Lesson 1Common sides and accompaniments: chips/fries variations, mushy peas, gravy, pickles, slaws, onion ringsReview staple pub sides an how dem support mains. Compare chip an fry cuts, explore mushy peas, slaws, pickles, an onion rings, an learn how fi season, batch, an hold sides widout losin texture or flavor, keepin everytin fresh fi di guests.
Chip cuts: steak fries, shoestring, chunkyTriple-cooked chips and par-fryingMushy peas and pea purée techniquesHouse pickles and pub-style slawsBeer-battered and crumbed onion ringsGravy, curry sauce, and dipping potsLesson 2Service conventions and plate timing: pub service flow, sharing plates, bar snacks vs plated mainsExamine how pub service organize, from bar orders to table service. Learn pacin fi starters, mains, an desserts, how fi time fryers an ovens, an how fi coordinate sharin plates, bar snacks, an full meals smoothly, mek sure everytin run pon time.
Bar ordering vs table service modelsTicket flow and kitchen communicationTiming fried and roasted itemsCoordinating sharing plates for groupsManaging bar snacks during rushesHolding, resting, and reheating rulesLesson 3Regional ingredient choices and flavor profiles: beef cuts, lamb, pork sausages, white fish species, game, British cheesesAnalyze regional ingredient choices dat shape flavor, from beef an lamb cuts to sausages, white fish, game, an cheeses. Learn how sourcin, fat content, an agin affect texture, taste, an ideal cookin methods fi perfect results every time.
Popular beef cuts for roasts and grillsLamb shoulders, shanks, and chopsPork sausages: style, fat, and seasoningWhite fish species for frying and bakingGame meats in seasonal pub specialsBritish and Irish cheeses on pub menusLesson 4Typical desserts and puddings: sticky toffee pudding, bread and butter pudding, apple crumble, treacle tartExplore traditional pub desserts an puddins, focusin pon textures, sauces, an servin temperatures. Learn fi batch-bake, reheat, an plate sweets like sticky toffee puddin, crumbles, an tarts fi busy service, keepin dem hot an delicious.
Sticky toffee pudding: sponge and sauceBread and butter pudding variationsFruit crumbles and custard serviceTreacle tart and shortcrust basicsIce cream, cream, and custard optionsPortioning and reheating pub dessertsLesson 5Primary cooking methods and techniques: frying, deep-frying, shallow-frying, roasting, braising, stewing, pan-frying, grillingLearn di core cookin methods dat drive pub menus an when fi use each one. Compare shallow an deep-fryin, roastin, braisin, stewin, an grillin, wid guidance pon equipment, temperatures, an batch cookin efficiency fi smooth operations.
Deep-frying for fish, chips, and snacksShallow-frying and pan-frying cutletsRoasting joints and traybake vegetablesBraising and stewing tougher cutsGrilling steaks, burgers, and chopsUsing combi ovens and hot holdingLesson 6Core dishes by country: fish and chips, bangers and mash, shepherd’s pie, chicken pot pie, parmo, pub-style burgersSurvey iconic pub dishes from each country an what mek dem authentic. Break down components, garnishes, an platin fi fish an chips, pies, sausages, parmos, an burgers, adaptin recipes to different pub concepts wid ease.
UK classics: fish and chips, steak pieIrish staples: coddle, stew, boxtyUS pub fare: burgers, wings, nachosAustralian pub plates: schnitzel, parmaComfort dishes: bangers and mashShepherd’s and cottage pie variationsLesson 7Classic sauces and condiments: gravy, onion gravy, HP-style brown sauce, tartare, mint sauce, mustard-based saucesStudy di key sauces an condiments dat define pub flavor, from rich gravies to sharp brown sauces an creamy tartare. Learn how fi balance acidity, sweetness, an umami, an how fi pair each sauce wid classic dishes perfectly.
Building a classic beef pan gravyOnion gravy for bangers and mashHP-style brown sauce flavor profileTraditional British mint sauce prepPub tartare sauce and variationsMustard-based sauces and glazes
