The pub restaurant operator is more than half way through the roll-out of its new menu concept which includes the introduction of a wagyu burger in brioche bun and a quinoa and edamame bean salad which will appear alongside many of its classics such as Hunters chicken and fish and chips.
Vintage Inns' pizzas will be made with hand-rolled dough prepared in-house and cooked in the newly-installed ovens. The new menu includes four toppings choices with a garlic and rosemary pizzette offered as a starter.
All of the country pub sites are expected to have the new menu and pizza ovens by the end of April, said Mark O'Sullivan, retail director for Vintage Inns.
O'Sullivan said a trial at a number of sites, including The Oyster Catcher in Climping, West Sussex and The Bears Head in Brereton, Cheshire in the last quarter of 2015 had proved a success with positive customer feedback prompting the fast roll-out.
"The success and strong performance has meant that we are on track for a full roll-out to be completed before the end of April. We have listened to our guests and delivered a new evolution of the brand in record time that people love,” he said.