German asparagus at the Bavarian Beerhouse and Victorian banquets at The Valiant Trooper
The hospitality industry may be about providing food, drink, accommodation and service, but sometimes you have to go the extra mile to pull customers in. If you’re stuck for ideas on how to make your business more appealing take a look at what others are doing for inspiration.
German white asparagus
Throughout the month, the City-based Bavarian Beerhouse will be serving a menu to celebrate German white asparagus. In Germany, the white, mild-flavoured stalks are traditionally served as a soup, with schnitzel or with Black Forest cured ham, boiled potatoes and hollandaise sauce – all of which are on offer at the Bavarian Beerhouse alongside a huge selection of Germanic beers.
Ye olde banquet
One of England’s oldest pubs, The Valiant Trooper in Albury, Hertfordshire, is embracing its history by serving meats once commonplace on 19th-century banqueting tables. In idyllic rural surroundings, diners can sample squirrel braised with leeks, and conger eel with a tomato & saffron sauce. Chef Steve Mason is also reintroducing some unusual cuts to the menu including collars, trotters and cheeks.
Wine dinners
Tom and Ed Martin's ETM group are launching a series of monthly wine dinners at three of their London pubs. The evenings taking place at The White Swan, The Empress of India and The Prince Arthur are hosted by sommelier, Paulo Brammer, who will instruct guests on flavour matchings over five courses, each individually paired with top wines from around the world. For dates of the events visit the website.
Green initiatives
Danish bar and restaurant group Kro is implementing sustainable environmental policies throughout its Manchester venues. Kro recycles 60 per cent of its waste, with bio-degradable corn starch drinking straws being the latest items to ‘go green’. The Envirolink charity is assisting with plans to further reduce the group’s carbon footprint including the implementation of waste oil boilers and solar panels.
