New research reveals Scotland?s favourite pub dishes
New research commissioned by Molson Coors has revealed Scots? favourite pub grub. Prawn cocktail, fish and chips and sticky toffee pudding emerged clear winners in the poll of 1,000 Scots. The Carling brewer then asked Michelin-starred chef Martin Wishart to give the dishes a modern twist, to include in his latest seasonal recipe book, which Molson Coors is making freely available to pubs across Scotland. The book also includes suggestions on which beers complement each of the dishes.
Scots? favourite pub meal:
- Prawn Cocktail (the favoured starter of a quarter of Scots)
- Fish and Chips (preferred by a third of those polled)
- Sticky toffee pudding (opted for by a fifth)
Phil Whitehead, managing director of Molson Coors Scotland says:
?The research just goes to show that old favourites remain as popular as ever. When you go to a pub for a meal, what you want is comfort food, well cooked with fresh ingredients. Martin has done just that, with a modern twist. These fish and chips may not have salt ?n? sauce or curry to go with it but it is an example of the kind of dishes pubs can produce and that customers clearly crave.
Eating in a pub, the drink that accompanies food is as important as the dish itself. That is why we so pleased that Martin has helped pair each recipe with one of Molson Coors beers, which helps show off beer?s versatility and how well it accompanies food.?
The research clearly showed an appetite among Scots to visit the pub and enjoy a good meal whilst there, with over half indicating they often visit for food and a drink, compared to less than a quarter who opt solely for a beverage. The pub also proved to be a popular place for love struck Scots to meet, with nearly a quarter of those polled saying that they caught the eye of their partner over a bar or across a crowded dance floor.
Martin Wishart says of the menu:
?For those customers who crave food that complements their favourite drink, the dishes have been specifically crafted to provide this. For instance, the crispy batter on the salmon is a perfect partner to the light, gentle carbonation of Carling, giving customers an all round dining experience.
Most importantly for publicans, the dishes are fully costed, have decent margins but remain excellent value for customers.?
In addition to modern takes on Scots? favourite pub food, Martin has also written recipes for two addition starters, main courses and deserts, which publicans can download from the Molson Coors website. The full menu that Martin has created is:
Starters
- Prawn cocktail ? Coors Light
- Calamari with Dijon cream ? Singha
- Roasted plum tomato soup ? Carling Winter Zest
Main course
- Roast chicken with root vegetables ? Grolsch
- Crispy Golden Scottish Salmon, Coley and Mussel Bites served with Creamy Mackerel and Potato Croquettes ? Carling
- Grilled Sea Bass with Fennel Tomato and Basil Salad ? Cobra
Dessert
- Ecclefechan tart ? Blue Moon
- Sticky toffee pudding ? Doom Bar
- Lemon cr?me brulee ? Corona
Martin Wishart has built his career on modernising traditional Scottish food. In 2011, he was voted AA?s Chefs Chef of the Year by his peers. Martin was also the first Edinburgh based chef to be awarded a coveted Michelin Star, at his eponymous restaurant in Leith, which was previously named the best place to eat in Scotland.
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