Tudor Rose carves out a special offer

Posted: 15 November 2010

Blog category: News, Pubs, Food

Classic British dishes are making a triumphant return at a popular pub carvery after a visit from the chef spearheading the future of food at Shepherd Neame pubs.

Simon Howlett is on a mission to show pub chefs just how flavoursome, affordable and versatile fresh, local produce can be – and his first port of call was the Tudor Rose pub carvery in Borden.

Simon, Shepherd Neame’s new head development chef, has helped reinforce the Tudor Rose’s reputation for serving great British food where locally-sourced, fresh produce and an expanded menu are attracting enthusiastic diners. So much so that the carvery, a popular staple of the weekend, is set to expand across the week in the new year.

The pub now offers an even greater choice after Simon - who brings his many years experience of working in hotels, pubs and restaurants to the new role - joined forces with managers Sarah and Karl Phillips and their chef Nigel Meakin to refine the carvery offer and to introduce a daily roast.

Simon said: “People are definitely rediscovering great British food and the carvery is once again growing in popularity. Diners are finding comfort in traditional favourites.”

Simon’s role will see him develop dishes, liaise with pub chefs over ingredients, style and presentation, nurture culinary skills and standardise best food practice throughout Shepherd Neame’s 360-plus pub estate.

Simon’s work at the pub carvery was among his first jobs and thanks to his input the pub’s carvery is better than ever.
He added: “There is now a greater choice of starters, including a vegetarian option and for the main meal, we have increased the choice of meats to four – beef, ham, turkey and pork. We are using seasonal ingredients and a selection of potatoes. It is a premium offer – greater choice and all freshly prepared.

“We have also introduced the option of a roast, freshly prepared, every day, which in turn is complemented by an extensive modern British menu.”

Manager Sarah said: “The carvery attracts so many regulars. People like the choice and the quality. Classic dishes are really coming back.
“At the moment, we run it on Fridays and Saturdays from 6pm and on Sundays from 12pm to 5.30pm, but we intend to expand the days in the new year.”