The Stable, the cathedral to cider and gourmet pizza, has launched exciting new menus for spring/summer 2018. 
Each of The Stable’s 17 locations has a different menu, depending on the local availability of ingredients and cider. The new menus have been inspired by bringing customers together and introducing them to local suppliers – with a focus on sharing dishes and locally sourced products on the menu. There will also be more salads and vegan options, while continuing to offer a wide selection of pizzas and pies. The Stable’s ever-popular £7 lunch menus will continue to be available and feature wraps, a selection of pizzas and fresh, tasty salads.
Care has been taken to make sure ingredients are responsibly sourced. The fish for the new Hook, Line and Sinker pizza is sourced fresh from Weymouth-based West Country Catch and is dependent on the seasonal availability of either cod, coley or pollock – meaning that it will change based on the sustainable supply. With many coastal-based locations, this attention to detail is important to The Stable, who would like to help promote a greener, more ethical future for food and the environment.
The Stable’s Executive Chef, Patrick Campbell, said, “Since we started in 2009, we’ve developed a reputation for our West Country inspired menu – using the best local produce to complement our vast range of ciders. With the new menu we wanted to capture our innovative fun spirit and the evolving tastes and dietary needs of our customers, while staying true to our authentic, rustic roots. We love the restaurants’ social energy, so we’ve echoed that in our new dishes for people to share at the table. All our sourdough pizza bases are still handmade from scratch and our tomato sauce still made fresh every day – these values are really important to us and will always stay with us.”
“Using local suppliers is a key part of The Stable,” says Patrick, who has sourced all the produce himself – having worked with Capreolus Fine Foods, based in Rampisham in Dorset, for years. Their award-winning charcuterie on the menus is something he and The Stable are very proud of. These locally sourced, artisan products perfectly complement the craft ciders on The Stable’s extensive drinks menu. Its Cider Tasting Experiences allow diners to sample food paired with a range of ciders, in sessions conducted by its in-house Cider Masters.
