Any chefs out there.........modern (simple) ideas wanted.

[threebikesmcginty]

Excuse the second posting...

That is good, go on have another like!

 

[SD1]

Yeah and when you're charging £7 we want big cheese not a couple of minuscule crumbs.

What do they do with the left over bits from the cheese board...... when there is some?

 

[SD1]

Hand cut ham sandwiches.

And what's the twist?
The question is open to replys. Sarcasm appreciated.

 

[SD1]

Caramac cheese cake!

 

[Markymark]

And what's the twist?
The question is open to replys. Sarcasm appreciated.

No twist. Lunch times at pubs sometimes like a sandwich and it usually cheap crappy ham or plastic cheese.

 

[SD1]

At least some mustard?
Hard to get good Ham in any pub. Unless you go to a posh one and pay through the nose for it.

 

[Markymark]

Had great ham in a couple of pubs in Yorkshire Dales.

 

[subaqua]

Yeah, why can't they just be left outside to play in the road...!

sit on the step with a coke n a packet of salt n shake . am sure that's why I like pubs so much- always wondered what was so special inside

 

[subaqua]

oh and I had a cracking meal last Saturday.

fillet steak cooked to my liking - medium rare but more rarer than medium . sliced into thick strips after cooking

laid on a bed of tagliatelli that had been covered with a real gorgonzola , garlic and double cream sauce with a nice salad including decent tomato.

£19 in the clovelly bay inn in Turnchapel. there were a lot of people with food envy

 

[TVC]

sit on the step with a coke n a packet of salt n shake . am sure that's why I like pubs so much- always wondered what was so special inside

Coke in a glass bottle with a straw which lead to burping competitions with your little brother, or was that just me?

 

[Poacher]

As others have said, concentrate on local / seasonal supplies. Offer at least one attractive vegetarian / vegan dish. See what successful pubs are offering locally.
Just to provide a few possibilities, here are three of my favourites, fairly local to me:
The Victoria at Beeston. Busy enough to offer up to 10 veggy options!
The Wheel at Branston. Gone a bit upmarket and carnivore-biased since I started going there, but still heavily into local produce, and adventurous with it.
Red Lion at Birchover. Very friendly Sardinian landlord with lots of fresh ideas - makes his own cheese (and, I think, cider, although none available when I was there last).

 

[Arrowfoot]

The term "locally sourced" is the current buzzword. Forget about the quality and taste of the food. It has become so bad that even restaurants that serve slop have "locally sourced" all over the menu.

The best lamb, pork, and even beef not to mention vegetables come from select breed species and even certain locations which have that special climate. A good chef would not have "locally sourced" all over his menu as his peers would know. I am sure there will be some who will even order locally sourced wine if food folks went that far.

Can't wait for the day when the local Kebab joint has "locally sourced" on the signboard.

 

[gottogetfit]

The term "locally sourced" is the current buzzword. Forget about the quality and taste of the food. It has become so bad that even restaurants that serve slop have "locally sourced" all over the menu.

The best lamb, pork, and even beef not to mention vegetables come from select breed species and even certain locations which have that special climate. A good chef would not have "locally sourced" all over his menu as his peers would know. I am sure there will be some who will even order locally sourced wine if food folks went that far.

Can't wait for the day when the local Kebab joint has "locally sourced" on the signboard.

I have to disagree with you your thought "A good chef would not have "locally sourced" all over his menu as his peers would know." and sounds a bit snobby to me.
You can have the best ingredients from around the world and still produce a terrible dish. It does not make you a good Chef the same as using local ingredients would make you a bad one. Looking locally does not limit what you can cook or eat. The way I feel you would do it is to decide what is on your menu you then go out & source your ingredients. Using local food means you go out & see what is available then create a menu around those ingredients. This could mean you have to actively look for new ingredients and create new and interesting dish's. Locally Sourced may seem a "buzzword" to you and in some ways you may be right but go to Greece, Spain and many other countries and some of the best food is that served in the local restaurant using the local ingredients and fish straight of the little fishing boat in the morning. The National Trust has been doing it for Years & many a well known Chef.

 

[SD1]

If using locally sourced ingredients it does at least require you to have a bit of imagination in what you cook. For the environmentalist it reduces food miles. It seems ridicules that some foods come from such ludicrous distances. Apples from New Zealand?

 

[subaqua]

If using locally sourced ingredients it does at least require you to have a bit of imagination in what you cook. For the environmentalist it reduces food miles. It seems ridicules that some foods come from such ludicrous distances. Apples from New Zealand?

that's cos all the best british ones get turned into Cider for me to get wazzered on