Little Chef - Menu

Menu

Traditionally, a staple of Little Chef's menu has been all day breakfasts, although some can only be bought before 11 am. Nearly all the menu consists of traditional British fare. Main meals options include burgers, grills, steaks, haddock or cod, all with chips. Pasta and salads were introduced in the early 1990s. For dessert, pancakes have always been the most notable items, with a choice of toppings. There is also a children's menu and a new takeaway menu. Little Chefs offer each diner a free lollipop on leaving.

Prior to the company going into administration, the People's Restaurant Group had begun to modernise the Little Chef menu, introducing subs and panini.

In November 2008 during the revamp, Heston Blumenthal wrote the new menu featuring some of the features famous in his restaurant, The Fat Duck, modernising old British classics. His original menu featuring Lancashire Hotpot with an oyster and buttered roast potato soup was scrapped after taking too long to make and the board of Little Chef disliking it. When shown that menu and given the option in a branch of Little Chef people thought it was "too posh" with 5:1 preferring the old menu. His altered menu featured such dishes as spit-roast chicken, a new Olympic Breakfast, ox cheeks, and new healthier options. The Telegraph newspaper reported in May 2009 that after a seven-month trial, the Heston Blumenthal menu was to be rolled out across the entire Little Chef estate, initially at further test sites, and that only minimal changes would be made for logistical purposes.

The new 2011 menu is based upon the one designed by Blumenthal albeit with many of the traditional Little Chef dishes still available. The new concept 'Good to Go' delis serve sandwiches and takeaway meals in several refurbished restaurants.

Read more about this topic:  Little Chef

Famous quotes containing the word menu:

    The menu was stewed liver and rice, fricassee of bones, and shredded dog biscuit. The dinner was greatly appreciated; the guests ate until they could eat no more, and Elisha Dyer’s dachshund so overtaxed its capacities that it fell unconscious by its plate and had to be carried home.
    —For the State of Rhode Island, U.S. public relief program (1935-1943)

    Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life’s Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d’oeuvres, and the things à la though you know that Roast Beef, Medium, is safe and sane, and sure.
    Edna Ferber (1887–1968)

    Any moral philosophy is exceedingly rare. This of Menu addresses our privacy more than most. It is a more private and familiar, and at the same time, a more public and universal word, than is spoken in parlor or pulpit nowadays.
    Henry David Thoreau (1817–1862)