MAGAZINE

Future foodies

As you would expect, in this line of work I am often asked to come and check out pubs and bars across the country. A very fortunate part of the job. Operators (well, most of the time it’s PRs) regularly reach out to us with generous invitations to come and see a latest opening, try a new menu and talk about the sector. 

Since becoming a father three years ago, I now have to factor in a new member of the party should the visit require a long journey and an overnight stay. “I’d love to come and see the pub, but can you also accommodate a three-year-old?” It’s not the most flexible of RSVPs. 

The good news is that our son is almost always welcomed into the fold, getting some on-trade reviews under his belt nice and early. The bad news, alas, is the choice of food he/we are presented with when it comes to children’s menus. I know this can be a touchy subject for chefs and operators alike, and I can confidently predict the “oh, p*ss off” mumblings under many a breath, but please hear me out.

Like so many parents, through a variety of meals, we’re doing our best to encourage the most discerning (picky) of diners to consume as much healthy grub as possible, which is invariably a challenge experienced by millions. I know a visit to the pub is a treat, no matter your age, but as someone who sees children’s menus across the whole of the UK, it does strike me that there is room for progression in this space. Burgers, nuggets, mac and cheese, sausage and mash… you know the list as well as I do. While I appreciate it is a safe bet for businesses that will help reduce waste, is there no argument for at least one or two explorative/healthier meals? A smaller version of some adult mains? Something to encourage an enhanced awareness of quality food outside of the home? It could just be the thing some parents need to broaden these impressionable tastes, breaking the cycle of beige choices and paving the way for a whole generation of future foodies. 

Tristan O’Hana - Editor