Jus-Rol gives last orders to learn the secrets of making perfect pastry

7th March 2011, 5:17pm

Pub chefs, who want to learn the secrets of great pastry, have one more chance to sign up to a development day with the experts at Jus-Rol Professional.

The pastry specialist has just one remaining development day available offering a pub chef the chance to transform their pastry making skills and boost the appeal of their menu. The lucky chef will have a day preparing pastry in their own kitchen with expert assistance from Jus-Rol's development chef Lee Maycock, who will show how simple it is to create a range of recipes to wow customers.

So far three chefs have won an exclusive development day after joining the company's Pastry Perfect Panel. Rod Coverly from The George & Dragon Inn, Erlestoke, Wiltshire, said: "It has given me a wider insight into pastry and the confidence to expand my pastry offering. The recipes we tried were easy and quick to serve and can be cooked to order which is great in a busy pub."

Ben Burdass from The Old Ship Inn in Lewes, Sussex, commented: "The development day was a fascinating and eye-opening experience. Everyone enjoyed it and it gave us something to think about; we now have some good recipe ideas to develop our menu."

Another recent development day participant, Nicky Wragg, head chef at The Green Dragon pub in Market Lavington, Wiltshire, said: "The whole day was fantastic; I got to work on some new recipes which customers love and ultimately this means more sales for us. It was very inspirational ... we really enjoyed it."

• If any pub chef has a passion for pastry and would like to learn more about it on the final development day, join Jus-Rol's Pastry Perfect Panel by visiting www.jusrolprofessional.co.uk

Related Articles:

• 07 Mar 2011 - 2011 Pub Pie Champion crowned
• 24 Feb 2011 - Jus-Rol Professional's pub pie championship finalists revealed
• 05 Jan 2011 - Chefs urged to enter Pub Pie Champion Competition
• 01 Mar 2010 - Cardiff head chef wins 2010's Face of British Pie Week

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