Bob Farrand is the national director
of the Fine Food Guild. He talks to
PubChef about speciality foods
1. Why should pubs feature speciality foods?
The quality is really good. It's good to support the local economy and bring more money to your region. Customers like to see local produce on a menu and it tells them you are serious about where you buy your food from.
2. Have you noticed an increase in speciality and fine food in pubs?
Local meat and cheese is definitely more prominent on pub menus. There has been some improvement, but not enough. When you eat out in Italy or France, every establishment tells you where food is from. Locals will even quibble if an item has travelled from two villages away.
3. Which areas of pub menus are most appropriate for including speciality food?
All ingredients in dishes should be flagged up if they are local. For example, flour, eggs, local fruit and vegetables etc.
4. How can pubs find out more?
The Speciality and Fine Food Fair is a good place to start, as you can meet suppliers direct. You can discuss delivery and minimum orders and see the produce for yourself. It has gone from 60 exhibitors in 1996 to more than 500 in 2007. Chefs can also look at the winners of the Great Taste Awards on www.finefoodworld.co.uk
5. How should pubs promote speciality foods on their menus?
They should flag up local producers and include information about them on menus. Customers might be interested to visit local farm shops and delis as a result and bring in other customers.
6. Is cost a barrier for pubs?
Speciality foods don't necessarily have to cost more money. Carl Smith at the Guinea Grill in London's Mayfair changed his menu to base it on produce from the winners of the Great Taste Awards. He didn't have to increase prices and customers loved it. He made more money and is thinking of enlarging the scheme this year.
7. How important has sustainability and local sourcing become over recent years?
I think it started after a succession of food scares, including BSE, foot and mouth and bird flu. People suddenly became aware of how far food travels.
8. Have people's perceptions of what speciality food is changed?
Consumers might not know much about speciality and fine foods but, as with all food trends, they are cultivated by the restaurant trade. It's up to pubs and restaurants to highlight and support local producers. The Guild is also launching a consumer campaign in Delicious magazine and there will be a piece about the Great Taste Awards in Hello magazine.
9. Will the Proven Fine Food logo be able to be used by caterers on menus?
Yes, definitely. The logo is displayed on products that have won a Great Taste Award. There are several products that carry the logo and
we encourage people to use it where appropriate. It isn't too difficult to police because producers that have earned the logo are very vigilant and so are we. Places like Harrods already use the logo.
10. What are your pet hates about pub food?
If I see another lamb shank on celeriac mash, I'll scream. I wish people could use some imagination. Tasteless vegetables are another big disappointment.
13. What tips would you give pubs?
Talk to your local deli or farm shop. They probably stock goods from hundreds of different local suppliers and you might be able to strike a cross-marketing deal with them, so that you don't have to make contact with hundreds of them. You could list the farm shop or deli on your menu. This would also eliminate the problem of minimum orders.
14. What is your favourite pub dish?
Home-cured ham and free-range eggs with proper English mustard or chutney.
15. How will the market continue to grow?
It will grow as people continue to support it and become more aware of how much food travels around. It is up to the younger generation to start to become aware of what they are buying, both in the home and when they go out.