Stroll into Inveraray and you can’t miss the George Hotel, a lively haunt for both local characters and visitors, with a wide choice of real ales, 100 malt whiskies and an extensive wine list, well and truly deserving its place in the Good Pub Guide and Good Beer Guide.
Now into generation seven of the Clark family, present owners Donald Clark and sons Chris and Donald, have spent six years carefully and sensitively restoring and enhancing the 17 bedrooms, as well as the restaurants and bars, with antiques, oil portraits and paintings. A major refurbishment has also included luxurious whirlpool baths in its stunning bedrooms.
Ambience is crucial to success at The George, with its original, solid stone flagstoned floors and four roaring log and peat fires, which staff are never allowed to let go out in the winter or it’s a £2 fine. They can, alternatively, buy the gaffer a drink. He doesn’t mind which.
Friendliness is also key, with staff who are more than happy to share the tale of the 3rd Duke of Argyll, who, in 1744, had a brainwave to build Inveraray, the first planned town in Scotland. In 1860, two private houses which were part of this pet project were then turned into the George Hotel by the Clark family. The rest is history.
Homemade food and drink is also a top draw at the George, with emphasis on the best local quality possible, including well hung West Highland beef, lamb and venison, seafood and fish from the local fishing port of Tarbert and the famous Loch Fyne salmon.
Quality is fiercely important to the George across the board, right down to the condiments it serves up on its tables. When it comes to ketchup, for example, they wouldn’t dream of serving anything but Heinz as an accompaniment for its fresh battered haddock, just carved cold honey roast ham, and baked baguette filled with a pan fried 5oz sirloin steak and caramelised onions, all of which are served with homemade chips and salad.
It is also a must-have every Saturday, when Inveraray Shinty Club, which plays in the Premier League and won this year’s Celtic Society Cup and MacAulay Cup, descends on the George for their well earned pie, Heinz Beanz and homemade chips.
Heinz Tomato Ketchup’s does, after all, have no artificial colours, flavours, preservatives or thickeners, with a rich flavour and thick consistency that comes from the planting of specially chosen seeds that yield high-pulp, low-water fruits, carefully sun-ripened before being turned into everyone’s favourite red sauce. Of a foodservice tomato sauce market estimated to be worth £53.8m, Heinz Tomato Ketchup has a 54.5 percent value share (1).
Outside diners at the George have Heinz sachets to complement their meals, a practical decision based on unpredictable weather. However, inside the George restaurant and conservatory, Heinz Tomato Ketchup is proudly served up in its iconic 342g glass bottles or in ramekins from Heinz Foodservice’s extensive back of house range.
This way, the George benefits from both the strength of the brand and the iconic glass format, while taking advantage of the cost benefits of the 2.55kg back of house containers.
“We would not even bother looking at any other sauce than Heinz Tomato Ketchup,” said owner Chris. “Everyone has it as a kid and we know they love and trust the taste.”
It is this type of good business sense that Heinz Foodservice aims to get across as part of its back of house campaign, which aims to bring added value by breaking down the cupboard essentials, with recipe suggestions, menu support by season and extended support through offers and promotions.
This winter, the campaign focuses on the Heinz classics, including Heinz Tomato Ketchup, HP Brown Sauce, Heinz Mayonnaise and Heinz Tartar Sauce.
For more information call 0800 575755. For more on the George Hotel, Inveraray, which is open for food seven days a week from 12 noon to 9pm, visit www.thegeorgehotel.co.uk
References
1. ACNielsen DW data, 52wk to March 08