The Bat & Ball_Business Plan
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<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Draft Menu<br />
All food and food products sold at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will be ultimately decided<br />
by our Head Chef.<br />
Our direction to him or her will be along these lines:<br />
All food purchased to be local and seasonal. Free range and Organic where<br />
ever possible.<br />
• Full traceability essential<br />
• Every menu to include one vegetarian on each course<br />
• Special diets especially coeliacs to be catered for<br />
• Specific delivery times for all dishes to be agreed<br />
• No microwaves to be used in the kitchen<br />
• Freezers only to be used for ice creams, sorbets and emergencies (if<br />
possible)<br />
• <strong>The</strong>re will be a basic seasonal menu format changing every 3 months<br />
with ‘specials’ changing daily reflecting the weather and calendar<br />
events.<br />
Wines<br />
We have an extensive list<br />
of approximately 50<br />
wines. We have wines<br />
from all over the world<br />
which range from simple<br />
but excellent Vin de Pays<br />
with a good showing from<br />
Italy, to top class<br />
Burgundy and Bordeaux.<br />
<strong>The</strong>re are also some<br />
classic dessert wines,<br />
Ports and Sherries.<br />
Sparkling wines are<br />
generally from France.<br />
<strong>The</strong>re will also be a<br />
special reserved wine<br />
cabinet which will be<br />
branded ‘Oscars Tipple’<br />
<strong>The</strong> idea behind this is go<br />
for some exclusive<br />
expensive wines which<br />
will allow guests to<br />
purchase great wines that<br />
they would not generally<br />
buy and only charged a<br />
corkage – typically £20.<br />
A re-invention of the traditional pub
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