There are lots of reasons that you may have visited one of our pub restaurants – but only one thing matters to us... that you are fully satisfied with your dining experience. The quality, range and value of our food menus mean a visit to a Marston’s pub restaurant is a memorable experience. Scroll down to find out more about our passion for amazing pub food.
At Marston’s we know that pubs are becoming more popular than ever for people looking for great value food in informal and comfortable surroundings. Furthermore, pub fans these days have a very broad range of tastes – and there is so much more choice when it comes to deciding where to eat out. That means pub dining has to move with the times, and Marston’s is at the cutting edge of menu innovation in the pub sector.
Our approach to innovation starts with the customer – and our menu development teams make it their mission to stay ahead of emerging customer trends… whether that be the popularity of street food such as hot dogs, having the flexibility to customise your burger the way you like it, or even just taking bar snacks in a new direction, we will find a way to make the new and unusual blend in to the familiar and reliable world of pub food.
It doesn’t stop there – we are continually striving to trial bold new ideas that challenge what people see as the norm for pub dining. For example, in around 15 of our Two for One pub restaurants we have created an exciting new Pizza Kitchen concept which combines the fun and freshness of pizza, prepared and stone baked to order in front of you, with the design and style of a contemporary casual dining restaurant. The innovation even extends to the naming of pizzas… can you guess what a ‘Butcher’s Block’ pizza is?
For many of our customers – familiar pub food is what they value above all else. That is why our menus will always strike the perfect balance of tradition and innovation, so that we can satisfy as many different tastes and occasions as possible. We refresh our menus twice a year so that seasonal dishes can be brought in and to keep the menus feeling fresh and appealing – and with every change we strive to introduce innovative elements so that our customers have more options and ultimately a more varied and satisfying experience.
Making sure everything that goes into our food is produced and sourced ethically, and is socially and environmentally sustainable is critical to us.
This starts with the people that buy our food, following the Institute of Purchasing and Supply’s CIPS) Professional Code of Ethics Statement.
Some examples of moves we’ve made:
We listen to our customers and work hard with our suppliers to provide innovative new dishes:
A visit to the pub to eat is considered a treat – even for customers who are watching their weight, so we maintain our quest to develop dishes which offer both full flavour and generous portions, but at a lower calorie level. The range includes both specially developed dishes and dishes on our menu which can be served differently to achieve a lower Calorie count.
Unlike our competitors, who aim for less than 700 Calories, we work to Under 500 Calories because this achieves a target meal count for someone on a 1500 Calorie a day programme.
We recognise that an increasing number of customers are interested in the nutritional values of the food they eat, be that for health or special dietary needs. So we are working on this and hope to be able to start providing this information later in 2014
Marston’s continue to support salt reduction through the Department of Health Responsibility Deal. Over the last year we have addressed salt content in a number of important areas, so that they remain just as tasty with a fraction of the salt content – for example:
Marston’s food, creative talent and fantastic menus have been recognised as some of the best in the business. At the 2014 MIDAS awards we won the Kids category for our ‘Little Monsters’ menu, and the ‘City Bar Dining’ category for Pitcher & Piano.
In December 2014 the law will change and all food businesses will need to provide allergen information to our customers. We welcome these changes and we are working hard to develop allergy data that this is user friendly for our customers.
Most requests for allergen information come from customers who are coeliac or intolerant to gluten and wheat. Over the last year, we have increased the number of dishes we can offer, with particular success with savoury pastry and desserts. The New York Style Cheesecake in dessert cabinets and on menus is just one great example of delicious food which can appeal to everyone.
Development has not stopped there. Last autumn, specially printed menus featuring dishes made with ingredients which do not contain wheat or gluten were made available so that customers can choose their food along with the rest of their party. The kitchen tickets clearly identify that the dish is from the special menu, avoiding potential customer discomfort.