We have launched two new food concepts, one focusing on fish and the other inspired by breakfast options from around the world.
Seas the Day
The first concept, ‘seas the day’, has been created by the chef development team along with executive chef Kevin Macey for customers who want to increase their fish intake and reduce red meat consumption.
Consumption of oily fish has been linked to a lower risk of cardiovascular disease, thanks to its marine omega 3 fatty acids, and fish also contain other beneficial nutrients, such as selenium and iodine.
Meanwhile, nearly half of Brits are limiting their meat intake or not eating it at all, according to separate polls by YouGov and Mintel.
To source fish as sustainably as possible, BM’s fish supplier is guided by the Marine Conservation Society’s ‘Good Fish Guide’, focusing on regenerative methods and healthy populations as well as making use of the locally caught options available each day or those from ethically run farms.
Dishes will include mackerel ‘BLT’, miso-poached salmon with mooli and wasabi, and baked hake with grilled courgettes and chorizo ketchup, with local, seasonal produce complementing the seafood.
Global Breakfast
BM’s second concept, ‘global breakfast’, has been developed by the business’ recently appointed pop-up chef Sunil Varma, based on contributions from chefs across the business who submitted their favourite breakfasts from around the world. These were then adapted for the foodservice environment by BM’s chef director Pete Redman.
The company hopes to grow breakfast sales with the new globally-inspired offer, with dishes such as an Indian-inspired eggless chickpea flour omelette, Turkish-style eggs, and pan-fried chocolate and tahini banana bread with Greek yoghurt, honey and toasted pumpkin seeds.
Both concepts will be launched at the business’ 90 sites across London, the Home Counties, and the South-East this month.
Pete Redman, chef director at BM, said: “We were inspired by how different countries and cultures start their day differently to give our breakfast offering a boost. The result is our new global breakfast menu, reflecting the diversity of our customers, their international experience, and meeting their desire to try new things.
“With seas the day, we wanted to showcase the stunning seafood found along our shores and open our menus up to more sustainable seafood options all week long – not just on the traditional fish Fridays.”
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