Sunday lunch Pub 21/10/09 16:07 Page 42
42 Monday 26/10/09 thePublican Book your tickets today at
www.thepublicanfda.com
The finalists
SUNDAY LUNCH PUB OF THE YEAR
THE EAGLE AT BARROW
THE FACTS
Barrow, Lancashire
• Type of pub: Country
managed house
The Eagle at Barrow is award-winning butcher Kevin Berkins’ second pub, • Wet/dry split: 36/64
following up his success with the Fence Gate Inn. • Average GP on food:
36%
Describe the Sunday lunch offer
Roast beef with traditional accompaniments is joined by leg of Bowland
spring lamb, loin of Salmesbury pork with crackling and apple sauce, wild
boar loin with plum compote and sloe gin jus, game in season plus fish and
vegetarian options, served from 12 noon till 8pm alongside a full à la carte
menu. Most is sourced locally or produced in-house.
What innovations have been introduced?
The roast beef is dry-aged for 35 days at the pub in a specially designed
temperature and humidity-controlled cabinet on view to customers beside
the open kitchen. Throughout the spring and summer, on alternate Sundays,
the pub hosts barbecues and hog roasts with jazz and an al fresco buffet. THE FISHES
How is excellent customer service maintained?
North Hinksey, Oxford
A major part is to relax the customer on arrival, which is achieved through
the warmth and friendliness of the establishment. Then a well-drilled bar
team takes over to deliver an all-round experience. The Eagle also talks to its The Fishes, part of Peach Pub Company, is in an idyllic setting beside the
customers to find out what they want – that’s how the hog roast was born. river. It is managed by Katie Robertson.
How is Sunday lunch marketed? Describe the Sunday lunch offer
Sunday lunch is promoted in-house with a programme of events and Kevin is Sunday lunch is always three roasts – pork, beef and lamb – plus a guest roast
planning an outdoor sports day. Beyond that the pub currently relies on word which changes weekly and can be anything from free range chicken to wild
of mouth. The Eagle has quickly become the hub of the local community. boar, anything that’s in season really, explains Kate. It’s available between
midday and 4pm and again from 6.30pm to 9.30pm.
What innovations have been introduced?
Shared roast boards for two offer smaller joints or cuts which people can
carve at their table themselves, improving the quality and providing a bit of
theatre. The guest roast gives people a chance to try something new and
customers often phone up to find out what it is.
How is excellent customer service maintained?
THE FACTS
All the training is focused on offering people a great experience and the pub
asks customers to rate every aspect of their visit. A ‘Foodie Friends’ scheme
recruits knowledgeable customers who can help the Fishes improve. On
• Type of pub: Country Sundays staff try the guest roasts for themselves, as customers are bound to
freehouse ask questions.
• Wet/dry split: 40/60
• Average GP on food: How is Sunday lunch marketed?
70+% “The Fishes wants to know if people have enjoyed the experience and staff
make a point of talking to customers, taking note of positives and negatives
so we can improve the offer,” says Kate. Roasts for two are a result of this
feedback. Tent cards and leaflets keep customers informed about future
events.
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