TOPIC:

Hi all, just thought we'd give you an update on food availability in the BEERHALL. As promised, we have been looking into providing food for beer lovers.
The chef has agreed to supply a limited menu which will guarantee quality food, as per downstairs.
He will look at the menu regularily and make any changes he feels will benefit beerhall customers. Please note that due to our growing food trade downstairs, and quality of it, the beerhall menu wiil always come second.
This is to ensure good service and high quality products to the strongest part of our business.

Again all suggestions will be taken into consideration.
Cheers

That's great news Silenus. Obviously the downstairs trade has to come first, when it comes to kitchen resources, but it will be nice to be able to get some good food upstairs too.

Can you give us an idea of what will be on the beer hall menu? I'll be heading up there at the weekend and I would like to know what to expect.

Séan

"sbillings":3fmlj9ma wrote:
Can you give us an idea of what will be on the beer hall menu? I'll be heading up there at the weekend and I would like to know what to expect.

Séan[/quote:3fmlj9ma]

Well. as it's our first week with food upstairs, we're going slowly and whats available will reflect that.The dishes upstairs need to have very little impact on downstairs, and this will be achieved by using food thats easy to cook and plate up.

After this weekend (providing the kitchen is under enough pressure to judge things correctly), we will look at cold plates. We already have antipasti on the lunch menu, but this could prove akward on a busy night.

In a small kitchen with limited "on the counter storage", a lot of time is spent running to and from storage areas. Any dishes causing more travelling time will not go ahead.It's not due to lazyness,more to do with the fact that staying beside cookers and ovens is paramount in producing good food.
ANY WAY HERE'S OUR SIMPLE APPROACH;

[color=darkred:3fmlj9ma]Fish and Chips € 13.25
Beer Battered Haddock with
Home Cut Chips & Tartare sauce

Ribs & Chips €13.50
Rack of marinated Pork BBQ ribs
with home cut chips – 6/7 per rack

Bowl of Lamb Stew € 12.75
With champ mash

Beef & Guinness Pie €12.50
Topped with Puff Pastry & Served with mash[/color:3fmlj9ma]

Beer food & Soakage.
Hope this helps.
Cheers

How about something like what we were talking about above:
Nice bread, slices of salami, a couple of hard cheeses, pickled onions, hot mustard. Simple <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Looks good. I'd have added some class of a sausage-based dish, however.

&amp;quot;bigvalen&amp;quot;:bzb2mxrm wrote: I'm just bitter and cranky. My idea of a perfect pub is a medieval tavern, where beer is served from six or seven unmarked kegs. No brands; just good beer that you can't tell what it is till its poured, just like the beer tents at medieval festivals in cornwall and devon. Cloudy cider with bits still in. Wine by the jug. Barley juices for those that don't like alcohol.

No food, bar what you can eat with your bare hands. And the only music allowed would be human-powered. And me, behind the bar, not missing computers.

John[/quote:bzb2mxrm]

Wait til I win the Euromillions....just wait... <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

(You've just described *exactly* what I've long dreamed of setting up. Unfortunately I don't think any bank in it's right mind would look twice at a business plan that involved such a concept, cos they'd know damn well it'd never turn a profit - hence the Euromillions <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->)