Brewing giant Molson Coors, which owns beer brands including Doom Bar, Grolsch and Cobra, has teamed up with Michelin-starred chef Martin Wishart (pictured) to produce a seasonal, beer-matched menu for Scottish pubs.
The menu has been developed in response to news that Scottish pubs are closing at a rate of three a week, according to the Campaign for Real Ale. Meanwhile, research from Molson Coors showed that only a third of pubs in the country with an annual turnover of less that £300,000 served hot food.
The Molson Coors research suggested that the pubs-with-food trend is much less mature in Scotland than in England, where food now accounts for over 50% of overall turnover. Despite the fact that two-thirds of all Scottish pubs offer food, just 10% of pub-goers currently eat in them once a fortnight or more frequently.
Phil Whitehead, managing director of Molson Coors Scotland, said: "Food is absolutely vital to the pub trade and this menu is part of our effort to help our customers and pubs across Scotland make the most of the opportunity. With money tight, the public is looking for affordable, everyday treats and pub food is very much one of these.
"Martin has produced a brilliant menu, which lives up to his reputation as a re-interpreter of traditional Scottish dishes, but that also help showcase beer as the perfect accompaniment to great food."
Wishart added: "When designing the menu it was important that the dishes were practical and easy for pubs to produce. The menu is fully costed, reasonably priced and, importantly, returns a healthy profit.
"Finally, these menus will help show just how versatile beer can be, and demonstrate that Scotland's favourite drink complements a wide range of dishes. For publicans, offering a tailored menu that works well alongside some bar-room favourites provides another reason for people to visit their local."
The recipes will be available on the Molson Coors website from 15 February, or by calling the Molson Coors Scotland team on 01506 602518.
The beer matched menu:
Ham Hock Terrine with Apple Compote - Caffrey's (Irish ale)
Leeks in Vinaigrette Mimosa Style - Singha (lightly carbonated lager)
Pan-fried Pigeon Breast with Spiced Red Cabbage - Cobra (hoppy, full flavoured lager)
Main courses Venison Casserole - Grolsch (traditional European lager)
Roast Cod with Cabbage and Smoked Salmon - Coors Light (light American lager)
Chicken Cooked in Beer - William Worthington's White Shield (India Pale Ale)
Desserts Spiced Roasted Pears, Heather Honey and Greek Yogurt - Animée Zesty Lemon (lemon flavoured, light carbonated sweet beer)
Steamed Ginger Pudding - Doom Bar (bitter)
White Chocolate Mousse Tart with Mandarins - Blue Moon (zesty, hoppy lager)
By Neil Gerrard
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