Case Studies
Find out why Jus-Rol is the ideal solution for a wide range of outlets.
Please select a case study from the list below:
Pastry Perfect Panel - The Swan
In the last year, The Swan in Felsted, North Essex has transformed itself into an award winning establishment that averages 700 hundred covers a week. Loved by foodies, customers have been known to travel over 70 miles just to enjoy a meal at the 100 year old pub. In the final part of Jus-Rol Professional's Pastry Perfect Series we catch up with Alec Maxfield, Head Chef at the Swan to find out his secret to running a successful menu.
Pastry Perfect Panel - The Duke of Cumberland
Deep in the heart of the West Sussex countryside, off the beaten track, sits The Duke of Cumberland pub. Previously two 15th century cottages, the pub has become a renowned favourite with foodies and pub goers far and wide thanks to its rustic menu, traditional local ales and stunning décor. Under the direction of award winning chef Simon Goodman and a dedicated team of three, the Duke of Cumberland has got everyone talking about them, including the Good Food Guide.
Pastry Perfect Panel - The Punch Tavern
Sitting in the heart of the City on Fleet Street, The Punch Tavern is a Grade II listed building boasting stunning Victorian period décor and famed as the once local watering hole for the writers of the satirical magazine Punch. Over the years the pub has picked up a number of industry accolades and along with a dedicated team of four chefs, Head Chef Dee Whooley has built up the pub's reputation on good, British cuisine averaging between 50 to 100 covers a day.
Pastry Perfect Panel - The Sandrock
Deep in the Surrey countryside in Farnham sits The Sandrock; a traditional ale house owned and ran by Carol Haime and her partner David Walton. In the last seven years Carol and David, along with a committed team of eight, have reinvented the Sandrock from an old man’s watering hole to a community pub renowned for its unusual ales and innovative menu.
Pie High - Meet the face of British Pie Week 2009
"Real Ale, Real Food and Good Company" is the philosophy that has not only made The Keystone in Guildford, Surrey a popular venue for locals but has won the pub the coveted 'Face of British Pie Week 2009' award for its Legendary Game Pie.
Shape It Up - The Donkey
As pubs become increasingly competitive in their food offerings keeping a menu that is fresh and appealing can be a challenge, but one pub in Farnham, Surrey may have found the answer...
Shape It Up - Soulinnis
The café industry is becoming increasingly competitive, with pubs just as likely to offer Afternoon Tea as they are your favourite tipple! As the differences between the sectors blur, how can café operators set themselves apart from the competition? One coffee shop in Leatherhead, Surrey, may have found the answer...
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Pie High - Meet the face of British Pie Week 2009
"Real Ale, Real Food and Good Company" is the philosophy that has not only made The Keystone in Guildford, Surrey a popular venue for locals but has won the pub the coveted 'Face of British Pie Week 2009' award for its Legendary Game Pie.
After taking over the pub in August 2003, Mark and Kath Eleveld along with head chef Ashley Robins have built up The Keystone's reputation for hearty, home cooked food, and the pub is famous with the locals for its homemade pies - selling more than 60 per week.
"We're not a gastro pub but food is incredibly important to our business. Our aim has always been to do traditional pub grub incredibly well and I think the simplicity of our menu alongside our endeavour to use local suppliers which has given us a real point of difference with customers," says Mark.
"Legendary Game Pie" creator Chef Ashley Robins prepares and cooks the Keystone's hearty menu with Mark, which ranges from handmade beef burgers to home roasted ham with egg and chips, as well as several themed evenings including the Keystone's famous "Pie Night" held every Thursday.
"Putting homemade pies on the menu is relatively easy - it's all in the planning! I tend to make large pies that will serve 8+ people as they not only look more rustic, but are more profitable compared to individual pies. The fillings are prepared in advance and for the pastry Mark and I use Jus-Rol, it gives us the consistency we need when dealing with high volume orders. For me, pies make a fantastic addition to any pub menu, they're always popular and you can usually achieve a GP of at least 50% on them. From a chef's perspective pies are a really flexible dish, which can be altered to match the seasons, allowing us to use the best ingredients available."
Selling an average of 46 pies every Thursday night, "Pie Night" is proving a popular event. "No matter the time of year, our Pie Night is consistently the busiest week-night," explains Kath. "We encourage sales by offering two homemade pies accompanied with vegetables for £10.00. It's quite the social occasion as our customers seek "Pie Buddies" in order to get the £10 deal. Mark and Ashley rotate the recipes to keep the menu fresh, and test out any new pie recipes on a specials board to get customer feedback. We always ensure there is something for everyone, including Ashley's Legendary Game Pie which makes up a 1/3 of our pie sales when in season!"
For more information about British Pie Week visit www.britishpieweek.co.uk
Press Office Contact Details:
Gemma Buckley-Roberts / Jellybean Creative Solutions, 4 Bridge Street, Leatherhead KT22 8BZ
Tel: 01372 227 956 / Fax: 01372 383359 / email: gemma@jellybeancreative.co.uk
