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www.thepublican.com thePublican Monday 13/04/09 37
St George’s Day Focus
This St George’s Day why not create a sizzling focal point with a hog roast?
A real money
spinner
A HOG roast on St George’s Day could be a real cooking. However, while If you’re not planning to
crowd pleaser – as well as a money spinner. there are plenty of hog do many hog roasts each
For pubs, it is important to weigh up all the and spit roasters around, year, or if you want to try
options before investing in an expensive piece of buyers need to be careful before you buy, it may be
kit. CESA, the Catering Equipment Suppliers – quite a few don’t carry worth considering the option
Association, offers some advice about this increas- the CE mark. of hiring the equipment rather
ingly popular cooking method. A CE mark indicates that than buying outright – as with
Hog and spit roasts are significant profit opportu- a product has met EU buying, check the roaster is CE
nities – and not just in the summer; many pubs now safety requirements. It’s a marked. ■
serve them throughout the year, at both indoor and mandatory requirement on
outdoor events. catering equipment sold in • The Catering Equipment
They look great, are ideal for pubs with big the EU, so if it doesn’t Suppliers Association (CESA)
gardens and create a real ‘sizzling’ focal point. have the CE mark then it’s represents over 130 companies
not legal for you to use. who supply, service and main-
Choose a reliable supplier It’s also vital to talk to a tain all types of commercial
It can be easy to be put off if you’ve never used one trustworthy supplier. If catering equipment – from
before, but the equipment is not complicated – you’re not sure where to utensils to full kitchen
although it does require a certain amount of plan- buy from, contact a rep- schemes. For more information
ning. A reputable supplier will be able to give you utable dealer or check out on CESA visit
all the information and training you need to get the CESA list of manufacturers online. www.cesa.org.uk
Dishes such as bangers and mash are a good
choice – and there are some great varieties of Get an A for your food with 3G
English sausage available from suppliers
St George’s Day is a perfect opportunity for pubs to
focus on much-loved, traditional English dishes –
from fish and chips to fry-ups.
Tim Shearer, marketing manager for distributor 3G
Food Service and Seafood Solutions, says: “Our
range of battered fish includes skinless and
boneless haddock and cod fillets and beer-battered
fillets too, which taste great when served with
chunky chips, mushy peas and tartare sauce.
“Pubs could also include an all-day English
breakfast on their menu which features traditional
fry-up products including sausages, bacon, eggs and
hash browns.
“There are some delicious English sausages
available – such as Lincolnshire and Cumberland
sausages that can really add value to St George’s
Day menus. These could be used in traditional
English dishes such as bangers and mash and toad
in the hole.”
Menus can also feature fresh, locally-sourced
produce.
“For example, there’s a wide variety of UK sourced
fish and seafood available that can really liven up
menus and specials boards,” says Tim. “Species
available include lobster, dover sole, halibut, turbot,
tuna and squid.”
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