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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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.
"When I joined The Swan it wasn't popular with the locals and it didn't have the greatest reputation," reveals Alec. "In the last ten months all this has changed, I work with five fantastic chefs who are committed to providing their customers with the best products at the very best prices. This has meant that we work with the seasons and the local produce available, at the moment 90% of our menu is made up of Game because we are in shooting season. I work really closely with my suppliers, if they come to me with anything I will try and work it into the menu and have it on the specials board. It means our menu is constantly evolving and we get a lot of repeat business with customers wanting to see what is new on the menu."
With The Swan's menus regularly updated, Alec looks to a number of places for new inspirations:
"Eating out is the best way of getting new recipe ideas; it helps you keep in touch with what is happening in the industry. I keep a catalogue of menus from where ever I've been to use as inspiration and also try and put a different take on classic dishes and present them in my own way."
Alec's commitment to quality and presentation is working, over the last 12 months the team at The Swan have tripled their turnover with food sales making up to 75% of their business.
"We've tried to make our food as accessible as possible by keeping our pricing middle range. We also put on promotions to give our customers added value such as Wednesday's Steak Night, two course lunch for £7.50 and a Ladies Night when they get 25% off their bill. Having said that, we still achieve a 70% GP by making as much as we can ourselves and being clever with ingredients, to make them go as far as possible."
With thirteen years experience as a chef and working within the pub and restaurant industry, including a three Michelin star restaurant Alec was the perfect candidate to join Jus-Rol Professional's Pastry Perfect Panel and put its new products through its paces.
"Pastry is so important to a dish, when 90% of your dish is pastry it has to be the best and it has to be right, otherwise it'll overshadow the rest of your ingredients. I've used Jus-Rol Professional in the past and am a big fan off their Puff pastry, so I was interested to see what they had developed. The Twisted Corner Puff Pastry Basket looked really pretty on the plate; it rose well and tasted great - the fact that you can use it for a sweet or savoury dish makes it a really good, versatile product. For my recipes I used the Shortcrust Ovals to create a Baked Sausage, Caramelised Onion & Sage Pie. The pastry was easy to work with and I used it to put a twist on a traditional Pork Pie; the dish has gone down really well on our lunch and snacks menu - especially with our shooting party and female customers. The Bitter Chocolate & Pecan Nut Tart is a classic combination; it has a fluffy texture which makes it perfect for customers looking for a lighter yet indulgent dessert. Using the Shortcrust Flan Case, it is one of the easiest recipes to make and is a great money maker for chefs looking for new chocolate dessert offerings."
So following the trial would Alec recommend Jus-Rol Professional to other chefs?
"Cooking is my passion; it is all about trying new things. Jus-Rol Professional is guaranteed to work and allows you to experiment and get you out of your cooking comfort zone; I'd recommend Jus-Rol to any chef looking for new recipe inspirations."
For more information on Jus-Rol call 0800 626 893
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
