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Chef's Notes

Get Your Fill @ Gastropubs

November 2020 | Theresa, Marketing Manager

Flavors concocted from the comforting complements of brews, brats and more

What’s it about Gastropubs…

NOVEL

The term gastropub was coined in 1991, when two restaurateurs took over a traditional London pub called The Eagle and began to drastically expand the quality and variety of the spot’s food and beverage options. The Eagle is credited with being the world’s first gastropub. -Eater

NOTHING OFF THE TABLE

Today, gastropubs are thriving throughout the world. The fare ranges from small plates to signature burgers and everything in between. What unites them all is a desire to completely turn the term “bar food” on its head.

QUALITY

Most, if not all gastropubs, focus on quality of ingredients, vying for fresh, farm-totable ingredients.

KEY THEMES & TASTES:
112020chefnotessnacksavorgastropubbody

 

Takeaways

  • Take inspiration from how gastropubs add an elevated fresh, global or local twist to everyday foods to create a new eating experience.
  •  Hearty ingredients such as meat and cheese are always such to please. Reimagine classic comforting ingredients and flavors in modern applications.

    To get started on your innovation inspired by the foods and flavors from gastropubs, contact your McCormick account manager or contact us today.