Spirit Pub Company has launched a new seasonal menu across its tenanted and leased pub estate.
The autumn winter menu was launched with a series of cook-off sessions for licensees and chefs to learn to cook the new seasonal dishes including a 32oz burger and a pie platter alongside traditional pub classics.
The cook-off sessions focused on ensuring licensees can cook and serve consistent food to reduce wastage and improving cooking times in the process. The new allergen information legislation being introduced in December was also covered, as were preparations for Christmas.
Chris Welham, managing director for Spirit Leased said: “The cook-off sessions were a tremendous success. At Spirit Leased Pubs, we always make sure our licensees are as prepared as possible for challenges such as a change in menu or legislation – to have over 100 licensees and their teams represented at the sessions shows just how valuable these are.”
