Outdoor catering

National BBQ Week​

With the Met Office predicting three months of glorious sunshine on the way, pubs are being encouraged to make the most of the barbecue opportunity this summer.

And National BBQ Week, which runs from 26 May to 1 June, presents an ideal starting-point for outlets wanting to embrace the ‘gastro-grilling’ experience.

The National Barbecue Association estimates that seven million barbecues will be fired up during the week, and president Brian George believes that the forthcoming summer of sport is set to play a huge part in growing the market further.

“Evening patio dining will be a huge opportunity for pubs as the World Cup games are scheduled for late evenings,” he explains.

“Events like the World Cup, Summer Rugby Tours and Wimbledon will increase consumer’s appetite for life alfresco as a means of beating the economic blues,” George adds.

■ Also returning this year is the Gastro Alfresco RoadShow, which will tour the country from the beginning of June until the end of August, offering advice to publicans keen to embrace alfresco eating.

■ A survey of 1,000 people conducted by the Association has found that chicken (62%) is the preferred ‘protein’ choice of barbecue eaters. Burgers (43%) is second, and sausages (48%) third. Seafood and vegetarian food both fare well, scoring 19% and 18% respectively.

■ According to the Association, hot and spicy food regions such as South America, North Africa, the Caribbean, Mexico, and Southern United States styles — such as Cajun and creole — are all becoming increasingly popular barbecue options.

For more information visit www.nationalbbqweek.co.uk​​

Warm hospitality​

Customers could be forgiven for considering quite literally making a night of it once they are snuggled up on one of the Magic Garden in Battersea's giant outdoor chintzy couches, under a blanket, cuddling a hot water bottle.

The alfresco concept came from Atmospheric Pub Company managing director Connor Earley.

He said: “Following the smoking ban, people who go to pubs who smoke were no longer welcome inside, nor outside in groups because of noise pollution, particularly in London. The statistics for pubs losing or having their licences altered in the capital because of increased noise pollution was notable.

“So, we have created an inside-out garden with a tent that covers half of it – amazing when it rains and keeps the noise in for our neighbours — with comfy sofas, a dining area and a deli.
We just needed to ensure customers were warm when it gets chilly. Bottles and blankets
to the rescue.”

The quilts and the bottles — which come with a free refill if you stay long enough — have resulted in people lingering for longer at the festival music venue, even when the temperature drops.
And nearing completion is a redevelopment project, brought about by the 70% increase in footfall year-on-year for the past three years.

Freshly home-made bread, a cheese board and good red wine complete the experience.

Packed lunches and hampers​

Fishermen and women are well looked after at the Greyhound on the Test in Stockbridge, Hampshire, which makes the very most of its riparian positioning with its ‘out and about’ options.

Fly fishing guides and the pub’s Land Rover are available to ferry the sports enthusiasts to and fro the world-renowned abundant river. This includes a stretch of the stream belonging to the venue, where the thatched huts act as the location for lunch or supper or where staff will organise barbecue facilities, condiments and tips from the kitchen for how to treat catches of the day with the reverence they deserve, be it native brown trout, sea trout, grayling, or Atlantic salmon, which can all be targeted a short drive from the inn.

‘School boy’ packed lunches of doorstep sandwiches, a packet of brown bag crisps, a piece of fresh fruit, a chocolate bar, homemade cake and a bottle of water (£15 per person) can be ordered, as can the deluxe hampers. They include terrine special of the day, rare roast beef, home-cooked ham, chutney, tomato and red onion and mixed leaf salads, homemade bread and sausage rolls, butter, crisps, cheese selection and biscuits, fruit and dessert of the day, still and sparkling water and crockery, cutlery, condiments and napkins (£25 per person).

Soft drinks, bottled beers and wine can be added to both options for an extra charge.

90-second pizza​

Fuelled by the success of summer Sunday pizza nights at the Pot Kiln pub in Frilsham, Berkshire, owner Mike Robinson went mobile last year.

And now a third vehicle — a customised Isuzu truck with wood-burning oven aboard — is about to be added to the Pizza Here fleet, ready for a busy season of fetes, festivals, fayres and private functions.  

Once up to 500°C, it takes just 90 seconds to cook the perfect super-thin crispy-crust pizza, meaning more than 100 12-inch £12 servings an hour, 2,000 a day.

Alastair Smellie, from Pizza Here, said: “People come back to let us know they are the best they have ever tasted.”

The menu includes spicy bad boy (hot chorizo, piquante peppers, caramalised red onion, coriander and chilli oil) and game feast (wood pigeon, black pudding and wild venison) .

Ingredients — with seasonal variations — are sourced from small UK suppliers or estates.

The Pizza Here team is encouraged to have fun, make noise and work the theatre of the pizza production, adding atmosphere to events. 

Themed gin garden​

Ever the optimists at the Gun in London’s Docklands, they have created an outdoor party space ripe for a summer’s day with their themed gin garden.

Up to 250 people can be accommodated at the ETM Group site — for weddings, product launches and the like — with guests invited to pull up a deckchair on
the lazy lawn and lounge by the river with a G&T in hand.

Customers have 13 different gins to choose from and 10 different Martinis as well as sharing cocktails served in vintage teapots.

Wheelbarrows are filled with ice and then bottled beer and Champagne and wine served in plant pot ice buckets.

Started last summer in collaboration with Hendrick’s, the garden events area with views across the Thames, boasts gnomes, ping pong and picnic baskets and a quaint market stall full of food.

The menu includes quiches, sausage rolls, Scotch eggs, pork pies, homemade sandwiches, salads, cold cuts and cakes. 

A stretch marquee protects customers from the midday sun or the odd unwelcome shower.

There will be no hire fees for the garden but there a minimum spend requirement.

Gin master classes also run throughout the summer.

Street party​

Many pubs organised outdoor activities and entertainment to mark the Royal Wedding and Queen’s Diamond Jubilee.

The Kensington Arms in Redland, Bristol, is now continuing with the tradition and will host a street party with an invitation for the entire neighbourhood for the fourth year running in 2014. The road is closed, tables and chairs laid out, bunting hung and Pimms poured. Music plays through the afternoon into the evening and then there is barbecued sardines, porcetta and home-made ice cream, with delicious smells pulling people in.

And the pub, which prides itself on its dog-friendly approach, organises the Kenny Crufts. If any of the dogs fail the assault course, the owners have to complete it instead.

Tipi dining​

The idea for the Eat Drink Bristol Fashion project was born from a “secret Sunday lunch” hosted by Bristol chef Josh Eggleton and neighbouring organic farmer Luke Hasell — both award winners in their respective fields.

Hasell has farms overlooking the idyllic Chew Valley Lake as well as being a director of a festival company that builds venues from Nordic tipis. And less than a mile down the lane, Eggleton and his team could provide the Pony and Trap’s coveted Sunday roast on a large scale.

All ingredients combined and after serving more than 400 satisfied people in the pop up rural restaurant, both toasted the success over a few ciders and decided the concept could and should go to Bristol.

Adopted by the city council, 10,000 people came to enjoy the first festival in the city’s Queen Square in 2012.

Its aim was showcasing the south-west’s thriving food culture with a number of guest chefs while championing sustainable food production, ethical food systems and food traceability with its field to fork ethos.

And it will be back there for the third year running in May.

The tented village will house musical acts and a number of food outlets with a no booking policy and menus created by Eggleton, including the Tapas Tipi bar and
the Yurt Lush cafe.

There is also a ticketed fine dining area and a recreation of the large Sunday lunch.