Talking about why food is just as important as the room: How to create innovative menus and compete with high-street venues

In this exciting episode, Customer Marketing Manager, Imogen Hassard is joined by Leigh Stark, Group Development Chef at Clermont Hotels on “Why food is just as important as the room” revealing how to create innovative menus to compete with high-street venues– all served up in a fresh visual format overlooking Tower Bridge from Clermont’s VU from The Tower bar and kitchen.

Whether you’re looking for inspiration, practical tips, or a behind the scenes look at what’s shaping menus across the UK, this is your go to episode.

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Participants:

• Host: Imogen Hassard, Customer Marketing Manager

• Guest: Leigh Stark, Group Development Chef at Clermont Hotels

Timestamps:

00:00- AD

00:35- Intro

01:30- When it comes to value, what are you seeing customers prioritise when they are dining out of home?

02:35- Are you seeing people wanting to see sustainable accreditations and healthy information on menus?

04:25- Premiumising and elevating menu items

05:40- Do you change hotel menus based on the location? Are menus based around locality?

07:35- Moving towards premiumising menus is important to the value driven customer

09:05- How do you reflect dietary requirements in menus, while keeping it exciting?

10:26- What do you think about a plant- based dish and having the option to customise it?

11:41- AD

12:17- Are you highlighting sustainability on menus currently?

14:29- Are fusion concepts something you are looking at for menus? Does this intertest you?

15:33- What do you think is an upcoming fusion concept?

17:00- Creating fusion food

10:04- can you share what you think what makes a hotel menu innovative and compete with the high street?

21:43- If you had one piece of advice for a hotel chef, what would it be?

21:56- Outro