It's tough out there.....

"Wow" is all I can say. Some insanely hard work going into making this pub work and I can only hope that it pays off because we are definitely on the right track.


I think we severely underestimated just how poorly managed the place was before we came in. There are so many questions that I find myself asking in my head -


Did the call for help come too late?
Do we even have 8 weeks to get where we expect to be?
How are we going to recoup our costs and effort?
Are we getting the support we need?
Why can I not find anybody to work the kitchen during the day?


These are all genuine concerns especially the first and last ones.


A few things I am certain of though -


Takings are up.
The final menu is still yet to be decided but the food going out is a vast improvement and compliments are coming back with every meal served. Especially the Sunday roasts and steaks. So much so that I'm starting to doubt if I have ordered enough for this Sunday alone!
The pub has a real buzz of energy building up.
Villagers are returning and not only that but they are telling us how much better it feels in there.
The health and safety/food hygiene program is almost complete and I'm confident we can gain at least 4 "Scores on the doors" stars if not the full 5.
Our event ideas have been approved by all the local authority departments.


It's very easy to understand why so many pubs are failing. You either need to be a well established, well run venue with the right reputation or you need to diversify and offer people more than just beer and food.


Being only one of two pubs in the village with the other falling into the former category we need to be aiming for the latter and we have so many things in the pipeline but it's uncertain if we can have the time to get them going. It's a very tough business anyway but taking it from where it is to where it needs to be can only take hard work, patience, perseverance and definitely means having the right people involved.


From our pub consultancy business plan point of view we are doing well. We are on target to achieve the goals we set and most likely exceed them. We are well ahead with getting the villagers reputation improved and if I say so myself the food compared to just a couple of weeks ago is excellent quality and excellent value.


I have to be honest and say I'm impressed that the pub is still even trading given it's mismanagement by the previous person in charge. If it wasn't for the dedication of the key staff and the absolute passion and will to succeed of the leaseholder then this venue would have been boarded up months ago....I wish we'd have got hold of it much sooner....much much sooner!


"So how's the menu looking now?" I hear you beg upon thine ear. Well take a look at what we are serving up tonight and please do let me know what you think -

Starters

Prawn cocktail                                                                                                                                 £4.25

King prawns cooked in olive oil and cooled onsite combined with crisp iceberg lettuce and traditional Marie Rose dressing. To make this our own we’ve introduced chargrilled peppers into the cocktail and added a sliver of spicy Tabasco laced pepper purée on the side.

Scotch quails eggs                                                                                                                          £4.25

Two soft boiled quails eggs encased in succulent Berkshire pork sausagemeat then coated in seasoned breadcrumbs. The teriyaki sauce adds some sweetness to this otherwise savoury and exquisite signature dish.

Mushrooms on toast (v)                                                                                                               £4.15

Cup mushrooms pan fried in butter and garlic then enriched with double cream, served on toasted white or brown bread with a salad garnish.

Breaded brie(v)                                                                                                                                  £4.25

Four wedges of oozing brie coated in breadcrumbs and deep fried until golden and crunchy. Served on a bed of salad with a generous spoonful of award winning real ale relish from a local producer.

Spiced potted pork                                                                                                                           £4.50

Slow cooked pork shoulder shredded and mixed with Cajun spiced butter packed into a ramekin, sealed with melted butter sprinkled with paprika, served with brown or white toast and a salad garnish.

Main courses

Leek and potato tarte (v)                                                                                                               £7.25

Homemade shortcrust pastry tart case filled with sautéed leeks mixed with mashed potato, Cheddar cheese and free range egg. Served with a salad garnish and three slices of parsley and garlic bread.

Beef and Henry’s topcrust pie                                                                                                      £7.25

A packed bowlful of 28 day matured beef from our local independent butcher in gravy made with our Henry’s India pale ale and topped with puff pastry. Served with mashed potatoes, peas and wonderful red onion gravy                                                                                                                                                               

 Beer battered cod                                                                                                                            £7.25

               

                Crunchy coated cod with chips and peas served with a lemon wedge and a pot                   of tartare sauce.

Star fish pie                                                                                                                                         £7.15

No not actual Starfish but chunks of oven baked white fish in a Cheddar cheese and Gran Padano sauce topped with mashed potato and more cheese, served with three slices of garlic bread and salad garnish. (May contain bones)

Rump steak                                                                                                                                       £12.75

Finest 28 day aged rump steak from our local butcher slow cooking under vacuum makes this humble cut taste like the finest fillet. Cuts like butter, tastes divine and not a hint of pink to be seen, eating is believing. Served with chips, sautéed mushroom, onion rings and peas.

Scampi                                                                                                                                                  £7.25

               
                Wholetail breaded scampi served with a lemon wedge, chips, peas and a pot of                   tartare sauce.                                                                                                                                                              

Three egg omelette (v)                                                                                                               £7.15

Three free range eggs cooked in the pan and finished under the grill. Served with chips and salad garnish. (Fill with cheese, bacon, ham or sautéed mushrooms for an extra 75p each)

Desserts

Iced Baileys parfait with cream                                                                            £3.95

Chocolate truffon with cream                                                                              £3.95

Sticky toffee pudding with custard                                                                       £3.95

Syrup sponge with custard                                                                                 £3.95

Three scoops of ice cream (vanilla, strawberry or chocolate                                     £3.95

Tea or Lavazzi filter coffee                                                                                 £1.80