Food may have become the saviour of the British pub, but that doesn't mean that operators can get away with sticking a few classic dishes on a menu and hoping for the best.
Restaurant Magazine, in partnership with Lamb Weston, brought together a selection of operatos at Geronimo Inns' Betjeman Arms at St Pancras last month to a talk about how they are writing and structuring their menus at a special event.
BigHospitality caught up with three of them to find out their views on the areas of provenance and seasonability, menu structure and cutting costs without affecting quality.
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