it’s Head Chef Gordon Stratford’s menu – classic pub fare with some modern flair (Gordon says his braised beef cheek with pumpkin puree and bok choy is a real favourite).
Of course, The Strand has your classic pizzas, steaks and share plates, but Gordon is also one of many chefs around the country who are embracing vegetarianism on their menus and getting some great feedback because of it.
“I’ve got a regular customer, a big meat eater, who comes in every Friday and once every two weeks he orders my vegetarian risotto,” he says.
“Everyone always comments how good it is, and we love using the Riviana products because they’re really consistent quality and saves us valuable time compared to roasting our own peppers and eggplant, as we are in a very high speed kitchen.”
Gordon was given some Riviana products to try a few years ago and has been impressed ever since, recommending them to friends and colleagues regularly to save time and not compromise on quality.