Pub 2502 p28-29 food gravy 18/1/10 10:22 Page 29
www.thepublican.com thePublican Monday 25/01/10 29
Gravy Pub Food
“Consumers How do you serve yours?
continue to expect A selection of pubs shortllisted for The Publican Food & Drink Awards 2009
great gravy every
reveal how they dish up their gravy to ensure that customers come back to it
again and again
time and failing to David Perron , the Royal Standard
deliver could make
of England, Beaconsfield,
Buckinghamshire
or break a dish”
“We have been serving classic pub
food successfully for years and
without a doubt you have to serve
Martin Lines, Nestlé Professional a good gravy and lots of it,” says
head chef David.
“The British love their gravy so
we have to produce enough to
satisfy demand, we add Maggi into
our stocks to try to get as much
flavour as possible.
“On some of our dishes we
serve the gravy in little
jugs on the side to let
customers decide for
themselves how much
meat or vegetable-based, served spar- harmony. Don’t forget to check the they use.
ingly or lavishly, poured over meat or consistency, colour and taste. Does it “Our Sunday roasts
veg, (or both!), the variants are plen- smell appetising? Does it look good are so popular that we
tiful.” on the plate? have to pour the gravy The Royal
The importance of getting gravy “Held up as one of our great British over the meat before Standard of
right is underscored by the fact that traditions, and the very ‘essence’ of serving, otherwise we England
22 per cent of pub meals are now dishes such as bangers & mash, pie & could not deliver the serves 400
eaten on a Sunday (TNS Worldpanel mash and other favourites, gravy has food in time if we used people on a
Foodservice, February 2007). even attracted the attention of the jugs. And of course if Sunday
“Mastering the perfect gravy to go Royal Society of Chemistry, which customers ask for more
with the great British Roast is vital,” recently investigated just what makes gravy we’ll supply a gravy boat.
continues Lines. the perfect gravy.” “After winning the Best Sunday Lunch Pub award at The Publican Pub Food
“Do your customers expect more Creating the perfect gravy is not Awards in 2007 we now serve up to 400 people on a Sunday.”
from your gravy? Used in more than easy, continues Lines – while many
25 per cent of pub main meals, it’s a chefs prefer to make sauces from Carl Dilks, the Clog and Billycock, Blackburn, Lancashire
key part of the dish that should be scratch for each type of dish, this is “We serve all our sauces separately, we have found this works really well,”
given plenty of care and attention.” not always practical – particularly in says Carl. “Customers can add as much or as little as they like. We all have
kitchens where time is of the essence our own take on the perfect dish and how much gravy we would like.
Match your meats or resources are limited. “We have recently added pigs’ trotters to our menu, and I know our
The worst mistake pub chefs can “Therefore, in the majority of customers feel passionately that good, flavoursome gravy is a key
make, according to Lines, is to instances, using a good quality gravy component of this dish.”
assume that ‘one-size fits all’ and that base offers the best solution.
one gravy would be suitable for every “This will deliver consistency, Roy Wood (left), the Waggon and
dish. quality, give additional yield and also Horses, Halam, Nottinghamshire
“Meat must be matched to the right free up preparation time, enabling “Gravy is an interesting one. My
sauce, don’t assume generic vegetable kitchen staff to focus on the finishing preference changes depending on what
gravy will match chicken. It doesn’t!” touches.” I am cooking,” says Roy, who is both
he declares. It sounds like that could be the best owner and chef at the Waggon and
“Choose a gravy that truly comple- way to get crazy about gravy. ■ Horses.
ments your dish, one that can trans- “If I am preparing a casserole or
form the overall flavour and ensure • Visit www.maggi-menusolutions. stew, then thick gravy is an absolute
all the elements marry together in co.uk must to hold the dish together, but if I
am having something like chicken then
Gravy will make a huge a thinner base is my preference.
difference to dishes such “We serve our gravy on the plate but
as pie & mash also provide extra helpings. Customers
tend to ask for a little extra when it
comes to a roast dinner in particular!”
Hector Bunting, the Anchor Inn, Nayland, Suffolk
“My gravy has to be full of flavour. The type of dish will dictate whether it’s
thick or thin.
“With a roast it has to be thick, every time. We serve our gravy straight
onto the plate and for those ‘winter warmers’ where gravy is so important
we serve an extra portion for good measure.”
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56