Spring is about to be sprung, with all the imagery that comes with it. Yes, milk maids and cute lambs larking through the fields, dew on freshly cut grass, bubbling brooks and sprouting flowers. It also means significant opportunities for pub kitchens.
The Publican gathered the advice of catering experts on how to make the most of spring's bounty.
Antony Bennett, RHM Foodservice development chef: Antony believes that 'the trend this year is very much back to basics', and that seasonal produce such as lamb, asparagus and rhubarb is instrumental to this approach.
He says: "Although lamb is available all year round, you can't beat spring lamb. It has small, slender bones with pink, rosy-coloured flesh that is meltingly tender and more subtle than darker-fleshed summer or autumn lamb."
The development chef recommends herb-encrusted rack of lamb to maximise the flavour of the meat. This can be served as racks or cut down to cutlets.
On the virtues of English asparagus, available only at this time of year, he says: "The taste, flavour and freshness are far superior to anything that is imported. I recommend using white asparagus, which is only available for a short period, but it's so fresh and not quite as rich as standard green asparagus.
"A really quick and simple way to serve it is to steam it for three minutes and chill over ice before pan-frying in butter for one minute. Serve with a squeeze of lemon and a few sprigs of parsley and I guarantee it will fly out of the door."
When it comes to desserts, you can't beat rhubarb, Antony adds. "Young rhubarb is great this time of year and it's full of goodness as it's rich in vitamin C, dietary fibre and calcium. Make sure you go for stalks that are slender and bright pink."
Caroline Evans, British Potato Council (BPC) marketing executive: The humble spud is the perfect versatile accompaniment for seasonal produce, according to Caroline.
Spring lamb with rosemary 'Lyonnaise' potatoes and garden mint gravy, and fish fingers with pea and mint mashed potato are just two of the seasonal potato-based recipes created especially for pubs by the BPC. The full list is available on the organisation's website, www.potatoesforcaterers.co.uk.
BPC research shows huge demand among pub customers for potatoes as a staple on pub menus. Caroline says: "Potatoes form an essential part of any menu. Indeed, nearly half of all meals feature potatoes in some form already, which is not surprising when you consider that they are incredibly versatile, filling and deliver excellent profit margins.
"But consumers have indicated that they would like to see more of them on menus, as well as knowing the variety of potato and where they come from.
"By using seasonal fresh, quality produce and making a feature of potatoes on menus, pubs will really benefit this spring."
Naresh Guglani, Veetee senior development chef: Seasonal ethnic dishes can form the basis of a specials board, believes Naresh.
"Why not make up a specials board using seasonal vegetables to create interest or put them on the menu as a house speciality at a premium price?" he asks. "It will encourage customers to try something different."
His own recommendations for a menu featuring seasonal vegetables include radish-stuffed paratha (Indian bread), lamb tikka, shami kebab (lamb mince patty), lamb pilaf, lamb and yoghurt curry and Gajar Ka Halwa (carrot and milk pudding).
His Indian twist on springtime favourite roast lamb is a crispy, creamy lamb rack.
This is made by marinating a lamb rack in a little olive oil, sea salt, cracked black pepper and minced garlic for two hours. It can then be slow cooked in full fat milk with a pinch of saffron until well done.
"Use sufficient milk to ensure that, by the time the racks are cooked, the milk has almost evaporated," says Naresh.
Following this process, fry the racks in olive oil until golden brown and serve with seasonal carrot and spinach rice, he suggests.
Seasonal dishes can also be used to encourage group bookings, the Veetee senior development chef says.
"Especially around Easter, create some buzz and excitement by offering a whole leg of lamb that larger bookings of eight to 10 people can book in advance, giving two day's notice," Naresh says.
"The leg of lamb will need to be marinated for 24 hours and again two hours before cooking it."
Hugh Judd, foodservice project manager for the English Beef and Lamb Executive (EBLEX): Spring lamb stew, roast rib of beef with coriander seeds and thyme, beef and rhubarb tarts and herby crown roast lamb with seasonal vegetables in mint butter would all be on pubs' menus if Hugh Judd gets his way.
Hugh says that the availability of premium fresh produce in spring, along with the versatility of beef and lamb, makes this a unique time year for chefs.
Customers, though, may need a reminder of this and Hugh recommends advertising the provenance of your ingredients. With locally sourced, traceable food proving more of a selling point than ever before, he says: "While offering customers healthy seasonal dishes is important, it is also vital to provide reassurance of the traceability and provenance of the ingredients used.
"Chefs should always have the utmost confidence in their ingredients and by sourcing through an assured supply chain such as the EBLEX Quality Standard scheme for beef and lamb, chefs can guarantee the origin and the quality of the beef and lamb they use on their menus."
The EBLEX Quality Standard mark sets requirements for beef and lamb production over the current legal standards, addressing quality factors such as tenderness, succulence and consistency.
Mushrooms, leeks, artichokes, watercress, broccoli and cabbage are all in abundance during the spring months, so combine these seasonal vegetables with seasonal meat to maximise your menu's appeal, Hugh adds.
He also suggests introducing a seasonal dish of the week "such as minted spring lamb steaks with mashed potato and stir-fried leeks."
Simon Muschamp, Pritchitts head of marketing: Cream gets in on the springtime act as an ingredient to incorporate into seasonal dishes.
Simon's suggestions for a menu include creamy carrot soup and rhubarb fool. Both of these can use Pritchitts dairy cream alternatives, Millac Gold and Roselle Supreme, which Simon claims have an authentic fresh cream taste but a long ambient shelf life.
"To make a rhubarb fool, simply puree rhubarb and combine with thick yoghurt and whipped cream, then allow it to set in a refrigerator," says Simon.