A CALL TO THE DORSET ARMS
THE Dorset Arms, a Greene King pub, reopened its doors last December following a £300,000 eight-week refurbishment programme, which includes a new bar area, additional seating and a sun terrace.
There is also a new function room which can accommodate 50 to a sit-down dinner and sufficient seating in the pub for 100 people.
The kitchen has been extended to almost three times its original size and David Jach, head chef, is delighted with the results. Several new pieces of equipment have been purchased - five fridges and five freezers from Gram, 251, and a new Blue Seal fryer, 252.
"As we reopened just before Christmas, we're still feeling our way and trying out different dishes," says Jach.
Food is served from 12 noon to 9.30pm seven days a week. One of the busiest times is Sunday lunchtime when 169 meals are served, on average, during two-and-a-half hours. Other busy times include Thursday, Friday and Saturday evenings and all day Sundays.
The pub attracts a mixed crowd from office staff, old age pensioners to families.
Although Jach tends to make most dishes from scratch, he likes Heinz tinned soup, 253, in minestrone, tomato and chicken varieties. "I don't have time to make soup from scratch. I add my own ingredients to it. I find the flavour is better and the price is more reasonable than other brands." He purchases the soup in cases of 24.
For pasta, he likes Buitoni macaroni, 254 and tagliatelle, 255 and "every kind of shell - we get through a lot of pasta," he adds. "I think this brand is better quality".
He purchases a wide selection of products from distributor Watson and Phillips, 256. This includes Hollandaise Sauce, 257; Brandy Sauce, 258; Morton mushy peas, 259 and Frymax Plus frying oil, 260.
His favourite brand of frozen chip is Farm Frites in 7/16 size, 261.
"I find them very good and easy to cook," he says.
To add flavour to sweet and sour and oriental dishes, he likes Lea & Perrins Worcestershire Sauce, 262.
He also buys several ready-made products from Bookers, 263, including Chicken and Bacon Pie, Vegetable Samosas and Vegetable Lasagne.
One of the bestsellers at the pub is the All Day Breakfast and for this dish, Jach buys in Cumberland sausages from Fairfax Meadow, 264.
To accompany desserts, he uses ready-made Orchard custard, 265, from Watson & Phillip. To finish sundaes, he uses Black Forest and Cherry Soft Scoop Ice Cream from Sidoli, 266 in one-litre packs.
Although the majority of desserts are home-made, he buys in Dr. Chocolate Italian Style Apple Crumble, 267, from Bookers.
