Wadworth has appointed a catering development manager to help improve the
food offer in its 39 managed pubs.
Scott Ferguson has joined the company from Youngs where he was development
chef for three years. Ferguson's approach will be to develop bespoke menus
for each pub focusing on the best of seasonal, local or West Country
produce. Ferguson is initially working one to one in the pubs focusing on
skills and menu training. The company plans to open its own food training &
development kitchen.
All licensees will have the opportunity to change and evolve their menus as
required with Ferguson's support using an online menu system. The aim is to
keep the managed pubs menu's fresh, inspirational and up to date with
competitors.
Ferguson said: "We have so much opportunity with our food within our managed
pubs with some great destinations and stunning buildings. We need to
scrutinise our food offering across the managed estate and raise the bar so
our customers enjoy our quality pub food experience and in turn we hope to
create a wow factor that will keep bringing them back for more.
"We will always be looking at giving our customers fresh, wholesome, well
presented British food which must be value for money.
New concepts on managed houses menus include deli boards, gourmet burgers
and healthy eating dishes.
The company is also launching a new picnic hamper menu in mid-May for its
six pubs with large outside areas. Items will include pork pie,home baked
ham, marinated chicken, smoked fish, king prawns and dressed crabs from
Wings of St Mawes in Cornwall, West Country cheeses,crudités, houmous &
vegetarian quiches.
They will be served with rustic breads, chutney, pickles, olives and
Wadworth's 6X beer mustard, vegetable crisps, fruit and a selection of
salads.