Summer Menu focus: Simply the best

SUMMER BRINGS with it the promise of warmer, lighter evenings and - if the sun shines - the chance to fire up the barbecue.

Sausages are a firm barbecue favourite, but there are also other pork cuts which work well for al fresco occasions. Spare ribs, pork steaks and pork kebabs are all cost effective and simple menu ideas.

"Pork can be marinated overnight to give additional flavour, or you could brush a little infused oil on the surface of the meat before cooking," says BPEX foodservice trade manager Tony Goodger.

"Marinating the meat will also protect it from the intense heat on the barbecue, helping to retain the moistness. Tendrons and belly pork lend themselves particularly well to this form of cooking; producing succulent and tasty fare that also offers good margins for profit."

Rather than opting for the increasingly popular flavoured varieties of sausage, when it comes to barbecuing Tony advises sticking with traditional pork sausages or Cumberland rings, which won't be overpowered by the smoked taste.

Hog roasts have also seen a huge surge in popularity in pubs. They are easy to operate, and they have fantastic customer appeal. Spit-roast cooking locks flavour into the meat without cooking it in its own fat, meaning customers get to enjoy a healthier and more flavoursome meal.Another popular choice in the summer is home-cooked ham. With an abundance of regional varieties, cures and smokes available, making a feature of this on menus can add a real point of interest.

Home-cooked ham is also perceived as a 'healthy' choice and is hugely versatile. Whole hams can be used to create a vast number of meals for both the lunch and dinner menu. It can be used in everything from sandwiches and baguettes to salads, pasta dishes, a ploughman's lunch and, of course, served up with egg and chips.

In addition, there are plenty of other dishes that are perfect for the summer menu, such as chargrilled pork steaks served with a simple salad of fresh leaves, pork and bean salad with yogurt and fresh mint and Wiltshire Cure smoked back bacon with tomato, spinach and ricotta linguine. "It's always a good idea to include details of where you source your ingredients from on the menu as this can really help to sell a dish," adds Tony.

Meat which carries the BPEX Quality Standard Marks shows that it has been produced to high standards of animal welfare and quality assurance.

"If you feature the mark on your menu, this will reassure your customers that you are serving good quality, fully traceable ingredients and they'll be more inclined to keep coming back," Tony says.

Fresh fruit and veg

Distributor 3663 supplies a comprehensive range of fresh fruit and vegetable products perfect for preparing main meals or side salads that add sparkle to a summer menu.

''We buy our fresh produce on long-term fixed price contracts to give a guaranteed return to our growers and ensure continuity in our supply of produce," says Vanessa Millard, 3663 marketing manager. "Our aim is to make the availability of local produce easier and more economical for pubs, in turn promoting a more ethical means of food supply.

"From this summer, we will be able to specify the origins of our fresh fruit and vegetables, which will help publicans add provenance to their menus. For example, vegetables including asparagus, broccoli, cabbage and cauliflower will be sourced from Boston in Lincolnshire, while a farm in Newport, Shropshire will supply little gem, iceberg and cos lettuce."

While summer still seems a little way off, it is never too early to start planning your menus to maximise the opportunities that the warmer weather brings.

Hugh Judd, foodservice project manager for EBLEX, says: "Customers want to enjoy something they wouldn't necessarily barbecue themselves. This is when creative, yet simple beef and lamb dishes really come into their own."

Steaks are a natural choice for barbecues and are easy to cook and prepare, but pubs can make life easier by letting suppliers know their specifications in terms of thickness, fat levels and how they should be packaged. This will help to determine cooking and preparation times, as well as ensuring a consistent delivery of product and services.

In the face of rising food costs, one way chefs can maximise revenue is to make use of more economical cuts. Flat iron steaks, escallops and ranch steaks are ideal alternatives that do not compromise on quality or taste. These can be marinated and served with cous cous, fresh summer salad leaves and herbs, resulting in a delicious seasonal dish.

Point of difference

Lamb is proving to be an increasingly popular choice at barbecues. It is versatile and can be used in a wide range of dishes, from simple cutlets to kebabs and burgers. These dishes are easy to prepare and eat but can also be easily cooked inside should the weather prove less inviting.

Hugh says: "It doesn't take much to make outdoor dining really special for customers; small points of difference can help you stand out from the crowd and build your reputation.

"There are some great marinades available, or create your own using fresh herbs and spices. We'd also suggest making the most of seasonal ingredients by combining fresh fruits, salads and vegetables with your meat cuts.

"Making a feature of the assurance and provenance of your meat creates another point of difference. Customers like to know where their meat comes from and enjoy seeing meat sourced locally on menus - it inspires a sense of freshness and adds a premium feel to your barbecue, allowing you to maximise profit potential."

The EBLEX Quality Standard Scheme provides assurance that the beef and lamb you buy and serve meets requirements over and above the current legal standards. It is also the only scheme to cover eating quality, so you can be confident in the tenderness and succulence of the meat.

As Hugh says: "Provenance is particularly important if you want to position products at the premium end of the scale."