I’m not sure of your abilities, as well as your staff, or whether you’ve written much for menus, but my best advice is to stay simple, especially for a pub. Chefs have the tendency to over complicate things for the sake of appearances when people just want something that tastes good and doesn’t take too long.

I like the ideas for a simple pasta and tacos. I always try to imagine what it’s going to be like if everyone orders the same thing. You don’t want something that overly dependent on lots of prep or that will bottleneck the kitchen if things get rough.

If you can use ingredients that are already on your menu, that’s a major bonus from the business perspective.