© The Bevendean Pub. 2017
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COMMITMENT: The Bevy is proud to have a Healthy Choice Award. We offer our customers a range of options including healthy choices. All meals are prepared onsite using fresh ingredients.
Visit www.brighton-hove.gov.uk/healthychoice for more information about the Award.
Future of food at the Bevy
The Bevy has been open for just over two and a half years and while our sales and value to the community continue to grow, our biggest challenge has been trying to make the kitchen pay its way.
We have tried with our own chefs and via a franchise, but we’ve never achieved the income we need for the kitchen to be viable and this has put the whole business in danger. Unfortunately, that has meant we have had to make Paul our full-time chef redundant and we wish him well for the future. This means that for the next few weeks there will often be no kitchen open or a very limited menu of snacks. There will also be no Sunday roasts until the autumn. We are sorry if that leaves some people disappointed. Until a new menu is in place we are happy for customers to have takeaway food delivered to the pub, and will provide plates and cutlery for customers. We are going to ask some local takeaways if they will give discounts on food when delivered to the Bevy. Watch out for notices and menus in the pub.
We are now planning the future and would like to hear your views - good and the bad about what has gone before, and suggestions about what you would like to see. We will then try to put together a food offer that reflects what our customers and shareholders want.
We will try to keep the £3.50 community lunches going throughout the summer but that needs volunteers with kitchen experience. So could you volunteer a regular lunchtime?
We will work with other organisations to provide food. For example, we have an agreement with St John’s College, a special educational needs college to help us with our Friday Friends social lunches from September 2017. This offers the students valuable work experience as part of their college work.
We will continue with our Saturday breakfasts and offering food on a Wednesday night for Spiral and Brains at the Bevy and one off events.
We would like to do one-off nights with local chefs, and if they prove popular maybe have a regular Thai night, or Caribbean, or Pie n mash etc. Suggestions of who we might work worth are welcome.
Please put all suggestions in the box in the pub or email me at email@example.com and thank you for your ongoing support of the Bevy
Cheers, Iain Chambers General Manager