As we look forward to launching our fresh menu for spring next week, Executive Chef Andy Briggs tells us what’s new:
Menus are always evolving. As a chef you’re in a constant dialogue with your customers, creating and responding to what works, what people like (and don’t.) With this re-fresh we’ve brought back an old favourite – the West Country Porker – after so many customers said they missed it. And we’ve introduced a couple of our best-loved monthly specials – the Jerk Chicken and the N’duja Like It – to the core menu. These distinct and unusual flavours are a reflection of the changing tastes of our diners.
Salads are more and more popular. We’ve always done generous salads! With the new spice-rubbed chicken salad I was looking to capture that amazing fresh middle-eastern flavour of tabbouleh, with the lemon and the fresh mint. It’s delicious, I can’t get enough of it.
Ice-cream is something we’ve wanted to offer for a long time and makes the perfect partner to pizza. I’m especially pleased with the cider sorbet – it’s going to be awesome in the summer.
Stable customers know we don’t compromise on quality. Even as we’ve grown, we’re still committed to using local producers and suppliers, even if it works out a little bit more expensive. I think that’s one of the things our customers love.
My mum used to serve up home-made pizza on Sundays when I came home from football practice. That homely feeling of tucking into piping hot, fresh pizza is what drives all my menus. The joy of knowing it’s going to taste amazing – nothing beats that.