BREAKING NEWS: New arrivals on the menu at Ewood Park ahead of this weekend’s matchday

New arrivals on the menu at Ewood Park ahead of this weekend’s matchday

New arrivals have been revealed at Blackburn Rovers which will give a boost to home fans at Ewood Park.

Venue partner Sodexo Live has announced a fresh lineup for this 2023/24 season for fans in hospitality, with a series of dished inspired by the cuisine of northern England.

Classic dishes have been given a fresh twist by the company’s chefs to make sure that attendees in hospitality get the best experience when heading along to Ewood Park to cheer on Rovers in the Championship this season.

Rebecca Kane Burton, chief executive at Sodexo Live, said: “Northern football fans are in for a treat.

“We know how much they love their local teams and community, so it was important for us to reflect this heritage in our hospitality offering.

“We truly hope fans at the venues will enjoy our modern take on some of the classics, in turn creating a more memorable matchday experience.”

Steve Waggott, chief executive of Blackburn Rovers, added: “As a leader in service excellence, the club and are always looking at ways to improve the matchday experience for our supporters.

“Football has moved on in recent times, along with customer expectations, and although still popular, the typical ‘pie and a pint offer’ isn’t suited to all our matchday visitors.

The upgraded menu options are just another example of Sodexo Live’s willingness to work in partnership with Blackburn Rovers to provide food and beverage choices to match our expected gold standard service levels.”

New dishes available at Ewood Park are:

Peppered beef striploin with pulled beef and onion pie, served with truffle mashed potatoes, heritage carrots, fine beans and a red wine sauce.

Smoked haddock arancini, served with a curried Hollandaise sauce, poached egg and coriander.Buttery roasted chicken breast, with fondant potato, charred baby leek, carrot puree, crispy chicken croquette, pancetta crisp, and tarragon sauce.

Lemon tart with scorched meringue, yoghurt sorbet, pistachio and strawberries.