Cheap mutton on menu for pubs in cost of living stew

PubS are taking bites out of their own menus amid the rising cost of living.

They are also offering smaller portions and switching to cheaper ingredients such as mutton to combat soaring energy and food prices.

Some are adding curries, stews and cuts of meat that benefit from being slow-cooked overnight at cheaper rates in electric ovens.

The pub industry has been forced into action to combat increases in energy bills amid warnings that hundreds could be forced to close. Some are not opening restaurants at all She runs The Cellar House and at the start of the week, while the old ram Coaching Inn, both others are shutting early. in Norwich.

Victoria MacDonald, of the ‘In the past, we might have had Campaign for Pubs, said she and 15 dishes on the mains menu other independent pub- owners every day, but we have decided to were changing their food menus. cut that back to a core group of popular dishes,’ Ms MacDonald said. Her pubs have added smallplate options for meals.

Ms MacDonald added that one of her pubs has used an electric oven to cook slow roast meats at less expensive rates overnight. ‘This is much cheaper than using a gas cooker where, by law, you have to use an extraction fan which is extremely expensive,’ she said.

She added ‘mutton has proved to be incredible popular... and it is at least one-third of the price of lamb.’

It comes as UKHOSPITALITY chief executive Kate Nicholls said a third of members felt their survival was at risk due to the winter challenges.