PUB GUIDE Pubs set to re-open contentscontents 3 introduction All products 4-5 Pub industry listed in this brochure can 6-7 Why stock be cooked Meadowvale? from frozen in less than 10 minutes! 8-11 Menu ideas 02 The pubs are coming back! We’re all very excited to see our locals start to re-open. We’ve put together some simplied menu ideas. They’re great Pubs set to re-open tasting and quick and easy to put together. So rst things rst, the menu. Keep it simple and on trend. By keeping your menu simple, food orders can go out efciently and keep customers happy and coming back through the doors Here are some great menu ideas, using carefully selected products that are quick to regenerate, fully cooked and highly versatile so they can be used across the menu in multiple ways. But let’s face it, you simply cannot beat the pub classics washed down with a pint! Come on the Request a Zoom Call Kiev! Feel like you want some more products and different menu applications? Or maybe you want some more advice? We are now available on ‘ZOOM’ for live meetings and food presentations! Obviously we’d much prefer to come to you and shake your hand like the good old days, but times are changing and we all must adapt. Keep safe and keep on cooking! Chris Moyes Development Chef 03 9/10 adults visit pubs & bars hunter's chicken toptop 55 is in the most popular pub dishes Food-led pubs to lead the way 04 Staying Covid secure Go contactless. Utilise your Oer a Make sure all beer garden. contactless payments are pick-up point for contactless. food. Make sure all Food is key Continue customers are with limited aware of the home delivery capacity oer a for those who hygiene steps you reduced, can’t visit your are taking as a appealing menu pub. company to follow to customers. government guidelines PROTECT YOUR CUSTOMERs & staff 05 Feel like you want some more products and different menu applications? Or maybe you want some more advice? We are now available on ‘ZOOM’ for live meetings and food presentations! Obviously we’d much prefer to come to you and shake your hand like the good old days, but times are changing and we all must adapt. Keep safe and keep on cooking! Why stock MeadowVale? Steve PAGE landlord at White 8 Horse Inn Our products stay Same great taste crunchy when cool every time Utilising your beer garden is going to be key Consistency is key, giving your customers the when re-opening. One of the biggest issues same great tasting meal greatly increases the when serving food outside is how quickly the chance they will return. Our products provide food will go cold, Meadow Vale’s Homestyle quality and consistency but don’t take our word range was developed to keep the core succulent for it, Steve landlord at the White Horse Inn said whilst the coating stays crunchy even when ‘The reason I use Meadow Vale and have done so cooled. This makes it perfect for those enjoying for the past 20 years is the peace of mind they food outside but also for your home delivery provide, I know each meal my Chef’s serve will market. have the same great taste’. Minimise waste On-trend products All our products are fully cooked and We are constantly innovating and looking for individually quick frozen meaning you only the latest food trends from across the world. use what you need. We have recently launched our Karaage bites which use authentic Japanese ingredients whilst still offering pub classics like our Chicken Kiev lled with real garlic butter. When it comes to Chicken we have you covered. 06 request a zoom call with our Chef Menu Idea Videos available on our website: Simplifying your food menu with our www.meadowvalefoods.co.uk quick 4-step guide 07 THE STREET-FOOD MENU Inspired LOADED FRIES COOKS IN UNDER2 Fries topped with melted cheese, crispy shredded chicken, MINUTES garlic mayo and hot sauce? You know it makes sense. With the shredded chicken cooking in less than 90 seconds from frozen its ideal for a simplied menu. Simple, on trend, delicious! INGREDIENTS: METHOD: · 120g crunchy shredded chicken Deep fry the Chips and · 240g fries shredded chicken, place · 1 chilli chips in a lined serving tray, · 2 spring onions top with hot cheese sauce, GROSS · Two sprigs of parsley chopped chillies, spring PROFIT · Half a lime onions and shredded ESTIMATED COST OF DISH: £2.07 MARGIN · 150g cheese sauce chicken. Finish with half a RECOMMENDED SALE PRICE: £7 70% lime and chopped parsley. CLASSIC BURGER What is a menu without a burger? They all need one and this one’s guaranteed to keep the customers happy. Crunchy breaded chicken llet in a toasted brioche bun with Crisp lettuce, sliced tomatoes served with fries on the side. If you want to spice things up a little, check out or burger brochure with the around the world theme! INGREDIENTS: METHOD: · Brioche bun Fry or oven bake the chicken · Breaded Chicken llet llet, toast the brioche bun · 10g salad then layer up the burger · 2x Tomato slices with mayo, salad, tomatoes, GROSS PROFIT · 2x red onion slices red onions, chicken llet and ESTIMATED COST OF DISH: £1.66 MARGIN · Drizzle of Mayonnaise bun topper. RECOMMENDED SALE PRICE:£8 79% STRIPS & CHIPS A true pub classic that really hits the spot, offering with a selection of dips is the key to helping the customer make this dish their own. Also ideal for a takeaway style option if you’re looking into home delivery! INGREDIENTS: METHOD: · 3x chicken strips Oven bake or deep fry the · 240g skin on fries chicken strips, cook the chips. · Chopped chilli Place the strips and chips on a · Chopped chives lined serving tray. Garnish with GROSS chopped chillies and chives. PROFIT ESTIMATED COST OF DISH: £1.38 MARGIN RECOMMENDED SALE PRICE: £6 77% 08 Menuavailable Idea on our websiteVideo THE CHIZZA Yep, it’s a pizza with a chicken base and its brilliant! Sure, it’s not the healthiest of options GROSS but if you’re anything like myself you go the pub for a treat, right? Buttermilk marinated PROFIT Crispy Chicken llet, a generous serving of 150g. Topped with a chunky tomato sauce and MARGIN covered in cheddar cheese and mozzarella. Mouth-watering goodness! 75% INGREDIENTS: METHOD: COOKING OPTIONS: · 1 Homestyle Buttermilk Fillet Cook the chicken llet by either Oven Bake: Pre-heat oven to 220°c / 425F / Gas Mark 7. Place the · 20ml Passata deep frying or oven bake. Top the Buttermilk Chicken Fillet on a baking tray in the centre of the oven · 15g Jalapenos (Sliced) chicken llet with passata, cheese, and bake for 16-18 minutes. · 2 slices Monterey Jack Cheese jalapeños and bake for 3-4 minutes · 8g Chopped Chives until the cheese has fully melted. Deep Fry: Pre-heat oil to 180°c. Gently lower and fully immerse the · 200g Skin on fries Serve with fries. buttermilk chicken llet into the oil and fry for 8-10 minutes. Drain and serve. ESTIMATED COST OF DISH: £2.21 RECOMMENDED SALE PRICE: £9 09 All our products are fully cooked and We are constantly innovating and looking for individually quick frozen meaning you only the latest food trends from across the world. use what you need. We have recently launched our Karaage bites which use authentic Japanese ingredients whilst still offering pub classics like our Chicken Kiev lled with real garlic butter. When it comes to Chicken we have you covered. THE PUB MENU CLaics BEER & WINGS We were given two hands so we can hold beer and eat chicken wings at the same time! Our barbeque wings are packed full of avour and fully cooked, making them very quick to regenerate and can be easily modied with a sauce of your choice. Make mine a Sriracha and honey! Oh yes! INGREDIENTS: METHOD: · 6x chicken wings Cook the wings using your preferred · 15ml Sriracha sauce cooking method, mix the Sriracha GROSS · 15ml Honey and honey and toss the wings PROFIT · Sprinkle of Sesame through the sauce. Sprinkle on ESTIMATED COST OF DISH: £1.10 MARGIN seeds sesame seeds for garnish and serve RECOMMENDED SALE PRICE: £5 78% · Half a lime with half a lime. CHICKEN CAESAR I couldn’t leave the Caesar out of the list, this one deserves its place as its loved all over the nation. But I did twist things up a little using our 100g cooked kebab. Our kebabs are made with 100% chicken breast and can be thawed and served. There’s so many ways to use this skewered delight. Flatbreads, Mexican rice, curries, wraps and even hotdogs! INGREDIENTS: METHOD: · 50g Cos lettuce Cook the chicken kebab using your · 15ml Caesar Dressing preferred cooking method. Plate the cos GROSS · 10g Parmesan shavings lettuce and layer with the parmesan PROFIT · Chopped crispy bacon x1 slice shavings, croutons and crispy bacon. ESTIMATED COST OF DISH £2.01 MARGIN · Garlic croutons x10g Drizzle over the Caesar dressing and top · Roast chicken kebab x1 with the chicken kebab. RECOMMENDED SALE PRICE: £8 75% KATSU CURRY Katsu curry has taken the UK market by storm, so it only seems right to get this one on the menu. Katsu is very quickly becoming the nations favourite curry, nice and aromatic and slightly fruity. But not packed with heat so it’s still ideal for the ‘spice shy’. INGREDIENTS: METHOD: · Katsu llet x1 Cook the katsu llet and boil the rice.