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The event, which is organised by
Jus-Rol Professional, takes place next
month (March 1-7) and urges caterers
to celebrate Britain’s most popular
pastry dish by putting homemade
pies at the top of their menu.
John McKears, foodservice sales
manager at Jus-Rol, explains: “The pie
plays an important part in British cuisine;
dating back to Roman times, it found
its way into our hearts in the early 12th
century. Today the popularity of British
cuisine and comfort food has never
been greater; pies are going to the
top of menus with steak & ale and
apple pie being the most popular
pastry dishes when it comes to mains
and desserts.
“From a caterer’s perspective, nothing
appeals more or says quality than
homemade pies, as well as giving
you a real point of difference it can
also bring added value as consumers
will pay more for quality, home
cooked food.
“The beauty of pies, is you can use
any filling with pastry making it the ideal
dish to work with seasonal ingredients
or simply using up leftovers in the
kitchen cupboard. Homemade pies
also offer a good GP, of course it
depends on your menu pricing and
ingredient costs but you can make in
the region of 50-70 per cent in profit.”
Jus-Rol has also thrown down the
gauntlet to pub chefs in its annual
search for Britain’s best pub pie. The
winner will receive £500, the much
coveted pie trophy, a day with Jus-Rol
Professional’s pie expert to develop
a bespoke pie menu for your pub, a
personalised chef’s jacket and bespoke
point of sale material, including a
winner’s banner for the outside of
your pub.
Reigning champion, head chef Ashley
Robins, won the national recipe
competition with his Legendary Game
Pie. He was thrown into the limelight to
become a local celebrity and saw the
pub’s famous “Pie Night” sales grow
by 52 per cent.
“Our Thursday Pie Night has always
been popular and it epitomises what
the Keystone is all about ‘Real Ale,
Real Food and Good Company’.
Winning British Pie Week took it to
another level,” reveals Ashley. “In
the weeks that followed the pub
was packed by 6pm and we were
averaging 70 pies in an evening. Six
months on we’ve seen our food trade
and customer base grow thanks to
the publicity we received and through
word of mouth.”
For more information visit
www.britishpieweek.co.uk |
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