Premier Foods kicks off 2018 with new Carvery Guide
Our latest consumer research reveals that 65% of respondents enjoyed a carvery in the last month. To help chefs capitalise on this opportunity, we are delighted to launch a new addition to our popular menu solutions range, a 2018 carvery guide. With recipes, hints and tips, the guide will help inspire chefs ahead of occasions such as Mother’s Day and Easter when carveries are an ideal offering. The guide also tackles the topic of food waste offering a number of solutions to reduce waste in caterer’s outlets. Our trusted brands – Bisto, Paxo, McDougalls and Ambrosia – can help placed to make a carvery with all the trimmings as simple as one, two, three.
From expert butchery advice, to inspiration from a pub already running successful weekly carveries; the guide and its 19 delicious recipes are all underpinned by exclusive consumer research which has been used by Executive Chef, Mark Rigby. Traditional dishes with a twist such as Buttered Roast Chicken with Bisto Thyme & Rosemary Gravy, and Roast Leg of Lamb with a Mustard Glaze and Bisto Rosemary & Redcurrant Gravy are part of the line-up. With vegan and vegetarian dishes increasing by 7% in the past year on UK out of home menus, Premier Foods recipes within the guide also include Bisto Potato, Spinach & Blue Cheese En Croute and Bisto Vegan Balls with White Beans & Mushroom in a Tomato Sauce.
Mark Rigby, Executive Chef, at Premier Foods, says: “It was really interesting in our research to uncover diners’ favourite meat choices and the trimmings they just can’t do without. An impressive 62% of those surveyed strongly agreed that a carvery would be nothing without a good gravy, and beef came out as the favourite meat choice. Bisto, consumer’s number one gravy brand, is the perfect base for a range of delicious gravies that chefs can add their own personal touch to elevating a carvery offering.
“We also broke our research down by regions, discovering that 33% of people from Northern Ireland are extremely likely to enjoy a starter, and people from the South of Great Britain most likely to seek gluten free and low salt options. The regional specific insight helps chefs across the country ensure they are offering the right dishes to increase spend per head.”
With food waste a hot topic, more and more outlets are looking for ways to reduce wastage and the carvery guide also suggests recipes which can be made using carvery leftovers. Chefs can try our Bisto Steak and Ale Pie or Pork Stir Fry on their specials menu to make the most of leftover roast.
 MCA, Menu & Food Trends Report 2017
 IRI Grocery Outlets 52 w/e 04.08.16