About Us
Behind the scenes at Sizzling Pubs
Want to know a little more about Sizzling Pubs behind the scenes? Read on for information on our suppliers, our charity work and how you can join our Sizzling food research panel.
Suppliers
In 2011, we started working with children's food and nutrition expert Annabel Karmel and we now feature a number of her dishes on our children's menu. We're dedicated to giving parents a choice of balanced meals for their kids and will continue to work with Annabel Karmel on the future development of our menus.
Steak Cuts
At Sizzling Pubs, we're known for our steaks and we have Rump, Sirloin and Rib Eye cuts available. Here's a quick guide to help you choose.
Rib Eye
A Rib Eye cut comes from the rib section and is one of the more flavour-filled steaks. This cut is usually marbled with fat which melts in to the meat during the cooking process and creates a juicy, tasty steak. This cut is boneless.
Sirloin
This steak is cut from directly behind the loin. Sirloin steaks are another tasty cut and considered more premium than the Rib Eye.
Rump Steak
As the name suggests, this steak cut comes from the animal's rear and is a lean cut. For this reason, it often needs to be cooked more slowly to tenderize and is best enjoyed when cooked rare to medium.
Charity Work
Sizzling Pubs' chosen charity is Help For Heroes and to date we have raised over £127,000 which went directly to wounded servicemen and women. Our charity events have included a 130 mile cycle ride, a 100 mile walk and a variety of fundraising events across our pubs, from quizzes to children's face-painting.
A Sizzling Research Panel
If you would like to take part in our future food testing panels or Sizzling surveys then find your local Sizzling Pub and sign up to our survey newsletter.
