The Orchid Group food development team has been planning its seasonal menus, paying close attention to customer and staff feedback and concentrating on discovering the latest flavours and themes. And this summer, it’s predicting that food trends are set to encompass a whole variety of flavours, cuisines, eras and styles.
“We’re seeing all sorts of developments take shape in the food industry,” says Sarah Thomas, Head of Food at Orchid Group.
“There is still a big call for retro dishes, and this is only going to increase, and provenance remains an important issue. Customers increasingly want to know where there food comes from and be reassured that each dish uses the best possible ingredients, that are fresh and locally sourced so far as possible.
“Along with bigger meals for those with hearty appetites, classic tastes of the US and using favourite flavours in new ways, there is plenty to tickle the taste buds when eating at Orchid pubs this summer.”
Retro food
Retro food means ginger beer, BBQ sauce on everything and lashings of custard with desserts. A highlight is Ginger Beer Cheesecake at Do Drop Inns.
These flavours hark back to the good old days, bringing back fond memories and allowing customers to re-live their childhood as they eat.
Diner chic
Milkshakes and hot dogs are all the rage: Orchid ‘hawt dawgs’ come fully loaded with chilli, cheese, sour cream and American mustard. Pizza Kitchen Bar pubs are also introducing Dough Dogs – a twist on the classic hot dog, cooked and served wrapped in dough instead of a bread roll.
Demand for dairy
There have been high-profile campaigns highlighting that many ice-creams contain no cream, but Orchid pubs serve real dairy ice-cream; they always have, and always will.
Old flavours, new ways
Favourite tastes are being used in new and exciting ways to ensure customers can still enjoy the classics but in a dish relevant to the season.
For example, the Bakewell Suet Pudding has morphed into a Bakewell Ice-Cream Cake for a fresher, cooler take on dessert.
And the flavours of a Ploughman’s Lunch have been injected into a tart for a lighter starter.
My food, my way
Customers are becoming more demanding and expect to have everything just as they want it when spending their hard-earned cash on eating out.
Giving them customisation options, such as heat level, toppings and sides in the Spice It Up section at Pizza Kitchen Bar allows them to shape their meal.
Big and Mighty
Those with bigger appetites do not want to be left hungry at the end of a meal, so the Big and Mighty menu section at Free House Dining pubs caters to them.
This summer there is a new Mega Chip Shop Platter with battered saveloy bites – a new twist on fish and chips.
Sharing Platters
Sharing platters remain a big theme and are expected to account for a substantial proportion of sales during hotter days.
The new Italian sharing platter is one of the additions, and is perfect for nibbling over a bottle of rose.
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