Stonegate Pub Company completes the roll-out of new menus across five brand segments to reflect market trends; introduces ultimate British beef sandwich at Yates’s: Managed operator Stonegate, which operates 550 pubs, has evolved menus at five of its seven brand segments to reflect current trends in the eating out market. Key changes across the menus include the addition of nostalgic and luxurious dishes, a re-focus on using ingredients that have heritage and provenance and a move to cater for the all-day grazing trend, offering Mexican style street food and deli-style dishes. The menus have also seen the beefing up of their best-selling burger range and the enhancement of a number of popular dishes. Perry Huntley, head of food development at Stonegate, said: “Developing the menus for the Autumn/Winter offer change has seen us select, nostalgic, comforting dishes as the weather turns colder. We’ve also followed some of the current market trends as well as enhancing and improving our best-selling items. We’ve increased the number of accompanying sauces and toppings across the menus. For example, on the Great Traditional menu when customers order crispy chicken fillets they can choose a range of sauces from blue cheese & spring onion sauce, BBQ sauce to lemon & pepper butter so that they can create the dish of their choice. The key driver in the offer change is the opportunity to give our pubs and bars dishes that really stand out and set them apart from their competitors. It’s about giving our customers compelling reasons to visit through choice and value for money.” Key menu changes are: Scream: a new ‘small bowls’ section, similar to tapas-style dishes designed to appeal to those who are looking to share with friends, but pay for items individually; new all-day grazing dishes include the sausage sliders which are crispy beer-battered mini sausages served with a BBQ sauce; offers such as two-for-one desserts; a burger and a drink all day, every day; two-for-one pizzas in selected sites and a free hot drink with any breakfast meal; Local Pubs: an award-winning Boozy Beef Pie which was created by one of Stonegate’s pub chefs, Kieron Wright from the Percy Lambert in Weybridge; Mexican-style street food style including sizzling steak and chicken fajitas, a southern fried chicken baguette, chilli con carne and a new chilli burger; ‘King Size’ options where customers can choose a larger portion or, for 99p, customers can add an extra chicken breast or burger to the standard sized burger. Classic Inns: a Butternut squash & celeriac bake; mushroom rarebit with sautéed Portobello and oyster mushrooms; a beef burger topped with chorizo and manchego cheese sauce served in a multi seed bun with trimmings; a Fisherman’s platter has been added to the sharer section which includes a combination of king prawns, crispy calamari, devilled whitebait, lemon-pepper breaded scallops and British wholetail scampi served with tartare and a spicy marie rose sauce: Yates’s: lunchtime sees the introduction of soft corn tortillas with either tender pulled spiced BBQ beef or southern fried chicken; and inspired by a recent visit to Chicago delis, the delicious ultimate British beef sandwich has also been introduced and harks back to the Bosley beef sandwich which was listed on the Yates’s menu in the early 1900s.