Two days in....

We after just two days at the pub I can safely say we're settled in and have a pretty clear idea on how we need to start off on our quest for 8 week profitdom.

It's pretty obvious to start that a slow measured approach to the food offering will be more beneficial than rushing in and creating a menu which might lead to some initial stock spoilage. The pub already has two successful midweek evenings so it'd be far more sensible to continue and grow these while at the same time introducing the drinkers to our simpler dishes such as the stonebaked pizzas which really are rather tasty. 

Another couple of more food orientated midweek evenings are being arranged and should these prove popular then that would pretty much create a healthy 5 day business which is essential to a venue such as this.

Lunchtimes are still our greatest challenge and getting if we can bring in a steady income from these as well as the evenings then we should not only meet our target but smash it. In a perfect world of course because to achieve this is going to take some seriously hard work and plenty of enthusiasm.

It is a country pub in a small village (Waltham St Lawrence, circa 500 households) so the business model has to reflect that. We want to do cracking pub grub but we don't want to pretend to be chasing Michelin stars because too many places seem to be far too focussed on that these days and lets be honest if you want that then Bray is only a taxi or chauffeur drive away.

That's not to say I don't want other awards! The pub has a good health and safety status and it's kept very clean. Joan the cleaner has been working there every morning for over 50 years, she certainly knows how to keep the public areas clean. The kitchen and bar areas have good cleaning routines in place and the stock is well stored and controlled. For me however the search for cleanliness, food hygiene and safety should never end and I won't be satisfied until we have a 5 star "Scores on the door" rating.

Having said that I have compiled a provisional a la carte lunchtime and evening menu, I'm changing bits on it all the time as I try to tailor it to maximise ingredient usage and portion control. It'd be good to get some feedback. This is it so far so whaddya think?

Starters –

·         Prawn cocktail with roasted red peppers

·         Game terrine

·         Spiced potted Berkshire pork

·         Potted crab

·         Scotch quails eggs with Star sauce

·         Mushrooms on toast

·         Fried halloumi with lemon and caper dressing.

·         Pickled sardines with crostini

Mains –

·         Slow cooked Duck Leg with mashed potato and pancetta peas

·         Rib Steak and triple cooked chips with mushrooms and peas

·         Handmade burger with choice of topping served with triple cooked chips

·         Lambs liver and bacon casserole with mashed potato, spring greens

·         Shepherd’s pie

·         Salt Cod with chorizo and butterbeans

·         Spaghetti with oil and chilli

·         Spenwood cheese sausages with triple cooked chips and peas

·         Battered Fish of the day and triple cooked chips and mushy peas

·         Pan-fried chicken breast with a mushroom and madeira cream sauce served with boiled rice

·         Beef lasagne with green salad

·         Chilli con carne with long grain rice

Desserts –

·         Seasonal fruit fool

·         Eton mess

·         Cheese & biscuits

·         Jam Roly Poly and custard

·         Sherry trifle

·         Lemon meringue pie

·         Ice cream

·         Chocolate tarte