Whitbread's Beefeater celebrates Vernon Kay tie-up with innovative steak cut launch
Kay, who turned 40 on Monday (28 April), will be appearing on TV screens over the next six months to promote the 140-strong Whitbread-owned restaurant chain with a Golden Ticket Giveaway. The promotion is part of the brand's 40th birthday celebrations.
As part of the giveaway, diners will be offered the chance to win one of 350,000 offers or one of 50 pairs of VIP tickets to Beefeater's 40th Birthday event in London on 10 June.
Kay will also be encouraging people to get involved across Twitter and Facebook.
He said: "Anyone who knows me knows I love a great steak, so I’m genuinely delighted to be named as the official Boss of Beef.
"I’m really looking forward to working with the team across all of the great activities we have planned this summer to celebrate the vintage year of 1974, which is especially pertinent to me as it was the year I was born!"
Tri-tip first
The new '74 signature tri-tip steak – claimed by Whitbread to be the first tri-tip cut on any UK menu – will be available for a limited time for £10.99.
According to Whitbread, it is best served medium rare and comes with grilled tomato and mushroom, a choice of ‘ultimate’ or skinny chips, pea shoots and a side salad.
Popular as a steak in California and New York, the tri-tip is a sub-primal cut of beef from the bottom sirloin.
Updated menus
Whitbread has also been launched new menus at its other brands. New to the Brewers Fayre menu is fish pie –white fish, salmon, smoked haddock, prawns and garden peas in a creamy sauce, topped with creamy mashed potato.
The snacks menu has been overhauled to include four new sandwiches – meatball melt, fish finger, ham and cheese melt, and tuna mayo – while sweet chili king prawns has been added as a starter.
Chocolate chip cookie sundae, sticky toffee pudding cake and Knickerbocker glory gateau, meanwhile, are new to the dessert menu.
New dishes on Table Table's menu include luxury sausage and mash – pork, bacon and maple sausages served with root vegetable mash; Thai red chicken curry, lamb rump, and seafood linguine.
Also on the menu is a new southern spiced chicken burger served with Reggae Reggae sauce, and an all-day breakfast burger made from pork and served with smoked streaky bacon and a fried egg.
Additions to the fish menu include beer-battered cod and Whitby breaded scampi, while strawberry Eton mess and cookie dough ice-cream have been added to the dessert menu.
