Unilever Food Solutions has published a new guide designed to help pubs prepare a standout roast dinner, including comments from Best British Roast Dinner pub 2014, the Truscott Arms in London's Maida Vale.
The sixth in the company's Pub How To guides, the report has collated insight from over 2,000 consumers, on issues including how people like their gravy, and which vegetables they prefer.
There are also tips offered from Andrew Fishwick, owner of the Truscott Arms, plus advice on how pubs can boost profitability and marketing visibility.
Chris Barber, Unilever Food Solutions (UFS) pub food expert, said: "Roast dinners have great profit potential for pubs. Building a reputation for a great roast can get customers in the door and make your pub stand out from the competition."
Fishwick added: "We received so much press coverage in national newspapers [when we won the title] that it really put our pub on the map as a destination. People come from all over London and beyond to eat here now; it's not just somewhere for locals."
The guide can be downloaded from www.ufs.com/pubs.
British Roast Dinner Week, now in its fourth year, is an annual event from UFS that celebrates the roast dinner and encourages pubs, restaurants, hotels and staff canteens to serve roasts every day.
This year the dates stretch from 28 September to 4 October 2015, with entries being accepted online here. Winners will receive £10,000 of PR coverage, a day with a pub food consultant, plus Knorr and Colman products.
Chef revelations - Barry Snook, head chef, the Truscott Arms, London >>
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