Success on a plate


St Austell Brewery has reported that food revenue taken at its 25-managed pubs topped £15 million this year.

Nick Hemming
Nick Hemming

The brewery put much of the growth down to changing trends and the success of its latest Coastal Pub and Kitchen menu, which scooped Best Pub Menu (3-20 sites) at Restaurant Magazine’s Development Chef Awards 2015.

Nick Hemming, catering and development manager at St Austell Brewery, said: “In the last ten years we’ve seen a huge shift in what people think about pub food and how they now use pubs to eat out, but there’s still more to do.

“So it’s no surprise that our best-selling dish of 2015 is still fish and chips, but also that people are trying new things as evidenced by our huge sales of dishes like mussels and 3,500 lobsters from our Coastal Pub and Kitchen menu.

“We see trends continuously changing and that keeps it exciting as we then develop new interesting and diverse menus to meet demand. However, it’s all underpinned by a commitment to using fresh locally sourced ingredients, cooked to order which is what customers want.”