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Carvery Guide; a Tool to Help Pubs, Restaurants and 28% of Respondents Whotels Make the Most of This Popular Dining Option

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Carvery Guide; a Tool to Help Pubs, Restaurants and 28% of Respondents Whotels Make the Most of This Popular Dining Option Contents ReCiPeS 14. StArTeGarlic MushroomsRs with Basil on a Toasted Bloomer Introduction 15. 4. Purple Sprouting Broccoli, Sweet Potato & Leek Soup 16. What do consumers want to see on the menu? 5. 17. RoAsTeDRoast Beef MeAtSirloin withMaIn Tarragon CoUrSeS & Port Gravy 18. Over to the experts Buttered Roast Chicken with Thyme & Rosemary Gravy 8. 19. Roast Leg of Lamb with a Mustard Glaze and Rosemary & Redcurrant Gravy The Golden Fleece 20. Roast Shoulder of Pork with Cider Gravy 9. 21. Roast Turkey Crown with White Wine & Mustard Gravy The Perfect Carvery 22. 10. 23. VeGeTaVegetarianRiAn Options MaIn CoUrSeS Vegetables 24. 12. Spiced & Roasted Cauliflower & Butternut Squash 25. Executive Chef, Mark Rigby's Top Tips Jerk Black Bean & Potato Curry 13. 26. Potato, Spinach & Blue Cheese en Croute Recipes 27. Vegan Balls with White Beans & Mushroom in a Tomato Sauce 14. 28. 29. DeSsErTsBird's Lemon Meringue Ice Cream Crumble 30. Apple Crumble with Ambrosia Custard 31. McDougalls Brownie with Bird's Ice Cream 32. 33. LeFtOvErBisto Steak &S oAleLuTiOnS Pie 34. Chicken with Spicy Curry Sauce 35. Lamb Stew with Barley & Herb Dumplings 36. Pork Stir Fry 37. Turkey & Garlic Mushroom Bake 38. 2 3 What do Introduction consumers want to see on the menu? 65% elcome to our Carvery Guide; a tool to help pubs, restaurants and 28% Of ReSpOnDeNtS Whotels make the most of this popular dining option. Some of our WeRe ExTrEmElY best loved brands, including Bisto, Paxo and McDougalls, are perfectly EnJoYeD A CaRvErY In ThE LiKeLy To HaVe A placed to help outlets serve delicious accompaniments to a carvery roast, LaSt MoNtH dessert and our Executive Chef, Mark Rigby, has put together recipes and top tips to help inspire you. WiTh A CaRvErY, 54% The recipes have been developed based on the results of exclusive consumer As OpPoSeD To OnLy research we conducted to find out what people are looking for from a carvery Of PeOpLe PaY meal, helping you to tempt your diners. There is even inspiration to help you 11% BeTwEeN cater for vegetarians, making sure there is something for everyone. f5 - f10 WhO WoUlDstarter HaVe A This guide will offer guidance on the best cuts of meats to buy, and we have FoR ThEiR CaRvErY also highlighted ways to transform any leftover meat to create delicious dishes perfect for your weekly specials board. We know that every penny counts and that reducing food waste is high on your agenda. Be ef Half Chicken No. Lamb Of RmoreeSpOnDeNtS choice WoUlD of L iKemeat To SeE 1 No. No. At A CaRvErY, If ThEy CoUlD ChAnGe OnE ThInG 2 3 MoSt PoPuLaR MeAt ChOiCeS At A CaRvErY 4 5 What do consumers want to AlMoSt 62% see on the menu? Half DiD YoU KnOw? Of ThOsE SuRvEyEd StRoNgLy WaS FoUnDeD In 1908 Of PeOpLe FrOm ThE agreed North & ThAt A CaRvErY AnD ThE HoUsEhOlD NaMe StAnDs FoR: WoUlDa goodBe NoThInG gravy WiThOuT ‘It BrOwNs, It SeAsOnS AnD ThIcKeNs In OnE’ Scotland , 33% WoUlD LiKe To SeE WiTh PeOpLe FrOm ThE Northern Of PeOp IrelandLe FrOm more choice Midlands of vegetables OuR ReSeArCh ShOwS OvEr 65% ArE ExTrEmElY LiKeLy mostFeElInG strongly A ThIrD Of PeOpLe SeLeCtEd Of ReSpOnDeNtS To EnJoY A StArTeR, At A CaRvErY SaId ThEy CoUlD 7% favourite not CoMpArEd To AcRoSs AbOuT ThIs! As ThEiR HawithoutVe A CaR vErY AlL OtHeR ReGiOnS GrAvY BrAnD roast potatoes Southerners dessertArE ThE MoSt LiKeLy To ChOoSe23% At A CaRvErY, WiTh BeInG ExTrEmElY LiKeLy 50% SaId ThEynot CoUlD PeOpLe FrOm 1/3 HaVe A CaRvErY Wales & South Of PeOpLe SaId without PeOpLe FrOm ThE Yorkshire The midlands WeRe MoSt LiKeLy To WaNt MoRe gluten free low salt Is ThEiR FaVoUrItE puddings ArE ThE MoSt LiKeLy To WaNt To SeE AnD more vegetarian StUfFiNg BrAnD OpTiOnS At A CaRvErY OpTiOnS At A CaRvErY 6 7 Over to The Golden Friday WiTh MeAt BeInG ThE TrAdItIoNaL Sunday the experts CaRvErY AnD Fleece CeNtRePiEcE Of A CaRvery, it’s PuDdInG: StArTeR: £3.65 - £6.95 ImPoRtAnT ThAt OuTlEtS KnOw WhAt £8.50 CaRvErY: £13.95 PuDdInG: £5.95 ToDavid L andoOk Jean Fo CoxR have WhEn been in SoUrCiNgthe butchery business JoInTs since the 1970s. Their shop is now, and has been for 10 years, the hub of the business and the village has grown around them. David learnt to butcher the old way and truly is the expert in recommending cuts for specific meals with Brothers, Darren and Adam, run the front and back of house at their his wealth of experience. Here, David talks about his favourite meat for family owned pub, The Golden Fleece. The menu is packed with superb a carvery and his recommendations for chefs. dishes and the pub offers a carvery every Friday evening and Sunday. Darren talks about the benefits of offering a carvery and its popularity. “ Having supplied a number of pubs for many years we are seeing the trends for carvery meats change. Although beef remains the number one choice for customers, “Our carvery is extremely popular at The Golden Fleece, so much so that we now also the popular cut has moved from topside, to joints of sirloin or rib eye. Perfectly suited offer one on a Friday evening. Our Friday and Sunday menus differ slightly to suit the for a longer cook, rib eye and sirloin joints add a premium feel for customers when different occasions. Sunday diners are often eating out for a special occasion so will they are eating out and truly give the greatest taste with a little fat running through frequently indulge in a starter and dessert on top of the carvery, whereas Friday diners the meat. If a pub can only offer one meat at their carvery, then a cut of rib eye or sirloin are looking for more of a mid-week deal. Many people come from all over town for our would be my recommendation for the best flavour. carveries every week, alongside the loyal locals, helping us achieve covers of over 100 in one evening and 350 on Sundays. “ Premier Foods’ research has shown that turkey has also been coming up the ranks in popularity and not “We use a number of Premier Foods products for our carvery including Bisto and Paxo. just for Christmas, but for its leanness. However, it We know that gravy is such an important part of a carvery for consumers. Ours is made is important for chefs and caterers to think about from scratch, but we add Bisto to ensure we are offering a consistent and quality gravy wastage when choosing a boned meat. The best each time - with so many returning customers, they expect the best every time! cut for great value for money and minimal wastage is butterfly turkey or turkey breasts, meaning no “We offer different meats at our Friday and Sunday carveries to suit the occasion. bones and easy carving. On Friday’s we offer pork, gammon and turkey with all the trimmings, whereas on Sunday we offer a slightly more expensive beef which proves extremely popular. “ Preparing meat for a carvery ultimately starts with The gammon also goes down well and as long as our pork has a great crackling, then our your butcher. Ask questions about your meat, customers are happy! like how has it been hung, when was the meat slaughtered? When picking your meat, although “We have seen an increase in demand for vegetarian and free from options over the past customers often look for leaner cuts, it is good year or so, therefore we have adapted accordingly. We offer gluten free and vegetarian to have a little fat running through it as it adds gravy, vegetables with no butter for those who suffer from lactose intolerance and a great flavour. Try rubbing or piercing your meat range of desserts suitable for those needing alternative dishes. We use gluten free flour for in preparation to enhance its flavour, for example, our chocolate brownies and ensure we always have a tub of free from ice cream - pierce a lamb joint with garlic and rosemary to it really makes the customer’s day!” infuse the meat.” Darren Miles, The Golden Fleece, South Croxton, Leicestershire David Cox, Butcher, Stathern, Leicestershire 8 9 The Perfect Carvery WThehAt carvery M isaKeS a famous ThE British Pe institutionRfEcT offered Ca RinvErY? many WhAt CaN YoU AdD To YoUr GrAvY FoR ThAt PeRsOnAl ToUcH? pubs, restaurants and hotels. Carveries run every day of the week, but are most popular at weekends, when a Sunday • Red wine • Apricot roast can be offered. Traditionally the meat in a carvery is BeEf LaMb accompanied by roast, mashed or boiled potatoes, a range • Chestnuts • Mint of vegetables and a hearty gravy. Our Executive Chef, • Onion • Rosemary Mark Rigby, has put together his top tips to ensure you • Parsley are offering the perfect carvery to your customers: • Tomato • Redcurrant jelly • Beef meat juices • Garlic Great meat is the centrepiece of any carvery. The choice and cut of meat is key. As well TashE offering MeAt the favourites, why not try focusing on the preparation and cooking method? Slow roast a saddle of lamb, stuffed with shallots, pancetta, rosemary and garlic for a tasty twist that customers will love. P• oCiderRk C• hIcKeNWhite wine Typical meats used for a carvery are roast beef, chicken, lamb or pork, although seasonally duck, goose, gammon, turkey or other game birds may be used. • Honey • Thyme • Clove • Bacon • Sage • Walnuts Gravy is another pivotal piece of the carvery puzzle. Tailor your gravy to ensure you TstayhE distinctive GrAvY and deliver the flavours you want.
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