R
THE LATEST TRENDS IN DINING
We are eating out more but spending on average less per meal
The economic downturn has meant that the average diner is either forgoing a course, ordering a glass of wine instead of a bottle, or even opting for a sharing dish.
And, as consumers count their pennies, pub restaurants (what used to be called “gastropubs“) are becoming more popular and the more expensive establishments, less popular – according to a survey by QuickBite.
Another dining trend revealed in a recent survey is that restaurants are giving more information about the ingredients they are using. Food provenance is gaining importance on British menus as diners ask for more information about food sourcing. Local sourcing is now seen as a notable trend.
In other trends, celebrity chef Heston Blumenthal, owner of the Fat Duck and Hind’s Head at Bray, believes that the quality of the produce will be increasingly important. More chefs will search for the finest quality available and seek out the growers and farmers who provide it, he says.
Raymond Blanc, owner of Le Manoir aux Quat’ Saisons at Great Milton, believes that restaurants will offer more pulses and vegetable ingredients in their cooking as they move slowly away from protein. Not only is protein more expensive than vegetables, he argues, but the environment cannot sustain having meat on the plate every day.
Restaurant news:
• Home Grown Hotels, the company that runs The Pig hotel in the New Forest, is due to open a hotel at Studland Bay. This follows the opening of the Pig in the Wall in Southampton this autumn.
• Alan Murchison, the renowned chef at L’ortolan, near Reading, is running other top restaurants including Paris House, Woburn, and The Angel, Dartmouth, through a business concept called 10 in 8. Murchison is now turning his attention to the restaurant at the Bear Hotel, Woodstock – next to Blenheim Palace.
• The Swan at Streatley, the four-star hotel and restaurant by the side of the River Thames at Streatley, is up for sale at an undisclosed price.
• Marco Pierre White’s pub, The Yew Tree, at Highclere near Newbury has been acquired by Cirrus Inns.
SAMPLE MENU
Mackerel fillet, beetroot salad, horseradish dressing Ham hock terrine
Hanger steak 10oz, marinated in garlic and herbs Tuna steak, peppercorn sauce
Poached strawberries, vanilla bean ice cream Crème Brûlée, shortbread
The Portsmouth Marriott is focusing on the G factor – with G for Grilling – in its AA Rosette Award-winning Sealevel restaurant, offering a fabulous new two or three-course menu option with fresh dishes at great prices (two courses for only £20 and three courses for only £25), all cooked to order on the char grill for extra flavour and accompanied by an exciting wine selection.
Two steaks feature from the butcher’s speciality range: the hanger steak, a cut renowned for its flavour and best cooked rare or medium/ rare and the fillet steak, the most tender cut of the beef.
For a healthier option, Sealevel offers fully-certified sustainable grilled fish. There are two starters and main courses to choose from and customers can also ask about the catch of the day. The chef receives an email direct from the port each morning, detailing the day’s catch, however, due to demand only a limited number are available.
The new char grill menu is accompanied by wines chosen specifically to complement the meal and – importantly – the way in which it is cooked, with the server making recommendations and guests able to try several samples at the table before confirming their selection. “Depending on how you request your steak cooked, one wine might be a better choice, so guests have the opportunity to try several wines which will be brought to their table,“ said Brady Smith, food and beverage manager.
Situated just off junction 12 of the the M275, five miles from the famous city centre and historic waterfront, the 174-bedroom hotel on seven floors, mixes stunning contemporary design with traditional service.
DETAILS
PORTSMOUTH MARRIOTT HOTEL Southampton Road Portsmouth, PO6 4SH
Tel: 023-9238-3151 option 4 (ask for Sealevel Restaurant)
Fax: 023-9238-8701
www.PortsmouthMarriott.co.uk
PORTSMOUTH MARRIOTT
Focused on the G factor
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