New focus on kids for two pubcos
Brewers Fayre has introduced a new children's menu based on younger diners' favourite home-cooked dishes.
The trend for comfort food dishes continues among children with spaghetti bolognese, cottage pie and pasta all voted favourites by the brand's younger customers.
Samantha Swain, brand manager at Brewers Fayre, said: 'The approach to our adult menu is about creating Britain's favourite pub classics; dishes that remind us of what mother used to make. We have started to see a trend in children also demanding these dishes something we've reflected in our kids' menu.
About 70% of new dishes on the children's menu are described by the company as 'wholesome meals, with some containing added hidden vegetables.
The menu offers children's portions of classics that are available on the adult menu, including sausage and mash, roast beef, cottage pie and a version of the Glamorgan burger.
Research by the Whitbread brand found that 85% of adults long for dishes they enjoyed as children.
Egg and soldiers, bangers and mash and roast beef and Yorkshire pudding were voted favourite childhood dishes by the adults surveyed.
Greene King Pub Company has also launched a new children's menu at its Hungry Horse pubs.
The brand's Pony Club menu now includes more healthy options and, according to the company, is designed to enable children and parents to make an informed choice. Heart-shaped icons carry nutritional information and a logo reminds customers of the recommended daily portions of fruit and vegetables.
Main dishes include salad with a choice of toppings and a low fat spaghetti and meatballs dish served with a side salad. Additional vegetable options are now available with fresh fruit as a dessert choice. Dishes such as horsey shapes and fish ticklers have been replaced with healthier alternatives.
Adam Collett, marketing director for Greene King Pub Company, said: 'This menu has a strong emphasis on healthy options. Our ongoing commitment is to provide our customers with the ability to make a choice about their diet. As customer attitudes and expectations evolve, we will continue to adapt our menus.
