group delegates that Steve was asked to undertake some cooking demonstrations to their own catering team.

The last of the pubs is renowned for their local sourcing policy and owner Gary Peill told delegates about the emphasis he puts on this and the pride he takes from doing it, before serving up a selection of dishes. He said: "Sourcing the very finest local produce has not only helped to differentiate my business in a very competitive market it also provides me with enhanced profit opportunities.”

Ewood Park was the next venue as delegates were joined by a number of EBLEX Quality Standard scheme catering suppliers and guests for a presentation by EBLEX Master Butcher, Dick van Leeuwen and Michelin starred chef Nigel Haworth.

  Using seam butchery techniques, Dick demonstrated a selection of alternative steak cuts from under-used primals and highlighted the profit opportunities these provide in comparison to more traditional cuts such as sirloin and fillet.

Nigel then showcased the best ways to treat the steaks in order to maximise their eating quality and how to sell them on menus to consumers who may not have heard of them.
All the steaks were cooked with a variety of garnishes and the audience were able to sample them for themselves.

There was a great amount of interest in the steaks and the opportunities to introduce them to menus. Chef Steve Smith, who joined the guests following his earlier presentation, was so impressed after sampling the steaks that he is now trialling the ‘Bavette’ and ‘Hanger Steak’ on his own menu.

To complete the event, the delegates moved on to one of Nigel Haworth’s restaurants, where they enjoyed a special menu which had been personally selected by Nigel.

Host and EBLEX foodservice project manager, Hugh Judd, said: "The whole day was a huge success – it certainly exceeded our expectations and the feedback from those attending has been incredibly positive. There is a real opportunity for chefs to maximise profit by looking at their sourcing policy and menu presentation, as well as working closely with suppliers to benefit from the latest innovation and market information.”


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