The arrival of summer means pubs can boost trade by cross-selling. Matching dishes from the food menu with appropriately chilled seasonal drinks such as beer and cider is a great way to achieve this. The ever-growing range of speciality lines available to pubs in both categories offers ample opportunities for creative pairings.
John Mills, managing director of Gaymer Cider Company, feels the recent surge in cider's popularity, which has propelled it to a 31 per cent leap in volume in the on-trade sector in the past year, makes it an ideal drink to match with food in a pub setting.
"There is a huge opportunity here for independent pubs to exploit this considerable interest in cider, to explore the breadth of ciders out there and find several styles to suit their outlet and the various drinking occasions," he says.
Gaymer launched its premium Orchard Reserve range last year in three variants, which are, according to John, a "perfect accompaniment to summer meals".
"The gentle citrus taste of Stonesbrook, a dry, lightly sparkling cider, means it is ideally matched to delicately flavoured foods such as chicken, smoked salmon and salads," he says.
Stewley, a medium-dry, light amber cider, is "full in flavour" and can be enjoyed with "more traditional British fare such as quiche, ham and strong cheeses".
Likewise, the creamy taste of Newton's Vale "is a great accompaniment to fruits, soft cheeses and desserts".
John feels that Olde English's "rounded sparkling flavour" makes it the ideal accompaniment for barbecues centred on a sporting event, and adds that Blackthorn's dryness works well alongside savoury food.
Gaymer has a specialised team dedicated to the cider category, who John says possess "the knowledge and resources to be able to maximise the opportunity that exists to grow cider sales in a particular outlet, often by developing bespoke plans".
With sales on the up, it would be missing an opportunity not to seriously consider the role that cider could play in enhancing your pub menu, and your takings, this summer.
Beers to wash down summer food
Despite the rise of cider, it would be wrong to ignore the key role beer can play in jazzing up your menu this summer. Ros Shiel, spokeswoman for the British Beer & Pub Association, has compiled a list of beers to complement summer food.
Barbecue beers
- Flame-grilled sausages, steaks and burgers: A fuller-flavoured, hoppier ale such as Marston's Pedigree or Timothy Taylor's Landlord
- Sardines, oily fish and seafood kebabs: Pilsner Urquell
- White, fleshy fish: Deuchars or Greene King IPA or for a more unusual flavour combination, a glass of well-chilled Guinness
Salads
- Delicately flavoured salads: a light, fresh beer that won't overpower them such as Greene King Hop or Fuller's Discovery
- Salads and fish dishes: zesty, herbal wheat beers such as Hoegaarden or Kronenbourg Blanc
Cold platters
- Fresh bread with British cheeses: almost any British ale will be a great match for hard cheeses; better than wine in fact, as beer cuts through the fattiness and cleanses the palate for the next bite. Fuller's London Pride, Greene King's Old Speckled Hen or Black Sheep Ale are all good bets. The same beers will work with most other picnic fare, such as cold meats.
- Cold pies: Badger First Gold
Sweet desserts
- Summer pudding: a glass of Belle-Vue or Liefman's Framboise raspberry beers
- Anything chocolate-based: Kriek cherry beer
- Barbecued bananas and vanilla ice cream: Charles Wells Banana Bread Beer