PREPARING FOR SUMMER

So once again Summer is upon us and we need to be ahead on our menu ideas and our offerings for all to enjoy, when planning menus for this time we can use them from the start of Spring until early Autumn if we plan correctly.

So, what happens in Summer, what do customers want? We have moved out of Winter, we have longer days, we may also have a bit of sun, this brings people out in the evenings, it makes them happy to look at eating out in the evening or at the weekend with friends and family, our tastes change for the food we require, we move away from eating comfort food whilst watching the rain out of the window, we eat lighter, crisper and eat less with one eye on our holiday beach bods.

With this in mind our menus change from containing items that need more work, longer cooking like braising to items we can assemble quicker as components, raw salad based items, grills and items that are lighter, we are also blessed with great products and if we use the seasons correctly lots of locally grown produce, this can help reduce food costs if you plan correctly and give great end results and it also adds a great story to our menus.

As a nation this window of opportunity is small for both customers to enjoy foods in a sunny environment and caterers to deliver menus that are light, clean and big in flavour to them, marinating or simply grilling meat is a big must, great plant based dishes that are big flavour carriers to include all ‘lifestyle choices’ , with great planning this time of the year would allow us to create great menus for happy customers, so let’s be ahead and create great things.

Kindly contributed by Steve Midgely Consulting Development Chef, 30 years experience in fine dinning, creating fantastic experiences at Michelin star restaurants.

Note that serving suggestions and recipe images may not represent the actual dish.

Summer Vegetable Salad

Ingredients

150g Garden peas
150g Broad beans
200g Runner beans, finely sliced on the angle
150g Green beans
Half Cucumber
6x Spring onions, trimmed and finely chopped
1 tbsp Chopped chives
Salt and freshly ground white pepper

Dressing

1 tbsp White wine or cider vinegar
2 tsp Dijon mustard
4 tbsp Rapeseed oil

Method

Cook all of the beans and peas separately until they still have a bit of a crunch, then refresh under cold water.
Cut the cucumber in half lengthways, then slice on the angle. Whisk all of the ingredients together for the dressing and season.
Mix all of the vegetables with the spring onions and chives, then mix the vegetables with the dressing and season to taste