Cooking up a storm
We quiz our Head of Food, George on his food inspiration, how he develops the OU menu and he spills on where to get the best Reuben in London.
This week we’ve been busy on the food side of our business. We introduced a new breakfast menu at our Battersea Airstream and we’ve also re-introduced an old favourite to our West Brompto store, the famous Avocado toast!
So this week we decided to catch up with George, our Head of Food to quiz him on his food inspiration, how he develops the OU menu, and he also spills on where to get the best Reuben in London.
Thank you for speaking with us George, first things first, we want to know, where did your interest in food begin?
When I was 16 I worked in a pizza shop and fell in love with the food, the people, and the fast-paced atmosphere. I also used to cook a lot at home. I was always helping my mum cook as a child and I just love making people happy through delicious food. It’s the heart of any household, so my passion started from there really.
How do you come up with new menu items for Over Under?
I have to think about what’s trending, what’s simple and quick to make, but also have to ensure what I’m making is high quality and tasty.
I chat with the suppliers to understand their product availability, order ingredients, then trial recipes, and portion sizes, work out costings and of course, taste my creations. It’s a case of tasting and adjusting accordingly until you get the right balance. I also get others team members to taste the recipes and get their feedback before going through the final presentation composition.
In creating menu items for a business, the financials are of course really important, so I have to work out profit margins, contact the suppliers, and ensure that we can get our hands on the stock at a great price. I also need to work closely with the staff across our stores to ensure training is thorough and the implementation is a success.
I then work alongside our operations and marketing teams to ensure the new menu rollout runs smoothly and get people talking about and trying it.
Do you believe everyone can be trained to be good at preparing food or is it natural talent?
I think everyone has the ability to be great at food. That being said, you are never going to be good if you’re not interested in it or don’t have a natural flair. I find that alot of people are great at making food, but the speed can be troublesome. In our line of work, it’s a critical component, to create great food but quickly!
How do you decide what put on/ take off the menu?
It comes down to the sales volumes, the item availability and seasonality, and also how many different ingredients each recipe has. As we’re working in such small spaces, simplicity is key and we try to pick core ingredients that can be used across many different menu items. The reason we do this is to reduce waste and reduce the margin of error, especially when it comes to delivery. Fewer ingredients mean fewer things that can get lost in a delivery van across London.
What is your favourite item on the OU menu right now?
I have to say the sausage butty. Not only because we’ve just launched it at our Battersea Airstream, but also because it’s super tasty. Is there really any better way to start your morning than with a coffee and butty?
Lastly, spill the goss, we want to know, which Over Under location do we need to go to to get the best Reuben toastie in town?
As an original member of the Ladbroke Grove team, I’m contractually obliged to say LG is where you’ll find the best Reuben in town, especially if I’m in the kitchen!
Thank you so much for your time George, it was great to speak with you today!
So there you have it, the secrets behind a great butty, avo toast or Reuben. If this has left you feeling hungry, check out our menus across our sites, or find us on deliveroo.. serving epic brunch straight to your door. We’re even running a 50% off deal this weekend on our Avo Toast at West Brompton to celebrate its return. So check it out and treat yourself this weekend.