Classics 2018AW PDF

Classic Inns
Cookbook
Autumn 2018
Overview, Policy
& Procedures
Pages to follow
(use the procedure pages from your existing cookbook)
Safe Cooking Methods
& Pre-Staging
Vacuum Packed Steaks Quality Identifiers for Degrees of Cooking
The benefits of using vacuum packed meats are:-
• It extends the shelf life of the meat.
• A hygienic method of storage.
• Easy to check stock levels.
• Ease of stock rotation.
Handling Steaks
BLUE > RARE > MEDIUM RARE > MEDIUM > MEDIUM WELL > WELL
Examine packs of meat on delivery, ensure all packs are sealed.
Any found punctured or opened should be returned to the supplier. BLUE – sealed outside, raw and bloody centre.
• Store steaks at 1°C-8°C, do not freeze vacuum packed meat. RARE – red centre.
• Store steaks on their sides, otherwise it will dry out the steaks. MEDIUM RARE – red centre.
• Estimate daily sales, allow for increase in sales as the trade builds through the MEDIUM – pink centre.
week. Remove steak from vacuum pack, do not leave steak in opened pack. MEDIUM WELL – thick pink line in centre.
• Steak will appear grey, allow steaks to breathe for at least ½ hour prior to WELL – brown centre, no pink.
cooking. This will allow the steak to return to its natural redness and ensure
the steak flavour is not impaired.
Steak Handling and Storage Procedures.
• Opened steaks need to be stored in a clean tray, covered, labelled, dated and
used within 3 days. Transfer steaks to a clean tray after every session. 1. Only use steaks from your nominated supplier
• Organise steaks by thickness. Use thick steaks for rare or medium rare and thin 2. Only accept steaks when:- Within date, clearly labelled, vacuum
steaks for medium and well done. packed, within chilled temperature range (1°C-8°C).
• Check steaks for weight and quality to ensure they meet specification. 3. Remove steaks from vacuum pack.
4. Discard all blood/moisture from pack.
Cooking 5. Do not wash steaks.
• Use tongs for placing steaks onto the chargrill/hotplate. 6. Lightly cover with clingfilm and day dot.
Use a spatula to turn the steak whilst cooking. 7. Place in a dedicated meat refrigerator in strict stock rotation.
Whilst cooking the spatula must not touch the raw part of the meat. 8. Place steaks onto a clean tray daily.
• Lightly oil and season with a pinch of salt the steak on both sides. 9. Discard any out of date product.
• Start cooking the steak on the hottest part of the grill or griddle. Turn the steaks
over after approximately 2 minutes. If you have a steak grill, brand steak with
well defined grill marks.
• Cook steak for appropriate time to ensure the steak is cooked as requested.
• Ensure all the edges of the steak are sealed.
STEAK HANDLING & COOKING GUIDE

• Always defrost burgers in the • After 2 minutes turn the burger
1 fridge prior to service.
4 over using a spatular.
• Use your defrost level sheets to • Leave for approx. 2 minutes.
determine how many you will need.
• Place onto a hot preheated • After 2 minutes give the burger a

2 chargrill using red tongs.
5 quarter turn to form a criss cross
• If you touch the raw burger with your pattern on the other side of the burger.
fingers – ensure you wash them. • Leave for a final 2 minutes (Approx.
• Leave for approx. 2 minutes. 8 minutes cooking time in total).
• Probe to ensure core temperature has
been achieved and the juices run clear.
• If not continue cooking and recheck.
• After 2 minutes give the burger a • Serve immediately.

3 quarter turn using a spatular to form a
6
criss cross pattern on the burger.
• Leave for approx. 2 minutes.
BURGER COOKING GUIDE

Deep Frying Salads, Sandwiches & Cold Dishes
1. Ensure food is within its ‘use by’ date if fresh or ‘best before’ date if frozen. 1. Ensure ingredients are within their ‘use by’ date.
2. Ensure equipment is at operating temperature. 2. Ensure all salad items are washed before use.
3. Cook as per cookbook. 3. Ensure all equipment is clean before use.
4. Spot check items to ensure a core temperature of 75°C (82°C in Scotland) 4. Keep ingredients at 1°C-8°C or below before use or only keep small
are achieved. quantities for immediate use out of temperature control.
5. Cook further and review cooking time if 75°C (82°C in Scotland) 5. Discard any item out of temperature control for 4 hours.
is not achieved.
6. Serve immediately.
Chargrill Area
• Have a designated area of the chargrill for vegetarian food.
Fryer
• If a fish griddle is not available have 3 designated areas of the chargrill,
• Whenever possible as per chargrill have a fryer allocated for meat, for meat, fish and vegetarian.
fish and vegetarian. • Record on your matrix where these areas are.
Soups & Sauces • Ensure to use different utensils for each type of food.
1. Ensure ingredients are within their ‘use by’ date.

2. Ensure equipment is at operating temperature.
3. Cook as per cookbook.
4. Bring to the simmer as quickly as possible.
5. Check that the liquids bubble and stir regularly.
6. Maintain the temperature above 75°C (82°C in Scotland) whilst cooking.
7. Then:
a. Keep at over 65°C.
b. Chill following chilling procedure.
c. Serve.
SAFE COOKING METHODS

RUSTIC SUB GARLIC BREAD SOLDIERS FISH GOUJONS SMOKED CHICKEN PÂTÉ
(5 Servings)
INGREDIENTS INGREDIENTS
Rustic Sub Days Use Smoked Chicken Pâté 490g
Butter 150g
PREPARATION Chives (Chopped) 1¼g
1. Defrost rustic subs in the
fridge for service. PREPARATION
2. Store at room temperature in 1. Defrost the smoked chicken pâté.
a sealed container. 2. Place the butter in microwave
and fully melt. Remove milk
sediment and discard.
Spread each piece with 7g 3. Once melted add the chopped
of garlic butter and store in an air-tight INGREDIENTS chives to the melted butter.
container ready for service. 3. Place 98g of pâté into a kilner jar
Cod Fillet 1
Or Haddock Fillet (Scotland) 1 and press down to remove any
air pockets, pour melted chive
PREPARATION butter on top and set in fridge.
1. Defrosted the fish fillet. 4. Store in refrigerator ready
2. Dry the defrosted fish fillet on for service.
blue kitchen paper.
3. Slice the fish fillet into 6 equal
pieces as shown.
4. Store in a sealed labelled
container in the fridge ready
for the next stage.
Toast under grill until golden
brown to order.
INGREDIENT & RECIPE QUANTITIES HAVE CHANGED
PRE-STAGING
SAUTÉED BUTTON STREAKY BACON SANDWICH GARNISH PEPPER & ONION MIX
MUSHROOMS (1 Serving) RASHERS (1 Serving) (10 Portions)
INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS

Button Mushrooms 80g Streaky Bacon Rashers Mixed Leaves 15g Red Onion 300g
Grill Seasoning 1 Serving Lemon & Olive Oil Dressing 5g Spring Onion 200g
METHOD Mixed Peppers 600g
PREPARATION 1. Place bacon rashers on a metal PREPARATION Sunflower Oil 30ml
1. Ensure mushrooms are clean tray and cook under overhead grill 1. Serve as required.
before cooking. until fats start to colour. 2. Dress to order. PREPARATION
2. Cut mushrooms into quarters, 2. Turn over and cook further until 1. Peel and slice the red onion.
if large cut into sixths. golden brown without burning. 2. Trim and finely slice the
3. Heat grill seasoning and pan Remove from cooking tray and spring onion.
fry mushrooms for approx. transfer to clean sheet to cool. 3. Thinly slice the peppers.
4 minutes to colour. 3. Place in chiller, when cold store 4. Add the peppers to the oiled
4. Cool once cooked and pre-portion in airtight container date label pan and cook for 1 minute, then
in portion pots. Store in the fridge and keep in fridge. add the red onion and cook for
ready for service. a further minute. Then add the
spring onion and cook for a
LEMON MAYO final minute.
(10 Servings) 5. Cool, pre-portion and store in a
labelled plastic container.
INGREDIENTS
Real Mayonnaise 335g
Lemon (Juice & Zest) 2
PREPARATION
1. Squeeze lemon to remove juice,
ensure to discard pips.
2. Combine the mayonnaise,
juice, and zest and mix well.
3. Cool under controlled conditions
and cover date and label
ready for service.
PRE-STAGING
SAUTÉED RED ONION BATTER MIX (10 Portions) MIXED SALAD
(1 Serving)
INGREDIENTS INGREDIENTS INGREDIENTS FULL HALF PREPARATION

Red Onion 30g Dry Batter Mix 550g Mixed Leaves 40g 20g 1. Cut the tomato into wedges.
Sunflower Oil 5g Water 750g Cucumber 30g 15g 2. Slice cucumber in half lengthways
Table Salt ½g Spring Onion 10g 5g and slice on the angle.
Ground Black Pepper ½g PREPARATION Mixed Peppers 30g 15g 3. Slice the peppers into batons.
1. Mix 550g batter mix with 750g Edamame Beans (Defrosted) 10g 5g 4. Finely slice the red onions.
PREPARATION of water. (Should be thickness of Slow Roasted Tomatoes 20g 10g 5. Slice the spring onions at an
1. Peel and slice the red onion. double cream). Tomato 80g 40g angle to create shards.
2. Add the red onion to a oiled pan 2. Store in the fridge in a sealed Red Onion 30g 15g 6. Refrigerate all prepped ingredients
and cook for 2 minutes. container. Batter mix must Omega Seed Mix 2g 1g in a sealed plastic container.
3. Pre-portion in portion pots. be disposed of at the end of Avocado ¼ ⅛ 7. To build salad:
4. Allow to cool and store under each service. Lemon & Olive Oil Dressing 30g 15g Mixed Leaves
refrigeration ready for service. Cucumber
Spring Onion
Mixed Peppers
Edamame Beans
SEASONED FLOUR Slow Roasted Tomatoes
(10 Servings) Tomato
Red Onion
INGREDIENTS
Omega Seed Mix
Plain Flour 200g
Avocado
Table Salt 5g
Lemon & Olive Oil Dressing
Cracked Black Pepper 5g
PRE-STAGING
RED WINE GRAVY VEGGIE RED WINE GRAVY PLAIN GRAVY MASH POTATO
(4 Litres / 40 x Servings) (4 Litres / 40 x Servings) (4 Litres / 40 x Servings) (1 Portion)
Water 3.75 ltr Water 3.75 ltr Water 4 ltr Mash Potato Pellets 225g
Red Wine 250g Red Wine 250g Gravy Granules 300g Butter 10g
Gravy Granules 300g Gravy Granules 300g
Beef Concentrate 1 PREPARATION PREPARATION
PREPARATION 1. Heat the water in a pan until it 1. Defrost mash potato pellets
PREPARATION 1. Heat the water and red wine in a reaches boiling point. into individual portions.
1. Heat the water and red wine in a pan until it reaches boiling point. 2. Whisk the granules in a little cold 2. Top with butter.
pan until it reaches boiling point. 2. Whisk the granules in a little cold water to form a paste. Then add 3. Cover, label and store in the
2. Whisk the granules in a little cold water to form a paste. Then add the paste to the boiling water, stir fridge ready for service.
water to form a paste. Then add the paste to the boiling water, stir and ensure no lumps form.
the paste to the boiling water, stir and ensure no lumps form. 3. Remove from the heat. Cool
and ensure no lumps form. 3. Remove from the heat. Cool within 90 minutes.
3. Defrost and decant the beef within 90 minutes. 4. Store under refrigeration
concentrate into the gravy. 4. Store under refrigeration ready for service.
4. Remove from the heat. Cool ready for service.
within 90 minutes.
5. Store under refrigeration
ready for service.
PRE-STAGING
ONION & GHERKIN MIX MARIE ROSE SAUCE GRILLED TOMATO BABY POTATOES
(20 Servings) (10 Portions) (1 Portion)

White Onions 100g Mayonnaise 200g Tomato ½ Baby Potatoes 225g
Pickled Gherkins 100g Tomato Ketchup 100g Grill Seasoning 1 Serving Salt ½g
PREPARATION PREPARATION PREPARATION PREPARATION

1. Defrost the dice the 1. Mix the mayonnaise and 1. Remove the core. 1. Wash the baby potatoes
tomato ketchup together. 2. Slice the tomato in half and thoroughly before use.
white onion.
2. Pre-portion in portion pots. apply grill seasoning. 2. Bring the potatoes to the boil in
2. Drain the diced pickled gherkins.
3. Store in the fridge ready 3. Store ready for service. seasoned water until a cutlery
3. Combine both together. for service. knife can penetrate the potatoes.
4. Store in a sealed labelled 3. Refresh the potatoes in cold water
container in the fridge ready and drain in a colander.
for service. 4. Once the potatoes are cool
enough to handle, slice them
in half lengthways and in half
again into quarters.
GRILL SEASONING 5. Pre-portion in portion pots
(1 Serving) and store the potatoes under
chilled conditions.
INGREDIENTS
Sunflower Oil 5g
Table Salt ½g
Ground Black Pepper ½g
PRE-STAGING
CUCUMBER, PEPPER &
TOMATO, CHEESE & BASIL BUTTER (10 Portions) MINI CAMEMBERT SPRING ONION MIX
(1 Serving)
Salted Dairy Butter 250g Mini Camembert Days Use INGREDIENTS
Basil 10g Cucumber 50g
Slow Roasted Tomatoes 80g PREPARATION Mixed Pepper 50g
Bella Lodi Hard Cheese 40g 1. Remove cheese from box. Spring Onion 10g
2. Separate the two layers of paper
PREPARATION (outer film from grease proof part). PREPARATION
1. In a bowl soften the butter 3. Score cheese with sharp knife 1. Cut the cucumber into batons.
to room temperature. taking care not to puncture cheese 2. Trim and finely slice the
2. Grate the bella lodi italian cheese all the way through. spring onion.
and add to the butter. 4. Re-wrap cheese with the 3. Cut the pepper into batons,
3. Finley chop and add the slow greaseproof part of the paper and ensure to remove seeds.
roasted tomatoes. METHOD place back in original box.
4. With a sharp knife chop the basil 1. Spoon the butter mixture onto 5. Place in an airtight container, date,
last and add to the butter. cling film to form a log shape. label and store in refrigerator.
5. Mix all the ingredients 2. Roll up the cling film from both
together thoroughly. ends, nice and tight to form a
sausage shape as shown.
3. Store under controlled conditions
ready for service.
FOR SERVICE
1. Cut into 10g discs.
PRE-STAGING
SKINNY FRIES CHIPS SWEET POTATO FRIES
(1 Serving) (1 Serving) (1 Serving)
INGREDIENTS INGREDIENTS INGREDIENTS

Skinny Fries 175g Chips 225g Sweet Potato Fries 225g
METHOD FOR SERVICE METHOD FOR SERVICE METHOD FOR SERVICE

1. Deep fry the fries from frozen 1. Deep fry the chips from frozen 1. Deep fry the sweet potato fries
at 175°C until crisp and golden, at 175°C until crisp and golden, from frozen at 175°C until
ensure core temperature of ensure core temperature of crisp and golden, ensure core tem-
75°C is achieved. 75°C is achieved. perature of 75°C is achieved.
2. Drain off excess oil. 2. Drain off excess oil. 2. Drain off excess oil.
CHIP/FRIES CHOICE
Starters
Ingredients Qty Cook Cook Time Core
From Method Temp
Rustic Sub ½ 1-2 Min.
Sautéed Button Mushrooms 1½ Portions 1-2 Min.
Double Cream 40g
Stilton (Crumbled) 15g
Grated Mozzarella/Cheddar Mix 15g
Camembert (Diced) ⅙
Chives (Chopped) ¼g
Pea Shoots 2g
Key Quality Points:

1. Bread to be lightly toasted under the overhead grill.
Method & Presentation CCP

Food items must be stored at the correct temperature, as per company FSP.
All fruit and salad items to be washed to company FSP.
1. See pre-staging for rustic subs and sautéed button mushrooms.
2. Lightly toast both sides of the rustic sub slices until golden brown, do not burn.
3. In a hot sauté pan reheat the sautéed button mushrooms, add the cream reduce and then add the cheeses.
4. Pour the mixture on top of the toasted artisan roll. If Hot Holding Refer to Matrix
5. Finish with chopped chives and a pea shoot garnish.
6. Serve as shown in the photograph.
Crockery
INGREDIENT
CHANGE
CHEESY MUSHROOM BRUSCHETTA

Classic Inns 2018
Classic Inns 2018

From Method Temp
Chicken & Chorizo Skewers 2 4-5 Min.
Grill Seasoning 1 Serving
Pepper & Onion Mix ½ Portion 20 Sec.
Blackberry & Balsamic Glaze 15g
Pea Shoots 2g
Key Quality Points:

1. Skewers to be cooked through, but still moist and juicy.
2. Pea shoot garnish to be bright and fresh in appearance.

1. See pre-staging for pepper & onion mix.
2. Prior to service defrost the chicken skewers.
3. Apply grill seasoning and place the chicken & chorizo skewers on a tray and cook under a grill for
approx. 4-5 minutes, turn during cook. Ensure core temperature of 75°C is reached. If Hot Holding Refer to Matrix
4. Heat the red onion, spring onion & pepper mix in the microwave for approx. 20 seconds.
5. Place the cooked skewers onto the plate, top with the warm red onion, spring onion & pepper mix.
6. Drizzle with blackberry & balsamic glaze. Crockery
7. Garnish with chopped chives and pea shoots.
CHICKEN & CHORIZO SKEWERS

From Method Temp
Cooked King Prawns 90g
Marie Rose Sauce 1 Serving
Iceberg Lettuce (Shredded) 50g
Cucumber 20g
Lemon Wedge ⅛
Brown Bread Slice 1
Butter 10g
Key Quality Points:

1. Ensure salad is crisp and fresh.
2. Ensure bread is fresh.

1. See pre-staging for marie rose sauce.
2. Bread to be fresh, serve 1 slice cut in half with butter as shown.
3. Wash and shred the iceberg lettuce, place on plate and top with sliced cucumber and cooked king prawns.
4. Drizzle the marie rose sauce over the king prawns and sprinkle with chopped chives. If Hot Holding Refer to Matrix
5. Garnish with a lemon wedge.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
KING PRAWN COCKTAIL

Classic Inns 2018
Classic Inns 2018

From Method Temp
Breaded Whitebait 150g 3-4 Min.
Tartare Sauce 40g
Lemon Wedge ⅛
Pea Shoots 2g
Key Quality Points:

1. Whitebait to be crisp and golden.
3. Dip pots to have clean edges.

1. Deep fry the frozen whitebait for 3-4 minutes until crisp and golden, drain off excess oil.
2. Decant the tartare sauce into a relish pot.
3. Garnish with pea shoots and a lemon wedge.
4. Serve as shown in the photograph. If Hot Holding Refer to Matrix
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
WHITEBAIT
From Method Temp
Soup 1 Pouch 1-2 Min.
Rustic Sub ½
Key Quality Points:

1. Soup should be piping hot, ensure clean presentation.

1. See pre-staging for rustic subs.
2. Heat soup in a microwave, ensure core temperature of 75°C is reached.
3. Serve with 2 slices of rustic sub as shown.
4. Garnish soup with chopped chives. If Hot Holding Refer to Matrix
Crockery
SOUP OF THE DAY

Classic Inns 2018
Classic Inns 2018

From Method Temp
Smoked Chicken Liver Pâté (Prepped) 1
Red Onion Chutney 40g
Pea Shoots 2g
Key Quality Points:


1. See pre-staging for smoked chicken pâté and rustic subs.
2. Lightly toast both sides of the rustic sub until golden brown, do not burn.
3. Place the pre-staged potted smoked chicken pâté on the plate.
4. Decant the red onion chutney into a relish pot. If Hot Holding Refer to Matrix
5. Garnish with pea shoots.
Crockery
INGREDIENT
QUANTITY
CHANGE
OAK-SMOKED CHICKEN LIVER PÂTÉ

From Method Temp
Calamari Sticks 5 3-4 Min.
Lemon Mayo 40g
Pea Shoots 2g
Lemon Wedge ⅛
Key Quality Points:

1. Calamari sticks to be crisp and golden.
3. Ensure ramekin has clean edges.

1. See pre-staging for lemon mayo.
2. Deep fry the frozen calamari for 3-4 minutes until crisp and golden, drain off excess oil.
Ensure core temperature of 75°C is reached.
3. Place pre-staged lemon mayo into a relish pot. If Hot Holding Refer to Matrix
4. Garnish with pea shoots and a lemon wedge.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
PANKO-CRUMBED CALAMARI STRIPS

Classic Inns 2018
Classic Inns 2018

From Method Temp
Sautéed Button Mushrooms 1½ Portions 30 Sec.
Pepper & Onion Mix ½ Portion 30 Sec.
Slow Roasted Tomatoes 15g
Chives (Chopped) ½g
Key Quality Points:


1. See pre-staging for rustic subs, sautéed button mushrooms and pepper & onion mix.
2. Prior to service weigh out individual portions of mushrooms, pepper & onion mix and slow roasted tomatoes.
3. Reheat the sautéed button mushrooms, pepper & onion mix and the slow roasted tomatoes mixture in the microwave.
4. Lightly toast both sides of the rustic sub until golden brown, do not burn. If Hot Holding Refer to Matrix
5. Place rustic sub slices onto the centre of plate and carefully spoon on the sautéed button mushrooms.
6. Finish with chopped chives.
7. Serve as shown in the photograph. INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
HOT MUSHROOM & PEPPER BRUSCHETTA (LUNCH)

From Method Temp
Southern-fried Chicken Goujons 4 5-6 Min.
Sticky BBQ Sauce 40g
Pea Shoots 2g
Key Quality Points:

1. Southern-fried chicken goujons to be crisp and golden.

1. Deep fry the frozen goujons for 5-6 minutes until crisp and golden, drain off excess oil.
Ensure core temperature of 75°C is reached.
2. Decant the sticky BBQ sauce into a relish pot.
3. Garnish with pea shoots. If Hot Holding Refer to Matrix
Crockery
INGREDIENT
CHANGE
SOUTHERN-FRIED CHICKEN GOUJONS (LUNCH)

Classic Inns 2018
Sharers
From Method Temp
Cumberland Sausages 3 8 Min.
Chicken Wings 6 4-5 Min.
Chips 1 Serving 4½ Min.
Beer-Battered Onion Rings 6 3-4 Min.
Garlic Bread Soldiers 4 1-2 Min.
Tortilla Chips 60g
Sour Cream 40g
Salsa 40g
Key Quality Points: Sticky BBQ Sauce 40g
1. Ensure all fried products are crisp and golden.
2. Relish pots to have clean edges. Mayonnaise 40g

1. See pre-staging for garlic bread soldiers.
2. Chargrill the cumberland sausages from defrost for approx. 8 minutes, turn regularly during cook.
Ensure core temperature 75°C is achieved. Once cooked slice in half at an angle as shown.
3. Deep fry chicken goujons, chicken wings, chips and onion rings until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
4. Take 4 garlic bread soldiers and lightly toast until golden brown.
5. Decant the sour cream, salsa, BBQ sauce and mayo into relish pots.
& RECIPE
QUANTITIES
HAVE
CHANGED
CLASSIC COMBO SHARER

Classic Inns 2018
Classic Inns 2018

From Method Temp
Tortilla Chips 160g 30-40 Sec.
Sour Cream 75g
Salsa 75g
Guacamole 75g
Sliced Green Jalapenos 25g
Key Quality Points:

1. Cheese to be evenly spread over nachos and melted.
2. Do not over microwave the nachos.

1. Layer the tortilla chips and grated mozzarella/cheddar mix in a pasta plate.
2. Heat the nachos in the microwave for 30-40 seconds. Do not over microwave the nachos.
3. Add the salsa, guacamole and sour cream to the dish and garnish with sliced jalapenos.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
NACHOS
From Method Temp
Mini Camembert (125g) 1 3-4 Min.
Margarita Arancini 4 3-4 Min.
Rustic Sub 1 1-2 Min.
Houmous 50g
Olives 40g
Mayonnaise 40g
Salsa 40g
Key Quality Points: Cucumber, Pepper & Spring Onion Mix 1 Serving
1. Ensure all fried products are crisp and golden.
2. Relish pots to have clean edges.

All salad items to be washed to company FSP.
1. See pre-staging for rustic subs, mini camembert and cucumber, pepper & spring onion mix.
2. Open the camembert paper wrapper as shown in photograph and bake in the MerryChef at 225°C for approx.
3-4 minutes until the top of the camembert melts, once cooked garnish with red onion chutney.
3. Deep fry the frozen arancini and onion rings for 3-4 minutes until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
Ensure core temperature 75°C is achieved.
4. Lightly toast both sides of the rustic sub until golden brown, do not burn.
5. Place the pre-staged cucumber, pepper & spring onion mix into a butter pad as shown. Crockery
6. Decant the houmous, olives, mayo and salsa into relish pots, ensure clean edges.
7. Serve as shown in the photograph. NEW DISH
CAMEMBERT SHARER
Classic Inns 2018
Bar Snacks
From Method Temp
Olives
Mixed Olives 50g
Olives & Bread
Mixed Olives 100g
Rustic Sub ½
Extra Virgin Olive Oil 30g
Key Quality Points:

1. Ensure good mix of olives.
2. Serve with black cocktail sticks as shown.

1. For olives: Decant the olives into a relish pot.
2. For olives & bread: Decant the olives into a butter pad. Pour the extra virgin olive oil into a butter pad.
Decant the olives into a butter pad and serve with 2 artisan slices.
3. Serve as shown in the photographs with cocktail sticks.
If Hot Holding Refer to Matrix
Crockery
or
OLIVES / OLIVES & BREAD

Classic Inns 2018
Classic Inns 2018

From Method Temp
Pigs in Blankets 8 3-4 Min.
Key Quality Points:

1. Pigs in blanket to be cooked through, but still moist.
2. Serve with black cocktail sticks as shown.

1. Cook the defrosted pigs in blankets in the MerryChef for approx. 3-4 minutes.
Once cooked toss in the sticky BBQ sauce, ensure even coating.
2. Decant coated pigs in blankets into a side bowl.
Crockery
INGREDIENT
CHANGE
PIGS IN BLANKETS
Sandwiches
From Method Temp
White Bread 3 Slices 1½ Min.
Mayonnaise 30g
Salad Mix 15g
MM Tomato (6 Slices) 80g
Chicken Escalope 1 6-8 Min.
Streaky Bacon Rashers 2 1-2 Min.
Avocado (Sliced) ½
Sandwich Garnish 1 Serving

Key Quality Points: For Upsell Option:
1. Ensure bread is fresh and lightly toasted.
2. Ensure salad is crisp and fresh. Chips/Fries Choice 1 Serving 4½ Min.

1. See pre-staging for sandwich garnish, streaky bacon rashers and chips/fries choice.
2. Prior to service and slice the tomato and avocado.
3. Apply grill seasoning to chicken escalope and chargrill for 6-8 minutes until core temperature of 75°C is reached.
Once chicken is cooked, allow to rest and slice into 4 equal strips on a sanitised yellow chopping board. If Hot Holding Refer to Matrix
4. Reheat the streaky bacon rashers on the overhead grill for approx. 1 minute each side.
5. Assembly: Bread>15g Mayo>½ x Salad Mix>3 Tomato Slices>Bacon>Avocado Slices
Bread>15g Mayo>½ x Salad Mix>3 Tomato Slices>Chicken>Avocado Slices>Bread. INGREDIENT Crockery
6. Cut sandwich in half and skewer. & RECIPE
7. Garnish with a crisp and freshly dressed sandwich garnish. QUANTITIES
For upsell option: Add a serving of chips/fries choice in a chip mug. HAVE
8. Serve as shown in the photograph. CHANGED
CHICKEN, AVOCADO & BACON CLUB

Classic Inns 2018
Classic Inns 2018

From Method Temp
Wheat Bran Wrap 1 10 Sec.
Or Sub Roll (Rustic or Multiseed) 1
Mayonnaise 30g
Salad Mix 15g
Halloumi Cheese 62½g 1½ Min.
Avocado (Sliced) ¼
For Upsell Option:

Key Quality Points: Chips/Fries Choice 1 Serving 4½ Min.

1. See pre-staging for sandwich garnish, bread choice and chips/fries choice.
2. Prior to service and slice the tomato and avocado.
3. If required heat the defrosted wrap in the microwave for 10 seconds.
4. Grill the sliced halloumi for approx. 1½ minutes on one side, to achieve golden brown colour. If Hot Holding Refer to Matrix
5. Assembly: Wrap or Sub>Mayo>Salad Mix>Halloumi Slices>Tomato>Avocado.
6. On a chopping board build sub roll or tuck in edges of filled wrap, fold tightly and slice in half.
7. Garnish with a crisp and freshly dressed sandwich garnish. INGREDIENT Crockery
For upsell option: Add a serving of chips/fries choice in a chip mug. & RECIPE
8. Serve as shown in the photograph. QUANTITIES
HAVE
CHANGED
HALLOUMI & AVOCADO

From Method Temp
Tartare Sauce 60g
Salad Mix 15g
Cod Goujons 2 4-5 Min.
Batter Mix 42g
Seasoned Flour 7g
Lemon Wedge ⅛

1. Batter to be crisp and golden, fish to remain moist.
2. Ensure bread is fresh. Chips/Fries Choice 1 Serving 4½ Min.

1. See pre-staging for fish goujons, batter mix, seasoned flour, sandwich garnish, bread choice and chips/fries choice.
3. Evenly coat outside of goujons with seasoned flour and place into the batter mix, ensure the fish is
completely covered then carefully place it into clean hot oil to cook.
4. Deep fry for approx. 4-5 minutes until core temperature is reached. Ensure fish is crisp, golden and free from grease.
5. Assembly: Wrap or Sub>Tartare Sauce>Salad Mix>Fish Goujons>Lid.
6. On a chopping board build sub roll or tuck in edges of filled wrap, fold tightly and slice in half. INGREDIENT Crockery
7. Garnish with a crisp and freshly dressed sandwich garnish. & RECIPE
For upsell option: Add a serving of chips/fries choice in a chip mug. QUANTITIES
8. Serve as shown in the photograph. HAVE
CHANGED
FISH FINGER
Classic Inns 2018
Classic Inns 2018

From Method Temp
Salad Mix 15g
Cooked King Prawns 60g
Marie Rose Sauce 1 Serving
Cucumber (Sliced) 30g
For Upsell Option:
Chips/Fries Choice 1 Serving 4½ Min.

Key Quality Points:

1. See pre-staging for sandwich garnish, bread choice, marie rose sauce and chips/fries choice.
2. Mix the king prawns with the marie rose sauce.
3. Assembly: Wrap or Sub>Mixed Leaf>Prawn/Sauce Mix>Cucumber Slices.
4. On a chopping board build sub roll or tuck in edges of filled wrap, fold tightly and slice in half. If Hot Holding Refer to Matrix
5. Garnish with a crisp and freshly dressed sandwich garnish.
For upsell option: Add a serving of chips/fries choice in a chip mug.
& RECIPE
QUANTITIES
HAVE
CHANGED
KING PRAWN
From Method Temp
Salad Mix 15g
8oz Rump Steak ½ Guest.
Grill Seasoning ½ Serving
Grated Mozzarella/Cheddar Mix 30g 30 Sec.
Sautéed Red Onion 60g 20 Sec.

1. Ensure steak is oiled and seasoned to order.
2. Ensure salad is crisp and fresh. Chips/Fries Choice 1 Serving 4½ Min.

1. See pre-staging for sautéed red onion and sandwich garnish, bread choice and chips/fries choice.
3. Apply grill seasoning to steak prior to cooking on the chargrill. Cook to guests requirements. Once steak is cooked,
allow to rest and slice into thin pieces on a sanitised yellow chopping board then transfer to a metal tray.
Top steak with grated cheese and grill until cheese has melted. If Hot Holding Refer to Matrix
4. Microwave the sautéed red onion for approx. 20 seconds.
5. Assembly: Wrap or Sub>Salad Mix>Steak Slices>Grated Mozzarella/Cheddar Mix (Melt under grill)> Crockery
Sautéed Red Onion>Sticky BBQ Sauce. INGREDIENT
6. On a chopping board build sub roll or tuck in edges of filled wrap, fold tightly and slice in half. QUANTITY
7. Garnish with a crisp and freshly dressed sandwich garnish. CHANGE
For upsell option: Add a serving of chips/fries choice in a chip mug.
STEAK & ONION

Classic Inns 2018
Classic Inns 2018

From Method Temp
Mayonnaise 30g
Salad Mix 15g
For Upsell Option:

1. Southern-fried chicken goujons to be crisp and golden.

1. See pre-staging for sandwich garnish, bread choice and chips/fries choice.
3. Deep fry the chicken goujons until core temperature 75°C is achieved,
drain off excess oil. Slice the cooked goujons into 4 strips. If Hot Holding Refer to Matrix
4. Assembly: Wrap or Sub>Mayo>Salad Mix>Tomato>Chicken Goujons Strips>Grated Mozzarella/Cheddar Mix.
5. On a chopping board build sub roll or tuck in edges of filled wrap, fold tightly and slice in half.
6. Garnish with a crisp and freshly dressed sandwich garnish. INGREDIENT Crockery
For upsell option: Add a serving of chips/fries choice in a chip mug. & RECIPE
HAVE
CHANGED
SOUTHERN-FRIED CHICKEN
ROAST BEEF SANDWICH ROAST PORK SANDWICH ROAST TURKEY SANDWICH

Wheat Bran Wrap 1 Wheat Bran Wrap 1 Wheat Bran Wrap 1
Or Sub Roll (Rustic or Multiseed) 1 Or Sub Roll (Rustic or Multiseed) 1 Or Sub Roll (Rustic or Multiseed) 1
Cooked Beef 100g Cooked Pork Loin 100g Cooked Turkey Lobe 100g
Horseradish Sauce 30g Bramley Apple Sauce 30g Cranberry Sauce 30g
Beef Red Wine Gravy 40g Beef Red Wine Gravy 40g Beef Red Wine Gravy 40g
For Upsell Option: For Upsell Option: For Upsell Option:
Chips/Fries Choice 1 Serving Chips/Fries Choice 1 Serving Chips/Fries Choice 1 Serving
METHOD METHOD METHOD

1. See pre-staging for beef, beef 1. See pre-staging for pork, beef 1. See pre-staging for turkey, beef
red wine gravy, bread choice and red wine gravy, bread choice and red wine gravy, bread choice and
chips/fries choice. chips/fries choice. chips/fries choice.
2. Place the pre-staged container 2. Place the pre-staged container 2. Place the pre-staged container of
of beef slices in the microwave and of pork slices in the microwave and turkey slices in the microwave and
cook on full power for 20-30 seconds, cook on full power for 40 seconds, cook on full power for 40 seconds,
ensure core temperature of ensure core temperature of 75° ensure core temperature of 75°
50-60°C is achieved. is achieved. is achieved.
3. Assembly: Wrap or Sub>Beef. 3. Assembly: Wrap or Sub>Pork. 3. Assembly: Wrap or Sub>Turkey.
4. On a chopping board build sub roll 4. On a chopping board build sub roll 4. On a chopping board build sub roll
or tuck in edges of filled wrap, or tuck in edges of filled wrap, or tuck in edges of filled wrap,
fold tightly and slice in half. fold tightly and slice in half. fold tightly and slice in half.
5. Microwave the beef red wine gravy 5. Microwave the beef red wine gravy 5. Microwave the beef red wine gravy
for approx. 30 seconds. for approx. 30 seconds. for approx. 30 seconds.
6. For upsell option: Add a serving of 6. For upsell option: Add a serving of 6. For upsell option: Add a serving of
chips/fries choice in a chip mug. chips/fries choice in a chip mug. chips/fries choice in a chip mug.
7. Serve with horseradish sauce in 7. Serve with bramley apple sauce in 7. Serve with cranberry sauce in
a relish pot and the gravy served a relish pot and the gravy served a relish pot and the gravy served
in a small handleless jug. in a small handleless jug. in a small handleless jug.
ROAST MEAT SANDWICHES

Salads, Tart,
Chillies & Pasta
From Method Temp
Pear & Pecorino Pasta 190g 2-3 Min.
White Wine Sauce 1 1 Min.
Omega Seeds 2g
Pea Shoots 2g
Key Quality Points:

1. Pasta bowl to have clean edges.

1. Cook the ravioli from frozen in boiling water for 2-3 minutes, remove and drain.
2. Heat the defrosted white wine sauce in the microwave for approx. 1 minute.
3. Decant cooked pasta into a warm pasta bowl and pour over the white wine sauce.
4. Garnish with slow roasted tomatoes, omega seeds and pea shoots.
Crockery
NEW DISH
PEAR & PECORINO PASTA

Classic Inns 2018
Classic Inns 2018

From Method Temp
Pear & Pecorino Pasta 190g 2-3 Min.
White Wine Sauce 1 1 Min.
Omega Seeds 2g
Pea Shoots 2g
Key Quality Points:

1. Pasta bowl to have clean edges.

Thinly slice the cooked chicken into 5-6 slices on a sanitised yellow chopping board.
2. Cook the ravioli from frozen in boiling water for 2-3 minutes, remove and drain.
3. Heat the defrosted white wine sauce in the microwave for approx. 1 minute.
4. Decant cooked pasta into a warm pasta bowl and pour over the white wine sauce, add the sliced chicken.
5. Garnish with slow roasted tomatoes, omega seeds and pea shoots.
6. Serve as shown in the photograph. Crockery
NEW DISH
CHICKEN, PEAR & PECORINO PASTA

From Method Temp
Quinoa & Black Bean Chilli 1 2 Min.
Spicy Burrito Rice 1 1 Min.
Guacamole 25g
Tortilla Chips 25g
Vegan Mayo 25g
Salsa 25g
Spring Onion (Sliced) 20g
Key Quality Points:

1. Ensure clean presentation of quinoa & black bean chilli.
2. Once rice is cooked, stir and serve straight away.

1. Heat the defrosted chilli in the microwave for 2 minutes, ensure core temperature of 75°C is reached.
2. Heat the spicy rice in the microwave for 1 minute, ensure core temperature of 75°C is reached.
3. Place the cooked chilli and rice into a bowl as shown, place the tortilla chips on the side.
4. Top the chilli and rice with vegan mayo, salsa and guacamole. If Hot Holding Refer to Matrix
5. Finish with sliced spring onion.
Crockery
NEW DISH
QUINOA CHILLI
Classic Inns 2018
Classic Inns 2018

From Method Temp
Quinoa & Black Bean Chilli 1 2 Min.
Spicy Burrito Rice 1 1 Min.
Guacamole 50g
Tortilla Chips 25g
Vegan Mayo 25g
Salsa 30g
Spring Onion (Sliced) 20g

Key Quality Points:
1. Ensure clean presentation of quinoa & black bean chilli.
2. Once rice is cooked, stir and serve straight away.

Thinly slice the cooked chicken into 5-6 slices on a sanitised yellow chopping board.
2. Heat the defrosted chilli in the microwave for 2 minutes, ensure core temperature of 75°C is reached.
3. Heat the spicy rice in the microwave for 1 minute, ensure core temperature of 75°C is reached. If Hot Holding Refer to Matrix
4. Place the cooked chilli and rice into a bowl as shown, place the tortilla chips on the side.
5. Top the chilli and rice with vegan mayo, salsa, guacamole and add the sliced chicken.
6. Finish with sliced spring onion. Crockery
NEW DISH
CHICKEN & QUINOA CHILLI

Classic Inns 2018

From Method Temp
Mediterranean Vegetable Tart 1 3-4 Min.
Blackberry & Balsamic Glaze 10g
Mixed Salad ½
Lemon & Olive Oil Dressing 15g
Key Quality Points:

1. Ensure the tart is crisp and golden in colour.

1. See pre-staging for mixed salad.
2. Leave the tart in it’s foil tray and MerryChef from defrost for 3-4 minutes.
Ensure the tart reaches core temperature of 75°C and pastry is crisp and golden in colour.
3. Drizzle plate with blackberry balsamic glaze and place cooked tart on top. If Hot Holding Refer to Matrix
4. Place the mixed salad on the plate and serve the lemon & olive oil dressing in a relish pot.
Crockery
INGREDIENT
CHANGE
MEDITERRANEAN VEGETABLE TART

Classic Inns 2018

From Method Temp
Mixed Salad 1
Key Quality Points:

1. Chicken to be cooked through, but still moist and juicy.
2. Ensure salad base is crisp and fresh.

1. See pre-staging for mixed salad and streaky bacon rashers.
2. Apply grill seasoning to chicken prior to cooking on the chargrill. Cook until core temperature of 75°C is reached.
Once cooked slice the chicken escalope into 5-6 equal pieces.
3. Reheat streaky bacon rashers on the overhead grill for approx. 1 minute each side. If Hot Holding Refer to Matrix
Once cooked slice the bacon into thin strips as shown.
4. Place mixed salad into a pasta plate, add the sliced chicken and top with the bacon strips.
5. Serve the lemon & olive oil dressing in a relish pot. Crockery
6. Serve as shown in the photograph. INGREDIENT
CHANGE
HOUSE SALAD – CHICKEN & BACON

Classic Inns 2018

From Method Temp
Mixed Salad 1
Halloumi Cheese 125g 1½ Min.
Key Quality Points:

1. Ensure halloumi is coloured but not burnt.

2. Grill the halloumi cheese for approx. 1½ minutes on one side to achieve golden brown colour.
3. Place mixed salad into a pasta plate and top with the grilled halloumi.
4. Serve the lemon & olive oil dressing in a relish pot. If Hot Holding Refer to Matrix
Crockery
INGREDIENT
CHANGE
HOUSE SALAD – HALLOUMI

Our Pies
From Method Temp
Chicken & Brie Pie 1 4-5 Min.
Mash Potato 1 Portion 1½ Min.
Or Chips 1 Serving 4½ Min.
Seasonal Vegetables 1 Portion 1 Min.
Beef Red Wine Gravy 1 Portion 30 Sec.
Key Quality Points:

1. Ensure the pie is golden brown.
2. Ensure vegetables retain bright colour.

1. See pre-staging for mash potato and beef red wine gravy.
2. Defrost pie correctly, remove from packaging and defrost on a tray. Probe to ensure proper defrost 5-8°C.
Once defrosted heat the pie in the MerryChef for approx. 4-5 minutes on 100% power at 200°C.
Ensure core temperature of 75°C is reached. If Hot Holding Refer to Matrix
3. Microwave the mash potato for approx 1½ minutes, fluff with a fork half way through heating.
Or deep fry the chips from frozen at 175°C until crisp and golden, drain off excess oil.
4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour. INGREDIENT Crockery
5. Microwave the beef red wine gravy for approx. 30 seconds and decant into a gravy boat. & RECIPE
HAVE
CHANGED
CHICKEN & BRIE PIE

Classic Inns 2018
Classic Inns 2018

From Method Temp
Fish Pie 1 5-6 Min.
Fish Pie Mix 1 Portion 30 Sec.
Mash Potato 1 Portion
Key Quality Points:

1. Pie topping should be golden, ensure clean presentation.

1. See pre-staging for mash potato.
2. Fish Pie: Empty defrosted fish pie filling into a rectangular pie dish and top with mash potato.
3. Cook the fish pie in the MerryChef for approx. 5-6 minutes at 225°C on 100% until a core
temperature of 75°C is reached. Place under overhead grill until golden brown. If Hot Holding Refer to Matrix
4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
CREAMY FISHERMAN’S PIE

From Method Temp
Beef & Doom Bar Pie 1 4-5 Min.
Key Quality Points:


4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour. INGREDIENT Crockery
5. Microwave the beef red wine gravy for approx. 30 seconds and decant into a gravy boat. & RECIPE
HAVE
CHANGED
BEEF & ALE PIE

Classic Inns 2018
Classic Inns 2018

From Method Temp
Hog Roast Pie 1 4-5 Min.
Key Quality Points:


4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour. Crockery
5. Microwave the beef red wine gravy for approx. 30 seconds and decant into a gravy boat.
6. Serve as shown in the photograph. NEW DISH
HOG ROAST PIE

From the Ocean
From Method Temp
Cod Fillet 1 5-6 Min.
Batter Mix 125g
Seasoned Flour 1 Serving
Mushy Peas 120g 30-40 Sec.
Or Peas 100g 30-40 Sec.
Tartare Sauce 40g
Lemon Wedge ⅛
For Upsell Option:

Key Quality Points: White/Brown Bread 2 Slices
1. Batter to be crisp and golden, fish fillet to remain moist.
2. Ensure the chips are hot and crisp. Butter 20g

1. See pre-staging for batter mix and seasoned flour.
2. Defrost fish fillet, check for quality and dry with blue paper.
3. Evenly coat outside of fish fillet with seasoned flour and place into the batter mix, ensure the fish is
completely covered then carefully lift the tail end and place it into clean hot oil to cook. If Hot Holding Refer to Matrix
4. Deep fry for approx. 5-6 minutes until crisp and golden brown and floating, once cooked remove from oil and drain.
5. Deep fry the chips from frozen at 175°C until crisp and golden, drain off excess oil.
6. Microwave customers choice of peas for approx. 30-40 seconds, ensure peas are bright in colour. INGREDIENT Crockery
7. Decant tartare sauce into a relish pot, ensure clean edges. & RECIPE
8. Garnish with a lemon wedge. QUANTITIES
For upsell option: Serve with slices of bread and butter. CHANGED
HAND-BATTERED FISH & CHIPS

Classic Inns 2018
Classic Inns 2018

From Method Temp
Breaded Scampi 10 Pieces 4-5 Min.
Tartare Sauce 40g
Lemon Wedge ⅛
Key Quality Points:

1. Scampi to be crisp and golden.
2. Ensure the chips are hot and crisp.

1. Deep fry the scampi from frozen for approx. 4-5 minutes until crisp and golden in colour, drain off excess oil.
3. Microwave customers choice of peas for approx. 30-40 seconds, ensure peas are bright in colour.
4. Decant tartare sauce into a relish pot, ensure clean edges. If Hot Holding Refer to Matrix
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
HERON BAY BREADED SCAMPI

From Method Temp
Mussels (500g) 1 Pouch 1½ Min.
Marinara Sauce 2 Pouches 1½-2 Min.
Or White Wine Sauce 2 Pouches
Lemon ½
Rustic Sub ½
Chives (Chopped) 2g
Key Quality Points:

1. Check that all shells have opened.

1. See pre-staging for rustic subs.
2. Defrost the mussels and decant into a suitable bowl and cover with cling film.
3. To order, microwave the mussels for 1½ minutes, remove from microwave and drain off ¾ of
the cooking liquid. Add the 2 defrosted pouches of guest sauce choice, re-cover with cling film and heat for a If Hot Holding Refer to Matrix
further 1½-2 minutes, ensure the mussels are hot but not overcooked and rubbery.
4. Decant neatly into a pasta bowl ensuring no empty or cracked shells are served, finish with chives,
5. Slice the rustic sub roll into 2 pieces and serve as shown. Crockery
6. Garnsh with half a lemon.
MUSSELS MARINARA or WHITE WINE & GARLIC

Classic Inns 2018
Classic Inns 2018

From Method Temp
Sea Bass Fillets 2 3-4 Min.
Tomato, Cheese & Basil Butter 20g
Wheatberry Beetroot Cous Cous 60g 20 Sec.
Baby Potatoes 1 Portion 1 Min.
Pea Shoots 2g
Lemon Wedge ⅛
Key Quality Points:

1. Sea bass to be cooked through, but still moist and juicy.

1. See pre-staging for baby potatoes and tomato, cheese & basil butter.
2. Defrost the sea bass.
3. Score the sea bass skin to prevent curling during cook. Apply grill seasoning and top each fillet
with 2 tomato, cheese & basil butter discs. Place on a tray flesh side down and cook under the grill. If Hot Holding Refer to Matrix
Cook for 2-3 minutes, turnover and cook for a further minute. Remove and rest under hot lamps.
4. Heat the wheatberry beetroot cous cous in the microwave for approx. 20 seconds.
5. Place the wheatberry beetroot cous cous on the plate and top with the cooked sea bass fillets. Crockery
6. Heat the baby potatoes in the microwave for approx. 1 minute. INGREDIENT
7. Garnish with chopped chives, pea shoots and a fresh lemon wedge QUANTITY
8. Serve as shown in the photograph. CHANGE
GRILLED SEA BASS FILLETS

From Method Temp
Breaded Plaice 1 4-5 Min.
Tartare Sauce 40g
Lemon Wedge ⅛
Key Quality Points:

1. Breaded plaice to be crisp and golden.

1. Deep fry the breaded plaice from frozen for approx. 4-5 minutes until crisp and golden in colour, drain off excess oil.
3. Microwave customers choice of peas for approx. 30-40 seconds, ensure peas are bright in colour.
4. Decant tartare sauce into a relish pot, ensure clean edges. If Hot Holding Refer to Matrix
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
PLAICE & CHIPS (LUNCH)

Classic Inns 2018
Home Comforts
From Method Temp
Chicken Supreme (200g) 1 4 Min.
Grill Seasoning 1 Serving 7-8 Min.
Grated Mozzarella/Cheddar Mix 40g 30 Sec.
Grilled Tomato ½ 2 Min.
Peas 100g 30 Sec.

Key Quality Points:

1. See pre-staging for streaky bacon rashers and grilled tomato.
2. Apply grill seasoning to chicken and seal in a hot pan skin side down for approx. 2 minutes. Turnover and cook for a
further 2 minutes. Finish in MerryChef for approx. 7-8 minutes. Ensure core temperature of 75°C is reached.
3. Reheat streaky bacon rashers on the overhead grill for approx. 1 minute each side. If Hot Holding Refer to Matrix
4. Once chicken is cooked remove from the chargrill and place onto a clean metal tray.
Top with cooked bacon and grated cheese and grill until cheese golden brown.
5. Deep fry the chips and onion rings from frozen at 175°C until crisp and golden, drain off excess oil. INGREDIENT Crockery
6. Chargrill the pre-staged half tomato for approx. 2 minutes until cooked through, ensure charmarks are visible. & RECIPE
7. Microwave the peas for approx. 30 seconds, ensure peas are bright in colour. QUANTITIES
8. Place the cooked chips on plate first followed by cooked peas, tomato and topped chicken. HAVE
9. Drizzle chicken with BBQ sauce as shown and finally add the onion rings as shown in the photograph. CHANGED
SMOTHERED CHICKEN
Classic Inns 2018
Classic Inns 2018

From Method Temp
Pork Belly Joint 1 3-4 Min.
Maple Mustard Apple Glaze 40g 4 Min.
Bramley Apple Sauce 20g
Royal Gala Apple ¼
Key Quality Points:

1. Pork belly to be cooked through, but still moist and juicy.

2. Place the pork belly joint in a hot pan fat side down for approx. 3-4 minutes, moderate the heat and add the
sliced apple. When the pork belly fat is golden brown turnover and baste both with the maple mustard apple glaze,
transfer onto a metal tray. Finish in MerryChef for approx. 4 minutes (remove apple after 2 minutes). If Hot Holding Refer to Matrix
Ensure core temperature of 75°C is reached and apple slice has colour.
3. Microwave the mash potato for approx 1 minute and stir in the
bramley apple sauce, then cook for a further 30 seconds. Crockery
4. Microwave the seasonal vegetables from frozen for approx. 1 minute,
ensure the vegetables are bright in colour. NEW DISH
PORK BELLY
From Method Temp
Lamb Shank 1 5-6 Min.
Key Quality Points:

1. Lamb shank to be cooked through, but still moist.

2. Place the lamb shank pouch in the microwave and cook for 5-6 minutes until core temperature is achieved.
4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour. If Hot Holding Refer to Matrix
5. Place mash and vegetables on plate, lay the lamb shank against the
mash and pour sauce from pouch over the lamb.
6. Microwave the beef red wine gravy for approx. 30 seconds and decant into a gravy boat. INGREDIENT Crockery
7. Serve as shown in the photograph. & RECIPE
QUANTITIES
HAVE
CHANGED
ROAST LAMB SHANK

Classic Inns 2018
Classic Inns 2018

From Method Temp
Or Quorn Sausages 3 6-8 Min.
Red Wine Gravy 1 Portion 30 Sec.
Or Veggie Red Wine Gravy 1 Portion 30 Sec.
Sautéed Red Onion 30g 30 Sec.
Peas 100g 30-40 Sec.
Key Quality Points:

1. Sausages to be cooked through, but still moist.
2. Stir mash once cooked and serve straight away.

1. See pre-staging for mash potato, sautéed red onion and red wine gravy/veggie red wine gravy.
2. Chargrill the cumberland sausages from defrost for approx. 8 minutes, turn regularly during cook.
Ensure core temperature 75°C is achieved. Alternatively they can be cooked in the MerryChef or oven.
If Quorn Sausages required: Grill from defrost, turning regularly during cook. Avoid any cross contamination. If Hot Holding Refer to Matrix
3. Fluff mash potato with a fork half way through heating.
4. Microwave the pre-staged red wine gravy for approx. 30 seconds.
If Quorn Sausages required: Ensure to serve with veggie red wine gravy. INGREDIENT Crockery
5. Microwave the pre-staged sautéed red onion for approx. 30 seconds. & RECIPE
6. Place the mash in the centre of a bowl, add sausages, top with sautéed red onion and pour over the gravy. QUANTITIES
7. Microwave the peas for approx. 30-40 seconds, ensure peas are bright in colour. HAVE
CUMBERLAND / QUORN SAUSAGE & MASH

From Method Temp
Lasagne 1 1½-2 Min.
2-3 Min.
Mixed Salad ¼
Key Quality Points:

1. Ensure clean presentation of lasagne.
3. Ensure garlic bread is evenly toasted and golden.

1. See pre-staging for garlic bread soldiers and mixed salad.
2. Decant the defrosted lasagne into a pie dish. Heat the lasagne in the microwave for approx. 1½-2 minutes and then
finish in the MerryChef for approx. 2-3 minutes on 100% power at 225°C. Ensure a core temperature of 75°C.
Can be placed under the grill to gratin if required. If Hot Holding Refer to Matrix
3. Take 2 garlic bread soldiers and lightly toast on both sides until golden.
4. Garnish with a crisp and freshly dressed mixed salad.
& RECIPE
QUANTITIES
HAVE
CHANGED
LASAGNE
Classic Inns 2018
Classic Inns 2018

From Method Temp
Beef Bourguignone Casserole 1 3-4 Min.
Key Quality Points:

1. Beef bourguignone to be cooked through.

2. Place the bourguignone pouch in the microwave and cook for 3-4 minutes until core temperature is achieved.
4. Microwave the seasonal vegetables from frozen for approx. 1 minute, ensure the vegetables are bright in colour. If Hot Holding Refer to Matrix
5. Place mash and vegetables on the plate, then carefully decant the bourguignone pouch to the side.
6. Finish with chopped chives.
7. Serve as shown in the photograph. Crockery
NEW DISH
BEEF BOURGUIGNONE
From Method Temp
Wiltshire Ham 3 Slices
Egg 1 3-4 Min.
Sunflower Oil 10g
Key Quality Points:

1. When cooking eggs ensure whites are completely set
and yolks remain runny and bright yellow.
2. Chips or sweet potato fries are hot and crisp.

1. Shallow fry the egg, ensure the yolk is runny and the white is cooked through.
(See egg cooking methods in breakfast section).
2. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden, drain off excess oil.
Crockery
INGREDIENT
QUANTITY
CHANGE
CURED HAM, EGG & CHIPS (LUNCH)

Classic Inns 2018
Classic Inns 2018

From Method Temp
Cannelloni 1 1½-2 Min.
2-3 Min.
Mixed Salad ¼
Key Quality Points:

1. Ensure clean presentation of cannelloni.

1. See pre-staging for garlic bread soldiers and mixed salad.
2. Decant the defrosted cannelloni into a cazuela dish. Heat the cannelloni in the microwave for approx. 1½-2 minutes and
then finish in the MerryChef for approx. 2-3 minutes on 100% power at 225°C. Ensure a core temperature of 75°C.
3. Take 2 garlic bread soldiers and lightly toast on both sides until golden. If Hot Holding Refer to Matrix
4. Garnish with a crisp and freshly dressed mixed salad.
Crockery
NEW DISH
CANNELLONI (MEAL DEAL)

Grills
Classic Inns 2018

From Method Temp
8oz Rump Steak 1 Guest
Grilled Tomato 2x½ 2 Min.
Sautéed Button Mushrooms 1 Portion 30 Sec.
Pea Shoots 2g
Key Quality Points:

1. Follow handling guide, ensure steaks are decanted
an hour before cooking.
2. Ensure steak is cooked to guests requirements.
3. Ensure chips/fries choice are hot and crisp.

Steak must be cooked as customer requested (see steak handling and cooking guide).
Ensure steak is oiled and seasoned to order and all edges of the steak are sealed.
1. See pre-staging for sautéed button mushrooms and grilled tomato.
2. Apply grill seasoning to steak prior to cooking on the chargrill. Cook to guests requirements. If Hot Holding Refer to Matrix
To achieve diamond charmarks ¼ turn the steak on each side during the cook.
3. Deep fry the chips/fries choice and onion rings from frozen at 175°C until crisp and golden, drain off excess oil.
4. Chargrill the pre-staged half tomatoes for approx. 2 minutes until cooked through, ensure charmarks are visible. INGREDIENT Crockery
5. Microwave the pre-staged sautéed button mushrooms for approx. 30 seconds. & RECIPE
HAVE
CHANGED
8oz RUMP STEAK

From Method Temp
10oz Rib-Eye Steak 1 Guest
Pea Shoots 2g
Key Quality Points:

an hour before cooking.

2. Apply grill seasoning to steak prior to cooking on the chargrill. Cook to guests requirements.
To achieve diamond charmarks ¼ turn the steak on each side during the cook. If Hot Holding Refer to Matrix
4. Chargrill the pre-staged half tomatoes for approx. 2 minutes until cooked through, ensure charmarks are visible.
5. Microwave the pre-staged sautéed button mushrooms for approx. 30 seconds. INGREDIENT Crockery
QUANTITIES
HAVE
CHANGED
10oz RIB-EYE STEAK

Classic Inns 2018
Classic Inns 2018

From Method Temp
8oz Rump Steak ½ Guest
Grill Seasoning 1½ Servings
Cumberland Sausage 1 8 Min.
8oz Gammon Steak ½ 5-6 Min.
Black Pudding 1 Slice 2 Min.
Egg 1 3-4 Min.
Sunflower Oil 10g

an hour before cooking. Beer-Battered Onion Rings 2 3-4 Min.
3. Ensure chips/fries choice are hot and crisp. Grilled Tomato 2x½ 2 Min.

Method & Presentation
Peas 100g 1 Min.
All fruit and salad items to be washed to company FSP. Pea Shoots 2g
2. Apply grill seasoning to steak and chicken prior to cooking on the chargrill.
3. Chargrill the steak to guests requirements, the chicken and gammon until core temperature of 75°C is reached. CCP
To achieve diamond charmarks ¼ turn the steak on each side during the cook.
4. Chargrill the sausage until core temperature of 75°C is reached, turn during cook to ensure even colour and charmarks.
5. Place the black pudding under the grill and cook until core temperature is reached.
6. Shallow fry the egg, ensure the yolk is runny and the white is cooked through. (See egg cooking methods in breakfast section). INGREDIENTS
INGREDIENT
7. Deep fry the chips/fries choice and onion rings from frozen at 175°C until crisp and golden, drain off excess oil. & RECIPE
8. Chargrill the pre-staged half tomatoes for approx. 2 minutes until cooked through, ensure charmarks are visible. QUANTITIES
9. Microwave the peas from frozen for approx. 1 minute, ensure the peas are bright in colour. HAVE Crockery
10. Microwave the pre-staged sautéed button mushrooms for approx. 30 seconds.
CHANGED
11. Garnish with pea shoots and serve as shown in the photograph.
OUR MIXED GRILL

From Method Temp
8oz Gammon Steak 1 5-6 Min.
Egg 1 3-4 Min.
Sunflower Oil 10g
Pea Shoots 2g
Key Quality Points:

1. Gammon to be cooked through, but still moist and juicy.

2. Chargrill the gammon steak until core temperature of 75°C is reached.
To achieve diamond charmarks ¼ turn the gammon steak during the cook.
3. Shallow fry the egg, ensure the yolk is runny and the white is cooked through. If Hot Holding Refer to Matrix
QUANTITIES
HAVE
CHANGED
8oz GAMMON STEAK

Classic Inns 2018
Classic Inns 2018

From Method Temp
Longbone Beef Rib 1 5-6 Min.
2-3 Min.
Sticky BBQ Sauce 40g 20 Sec.
Pea Shoots 2g
Key Quality Points:

1. Beef rib to be cooked through, but still moist and juicy.

2. Pierce the beef rib pouch and cook in the microwave for approx. 5-6 minutes.
Remove from pouch and place on a tray and grill for approx. 2-3 minutes until skin is crisp, do not burn.
3. Warm the sticky BBQ sauce in the microwave for 20 seconds and decant into a relish pot. If Hot Holding Refer to Matrix
QUANTITIES
HAVE
CHANGED
BEEF LONG BONE RIB

Black & Blue Topper
1 x Peppercorn Sauce / 25g Stilton (Crumbled)
Heat the peppercorn sauce in a microwave for 30-40 seconds, crumble the stilton
over the steak and pour peppercorn sauce over the top.
Panko-Crumbed Calamari Sticks
3 x Calamari Sticks
Deep fry from frozen for approx. 3-4 minutes.
Calamari sticks should be crisp and golden in colour, drain off excess oil and serve with steak.
Breaded Scampi
4 x Breaded Scampi Pieces
Scampi should be crisp and golden in colour, drain off excess oil and serve with steak.
Beer-Battered Onion Rings
3 x Beer-Battered Onion Rings
Onion rings should be crisp and golden in colour, drain off excess oil and serve with steak.
Peppercorn Sauce
1 x Peppercorn Sauce Sachet
Heat peppercorn sauce in a microwave for 30-40 seconds, ensure core temperature is reached.
Place warmed sauce in a sauce/gravy boat and serve.
INGREDIENT QUANTITY CHANGE
STEAK TOPPINGS
Burgers
1 x Brioche Burger Bun Lid (Toasted)
with 10g Tomato Ketchup
1 x Premium Burger
▲
20g Iceberg Lettuce
▲
10g Onion & Gherkin Mix (Pre-stage)
▲
10g Burger Sauce
▲
1 x Brioche Burger Bun Base (Toasted)
STANDARD BURGER BASE/BUILD

Classic Inns 2018

From Method Temp
Burger Bun 1 30 Sec.
Burger Sauce 10g
Onion & Gherkin Mix 10g
Iceberg Lettuce 20g
Premium Burger 1 8 Min.
Tomato Ketchup (on lid) 10g

Key Quality Points:
1. Burger to be cooked through, but still moist and juicy.
3. Burger buns must be stored in air-tight containers
during service and lightly toasted.

1. See pre-staging for onion & gherkin mix and chips/fries choice.
2. Chargrill the defrosted burger until core temperature of 75°C is achieved, quarter turn to barmark on each side.
3. Burger bun to be toasted under the grill.
4. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
5. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>
Premium Burger>Tomato Ketchup on Lid>Skewer.
6. Place the sticky BBQ sauce into a relish pot. INGREDIENT Crockery
QUANTITIES
HAVE
CHANGED
OUR CLASSIC BURGER

From Method Temp
Classic Burger topped with
Burger Cheese Slice 1 1 Min.
Streaky Bacon Rasher 1 1-2 Min.
Key Quality Points:

1. Burger to be cooked through, but still moist and juicy.

1. See pre-staging for onion & gherkin mix, streaky bacon rasher and chips/fries choice
3. Top the cooked burger with the cheese slice, place under the grill for 30 seconds.
4. Reheat the bacon rasher on the overhead grill for approx. 1 minute each side. If Hot Holding Refer to Matrix
7. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>Premium Burger> INGREDIENT Crockery
Cheese Slice>Bacon>Tomato Ketchup on Lid>Skewer. & RECIPE
8. Place the sticky BBQ sauce into a relish pot. QUANTITIES
CHANGED
CHEESE & BACON BURGER

Classic Inns 2018
Classic Inns 2018

From Method Temp
Mayonnaise 20g
Iceberg Lettuce 20g
Moroccan Spiced Lamb Burger 1 8 Min.
Houmous 40g

Key Quality Points:
1. Lamb burger to be cooked through, but still moist and juicy.

2. Chargrill the defrosted lamb burger until core temperature of 75°C is achieved, quarter turn to barmark on each side.
5. Assembly: Base>Mayonnasie>Onion & Gherkin Mix>Iceberg Lettuce>Lamb Burger>Houmous>Lid>Skewer.
6. Place the sticky BBQ sauce into a relish pot.
& RECIPE
QUANTITIES
HAVE
CHANGED
LAMB BURGER
From Method Temp
Burger Sauce 10g
Iceberg Lettuce 20g
Wagyu Burger 1 8 Min.
Mini Camembert ¼

Key Quality Points:
1. Wagyu burger to be cooked through, but still moist and juicy.
2. Ensure chips/fries choice are hot and crisp. Sticky BBQ Sauce 40g

1. See pre-staging for onion & gherkin mix, streaky bacon rashers and chips/fries choice
3. Top the cooked burger with the mini camembert slices, place under the grill for 30 seconds.
4. Reheat the bacon rasher on the overhead grill for approx. 1 minute each side.
7. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>Wagyu Burger> INGREDIENT Crockery
Camembert Slices>Bacon>Tomato Ketchup on Lid>Skewer. & RECIPE
CHANGED
WAGYU BURGER
Classic Inns 2018
Classic Inns 2018

From Method Temp
Burger Sauce 10g
Iceberg Lettuce 20g

Key Quality Points:

Chicken Escalope>Tomato Ketchup on Lid>Skewer.
6. Place the sticky BBQ sauce into a relish pot. INGREDIENT Crockery
QUANTITIES
HAVE
CHANGED
CHICKEN BREAST BURGER

From Method Temp
Chicken Burger topped with
Cheese Slice 1 30 Sec.
Key Quality Points:


1. See pre-staging for onion & gherkin mix, streaky bacon rashers and chips/fries choice.
3. Top the cooked chicken with the cheese slice, place under the grill for 30 seconds.
4. Reheat the bacon rasher on the overhead grill for approx. 1 minute each side. If Hot Holding Refer to Matrix
7. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>Chicken Escalope> INGREDIENT Crockery
Cheese Slice>Bacon>Tomato Ketchup on Lid>Skewer. & RECIPE
CHANGED
CHICKEN BREAST BURGER WITH CHEESE & BACON

Classic Inns 2018
Classic Inns 2018

From Method Temp
Burger Sauce 10g
Iceberg Lettuce 20g
Juicy Jane Burger 1 3 Min.
2 Min.

Key Quality Points:
1. Veggie burger to be crisp and golden and cooked through.

2. Deep fry the frozen juicy jane burger for 3 minutes to achieve golden colour, remove from the fryer and finish
in the MerryChef on 225°C at 100% for 2 minutes. Probe to ensure core temperature has been reached.
Juicy Jane Burger>Tomato Ketchup on Lid>Skewer. INGREDIENT Crockery
6. Place the sticky BBQ sauce into a relish pot. & RECIPE
HAVE
CHANGED
VEGGIE BURGER
Halloumi Cheese
62.5g Halloumi Cheese
Grill the halloumi cheese for approx 1½ minutes on one side to achieve colour.
Beer-Battered Onion Rings
3 x Beer-Battered Onion Rings
Onion rings should be crisp and golden in colour, drain off excess oil.
Extra Burger
1 x Burger
Cook the defrosted burger on the chargrill for 6-8 minutes, quarter turn to barmark on each side.
Ensure core temperature is reached.
Extra Chicken Breast
1 x Chicken Escalope / 1 x Grill Seasoning
Apply grill seasoning to chicken escalope and chargrill for 6-8 minutes until core temperature of 75°C is reached.
Button Mushrooms
40g Sautéed Button Mushrooms
Reheat the mushrooms in a microwave for 30 seconds, place on burger.
Black & Blue Topper
1 x Peppercorn Sauce / 25g Stilton (Crumbled)
Heat the peppercorn sauce in a microwave for 30-40 seconds, crumble the stilton
over the burger and pour peppercorn sauce over the top.
BURGER TOPPINGS
Side Orders
From Method Temp
Chips 225g 4½ Min.
Or Sweet Potato Fries 225g 4½ Min.
Or Skinny Fries 175g 4½ Min.
Key Quality Points:

1. Ensure the chips/fries are hot, crisp and golden.

1. Deep fry the chips/sweet potato fries/skinny fries from frozen at 175°C until crisp and golden, drain off excess oil.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
CHIPS / SWEET POTATO FRIES / SKINNY FRIES

Classic Inns 2018
Classic Inns 2018

From Method Temp
Key Quality Points:

1. Once cooked stir mash and serve straight away.

2. Fluff mash potato with a fork half way through heating.
Crockery
INGREDIENT
QUANTITY
CHANGE
BUTTERY MASH
From Method Temp
Baby Potatoes 1 Portion 1 Min.
Key Quality Points:

1. Ensure baby potatoes are piping hot.

1. See pre-staging for baby potatoes.
2. Place potatoes in a portion pot, reheat and decant into a side bowl.
Crockery
INGREDIENT
QUANTITY
CHANGE
BABY POTATOES
Classic Inns 2018
Classic Inns 2018

From Method Temp
Seasonal Vegetables 1 Pouch 1 Min.
Key Quality Points:


1. Microwave veg. pouch from frozen for approx. 1 minute, tip into a poly pot,
spoon onto plate ensure liquid does not pour onto plate.
Crockery
NEW DISH
SEASONAL VEGETABLES
From Method Temp
Garlic Bread with Cheese
Key Quality Points:


1. See pre-staging for garlic bread soldiers.
2. Take 3 garlic bread soldiers and lightly toast on both sides until golden brown.
3. For garlic bread with cheese toast the reverse side first then add the grated cheese prior to grilling the second side.
Crockery
GARLIC BREAD / GARLIC BREAD WITH CHEESE

Classic Inns 2018
Classic Inns 2018

From Method Temp
Mixed Salad ½
Key Quality Points:


2. Place half mixed salad into a side bowl.
3. Serve with dressing in a relish pot.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
SIDE SALAD
From Method Temp
Key Quality Points:

1. Onion rings to be hot, crisp and golden.

1. Deep fry the onion rings at 175°C from frozen at 175°C until crisp and golden, drain off excess oil.
Crockery
BEER-BATTERED ONION RINGS

Classic Inns 2018
Desserts
DOUBLE CREAM CUSTARD ICE CREAM

Fresh Cream 75g Ready to Serve Custard 75g Vanilla Ice Cream 1 Scoop
METHOD METHOD METHOD

1. Serve as required in a small 1. Heat in microwave until core 1. Serve as required.
handleless jug. temperature in reached.
2. Serve as required in a small
handleless jug.
DESSERT ACCOMPANIMENT GUIDE

Classic Inns 2018

From Method Temp
Tiramisu Cheesecake 1
Chocolate Sauce 10g
Fresh Mint 1g
Icing Sugar 1g
Dessert Accompaniment 1 Serving
Key Quality Points:

1. Ensure tiramisu cheesecake is fully defrosted.

1. See pre-staging for dessert accompaniment.
2. Ensure tiramisu cheesecake cake is fully defrosted.
3. Serve on a oblong plate drizzled with chocolate sauce.
4. Garnish with fresh mint and sprinkle with icing sugar.
5. Serve as shown in the photograph with guests choice of dessert accompaniment. If Hot Holding Refer to Matrix
Crockery
INGREDIENT
QUANTITY
CHANGE
TIRAMISU CHEESECAKE
From Method Temp
Chocolate Layer Cake 1 Portion 15 Sec.
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Photograph shows ice cream option.

Food items must be stored at the correct temperature, as per company policy.
2. Microwave defrosted chocolate pudding for approx. 15 seconds, do not over cook as it will collapse.
4. Serve as shown in the photograph with guests choice of dessert accompaniment.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
WARM THREE-LAYERED CHOCOLATE CAKE

Classic Inns 2018
Classic Inns 2018

From Method Temp
White Chocolate & Raspberry Parfait 1
Raspberry Coulis 10g
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Ensure white chocolate & raspberry parfait is fully defrosted.

2. Ensure white chocolate & raspberry parfait is fully defrosted.
3. Serve on a oblong plate drizzled with raspberry coulis.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
WHITE CHOCOLATE & RASPBERRY PARFAIT

From Method Temp
Chocolate Brownie Cheesecake 1
Chocolate Sauce 40g 10 Sec.
Vanilla Ice Cream 1 Scoop
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Use sanitised equipment to dispense ice cream.

1. Ensure chocolate pudding is fully defrosted.
2. Microwave chocolate sauce for approx. 10 seconds and decant into a handleless jug.
3. Serve on a white plate with ice cream neatly drizzled with a little chocolate sauce.
Crockery
NEW DISH
CHOCOLATE BROWNIE CHEESECAKE

Classic Inns 2018
Classic Inns 2018

From Method Temp
Blueberry & Prosecco Cake 1 10 Sec.
Raspberry Coulis 10g
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Ensure blueberry & prosecco cake is fully defrosted.

1. Ensure blueberry & prosecco cake is fully defrosted.
Microwave the cake for 10 seconds to take the chill off.
2. Serve on a grey oblong plate drizzled with raspberry coulis.
3. Garnish with fresh mint and dust with icing sugar.
Crockery
INGREDIENT
QUANTITY
CHANGE
LEMON, BLUEBERRY & PROSECCO CAKE

From Method Temp
Carrot Cake Roulade 1
Caramel Sauce 10g
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Ensure carrot cake roulade is fully defrosted.

2. Ensure carrot cake roulade is fully defrosted.
3. Serve on a oblong plate drizzled with caramel sauce.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
CARROT CAKE ROULADE

Classic Inns 2018
Classic Inns 2018

From Method Temp
Toffee Apple Fondant 1 15 Sec.
Caramel Sauce 10g
Fresh Mint 1g
Icing Sugar 1g
Key Quality Points:

1. Use sanitised equipment to dispense ice cream.

2. Microwave defrosted toffee apple fondant for approx. 15 seconds.
3. Serve on a oblong plate drizzled with caramel sauce.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
STICKY TOFFEE APPLE FONDANT

From Method Temp
Bramley Apple Compote 160g 45 Sec.
Or Rhubarb Compote 160g 45 Sec.
Or Victoria Plum & Mulled Wine Compote 160g 45 Sec.
Crumble Mix 90g 30 Sec.
Icing Sugar 1g
Key Quality Points:

1. Ensure clean presentation of crumble.
2. Photograph shows custard option.

2. Pre-portion defrosted compote choice into side bowl and top with defrosted crumble mix.
3. Place the crumble in the microwave for approx. 45 seconds.
4. Finish under the overhead grill for approx. 30 seconds until golden brown.
5. Garnish with a sprinkle of icing sugar. If Hot Holding Refer to Matrix
6. Serve as shown in the photograph with guests choice of dessert accompaniment.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
CRUMBLE OF THE DAY

Classic Inns 2018
Classic Inns 2018

From Method Temp
Carrs Water Biscuits (30g) 7
Butter 10g
Mature Cheddar 40g
Camembert ⅙
Stilton 40g
Celery 50g
Grapes 70g
Key Quality Points:

1. Ensure relish pots have neat and clean edges.

All salad items to be washed to company policy.
1. Pre-portion all cheese prior to service.
2. Pre-portion butter and chutney into relish pots prior to service.
3. Wash, peel and cut celery into batons prior to service.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
CHEESE & BISCUITS

From Method Temp
Ice Cream (Vanilla or Chocolate) 3 Scoops
Or Lemon Sorbet 3 Scoops
Key Quality Points:

1. Use sanitised equipment to dispense ice cream/sorbet.

Crockery
ICE CREAM / LEMON SORBET

Classic Inns 2018
Classic Inns 2018

From Method Temp
Lemon, Blueberry & Prosecco Cake ⅓
Raspberry Coulis 5g
Icing Sugar ½g
White Chocolate Cookie Profiteroles 3
Icing Sugar ½g
Chocolate Brownie Cheesecake ⅓
Chocolate Sauce 5g
Icing Sugar ½g
Tiramisu Cheesecake ⅓
Chocolate Sauce 5g
Icing Sugar ½g

Lemon, Blueberry & Prosecco Cake 1. Serve the defrosted prosecco cake with the raspberry coulis as shown.
2. Finish with a dusting of icing sugar.
White Chocolate Cookie Profiteroles 1. Serve 3 defrosted profiteroles.
2. Finish with a dusting of icing sugar.
Chocolate Brownie Cheesecake 1. Slice the chocolate brownie cheesecake while semi defrosted into 3 equal pieces.
2. Serve 1 piece with caramel sauce and finish with
a dusting of icing sugar as shown. INGREDIENT Crockery
& RECIPE
Tiramisu Cheesecake 1. Serve the defrosted tiramisu cheesecake with the
QUANTITIES
chocolate sauce as shown. HAVE
2. Finish with a dusting of icing sugar. CHANGED
MINI PUDS
From Method Temp
Fruit Scones 2
Strawberry Jam 1 Jar
Clotted Cream 1 Pot
Chocolate Brownie Cheesecake ½
White Chocolate Cookie Profiteroles 2
Tiramisu Cheesecake ½
Sandwiches (Buffet Menu Recipes)
Mature Cheddar Cheese ¼
Chicken Mayonnaise ¼
Prawn in a Spicy Marie Rose Sauce ¼
Pea Shoots (Garnish) 2g

All salad items to be washed to company policy.
1. Prior to service defrost fruit scones, clotted cream and all cakes.
2. Prepare sandwiches as per buffet menus and cut into fingers.
3. Garnish with pea shoots and serve as shown in the photograph on 3 tier stand with banded plates.
Crockery
INGREDIENT
CHANGE
AFTERNOON TEA
Classic Inns 2018
Children’s Menu
CCP CCP
Crockery Crockery
Key Quality Points:
Key Quality Points: 1. Burger to be cooked through, but still moist and juicy.
1. Pepper & cucumber batons to be bright and fresh. 2. Ensure chips are hot and crisp.
Ingredients Qty Cook Cook Time Core Ingredients Qty Cook Cook Time Core
From Method Temp From Method Temp
Pepper Batons 30g Kids Burger Bun 1

Cucumber Batons 30g Salad Mix 5g
Tomato (Sliced) 1 Slice
Kids Burger 1 3-4 Min.

Chips 150g 4½ Min.
Baked Beans 100g 30 Sec.
Or Peas 100g 30 Sec.
1. Slice pepper and cucumber into batons. Method & Presentation
TO BE SERVED AS SOON AS FOOD ORDER All fruit and salad items to be washed to company FSP.
INGREDIENT
COMES IN BEFORE MAINS ARE SERVED. 1. Cook burger on the chargrill, burger should be cooked through, but still moist and juicy. & RECIPE
2. Assembly: Bun Base>Salad Leaf>Tomato>Burger>Bun Lid. QUANTITIES
3. Chips should be crisp and golden, drain off excess oil. HAVE
4. Microwave the beans or peas for approx. 30 seconds and place onto the plate. CHANGED
VEGETABLE CRUNCHIES BURGER & CHIPS

Classic Inns 2018
Classic Inns 2018
CCP CCP
Crockery Crockery
Key Quality Points: Key Quality Points:
1. Chicken to be cooked through, but still moist and juicy. 1. Batter to be crisp and golden, fish to remain moist.
2. Ensure chips are hot and crisp. 2. Ensure the chips are hot and crisp.
Kids Burger Bun 1 Cod/Haddock Fillet ½ 5-6 Min.
Salad Mix 5g Seasoned Flour ½ Portion
Tomato (Sliced) 1 Slice Batter Mix 62½g
Southern-fried Chicken Goujons 2 4-5 Min. Chips 150g 4½ Min.
Chips 150g 4½ Min. Baked Beans 100g 30 Sec.
Baked Beans 100g 30 Sec. Or Peas 100g 30 Sec.
Or Peas 100g 30 Sec.

Method & Presentation Food items must be stored at the correct temperature, as per company FSP.
1. See pre-staging for seasoned flour and batter mix.
Food items must be stored at the correct temperature, as per company FSP. 2. Refer to core spec for fish preparation and cooking.
All fruit and salad items to be washed to company FSP. 3. Ensure fish is crisp, golden and free from grease.
INGREDIENT 4. Chips should be crisp and golden in colour, drain off excess oil. INGREDIENT
1. Deep fry southern-fried chicken strips from frozen, drain off excess oil. & RECIPE & RECIPE
2. Assembly: Bun Base>Salad Leaf>Tomato>Chicken Goujons>Bun Lid. 5. Microwave the beans or peas for approx. 30 seconds and place onto the plate.
QUANTITIES QUANTITIES
3. Chips should be crisp and golden, drain off excess oil. HAVE 6. Serve as shown in the photograph. HAVE
4. Microwave the beans or peas for approx. 30 seconds and place onto the plate. CHANGED CHANGED
CHICKEN BURGER & CHIPS HAND-BATTERED FISH & CHIPS

CCP CCP
Crockery Crockery
Key Quality Points:
Key Quality Points: 1. Chicken to be cooked through, but still moist and juicy.
1. Ensure clean presentation of penne pasta. 2. Ensure salad is crisp and fresh.
Kids Penne Pasta 1 1-2 Min. Chicken Escalope 1 6-8 Min.

Garlic Bread Soldier 1 1-2 Min. Salad Mix 15g
Cucumber (Batons) 30g
Tomato (Wedges) 3 Wedges (40g)
Method & Presentation Method & Presentation

Food items must be stored at the correct temperature, as per company FSP. Food items must be stored at the correct temperature, as per company FSP.
All fruit and salad items to be washed to company FSP. All fruit and salad items to be washed to company FSP.
1. See pre-staging for garlic bread soldiers. 1. Cook defrosted chicken escalope on chargrill, ensure core temperature is reached.
2. Place defrosted pasta in the microwave and heat for approx. 1-2 minutes. To achieve diamond charmarks ¼ turn on each side during the cook.
3. Once cooked stir through and decant into bowl. 2. Once cooked thinly slice the cooked chicken into 5-6 pieces.
4. Take 1 garlic bread soldier and lightly toast on both sides until golden brown. 3. Place the fresh salad into the bowl and top with chicken.
5. Serve as shown in the photograph. 4. Serve as shown in the photograph.
PENNE PASTA CHICKEN SALAD

Classic Inns 2018
Classic Inns 2018
CCP CCP
Crockery Crockery
1. Chicken to be cooked through, but still moist and juicy. 1. Sausages to be cooked through, but still moist and juicy.
Chicken Escalope 1 6-8 Min. Kid’s Pork Sausages 2 3-4 Min.

Wheat Bran Wrap ½ 10 Sec. Wheat Bran Wrap ½ 10 Sec.
Served with… Served with…
Carb Option 1 Carb Option 1

Veg./Salad Option 1 Veg./Salad Option 1

1. Cook defrosted chicken escalope on chargrill, ensure core temperature is reached. 1. Cook frozen sausages in the MerryChef, ensure core temperature is reached.
To achieve diamond charmarks ¼ turn on each side during the cook. 2. Heat the half a defrosted wrap for 10 seconds and cut in half as shown.
2. Heat the half a defrosted wrap for 10 seconds and cut in half as shown. 3. Serve as shown in the photograph with guests choice of carb and veg/salad.
3. Serve as shown in the photograph with guests choice of carb and veg/salad.
GRILLED CHICKEN SAUSAGES

CCP CCP
Crockery Crockery
Key Quality Points:
Key Quality Points: 1. Butter pads for presentation only, carb choices
1. Ensure halloumi cheese has colour. can be served directly onto plates.
Halloumi Cheese 50g 1½ Min. Chips 150g 3-4 Min.

Wheat Bran Wrap ½ 10 Sec. Or Mash Potato 150g 1 Min.
Served with… Or Basmati Rice (½ Bag) 100g 30 Sec.
Carb Option 1 Or Baby Potatoes ½ Portion 30-40 Sec.

Veg./Salad Option 1

1. Grill the halloumi cheese for approx. 1½ minutes on one side to achieve colour. 1. See pre-staging for mash potato and baby potatoes.
2. Heat the half a defrosted wrap for 10 seconds and cut in half as shown. 2. Chips should be crisp and golden, drain off excess oil.
3. Serve as shown in the photograph with guests choice of carb and veg/salad. 3. Microwave the pre-staged mash potato, fluff with a fork half way through heating.
4. Decant a ½ a 200g pouch of rice into a portion pot, cover and microwave.
5. Microwave the pre-staged baby potatoes until core temperature is reached. INGREDIENT
6. Serve with the protein choice. & RECIPE
QUANTITIES
HAVE
CHANGED
GRILLED HALLOUMI PICK & MIX CARB OPTIONS

Classic Inns 2018
Classic Inns 2018
CCP CCP
Crockery Crockery
Key Quality Points:
1. Butter pads for presentation only, carb choices Key Quality Points:
can be served directly onto plates. 1. Use sanitised equipment to dispense ice cream.
Baked Beans 100g 30 Sec. Vanilla Ice Cream 2 Scoops
Or Peas 100g 30 Sec. Caramel Sauce 15g
Or Corn on the Cob Half 1 1 Min.

Or Salad Mix 15g
Cucumber (Batons) 30g

Tomato (Wedges) 3 Wedges (40g)
Method & Presentation Food items must be stored at the correct temperature, as per company FSP.
1. Microwave the baked beans, peas and corn on the cob half
until core temperature is reached. INGREDIENT
2. Serve with the protein choice. & RECIPE
QUANTITIES
HAVE
CHANGED
PICK & MIX VEG./SALAD OPTIONS VANILLA ICE CREAM

CCP CCP
Crockery Crockery
1. Serve immediately. 1. Serve immediately.
Fruitypot 1 Vimto Jelly 1

1. Serve as shown in the photograph. 1. Serve as shown in the photograph.
FRUITYPOT VIMTO JELLY

Classic Inns 2018
Breakfast
POACHED EGGS (Pre-stage for one days service only) SCRAMBLED EGGS FRIED EGGS

Eggs 1 Eggs 2 Eggs 2
Vinegar 10g Milk 30g Sunflower Oil 20g
Butter 10g
PREPARATION Table Salt ½g METHOD FOR SERVICE
Soft to medium poached eggs Cracked Black Pepper ½g 1. Heat oil in frying pan
1. Bring a pan of water with until just warm.
10g of vinegar to fast simmer. PREPARATION 2. Shallow fry egg in warm oil
2. Crack the egg into a cup. 1. Mix eggs and milk together, until egg white is fully cooked
3. Whisk the water around the add butter and seasoning and and yoke is soft.
pan and carefully place the egg place in clean labelled plastic
in the centre of the pan. container in fridge.
4. Simmer for 2 minutes until
the egg has formed and remove METHOD FOR SERVICE
from simmering water. 1. Place scrambled egg mix in
5. Carefully place into iced water, a bowl and microwave for
cover, label and store under 20 seconds, stir and microwave
controlled conditions. for a further 20 seconds
until cooked.
METHOD FOR SERVICE
1. Reheat poached egg in clean ALTERNATIVE METHOD
simmering water for 1 minute. 1. Gently heat a non-stick pan,
add butter to melt (not colour).
2. Add egg mixture and gently
cook on a low heat, stirring
continuosly until eggs begin
to scramble.
3. Remove from heat and serve.
EGG COOKING METHODS

Classic Inns 2018

From Method Temp
Hash Browns 2 3-4 Min.
Eggs 2 3-4 Min.
Sunflower Oil 20g
Rindless Bacon Rashers 2 1-2 Min.
White/Brown Bread 1 Slice 1½ Min.

Key Quality Points:
1. Sausages to be cooked through, but still moist. Butter 10g
2. When cooking eggs ensure whites are completely set
and yolks remain runny and bright yellow.

1. See pre-staging for rindless bacon rashers, grilled tomato and sautéed button mushrooms.
2. Chargrill the cumberland sausages from defrost for approx. 8 minutes, turn regularly during cook to ensure even colour.
3. Deep fry the hash browns from frozen for 3-4 minutes until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
4. Shallow fry the eggs, ensure the yolk is runny and the white is cooked through. (See egg cooking methods).
5. Reheat rindless bacon rashers on the overhead grill for approx. 1 minute each side.
6. Chargrill the pre-staged half tomatoes for approx. 2 minutes until cooked through, ensure charmarks are visible. INGREDIENT Crockery
7. Microwave the pre-staged sautéed button mushrooms and baked beans separately for approx. 30 seconds. & RECIPE
8. Bread to be fresh and lightly toasted on both sides until golden brown, serve with butter. QUANTITIES
CHANGED
FULL ENGLISH BREAKFAST

From Method Temp
Hash Brown 1 3-4 Min.
Egg 1 3-4 Min.
Sunflower Oil 10g
Rindless Bacon Rasher 1 1-2 Min.
Grilled Tomato ½ 2 Min.
Key Quality Points:

2. Do not overcook the eggs, yolks should remain
runny unless specified by guest.

1. See pre-staging for rindless bacon rashers, grilled tomato and sautéed button mushrooms.
2. Chargrill the cumberland sausage from defrost for approx. 8 minutes, turn regularly during cook to ensure even colour.
3. Deep fry the hash brown from frozen for 3-4 minutes until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
4. Shallow fry the egg, ensure the yolk is runny and the white is cooked through. (See egg cooking methods).
6. Chargrill the pre-staged half tomato for approx. 2 minutes until cooked through, ensure charmarks are visible. INGREDIENT Crockery
7. Microwave the pre-staged sautéed button mushrooms and baked beans separately for approx. 30 seconds. & RECIPE
HAVE
CHANGED
THE TRADITIONAL BREAKFAST

Classic Inns 2018
Classic Inns 2018

From Method Temp
Quorn Sausages 2 6-8 Min.
Hash Browns 2 3-4 Min.
Eggs 2 3-4 Min.
Sunflower Oil 20g
Butter 10g
Key Quality Points:
1. Quorn sausages to be cooked through, but still moist.

1. See pre-staging for grilled tomato and sautéed button mushrooms.
2. Grill defrosted quorn sausages for 6-8 minutes, turning regularly during cook to ensure even colour.
Ensure core temperature 75°C is achieved. Avoid any cross contamination.
5. Chargrill the pre-staged half tomato for approx. 2 minutes until cooked through, ensure charmarks are visible.
6. Microwave the pre-staged sautéed button mushrooms and baked beans separately for approx. 30 seconds. INGREDIENT Crockery
7. Bread to be fresh and lightly toasted on both sides until golden brown, serve with butter. & RECIPE
HAVE
CHANGED
THE FULL ENGLISH VEGGIE BREAKFAST

From Method Temp
Quorn Sausage 1 6-8 Min.
Egg 1 3-4 Min.
Sunflower Oil 10g
Key Quality Points:

1. Quorn sausages to be cooked through, but still moist.

1. See pre-staging for grilled tomato and sautéed button mushrooms.
2. Grill defrosted quorn sausage for 6-8 minutes, turning regularly during cook to ensure even colour.
3. Deep fry the hash brown from frozen for 3-4 minutes until crisp and golden, drain off excess oil. If Hot Holding Refer to Matrix
5. Chargrill the pre-staged half tomato for approx. 2 minutes until cooked through, ensure charmarks are visible.
6. Microwave the pre-staged sautéed button mushrooms and baked beans separately for approx. 30 seconds. Crockery
NEW DISH
THE TRADITIONAL VEGGIE BREAKFAST

Classic Inns 2018
Classic Inns 2018

From Method Temp
White/Brown Bread 2 Slices
Butter 20g
Or Cumberland Sausages 2 8 Min.
Or Quorn Sausages 2 6-8 Min.
Key Quality Points:

1. Cook the bacon rashers until fat is golden and crispy.
3. Ensure bread is soft and fresh.

1. See pre-staging for rindless bacon rashers.
2. Ensure bread is fresh and buttered.
Or chargrill the cumberland sausages from defrost for approx. 8 minutes, turn regularly during cook to ensure even colour. If Hot Holding Refer to Matrix
Or grill defrosted quorn sausage for 6-8 minutes, turning regularly during cook to ensure even colour.
Ensure core temperature 75°C is achieved. Avoid any cross contamination. INGREDIENT Crockery
Once cooked slice the sausages in half lengthways before adding to sandwich. & RECIPE
HAVE
CHANGED
BACON / SAUSAGE SANDWICH

From Method Temp
Butter 10g
Scambled Eggs 1 Serving 40 Sec.
Key Quality Points:

1. Ensure eggs are cooked and soft in texture.

1. See the egg cooking method for scrambled egg preparation and cooking.
2. Bread to be fresh and lightly toasted on both sides until golden brown and buttered.
3. Place buttered toast on plate and top with scambled egg as shown.
Crockery
INGREDIENT
CHANGE
SCRAMBLED EGGS ON TOAST

Classic Inns 2018
Classic Inns 2018

From Method Temp
Butter 10g
Eggs 2 3-4 Min.
Sunflower Oil 20g
Key Quality Points:


3. Place buttered toast on plate and top with fried eggs as shown.
Crockery
INGREDIENT
CHANGE
FRIED EGGS ON TOAST

From Method Temp
Butter 10g
Poached Eggs 2 Servings 1 Min.
Key Quality Points:


1. See the egg cooking methods for poached egg preparation and cooking.
2. Reheat poached egg in clean simmering water for 1 minute
4. Place buttered toast on plate and top with poached eggs as shown. If Hot Holding Refer to Matrix
Crockery
INGREDIENT
CHANGE
POACHED EGGS ON TOAST

Classic Inns 2018
Classic Inns 2018

From Method Temp
Butter 10g
Baked Beans 200g 1 Min.
Key Quality Points:

1. Ensure beans are piping hot, serve immediately.

1. Microwave the baked beans for approx. 1 minute.
3. Place buttered toast on plate and top with baked beans as shown.
Crockery
INGREDIENT
QUANTITY
CHANGE
BEANS ON TOAST (ADULTS)

From Method Temp
Rustic Sub ½ 1½ Min.
Guacamole 50g
Avocado ½
Poached Egg 1 1 Min.
Key Quality Points:

1. Do not overcook the egg, yolk should remain

1. See pre-staging for sub rolls. See the egg cooking methods for poached egg preparation and cooking.
2. Prior to service defrost the guacamole, slow roasted tomatoes and slice the sub roll.
3. Reheat poached egg in clean simmering water for 1 minute.
4. Toast bread on both sides until golden brown and then spead the guacamole If Hot Holding Refer to Matrix
over the bread and arrange the slow roasted tomatoes.
5. Top with smashed avocado half and place the poached egg carefully on the avaocado.
& RECIPE
QUANTITIES
HAVE
CHANGED
SMASHED AVOCADO ON TOAST

Classic Inns 2018
Classic Inns 2018

From Method Temp
White/Brown Bread 2 Slices 1½ Min.
Butter 20g
Jam Pot 1
Or Honey 20g
Key Quality Points:


1. Bread to be fresh and lightly toasted on both sides until golden brown, not burnt.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
TOAST / TOAST & JAM or HONEY

From Method Temp
Porridge Pot 1
British Strawberries 40g
Topping Options
Jam 1
Or Honey 20g
Key Quality Points:

1. Ensure porridge is the correct consistency.

1. Prepare porridge as per manufacturers instructions on pot.
2. Serve as shown in the photograph with strawberries and a choice of jam or honey.
INGREDIENT Crockery
& RECIPE
QUANTITIES
HAVE
CHANGED
PORRIDGE WITH JAM or HONEY

Classic Inns 2018
Classic Inns 2018

From Method Temp
English Muffin 1 45 Sec.
Poached Eggs 2 Servings 1 Min.
Hollandaise Sauce 1 Sachet 2-3 Min.
Key Quality Points:

1. Cook the bacon rashers on the overhead
grill until fat is golden and crispy.

2. See the egg cooking methods for poached egg preparation and cooking.
4. Reheat poached egg in clean simmering water for 1 minute
5. Whilst the eggs are poaching cut the muffin in half and lightly grill until golden brown. If Hot Holding Refer to Matrix
6. Heat the hollandaise sauce in a pan of boiling water.
7. Assembly: Muffin>Bacon>Poached Egg>Hollandaise Sauce.
& RECIPE
QUANTITIES
HAVE
CHANGED
EGGS BENEDICT
From Method Temp
Egg 1 3-4 Min.
Sunflower Oil 10g
Rindless Bacon Rasher 1 1-2 Min.
Baked Beans 100g 30-40 Sec.
Key Quality Points:


2. Chargrill the cumberland sausage from defrost for approx. 8 minutes, turn regularly during cook to ensure even colour.
6. Microwave the baked beans for approx. 30 seconds. Crockery
NEW DISH
KIDS BREAKFAST
Classic Inns 2018
Classic Inns 2018

From Method Temp
Key Quality Points:

1. Ensure beans are piping hot, serve immediately.

1. Microwave the baked beans for approx. 30 seconds.
3. Place toast on plate and top with baked beans as shown.
Crockery
NEW DISH
KIDS BEANS ON TOAST

From Method Temp
Egg 1 5-6 Min.
Butter 10g
Key Quality Points:

1. Egg yolk should be runny.

1. Cook egg in boiling water for approx. 5-6 minutes. (Ensure runny yolk).
3. Once bread is toasted cut into soldiers as shown.
Crockery
NEW DISH
KIDS BOILED FREE-RANGE EGG

Classic Inns 2018
1 x RINDLESS BACON RASHER
Place the pre-staged bacon on a tray and place under the grill for approx 1 minute on each side.
1 x 100g PORTION BAKED BEANS

Transfer beans into a labelled sealed plastic container and refrigerate ready for use,
then cook in a microwave at full power (1900w) for approx. 30 seconds.
1 x FRIED EGG
Heat a little oil in a frying pan on a moderate heat, crack an egg and
shallow fry for 3-4 minutes until the egg is cooked.
1 x 80g PORTION SAUTÉED BUTTON MUSHROOMS

Reheat the pre-staged sautéed button mushrooms in the microwave for approx. 30 seconds.
1 x POACHED EGG
Reheat the pre-staged poached egg in clean simmering water for 1 minute.
1 x CUMBERLAND SAUSAGE
Chargrill the cumberland sausage from defrost for approx. 8 minutes, turn regularly during cook.
1 x QUORN SAUSAGE
Grill the defrosted quorn sausage for 6-8 minutes, turning regularly during cook to ensure even colour.
1 x SCRAMBLED EGG SERVING

See egg cooking methos for scrambled egg preparation and cooking.
2 x ½ x GRILLED TOMATO
Chargrill the pre-staged half tomato for approx. 2 minutes, ensure charmarks are visible.
2 x HASH BROWNS
Deep fry the hash browns from frozen for 3-4 minutes until crisp and golden, drain off excess oil.
1 x TOAST & BUTTER

Toast slice of white/brown bread on both sides until golden brown,
slice in half and serve with 10g butter.
BREAKFAST – SIDE ORDERS

Sunday Roasts
BEEF RUMP JOINT HACCP
FRIDAY SATURDAY SUNDAY MORNING
Take all required product out before Aim for all tasks to be completed All jobs to be completed half
starting normal food service before 6pm. an hour before service.
• Cook and portion pork rind – • Roast potatoes
Take care not to stack product on top store in an airtight container • Roast parsnips
of each other as this will slow the • Blanch cabbage, broccoli and • Make red wine gravy
thawing process. cauliflower • Make kids gravy
• Prep and blanch carrots
• Beef rump • Make up veg portions
• Loin of pork • Portion cauliflower cheese
• Turkey • Prep and blanch parsnips –
• Lamb shanks store in cold salted water
• Beef rib • Portion mash potato
• Pigs in blankets • Slice and portion roast meats
• Pork rind • Portion stuffing
• Nut roasts
• Cheese sauce
• Stuffing
SUNDAY ROASTS – PERFECT SERVE

PRE-COOKED JOINTS PORK CRACKLING
INGREDIENTS
Pork Rind Sheet 1
PRE-STAGING
1. Fully defrost the pork rind.
2. Remove all packaging.
3. When slicing ensure a sanatised
yellow chopping board and a
designated clean sanatised cooked
meat knife are used.
4. Cut into 1cm strips.
INGREDIENTS METHOD FOR SERVICE 5. Place on a parchment paper lined
Cooked Roast Rump of Beef 1 Joint 1. Place 3 x slices of meat into a cavity baking tray and bake in the oven for
Cooked Roast Loin of Pork 1 Joint clear container as shown, side by side approx. 10-15 minutes until golden in
Cooked Roast Turkey Lobe 1 Joint and not on top of each other. colour and rind snaps.
Note: Use 2 slices of beef for the 6. Allow to cool and keep in an air-tight
PRE-STAGING beef duo and the kids portion. container ready for service.
1. Fully defrost in chilled conditions 2. Cover with ¼ of a gravy serving.
for a minimum of 24hrs. Apply day (Allocated in the costings).
dot product. 3. Place the lid on container, date label
2. Remove all packaging. and place in chilled storage.
3. Ensure the product temperature prior 4. For Beef
to slicing is 2.5°C – 5.0°C, in-line with Cook on full power in the microwave
food safety policy guidelines. for approx 20-30 seconds, ensure
4. When slicing ensure a sanatised a core temperature of 50-60°C
yellow chopping board and a is achieved.
designated clean sanatised cooked For Pork & Turkey
meat knife are used. Cook on full power in the microwave
5. Slice the joint, ensuring the individual for approx. 40 seconds, ensure core
slice weight is no more than 50g each. temperature of 75°C is achieved.
For Scotland Only

Please ensure beef, pork and turkey
reach a core temperature of 82°C.
SUNDAY ROASTS – PRE-STAGE COOKING

MASH POTATO ROAST PARSNIPS
ROAST POTATOES (1 BAG)
(1 Portion) (10 Portions)
Half Cut Potatoes 5kg Mash Potato Pellets 225g Parsnips 700g
Sunflower Oil 990ml Butter 10g Sunflower Oil 150ml
Table Salt 8g Table Salt 2½g
Cracked Black Pepper 8g PREPARATION Cracked Black Pepper 2½g
1. Defrost mash potato pellets
PREPARATION into individual portions. PREPARATION
1. Decant potatoes from bag, check 2. Top with butter. 1. Top, tail and peel the parsnips and
potatoes for any imperfections, 3. Cover, label and store in the cut into full-length wedges.
remove where applicable fridge ready for service. 2. Place in a pan of seasoned water and
(bruises/black eyes etc.). bring to the boil. Once boiled drain.
2 Place the checked potatoes in a hot 3. Place drained parnips into a hot oiled
oiled tray, ensure even distribution tray, season and roast in the oven
over trays to ensure to even cook. at 200°C for approx. 20 minutes,
3. Season and cook in the oven at 200°C turning to ensure even colour.
for approx. 30-40 minutes, turning to 4. Store under controlled conditions
ensure golden, even colour. ready for service.
4. Allow to cool and store
ready for service.

SAVOY CABBAGE BROCCOLI (5 Portions) CARROTS (5 Portions)
(5 Portions)

Savoy Cabbage 250g Broccoli 250g Carrots 400g
Table Salt 1g Table Salt 1g Table Salt 1g
PREPARATION PREPARATION PREPARATION

1. Shred and wash the savoy 1. Wash the broccoli thoroughly. 1. Ensure carrots are clean.
cabbage thoroughly. 2. Blanch in seasoned boiling water for 2. Cut the carrot into chunky wedges at
2. Blanch in seasoned boiling water for approx. 1-2 minutes. Refresh under an angle as shown.
approx. 2 minutes. Refresh under cold running water. 3. Blanch in seasoned boiling water for
cold running water. 3. Chill under controlled conditions. approx. 3½ minutes. Refresh under
3. Chill under controlled conditions. 4. Store under controlled conditions cold running water.
4. Store under controlled conditions ready for next stage. 4. Chill under controlled conditions.
ready for next stage. 5. Store under controlled conditions
ready for next stage.

MIXED VEG. (5 Portions) CAULIFLOWER CHEESE BEEF RED WINE GRAVY VEGGIE RED WINE GRAVY
(4 Portions) (4 Litres / 40 x Servings) (4 Litres / 40 x Servings)

Savoy Cabbage (Pre-staged) 250g Cauliflower Florets 360g Water 3.75 ltr Water 3.75 ltr
Broccoli (Pre-staged) 250g Cheese Sauce 320g Red Wine 250ml Red Wine 250g
Carrots (Pre-staged) 400g Grated Mozz/Cheddar Mix 60g Gravy Granules 300g Gravy Granules 300g
Butter 5g Beef Concentrate 1
Table Salt ¼g PREPARATION PREPARATION
Cracked Black Pepper ¼g 1. Blanch in seasoned boiling water for PREPARATION 1. Heat the water and red wine in a
approx. 1-2 minutes, drain and chill 1. Heat the water and red wine in a pan until it reaches boiling point.
PREPARATION under controlled conditions. pan until it reaches boiling point. 2. Whisk the granules in a little cold
water to form a paste. Then add the
1. Pre-portion the pre-staged carrots, 2. For each portion place 90g of 2. Whisk the granules in a little cold
paste to the boiling water, stir and
cabbage, broccoli into portion pots cauliflower into a cazuela dish and water to form a paste. Then add the
ensure no lumps form.
with a 2g knob of butter and top with 1 cheese sauce sachet and paste to the boiling water, stir and
3. Remove from the heat. Cool
seasoning. 15g of grated cheese mix. ensure no lumps form. within 90 minutes.
2. Store under refrigeration 3. Store under controlled conditions 3. Defrost and decant the the beef 4. Store under refrigeration
ready for service. ready for service. concentrate into the gravy. ready for service.
FOR SERVICE within 90 minutes.
1. Reheat in a microwave for approx. 5. Store under refrigeration PLAIN GRAVY
40 seconds and then finish under ready for service. (4 Litres / 40 x Servings)
the grill until cheese is golden.
INGREDIENTS
Water 4 ltr
Gravy Granules 300g
PREPARATION
1. Heat the water in a pan until it
reaches boiling point.
2. Whisk the granules in a little cold
water to form a paste. Then add the
paste to the boiling water, stir and
ensure no lumps form.
within 90 minutes.
4. Store under refrigeration
ready for service.

From Method Temp
Cooked Beef (3 Slices) 150g 20-30 Sec.
Yorkshire Pudding 1 1-2 Min.
Roast Potatoes 150g 1-2 Min.
Roast Parsnips 70g 1-2 Min.
Mash Potato ½ Portion 1½ Min.
Mixed Vegetables 1 Portion 30 Sec.
Key Quality Points:

1. Roast beef cooked through, but still moist and juicy.

1. See pre-staging for all sunday roast ingredients.
2. Place the pre-staged container of beef slices in the microwave and cook on full power
for 20-30 seconds, ensure core temperature of 50-60°C is achieved.
For Scotland Only Please ensure beef reaches a core temperature of 82°C. FOR BEEF
ONLY
3. Reheat the roast potatoes and parsnips in the MerryChef for approx. 1-2 minutes.
4. Heat the Yorkshire pudding from frozen in the MerryChef for approx. 1-2 minutes.
5. Microwave the mash potato for approx. 1½ minutes, fluff with a fork half way through heating.
6. Microwave the mixed vegetables for approx. 30 seconds, ensure vegetables are bright in colour. INGREDIENT Crockery
7. Microwave the beef red wine gravy for approx. 30 seconds. & RECIPE
HAVE
CHANGED
SUNDAY ROAST BEEF

Classic Inns 2018
Classic Inns 2018

From Method Temp
Cooked Pork Loin (3 Slices) 150g 40 Sec.
Pork Crackling 1 Piece
Key Quality Points:

1. Roast pork cooked through, but still moist and juicy.

2. Place the pre-staged container of pork slices in the microwave and cook on full power for 40 seconds,
ensure core temperature of 75° is achieved. Serve with a piece of pork crackling as shown.
For Scotland Only Please ensure pork reaches a core temperature of 82°C.
HAVE
CHANGED
SUNDAY ROAST PORK

From Method Temp
Cooked Turkey Lobe (3 Slices) 150g 40 Sec.
Cranberry, Marmalade & Fig Stuffing 40g 1-2 Min.
Key Quality Points:

1. Roast turkey cooked through, but still moist and juicy.

2. Place the pre-staged container of turkey slices in the microwave and cook on full power for 40 seconds,
ensure core temperature of 75° is achieved. Serve with cranberry, marmalade & fig stuffing as shown.
For Scotland Only Please ensure turkey reaches a core temperature of 82°C.
HAVE
CHANGED
SUNDAY ROAST TURKEY

Classic Inns 2018
Classic Inns 2018

From Method Temp
Cooked Beef (1 Slice) 50g 40 Sec.
Cooked Pork Loin (1 Slice) 50g
Cooked Turkey Lobe (1 Slice) 50g

Key Quality Points: Beef Red Wine Gravy 1 Portion 30 Sec.
1. Roast meats cooked through, but still moist and juicy.
2. Ensure vegetables retain bright colour. Pork Crackling ½ Piece

2. Place the pre-staged container of beef, pork and turkey slices in the microwave and
cook on full power for 40 seconds, ensure core temperature of 75° is achieved.
Serve with half a piece of pork crackling, and cranberry, marmalade & fig stuffing as shown.
Note for beef: As the trio is pre-portioned it needs to be heated to 75°C for the pork and turkey.
For Scotland Only Please ensure beef, pork and turkey reaches a core temperature of 82°C.
4. Heat the Yorkshire pudding from frozen in the MerryChef for approx. 1-2 minutes. INGREDIENT Crockery
5. Microwave the mash potato for approx. 1½ minutes, fluff with a fork half way through heating. & RECIPE
6. Microwave the mixed vegetables for approx. 30 seconds, ensure vegetables are bright in colour. QUANTITIES
7. Microwave the beef red wine gravy for approx. 30 seconds. HAVE
SUNDAY ROAST TRIO

From Method Temp
Lamb Shank 1 5-6 Min.
Key Quality Points:

1. Roast lamb shank cooked through, but still moist and juicy.

2. Place the lamb shank pouch in the microwave and cook for 5-6 minutes until core temperature is achieved.
6. Microwave the mixed vegetables for approx. 30 seconds, ensure vegetables are bright in colour.
7. Microwave the beef red wine gravy for approx. 30 seconds.
& RECIPE
QUANTITIES
HAVE
CHANGED
SUNDAY LAMB SHANK

Classic Inns 2018
Classic Inns 2018

From Method Temp
Luxury Nut Roast 1 3-4 Min.
Veggie Red Wine Gravy 1 Portion 30 Sec.
Key Quality Points:

1. Nut roast cooked through, but still moist and juicy.

2. MerryChef the defrosted nut roast for approx. 3-4 minutes until core temperature is achieved.
7. Microwave the veggie red wine gravy for approx. 30 seconds.
& RECIPE
QUANTITIES
HAVE
CHANGED
SUNDAY NUT ROAST

From Method Temp
20oz Beef Rib 1 3-4 Min.
3-4 Min.
Key Quality Points:

1. Beef rib cooked through, but still moist and juicy.

4. Heat the Yorkshire pudding from frozen in the MerryChef for approx. 1-2 minutes. If Hot Holding Refer to Matrix
7. Microwave the beef red wine gravy for approx. 30 seconds. INGREDIENT Crockery
QUANTITIES
HAVE
CHANGED
SUNDAY BEEF RIB

Classic Inns 2018
Classic Inns 2018

From Method Temp
20oz Beef Rib 1 3-4 Min.
3-4 Min.

Key Quality Points:
1. Roast beef and beef rib cooked through, but still moist and juicy.

3. Place the pre-staged container of beef slices in the microwave and cook on full power
for 20-30 seconds, ensure core temperature of 50-60°C is achieved. If Hot Holding Refer to Matrix
For Scotland Only Please ensure beef reaches a core temperature of 82°C.
5. Heat the Yorkshire pudding from frozen in the MerryChef for approx. 1-2 minutes. INGREDIENT Crockery
6. Microwave the mash potato for approx. 1½ minutes, fluff with a fork half way through heating. & RECIPE
7. Microwave the mixed vegetables for approx. 30 seconds, ensure vegetables are bright in colour. QUANTITIES
8. Microwave the beef red wine gravy for approx. 30 seconds. HAVE
SUNDAY BEEF DUO

From Method Temp
Or Cooked Pork Loin (2 Slices) 100g 40 Sec.
Pork Crackling (Pork Only) 1 Piece
Or Cooked Turkey Breast (2 Slices) 100g 40 Sec.

Children’s Roast Beef Children’s Roast Pork
Or Luxury Nut Roast 1 3-4 Min.
Mash Potato ¼ Portion 1½ Min.
Children’s Roast Turkey Children’s Nut Roast Mixed Vegetables 1 Portion 30 Sec.
Plain Gravy ½ Portion 30 Sec.

Food items must be stored at the correct temperature, as per company FSP. CCP
1. See pre-staging for all Sunday Roast ingredients.
2. For Beef: Place the pre-staged container of beef slices in the microwave and cook on full power
for 20-30 seconds, ensure core temperature of 50-60°C is achieved.
For Pork & Turkey: Place the pre-staged container of pork/turkey slices in the microwave and cook on full
power for 40 seconds, ensure core temperature of 75° is achieved. Serve pork with a piece of pork crackling,
serve turkey with cranberry, marmalade & fig stuffing. FOR BEEF
For Nut Roast: MerryChef from defrost for approx. 3-4 minutes. ONLY
For Scotland Only Please ensure beef, pork and turkey reaches a core temperature of 82°C. INGREDIENT Crockery
3. Reheat the roast potatoes and parsnips in the MerryChef for approx. 1-2 minutes. & RECIPE
4. Heat the Yorkshire pudding from frozen in the MerryChef for approx. 1-2 minutes. QUANTITIES
5. Microwave the mash potato for approx. 1½ minutes, fluff with a fork half way through heating. HAVE
6. Microwave the mixed vegetables for approx. 30 seconds, ensure vegetables are bright in colour. CHANGED
7. Reheat the plain gravy and pour over as shown and serve as shown in the photograph.
CHILDREN’S SUNDAY ROAST OPTIONS

Classic Inns 2018
1 x PORTION 5 x PIGS IN BLANKETS 40g CRANBERRY, MARMALADE
CAULIFLOWER CHEESE Reheat the pigs in blankets & FIG STUFFING
Reheat in a microwave for in the MerryChef until core Slice into 40g pieces as shown.
approx. 40 seconds and then temperature is reached. Reheat the stuffing in the
finish under the grill until MerryChef for approx. 1-2 minutes
cheese is golden. until temperature is reached.
SUNDAY ROASTS – ADD ONS

Buffets
INGREDIENTS (FOR 10 PEOPLE) METHOD
Selection of Sandwiches Selection of Sandwiches

10 x Sliced White Bread Slices / 10 x Sliced Brown Bread Slices / 150g Mixed Leaves For Prawn in a Spicy Marie Rose Sauce Sandwich:
For Prawn in a Marie Rose Sauce Sandwich: In a suitable container mix the cooked king prawns with the marie rose sauce.
150g Cooked King Prawns / 75g Marie Rose Sauce (50g Mayo / 25g Tomato Ketchup) Add mixed leaves and prawn mayo and cut sandwich into quarters.
For Mature Cheddar Cheese Sandwich: For Mature Cheddar Cheese Sandwich:
150g Mature Tickler Cheddar (Grated) / 50g Softened Butter Butter bread, add mixed leaves, grated cheese and cut sandwich into quarters.
For Chicken Mayonnaise Sandwich: For Chicken Mayonnaise Sandwich:
1¼ x Chicken Escalopes / 2½ x Grill Seasoning Apply grill seasoning prior to cooking the chicken escalopes, once cooked slice into
50g Mayonnaise (for Chicken Mayo) / 50g Softened Butter equal pieces. In a suitable container mix the sliced chicken with the mayonnaise.
For Wiltshire Ham Sandwich: Butter bread, add mixed leaves and chicken mayo and cut sandwich into quarters.
140g Wiltshire Ham / 50g Softened Butter For Wiltshire Ham Sandwich:
Defrost the ham prior to service. Butter bread, add mixed leaves
Pigs in Blankets and slices of Wiltshire ham cut sandwich into quarters.
20 x Pigs in Blankets / 200g BBQ Sauce
Pigs in Blankets
Chicken & Chorizo Skewers Chargrill pigs in blankets, ensure core temperature of 75°C is reached.
10 x Chicken & Chorizo Skewers / 10 x Grill Seasoning / 100g Mayonnaise Once cooked tumble through BBQ sauce.
Chips Chicken & Chorizo Skewers
1.5kg Chips Apply grill seasoning and chargrill the defrosted skewers for approx. 4-5 minutes,
turn during cook. Serve with mayonnaise.
Cheese & Biscuit Platter
150g x Carrs Water Biscuits / 100g Butter / 75g Mature Tickler Cheddar Chips
150g Mini Camembert / 150g Stilton Wedges / 100g Celery / 100g Red Onion Chutney Deep fry until crisp and golden, drain off excess oil, season and serve.
Crudités with a selection of dips Cheese & Biscuit Platter
300g x Cucumber / 300g Peppers / 300g Celery Pre-portion all cheese prior to service. Wash, peel and cut celery into batons
150g Mayonnaise / 150g Tomato Salsa and serve with biscuits and pre-portioned butter in ramekins.
Garnish Crudités with a selection of dips
20g Pea Shoots / 30g Mixed Leaf Wash and cut cucumber, peppers and celery
into batons and serve with dips.
Ingredient’s (for 10 people) adjust amounts accordingly

INGREDIENT CHANGE
CORE BRONZE BUFFET

Core Bronze Buffet plus the following…

Mature Cheddar Cheese Burger Sliders Mature Cheddar Cheese Burger Sliders
10 x Small Burger Buns / 50g Burger Sauce / 80g Onion & Gherkin Mix Chargrill burgers, ensure core temperature of 75°C is reached.
100g Iceberg Lettuce / 2½ x Burgers Whilst burgers are still on the chargrill and almost cooked top with cheese slices.
2½ x Burger Cheese Slices / 50g Tomato Ketchup Assembly: Base>Burger Sauce>Onion & Gherkin Mix>
Iceberg Lettuce>Burger>Cheese>Ketchup on Lid.
Southern-Fried Chicken Goujons
10 x Southern-Fried Chicken Goujons / 80g Sticky BBQ Sauce Southern-Fried Chicken Goujons
Deep fry from frozen for approx. 5-6 minutes and serve with sticky BBQ sauce.

RECIPE CHANGE
CORE SILVER BUFFET

Core Bronze Buffet plus the following…

Mature Cheddar Cheese Burger Sliders Mature Cheddar Cheese Burger Sliders
10 x Small Burger Buns / 50g Burger Sauce / 80g Onion & Gherkin Mix Chargrill burgers, ensure core temperature of 75°C is reached.
100g Iceberg Lettuce / 2½ x Burgers Whilst burgers are still on the chargrill and almost cooked top with cheese slices.
2½ x Burger Cheese Slices / 50g Tomato Ketchup Assembly: Base>Burger Sauce>Onion & Gherkin Mix>
Iceberg Lettuce>Burger>Cheese>Ketchup on Lid.
Southern-Fried Chicken Goujons
10 x Southern-Fried Chicken Goujons / 80g Sticky BBQ Sauce Southern-Fried Chicken Goujons
Deep fry from frozen for approx. 5-6 minutes and serve with sticky BBQ sauce.
Smoked Chicken Pâté Crostinis
200g Smoked Chicken Pâté / 100g Artisan Roll / 10g Pea Shoots Smoked Chicken Pâté Crostinis
Panko Crumbed Calamari Strips Cut the artisan bread into 10 rounds and toast in the oven for approx. 5 minutes.
30 x Panko Crumbed Calamari Strips / 100g Mayonnaise Cool and top with smoked chicken pâté and garnish with pea shoots.
Baby Potatoes Panko Crumbed Calamari Strips

1120g Baby Potatoes Deep fry from frozen for approx. 3-4 minutes and serve with mayonnaise.
Mixed Salad Baby Potatoes
1½ x Mixed Salads Reheat pre-staged potatoes in the microwave and serve.
Mxed Salad
See pre-staging for mixed salad.

CORE GOLD BUFFET

Burger Night
MIXED GRILL BURGER LE BOEUF BURGER
Classic Burger topped with Classic Burger topped with
1 x Chicken Escalope 31¼g Camembert
1 x Grill Seasoning Serving 15g Wholegrain Mustard
½ x 8oz Gammon Steak 1 x Sautéed Red Onions Serving
1 x Egg 1 x Chips/Fries Choice Serving
10ml Sunflower Oil 40g Sticky BBQ Sauce
1 x Chips/Fries Choice Serving
40g Sticky BBQ Sauce METHOD
1. Prepare classic burger as per core recipe.
METHOD 2. Slice the camembert and place on top of cooked burger.
1. Prepare classic burger as per core recipe. 3. Reheat the pre-staged sautéed red onions for 10 seconds in the microwave.
2. Apply grill seasoning to chicken prior to cooking. 4. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>
3. Chargrill the chicken and gammon until core temperature is reached. Premium Burger>Camembert>Mustard>Sautéed Red Onions>
4. Shallow fry the egg, ensure the yolk is runny and the white is cooked through. Tomato Ketchup on Lid>Skewer.
(See egg cooking methods in breakfast section). 5. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden,
5. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce> drain off excess oil and serve in a chip mug.
Premium Burger>Chicken>Gammon Steak>Fried Egg> 6. Serve with the sticky BBQ sauce in a relish pot.
Tomato Ketchup on Lid>Skewer.
6. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden,
drain off excess oil and serve in a chip mug.
7. Serve with the sticky BBQ sauce in a relish pot.
BURGER NIGHT OPTIONS

CHICKEN STACK BURGER LOS AMIGOS BURGER
Chicken Breast Burger topped with Classic Burger topped with
2 x Burger Cheese Slice 2g Cajun Seasoning
2 x Streaky Bacon Rashers 1 x Burger Cheese Slice
2 x Southern-fried Chicken Goujons 20g Guacamole
15g Sticky BBQ Sauce 20ml Sour Cream
1 x Chips/Fries Choice Serving 10g Jalapenos
40g Sticky BBQ Sauce 1 x Chips/Fries Choice Serving
40g Sticky BBQ Sauce
METHOD
1. Prepare chicken breast burger as per core recipe. METHOD
2. Whilst chicken escalope is still on the chargrill and almost cooked 1. Prepare classic burger as per core recipe.
top with 1 cheese slice and cooked bacon. 2. Whilst burger is still on the chargrill and almost cooked dust with
3. Deep fry the southern-fried chicken goujons from frozen for approx. 5-6 minutes, cajun seasoning and continue to cook, once cooked top with burger cheese slice.
until core temperature is reached. Drain off excess oil. 3. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>
4. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce> Premium Burger (Cajun Seasoned)>Guacamole>Sour Cream>
Chicken>1 x Cheese Slice>15g BBQ Sauce>Chicken Goujons> Jalapenos>Tomato Ketchup on Lid>Skewer.
1 x Cheese Slice>Tomato Ketchup on Lid>Skewer. 4. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden,
5. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden, drain off excess oil and serve in a chip mug.
drain off excess oil and serve in a chip mug. 5. Serve with the sticky BBQ sauce in a relish pot.

TOPPED LAMB BURGER TOPPED VEGGIE BURGER
Lamb Burger topped with Veggie Burger topped with
62½g Halloumi 62½g Halloumi
1 x Chips/Fries Choice Serving ½ x Pepper & Onion Mix Serving
40g Sticky BBQ Sauce 1 x Chips/Fries Choice Serving
40g Sticky BBQ Sauce
METHOD
1. Prepare lamb burger as per core recipe. METHOD
2. Grill the halloumi cheese for approx. 1½ minutes on one side to achieve colour. 1. Prepare veggie burger as per core recipe.
3. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce> 2. Grill the halloumi cheese for approx. 1½ minutes on one side to achieve colour.
Lamb Burger>Halloumi>Houmous>Tomato Ketchup on Lid>Skewer. 3. Warm the pre-staged pepper & onion mix in the microwave for approx. 30 seconds.
4. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden, 4. Assembly: Base>Burger Sauce>Onion & Gherkin Mix>Iceberg Lettuce>
drain off excess oil and serve in a chip mug. Juicy Jane Burger>Halloumi>Pepper & Onion Mix>
5. Serve with the sticky BBQ sauce in a relish pot. Tomato Ketchup on Lid>Skewer.
5. Deep fry the chips/fries choice from frozen at 175°C until crisp and golden,
drain off excess oil and serve in a chip mug.

Classics 2018AW PDF

Uploaded by

Copyright:

Available Formats

Classics 2018AW PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Classics 2018AW PDF

Uploaded by

Copyright:

Available Formats

Classic Inns

STEAK HANDLING & COOKING GUIDE

• Place onto a hot preheated • After 2 minutes give the burger a

• After 2 minutes give the burger a • Serve immediately.

BURGER COOKING GUIDE

1. Ensure ingredients are within their ‘use by’ date.

SAFE COOKING METHODS

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENTS INGREDIENTS INGREDIENTS FULL HALF PREPARATION

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS

PREPARATION PREPARATION PREPARATION PREPARATION

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

INGREDIENTS INGREDIENTS INGREDIENTS

METHOD FOR SERVICE METHOD FOR SERVICE METHOD FOR SERVICE

INGREDIENT & RECIPE QUANTITIES HAVE CHANGED

Rustic Sub ½ 1-2 Min.

Sautéed Button Mushrooms 1½ Portions 1-2 Min.

Double Cream 40g

Stilton (Crumbled) 15g

Grated Mozzarella/Cheddar Mix 15g

Key Quality Points:

Method & Presentation CCP

CHEESY MUSHROOM BRUSCHETTA

Ingredients Qty Cook Cook Time Core

Chicken & Chorizo Skewers 2 4-5 Min.

Grill Seasoning 1 Serving

Pepper & Onion Mix ½ Portion 20 Sec.

Blackberry & Balsamic Glaze 15g

Key Quality Points:

Method & Presentation CCP

CHICKEN & CHORIZO SKEWERS

Cooked King Prawns 90g

Marie Rose Sauce 1 Serving

Iceberg Lettuce (Shredded) 50g

Brown Bread Slice 1

Key Quality Points:

Method & Presentation CCP

KING PRAWN COCKTAIL

Ingredients Qty Cook Cook Time Core

Breaded Whitebait 150g 3-4 Min.

Tartare Sauce 40g

Key Quality Points:

Method & Presentation CCP

Soup 1 Pouch 1-2 Min.

Key Quality Points:

Method & Presentation CCP

SOUP OF THE DAY

Ingredients Qty Cook Cook Time Core

Smoked Chicken Liver Pâté (Prepped) 1

Rustic Sub ½ 1-2 Min.

Red Onion Chutney 40g

Key Quality Points:

Method & Presentation CCP

OAK-SMOKED CHICKEN LIVER PÂTÉ