Spring menu: Spring in your stewpot
Spring is here, not that you'd notice from the weather. It will hopefully put a bounce in customers' steps after the challenging Christmas and the time-honoured tradition among Joe and Jane public of trying to tighten their belts both financially and literally in the early part of the year.
With spring's arrival comes a host of seasonal produce - from lamb to British vegetables to certain types of fish. Knowing how to use this bounty - and, crucially, how to promote the fact that you are using it - can really drive profits.
As the English Beef and Lamb Executive's Hugh Judd says of red meat: "Whatever dishes you choose, chefs should look at ways to advertise the provenance, particularly as customers are becoming increasingly interested in the origin of the food they are choosing to eat.
"Chefs who routinely provide reassurances of the traceability and provenance of the ingredients they use often find that they are rewarded with increased custom and loyalty.
"Sourcing through an assured supply chain such as the EBLEX Quality Standard scheme means that chefs - and their customers - can guarantee the origin, quality and taste of the beef and lamb served, whatever the season."Here, the experts are on hand to guide you in how to use seasonal food and maximise profits.British Pig Executive (BPEX)
Tony Goodger, foodservice trade manager
Now is the time to start replacing warming winter meals with lighter options, according to BPEX. Pork is one versatile meat that can be used to meet this seasonal demand, paired with other produce that comes into its own in the spring.
Tony says: "At this time of year, people are choosing lighter, healthier meals and this needs to be reflected on menus. Lean pork is both naturally low in fat and full of nutrients. It also works particularly well with spring vegetables."
Forequarter cuts of pork, such as collar roasting joints, stir-fries and shoulder roasts, all lend themselves to dishes that are ideal for pub menus in the spring, he suggests. For example, fresh spring greens, mushrooms and carrots can be added to a pork stir fry, and broad green beans and celery are suited to slow cooking with collar of pork.
Pork also works well in salads. Tony points out that mid-spring sees the first lettuces, salad leaves and radishes come into play.Prawns, haddock and other shellfish are widely available later in the season. "Try slow-cooked belly pork on a bed of fresh shellfish in rich creamy white wine bisque - perfect for a light evening meal," says Tony.
He adds: "When it comes to pork, it really does make sense to buy from an assured supplier so that you can guarantee your customers a good-quality product. Look for the Quality Standard Mark and make sure you tell your customers you serve Quality Standard meat."Unilever Food Solutions
Lawrence Smith, category marketing director.
Soup is an evergreen favourite as a starter, and Lawrence points to it as a good, light option for this time of year.
Unilever, with its Knorr Soups brand, has recently conducted research into the best ways of presenting soup and promoting it on menus. The high-tech tests measured subjects' physical and mental reactions to the same soup being served and described to them in different ways. Knorr believes that pubs can do more to promote soup, which - according to TNS Worldpanel data - is already the number one starter when eating out of home.
"The key to a great soup is to make it look as good as it tastes," says Lawrence.
"With the unpredictable weather of the spring, soup is the ideal addition to any menu. Offering it as a starter or lighter menu option gives customers the opportunity to choose it as a hearty warming starter, a snack or a light meal."3G Food Service & Seafood Solutions
Phil Coyne, product development manager
Fish and seafood make a useful spring menu option as diners move away from heavy, winter food. 3G Food Service & Seafood Solutions supplies a wide range of seafood products that are at their best quality throughout the spring months. These include Dover sole, whole brill and crab.
"Fresh, light and healthy, fish and seafood is perfect for spring dishes," says Phil. "It's easy to cook and works well in salads, risottos or simply on its own as a main course. Spring is a great time to buy a wide range of high quality fish and seafood products, and it's a simple way to freshen up menus."
"The transition from winter to spring menus can be made easy if suppliers keep pubs up to date on the products that are currently widely available and of the best quality.
"We offer sample packs, which include simple recipe ideas, advice on portion sizes and pricing suggestions. This is a great way for caterers to try something new and expand their menu options with tasty, nutritious alternatives."Visit the company's website at www.3gfoodservice.co.uk.
English Beef and Lamb Executive (EBLEX)
Hugh Judd, foodservice project manager
It just wouldn't be spring without lamb, with new season stock characteristically young, succulent and tender. "This makes it perfect for grilling and roasting and it has a markedly more delicate, sweet flavour to it," says Hugh.
"When combined with fresh seasonal vegetables and complementary herbs such as thyme, rosemary and mint, no other dish will impart such a taste of the season."
Hugh recommends spring lamb stews as a means for pubs to hedge their bets on the trusty British weather and be prepared for colder snaps.
Climate also needs to play a part in deciding when to start serving spring lamb. "It is worth remembering that the spring lamb season tends to be determined by geography, with sheep in the South West lambing earlier than those in the North," Hugh explains.
Beef is also a versatile ingredient to have on a spring menu and can be combined with many in-season flavours. Hugh suggests trying beef and rhubarb tarts or Asian-style beef noodles, the menus for both of which can be found at www.eblexfoodservice.co.uk.
British Potato Council (BPC)
Heike Boelk, marketing executive
Potatoes are seasonal - different varieties are available at different times of year and making the most of them when they are at their best is an important consideration for chefs, the BPC believes.
Spring marks the introduction of salad varieties, timely considering it's a period in which many customers are looking for lighter, healthier meals.
Heike says: "With 3,000 potato farmers in Great Britain, the level of choice is second to none. Fresh, locally sourced varieties can really add value and interest to menus this spring. What's more, they're convenient to cook, naturally healthy and, as a relatively low cost ingredient, they deliver excellent profit margins."
She recommends referencing the variety of potato and where they come from on the menu as research has shown that this appeals to consumers.
Go to the BPC website, www.potatoesforcaterers.co.uk, for a range of seasonal menus.
