BEEFING UP BUSINESS AT MCMULLENS

It’s been a year since a rustic McMullen pub destroyed by fire in 2005 was restored to its former glory and fans of its infamously hearty grub are back with fervour.

There have, however, been a few changes down at the Old Beams in Milton Keynes’ in a bid to attract new custom, not only to the refurbished pub, but its sister establishments across the Northern Home Counties.

As the phoenix rose from the ashes last July, McMullen’s catering development manager Paul Robbins set about achieving quality and consistency across its 84 managed outlets.

When it comes to the latter, great gravy is key, especially when you consider that a massive 40.5% of all pub meals consumed are roast dinners1. It is even more crucial when Sunday lunches have jumped from 6th to 3rd place in the top 20 most frequently listed dishes in the past year2.

On top of this, 720 million kilos of red meat are served to British consumers eating out in pubs, restaurants and canteens every year and since 20043, consumption has grown by 4%4. The backlash of BSE and controversy over the health implications of eating red meat, meanwhile, have abated and 42% of consumers now tuck in more than three times a week5. In pubs, 23.1% of all meals are beef based6.

With an enviable reputation for wholesome pub grub, stepping up its gravy and sauce offering was key at the Old Beams and former Dorchester-trained chef Nigel Crane from stock and jus maker Essential Cuisine was approached to come up with a practical solution.

“What I was looking for was authenticity, flavour, ease of use and quality to accompany our beef-based of meals,” said Paul. “Nigel came in and took the time to understand our business, and came to the conclusion there was a definite need for a high quality gravy base that could be used across the board.

“I liked the fact that Nigel was a “proper chef” and not a quick talking salesman who knows nothing really about a range of products but just wants to shift boxes and make a quick sale. My instinct was proved right as Nigel went away and created a bespoke traditional style gravy for us which actually tastes like it should – rich, meaty and homemade.”

Essential Cuisine’s No1 Beef Gravy, which is made from beef stock and beef dripping, was immediately rolled out across the McMullen chain. The company also invested in Essential Cuisine’s Premier Veal Jus as a sauce base at selected pubs and at its Baroosh style bars – the first of which opened in Hertford in 2000.

According to Old Beams manager John Farley, the subtle new changes have made a major difference: “The pub has opened to a new era, but the basic qualities of the Old Beams which the regulars know and love are still firmly in place.

“The Essential Cuisine No1 Beef Gravy as well as Essential’s Premier Veal Jus being used in our kitchen are proving a great success so far. The head chef is very happy with the consistent quality and performance of the end products – especially on Sundays for the roast dinner service – which is our busiest time of the week.”

Paul added: “One of the toughest hurdles when you introduce a standard change across a large pub estate is gaining acceptance of the new products by the managers and chefs at the pubs. We are very pleased with the way the rollout is going and has been embraced at our managed pubs.

“Because Essential Cuisine’s products are so versatile and now we have a good working relationship, the use of their stock products will grow and become for McMullen just what it says on the tin – “Essential.”

Nigel, who has just launched a No1 Chicken Gravy on the back of the beef version’s success, said: “When we were approached by McMullen to improve their offering, we jumped at the challenge as we enjoy working side by side with chefs and caterers, listening to their needs, and creating a tailor made solution for them.

“We soon realised they were in need of a gravy product that was above and beyond anything on the market. The No1 Beef Gravy we have created was tailored to a specific taste – gravy that tastes as it should each and every time. It is perfect for roasts, grills, pies, puddings and sausages.

“We are now rolling out the product across the foodservice sector. We are confident there is a place in the competitive gravy market for a premium product like this that tastes above and beyond anything else available.”

06/08/2008|