​Steve Gotham: Turning up the heat and other NPD delights

Appetising and warming starters

Tapping into consumers’ growing appetite for more Scoville scale units are a host of operators turning up the heat, with Spicy nibbles (Ask Italian), Spicy pizza bites (Prezzo), Fire fries (Tinseltown) and Spicy southern fried chicken strips (Toby Carvery). Tempting and evocative language accompanies the product descriptions, such as Tinseltown, with their Sriracha strips that are “coated in a smouldering Sriracha sauce.”

Two longstanding starter bases that refuse to go out of fashion are cheese and seafood. Several new cheese options have been introduced, including Cheese Fonduta (Ask), Crispy Coated Halloumi Fries (Sizzling Pubs) and Baked Camembert (Table Table).

On the seafront, Beefeater are upping the ante (and price point) with their Posh Prawn & Lobster Cocktail, proudly described as their “best ever”. Elsewhere, Calamari is new at both Las Iguanas and Table Table, while in terms of attractive descriptions, the Aburi Salmon at YO! gets my vote: Salmon topped with garlic mayo & ponzu sauce, lightly seared with a blow torch for a delicious finish.

V is for Veg…

There can be no denying the rising influence of plant-based trends shaping menu development. New product examples abound across mains, including the Aubergine curry (Busaba), Fake & Ale Pie (Brewers Fayre and Table Table), Shitake Mushroom ramen (YO!) and Lentil Linguine Ragu (Zizzi). The sub-division that has seen the most attention is burgers, including the curiously named, Oumph! Burger (Bella Italia), the basic named, Vegan Burger (Wetherspoons) and the absence of doubt, A Very Vegan Burger (Toby Carvery).

Adding to the responsible consumption influence are a series of healthier options. These include the Chef’s Seasonal Garden Bowl (Chef & Brewer) and the Wholefood Bowl (O’Neill’s), both of which also acknowledge the growing popularity of bowl food. Elsewhere, it is interesting to see turmeric cauliflower included within the names of Wagamama’s new Nikko curries, and Chiquito introducing a new chicken ‘Burrito with Benefits’, that includes a beetroot & chia seed tortilla, packed with grains, kale, beans, sour cream and Pico de Gallo salsa.

Meat maintains an enduring appeal, but plays to a more discerning, quality-led audience. Low and low is emphasised with the following: Slow Cooked Beef in Chianti Sauce (ASK Italian), Slow-Cooked Lamb (Chef & Brewer) and Slow Cooked Beef Brisket (Wahaca).

Something sweet, something old and some quirkiness too

While there is no shortage of NPD options on dessert menus, there is a suggestion of reduced genuine innovation among the leading pub and restaurant chains. I say this not least because of the numerous link-ups with proprietary confectionery and beverage products, and because of the fall back on several retro and traditional items.

Described as a “real treat” and playing to the tourist crowd, Angus Steakhouse has introduced a Deep Fried Mars Bar, a Chocolate Orange Torte is available at O’Neill’s, and Sizzling Pubs offer a Milky bar White Chocolate, Raspberry & Meringue Sundae. Meanwhile, Bailey’s Profiteroles can be enjoyed at selected Whitbread brands.

Regarding retro, the assorted delights of a Home-baked Treacle Sponge is listed at Toby Carvery, Sticky Toffee & Date Pudding at Flaming Grill, and Brioche Bread & Butter Pudding at Café Rouge. Tarts also feature strongly, with numerous inclusions, including Warm Pear (Ask), Bakewell (Chef & Brewer) and Apricot (Le Pain Quotidien).

Winning the prize for most creative dessert NPD, another shout out is merited for Ask Italian. Baked Chocolate Gnocchi and Rhubarb & Custard Ravioli are two cross-over type products that might not have universal appeal, but which support the argument that if you are not prepared to fail, you are not trying hard enough.