Includes informationfor restaurants, pubs,shops and foodservice companies onhow to take part inBritish Food Fortnight

The BasicsFoodBritish

A buyers’ guideto quality British food Welcome to this guide to sourcing and promoting British food in the retail and catering sectors.

This guide focuses on the ‘basics’: meat, dairy, fruit and vegetables. It provides advice onwhat to look for, information about seasonal and regional varieties and details on how tosource. It explains the assurance schemes and quality marks that exist for the differentfood groups: what they mean, why they are important and how sourcing food that carriesthem will help you meet your customers’ growing demand for high quality food and drinkwith clear provenance, thereby increasing sales.

It also gives you details on how to take part in the national promotion, British FoodFortnight, which is a time when your customers will be particularly receptive to buyingBritish food.

We hope you will organise promotions and special menus in your shops and restaurantsso that you, like retailers and caterers who have participated in previous years, will benefitcommercially from sourcing, serving and promoting British food.

“Today’s consumer wants value when they are shopping or eating out andvalue is no longer just about price. Increasingly people want tasty, fresh,healthy, seasonal, local, regionally-distinct foodswith visible traceability back to theproducer – all distinctive qualities ofBritish food.”Alexia Robinson,Organiser, British Food Fortnight “70% of British

shoppers would buylocal food if they could.”

The Guardian

2

IndexDetails of the national promotion 3

How retailers can supportBritish food 4

How pubs and restaurants cansupport British food 4

How caterers and food service companiescan support British food 5

Food and drink in tourism 5

Advice on where to source British food 6

Assurance schemes for British produce 7

Beef 8

Lamb and mutton 9

Pork, bacon and ham 10

Poultry and game 11

Dairy 12

Fruit and vegetables 13

Invitation to work with schools 14

“Campaigns likeBritish Food Fortnight

work and shouldbe renamed British Food

Forever.”Tim Kershaw, MD, Libra Europe,

consultancy to the food supply chain

industry

“The British regionalfood industry is going fromstrength to strength. British

shoppers increasingly recognisethat British regional food and drink

is top quality and tastes great.”Kirsty Grieve,

Regional Foods Manager,Food from Britain

3

An invitation to take partin the national promotionBritish Food Fortnight was conceived in response to the fact that, though there are numerous food initiatives, projects and eventstaking place across Britain, there was no overall flagship event to bring them to the public’s attention. It was held for the first time inAutumn 2002 at the same time as the Harvest Festival, the traditional time for celebrating our food.

The event has established itself on the national calendar extremely quickly. Thousands of activities are thought to have taken placeduring the Fortnight and have included promotions, tastings and special menus in shops, pubs and restaurants – many of them basedon stocking new British products in addition to their normal range.

Media coverage of the event is seen or heard over 300 million times every year. It has included coverage in every national newspaper;storylines on BBC Radio 4’s The Archers; a special edition of Blue Peter; daily BFF recipes on Teletext’s homepage and headlines on theBBC website.

Increase your stock of British food or put it onyour menu during the Fortnight.You could even tryrunning special promotions,in-store tastings or a BritishFood Fortnight menu with all dishes sourced locally.

Decorate your establishment with bunting and display the event’s A3 poster and Love British Food POS material, downloadable from www.lovebritishfood.co.uk

Monitor customer response. If well received, run similar activities long term.

Tell the organisers of British Food Fortnight what you are organising. To have your shop,restaurant or pub listed on the website and included in information to the media, go to www.lovebritishfood.co.uk.

Aimsmake the public – and inparticular young people –aware of the diverse anddelicious food and drink thatBritain produces and the manyfood experiences available

increase awareness of thepleasures of eating quality,fresh, seasonal and regionalproduce

increase the amount of foodeducation in schools byencouraging teachers to holdspecial events for young peopleduring the Fortnight in thehope that this will generate theenthusiasm & interestnecessary to sustain similaractivity year-round

encourage producers, retailers,restaurants, pubs and tourismoutlets to all take a proactiverole in educating the public –and in particular young people– about the food and drinkthat their region produces.

And ultimately tonurture a renaissance inthe pleasures ofpreparing and eatingBritish food.

British Food Fortnight has a serious impact on sales

Capitalise on the promotional opportunities provided by British Food Fortnight:

Up to

34%increase in sales per store as a

direct result of the event(50% increase in sales of products offered for tastings)

25%increase in footfall

in participating outletsduring the Fortnight

Sales of regional food and drink increase

by up to

£2,000per store

during the Fortnight.✝

✝ Figures from promotions run by Budgens, Londis and independent stores during British Food Fortnight.

For further information on how to take part see www.lovebritishfood.co.uk

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“British FoodFortnight has given

us the opportunity tocapitalise on our

unique approach toproviding fantastic,

freshly produced foodby helping us build

relationships with localsuppliers new to

The Mermaid Inn.”Raymond Smikel,

The Mermaid Inn,Ellington, Nr Huntingdon

Why it is in your commercial interest to do so● You will attract new customers.● You will increase sales from

existing customers who willuse more of their weeklyspend in your shop.

● You will establish a point ofdifference between yourshop and those that stockonly mainstream brands.

● The demand for British foodis increasing.

● Buying British is affordable andadds real value to your profits.

We would like to suggest you undertake someor all of the following to help promote Britishfood within your store● Increase your stock of British food - see www.lovebritishfood.co.uk >

Buying British for advice on what to stock. ● Offer regular tastings and promotions to highlight new products.● Encourage producers to come into your store to conduct tastings and to

meet your customers.● Position a board either in your window or outside the store telling

customers which products are being tasted today.● Consider installing a chill-counter so you can sell fresh, delicatessen-type food.● Speak to your local pub, restaurant and hotel about them putting regional

food on their menus.

Why it is in your commercial interest to do so● You will attract new customers.● The demand for quality, fresh, seasonal and regional produce is increasing –

and customers are prepared to pay more for it.● If you are a pub, the opportunities to use regional foods to complement

beer and wine sales, and to drive menu sales, are increasing.

We would like to suggest you undertake some orall of the following to help promote British food inyour restaurant or pub● Put British food on your menu. Either adapt your existing menu or create a

special board focusing on regional produce. Sample regional menus are provided on our website www.lovebritishfood.co.uk Use the advice on page 6 to help you source regional produce.

● Display the origin of food on your menu. For example, Braised Lamb from xyz farm in abc county. And display the name and contact details of producers so that customers can order direct where appropriate.

● Include a seasonal section on your menu or your special board with changing dishes according to what is in season. See advice on ‘What’s in Season’ on the event’s website or go to www.eattheseasons.co.uk

● Remember regional cheeses for your cheese board. Britain produces over 700 named cheeses made from cow, goat, sheep and even buffalo milk. For some ideas for your regional cheese board see page 12.

● Team up regional foods with beers, ciders and wines. Contact the Campaign for Real Ale or English Wine Producers.

● Hold a special event – themed menus…● Produce ‘X% off ’ vouchers to distribute in local shops and markets.● Tell your regional tourism information centres so that your restaurant or pub

may be promoted as part of your region’s tourism food & drink experience. See tourism advice on opposite page.

● Reconsider your children’s menu – think beyond the chicken nugget!

This advice has been provided by the British Hospitality & Restaurant Association and Punch Taverns.

How retailerscan support British food

How pubs & restaurantscan support British food

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MenuThe Mermaid InnCambridgeshire

StarterOven Roasted Autumn Vegetable Soup with Garlic Croutons

Terrine of English Smoked Bacon, Lincolnshire Pork Fillet, Roasted RedOnion and Orange Mustard Sauce

Salad of William Pears, Stilton, Garden Herbs and Dressing

MainGrilled Breast of Suffolk Chicken, Crushed New Potatoes,

Savoy Cabbage and Bacon and Grain Mustard Cream

Fillet of Loch Duart Salmon with Black Pudding Champand Red Wine Shallot Sauce

Roast Breast of Gressingham Duck, Bubble and Squeak,Spinach and Plum Jus

DessertMermaid Sherry Trifle

Bramley Apple Crumble and Custard

Burnt Trinity Cream with Shortbread Biscuit

“We had lots ofinterest from customers and

the press. Sales doubled on theproducts being offered for tastings

each day and sales of other productsincreased by 10% as a result!”

Colin Broomfield,Broomfields Farm Shop,

Nr Worcester

“I wouldrecommend any retailer to

get involved with British FoodFortnight. It creates so much

awareness for the store.”Malcolm Bodell,

Londis Bridge Stores, Bow

Eynsham store holders proudlydisplaying British producePhoto: Helen Peacocke

● Britain has over 850 tourist informationcentres around the country. Many domesticand international visitors use these centres tofind out what is happening locally, regionallyand at a national level. If you are planning specialregional food promotions make sure that yournearest TIC has information that it can use tohelp promote you. The earlier you do this thebetter. It could be as simple as giving them a flyeror poster. Also ask about ‘Literature ExchangeDays’, often organised by the regional tourismorganisations. These are great opportunities tomeet TIC contacts face-to-face, talk about yourevent/attraction and discuss what literature couldbe distributed through their network of offices.For a list of tourist information centres in Britaingo to:

● Local, county, regional/area andnational tourism organisations havepress officers who are active withconsumer and trade media at alocal, regional and national level.Contact them to see if they canobtain some coverage for youthrough their media programme.When writing your news release,

think about ‘the tourism angle’ andwhat will make you stand out from

others. Remember, to create a goodstory your release has to say more than

a simple time, date and location. Seeadvice on maximising your media coverage on

www.lovebritishfood.co.uk > how retailers &caterers can take part.

● Today, local, regional and national tourismorganisations are using the internet as animportant promotional vehicle in addition toprint. Talk to your local tourism officers abouthaving your event or establishment featured ontheir tourism sites. Also let VisitBritain knowabout your event or attraction (well in advance)as it could be helpful for visiting journalists.

This advice has been provided by VisitBritain www.visitbritain.com/ukindustry

Why it is in your commercial interest to do so● Healthy eating, local sourcing and food safety are hot topics at the moment and your customers expect

you to respond to this.● You will differentiate your company from the competition.● Buying British can still be affordable and add real value to your profits.

We would like to suggest you undertake some or all of thefollowing to help promote British food in your catering units● Enjoy cooking and putting British food on your menus. Either enhance your existing menus or offer your

clients a special regional or seasonal food promotion.Sample regional menus are provided on ourwebsiteto give you some ideas.See www.lovebritishfood.co.uk

● Display clearly the origin of food on your menu or on special cards and blackboards. If you have sourced it,name it – celebrating provenance makes a big difference. For example, carrots from abc county or meat fromxyz farm. Display the name and contact details of producers so that customers can order direct whereappropriate as this helps to build up trust with your supplier.

● Invest in building long term relationships and trust with suppliers. If you are having problems with asupplier’s ability to deliver on quantity and consistency, for example, take the time to explain yourrequirements to them and also try and understand the process from their point of view. Seek an affordablecompromise for both parties. If fragmented supply is the problem you may wish to consider encouragingproducers to form a co-operative that better meets your needs.

● For those catering in the public sector, a new, simplified food and drink buying standard, The Plan for Public Procurement comes into place in 2017. The plan sets what standards the public sector and suppliers are encouraged to follow when buying food and catering services. It proposes a new but voluntary approach, involving use of a balanced scorecard and an e-marketplace, to improve food procurement in the public sector. For more information visit www.lovebritishfood.co.uk

● Consider setting up a customer group involving the catering team, suppliersand your clients so they all know why you wish to adapt your menus forBritish Food Fortnight. Explain to them about costs and think of ways inwhich you can educate your customers through the campaign. This maymake it easier for you should you have to change some of your prices.

● If you are working for a company with lots of employees propose higherquality food as a means of improving productivity – internalcommunication is improved if employees eat together in the staffrestaurant rather than snacking at their desks. Some customers maybe prepared to subsidise a promotion to achieve these benefits.

● Do not focus solely on local. This is about good food from across thecountry, not just on your doorstep.

● If buying from smaller producers, remember that they still must conformwithin HACCP and other Food Safety Regulations –just ask the supplier for details. However, do not expectthem all to conform to British Retail ConsortiumStandards – these are not essential.

● In an ideal world we would suggest that your wholeorganisation embraces British food. If this is difficult,perhaps target a percentage of your kitchens across thecountry with a view to adding more in the future.

This advice had been provided by ARAMARK, Brakes and Compass Group.

How caterers &food service companiescan support British food

5

“ARAMARKencourages its clients,customers and chefs to

make the most of the varietyand quality of British produce

available.”Frazer Rendell,

Retailer Promotions Director,ARAMARK

“In the three yearssince we first made a

commitment to using fresh, locallysourced ingredients, the spend on foodand drink per stay with YHA grew byover 50%, and the margins grew by

4% too.”Colin Rich,

Food & Beverage Manager,Youth Hostel Association

British food and drink is an important part of Britain’s tourism offering.With 20% of overseas visitor spend attributed to food and drink, and with 76% of consumers believing that it is important to have the opportunity to sample local food and drink whilst on holiday, the diversity and richness of Britain’s regional food and drink has the potential to be a tourist attraction in its own ght. See wwwvisitbritain.com

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Assurance schemes for British produceMany regional food and drink products are part of assurance schemes that specify the standards to which they areproduced.

Increasingly consumers want to know how their food and drink is produced and where it comes from. Sourcingproducts that are part of these assurance schemes is a powerful way of demonstrating that you are selling or servingquality produce and that it is fully traceable to the producer.

The main ‘umbrella’ assurance schemes are explained below. Additional schemes and quality marks that appear onspecific food types are explained throughout the guide.

Red Tractor● The Red Tractor logo can be found on chicken, pork, lamb, beef, fruit, vegetables, salad, flour, sugar

and dairy products.● The mark guarantees that the food and drink has been produced to strict standards covering food

safety and animal welfare from the farm to the retailer and caterer.● The Union Jack in the Red Tractor logo indicates that the product has been farmed and packed in the UK, with farmers

regularly inspected to ensure that standards are maintained.To find out about more about Red Tractor www.redtractor.org.uk

● The mark can be found on meat, poultry, salmon, dairy and egg products from farm animals.● The mark indicates that the food has been produced according to the RSPCA’s welfare standards.

These are based on the Farm Animal Welfare Council’s ‘Five Freedoms’ and are applied to eachstage of an animal’s life, and the RSPCA maintains that their standards are more comprehensive than the welfarerequirements of current UK and EU legislation.

● Regular traceability checks are carried out on the whole production process from farm to shop shelf to ensure thateveryone involved in the production of Freedom Food labelled products has been approved by the scheme.

● Whilst the majority (if not all) of the foods carrying this mark are produced in the UK, this is not actually part of thecriteria. In theory foods from abroad could come under the scheme but any application would have to be looked at ona case-by-case basis.

For information about RSPCA Aussured

For general enquiries about assurance schemes and quality marks the Food Standards Agency

food.gov.uk

LEAF Marque – Linking Environment And Farming ● The LEAF Marque is found on fresh, seasonal produce – fruit, vegetable, meat and even flower products.● The Marque confirms that the food has been produced in an environmentally responsible and

sustainable way, based on the holistic principles of Integrated Farm Management.● The Marque represents produce that is certified to a standard. It does not represent country of origin; this is displayed

independently of the Marque. LEAF is a member of a European organisation called EISA (European Initiative forSustainable development in Agriculture) that represents five similar organisations to LEAF in Europe.

● LEAF provides buyers and industry professionals with a directory of all its producers, packers, processors and wholesalers.To access the LEAF Marque directory www.leafmarque.com

Organic ● There are a number of organic certification bodies approved by Defra;

each has a unique UK organic certification code. The main body is the SoilAssociation, Organic Certification UK5.

● Legally a certification logo does not have to appear on packaging but it must have a certification code.● Organic products from EU countries will carry their own certification code.● Organic products from outside Europe may not have a country specific code in which case the

importer can apply for certification from one of the approved bodies. Therefore, a UK code does notnecessarily mean that the food and drink has been produced in the UK.

For a directory of organic producers

PDO, PGI and TSG Under the EU, the three marks that highlight regional andtraditional foods whose authenticity is guaranteed are: PDO(Protected Designation of Origin), PGI (Protected GeographicalIndication) and TSG (Traditional Speciality Guaranteed).

● The marks can only be used on products for which a successful application to the EU has been made.● From May 2009, every product that has a protected food name will be required to show the appropriate logo and/or

wording. For more information about EU protected foods

Local Food“70% of shoppers wouldlike to buy local food ifthey could.”The Guardian

But what does the term ‘local food’mean? There is no legal definition of‘local food’ although the Food StandardsAgency is considering one. The NationalFarmers’ Retail & Markets Associationsuggests the radius for ‘local food’ is upto thirty miles but this is not prescriptive.

Sourcing locally tells your customers thatthe food and drink you are selling is fullytraceable back to the producer and thatyou are supporting your local economy.

However, rather than just use the term‘local’ on your point of sale material andmenus, we strongly suggest that youname the producers and farms. If youare unable to specify producers or farmsby name then think about using genericphrases such as ‘All the meat servedcomes from farms within 30 miles of thisshop/restaurant’. Being as specific aspossible demonstrates to your customersyour commitment to sourcing qualityingredients and ultimately helps you builda competitive advantage.‘Artisanal’ and ‘artisan produce’ areterms used to describe products forwhich special knowledge and skills are

required to make them properly.Production is generally small-

scale and the recipes andtechniques used tend

to be based ontraditional foods andskills. Local farmers’markets are a goodstarting point for

finding artisanproducers in your

area as are the RegionalFood Groups.

Over78,000 farmers and

growers in the UK arefarm assured, accountingfor between 65% and 90%

of output in the maincommodity sectors.

Defra website

Beef: things to consider

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There are many factors that affect the eating quality of beef such as breed, feedand welfare however the most significant factors relate to pre-slaughter care,the slaughter process, storage and ageing. Eating quality is very subjective andthe majority of consumers equate it to tenderness and succulence. The flavourof beef is affected by the factors above but more significantly by how the beefis cooked and what flavours are added.Beef produced from grasslands will be higher innatural sugars than beef from cattle raised onmarshlands.‘Suckler beef ’ is the product of a farmingmethod whereby the mother and calf arekept together for longer with the calfsuckling for up to six months. Theincreased milk in the calf ’s diet affects theeventual flavour of the meat. Suckler herdsare widespread.

How long, or if, the meat is allowed to age: letting themeat age gives the enzymes an opportunity to dissolve the connective tissuesin the meat and this results in more tender meat. For this process to takeplace, the carcass is either hung in a cool, well-ventilated place or thebutchered meat is left in a vacuum pack.Do not rely solely on the number of days that meat has been aged as a signof quality as other factors such as temperature and humidity will have animpact on the optimum ageing time.

The breed: the quality of beef varies from breed to breed. Meat fromcattle bred for milking, dairy cattle, can be eaten but the quality of the meatfrom beef cattle is generally of a higher standard. Beef cattle tend to havebigger carcasses than dairy cattle. Some breeds, such as the traditional breeds,are more prone than others to have flecks of unsaturated fat running throughthe meat. This is known as ‘marbling’ and gives the meat greater flavour whencooked and stops it from drying out.

The cut: as lifestyles have changed in the last few decades, so have thedishes that we eat and the cooking techniques used. As a result some cuts ofmeat have become ‘fashionable’ and this is reflected in their price. Includingcheaper cuts of meat in the range you sell will attract new customers and mayencourage existing customers to spend more in your shop. Similarly, using less-fashionable cuts of meat is a simple way of increasing the profit from a dish.

Regional varieties to look out for: Aberdeen Angus: a native British breed dating back to the 1800s and arguablythe best known and most numerous beef cattle breed in the world. Toguarantee that the beef you are buying really is Aberdeen Angus, look out forthe Certified Angus Beef mark.Gloucester: Gloucester-type cattle were numerous in the Cotswold Hills andthe Severn Valley as early as the 13th century. The meat is sometimesbranded as ‘Old Gloucester Beef ’.Hereford: one of the oldest and most important cattle breeds in Britishlivestock history.Lincoln Red: originally developed to thrive on the cold marshes of

Lincolnshire.Devon: the breed comes from all corners of the county. Some

herds are referred to as ‘Red Devon’ or ‘Red Rubies’ because ofthe breed’s red colouring.

Shorthorn: evolved over the last two centuries fromTeeswater and Durham cattle found originally in the NorthEast of England.Sussex: one of the oldest and purest breeds of British cattle.The Normans found Sussex cattle in the South of England at

the time of the conquest in 1066.In recent years, foreign breeds of beef cattle have become

popular in Britain. They include Simmental, Belgian Blue and theFrench breed, Charolais.

No synthetichormones or growthpromoters are fed

to beef cattle inthe UK.

ADDITIONAL MARKS TO LOOK OUT FOR:Quality Standard Beef and Lambhas been produced and processedthrough a fully assuredindependently audited supply chain.

The quality standard mark for beef and lamb is the only quality mark to havestandards relating to eating quality such as age, sex and, at certain times ofthe year, maturation. A St George’s flag on the mark indicates that the meathas come from an animal born, raised and slaughtered in England. A unionflag indicates it is born, raised and processed to the same standards but ofUK origin. For more information on English beef and Lamb

eblex.org.uk

The blue Scotch Beef and Scotch Lambmarks confirm that the animals havebeen born and reared for all of theirlives on assured Scottish farms and that

they have been slaughtered in an approved abattoir in Scotland. Thestandards are set by Quality Meat Scotland’s assurance schemes. BothScotch Beef and Scotch Lamb have been awarded the European PGI markthat recognises special regional significance and so the marks will often beaccompanied by the PGI logo. For more information about Scotch Beef and Scotch Lamb www.qmscotland.co.uk

Welsh Beef and Lamb marks can only appearon beef and lamb that has been born andraised in Wales and that has been slaughteredin an approved abattoir. Both have been

awarded the European PGI mark that recognises special regional significanceand as a result the marks will always be accompanied by the PGI logo. For more information about Welsh Beef and Lamb

61%of consumers wantto know the origin

of the meat that they eatand 80% want to see origin

on menus. Research by the Meat & Livestock

Commission and NOP

Making the most of all cuts Tim Neal, proprietor and chef of Chequers Inn, near Horsham,West Sussexoften buys half a Sussex Long Horn from his neighbouring farmer. He isable to use nearly all of it on his pub menu: fillet, sirloin and rump in steaks;silverside and topside are marinated and served as braesola (air-dried beef);bones are used to make stock and jus; rib-eye for Sunday roasts; andeverything that can be minced is made into fresh minced burgers.

Lamb & mutton: things to consider

8

Seasonality: although available all year round, British lamb and mutton areseasonal products.Spring lamb is very tender but does not have as much flavour as lamb later in theyear as it has not had as much time to graze.Autumn lamb has had more time to graze and grow and therefore has strongerflavours.Lamb from Christmas until the following Spring is called ‘hogget’, though fewretailers and caterers use this term. Hogget has a pronounced flavour that workswell with seasonal root vegetables.Mutton is at least two years old. It is available year-round but is best, and mostreadily available, from October until March. It has a much stronger, gamier flavourthan lamb.

Environment: sheep spend most of their lives grazing outside and theirflavour will be dictated by their diet and the environment in which they arereared. For example:Mountain lamb spends all its life on the hills and mountains of Britain whereplants, such as heather, influence its flavour. Hill or upland breeds are used and thelambs are smaller due to their environment.Downland lamb graze on a range of plants supported by the chalk-rich soil ofthe Downs. Lowland breeds are used and they have bigger carcases.Salt-marsh lamb graze pastures that are regularly washed by the tide, whichmeans the lambs eat the unique plant species supported in those pastures, forexample sea lavender and samphire.

Regional varieties to look out for: Blackface: the most numerous breed in Britain and one of the hardiest, thevast majority are found in Scotland.Dorset Horn & Poll Dorset: significant numbers of both are found in theSouth West of England. They are unique in their ability to lamb naturally atany time of year.The Downland breeds: include the Southdown, Dorset Down, Oxford Downand Hampshire Down.Herdwick: the native breed of the central and western Lake District, they area hardy British breed that grazes on the highest of England’s mountains. Lookout in particular for Herdwick Macon Ham: whole, smoked, cured hams madefrom the hind leg of Herdwick sheep. It has a pronounced gamy lamb flavourwith herb undertones and a mild smokiness.Portland: the breed is native to the South West of England.Roughfell: one of the country’s largest mountain sheep. It is exceptionallyhardy and found in parts of SouthCumbria,West Riding ofYorkshire and NorthLancashire.Welsh Mountain andWelsh Speckleface:the sheep aresmaller than normalbreeds and, as aresult, the variousjoints of meat maybe up to 30%smaller.

Mutton For hundreds of years, mutton was the staple meat of the Britishhousehold, considered superior in texture and flavour to lamb. Changes infarming and cooking lead to mutton’s sudden decline and for the last fiftyyears mutton has almost disappeared from our shops and restaurants.The Mutton Renaissance campaign was launched in 2004 by HRH ThePrince of Wales to support British sheep farmers who were struggling tosell their older animals, and to get this delicious meat back on the nation’splates.Nearly 200 family farms, restaurants and butchers across Britain now rear,sell and serve mutton. Mutton appears on the menus of top restaurantsaround the country, including The Ivy,The Ritz, Ransome's Dock, QuartierVert (Bristol), Heathcotes (North West) and many more."We work in partnership with a sheep farmer in Northumberlandto source excellent organic mutton for our restaurants. Hesupplies us with the legs of Scottish Blackface sheep and hedices the rest and sells it on through other channels. Theintense flavour of mutton gives us lots of ways to use itbut balancing the flavours is key to creating a successfuldish. We use flavours such as thyme, orange andjuniper berries to keep diners coming back for more."Terry Laybourne, Café 21, Newcastle & Durham

Where the Mutton Renaissance logo is used, the meat will have met the standards of the Mutton Renaissance campaign. One such standard is the maturing

Visit www.muttonrenaissance.org.uk

OTHER USEFUL RESOURCES:

“The word aboutmutton is starting to get

around. Smart chefs are alreadyputting it on their menus, and

enlightened butchers are beginningto market it as something

rather special.”Hugh Fearnley-Whittingstall

DevonshireSquab Pie is an

eighteenth century recipefor lamb pie cooked with

apples, onions, spices andchopped prunes served

hot with clottedcream!

ADDITIONAL MARK TO LOOK OUT FOR:

The Berkshire: the oldestpedigree pig recorded in GreatBritain. The pork is finelytextured. Japanese buyersconsider Berkshires from Britainto be a speciality.

The Large White: long bodiedproducing excellent hams.

The British Saddleback: a dual-purpose pig producing good porkand bacon. It has secured a nichein outdoor and organic production.

Gloucestershire Old Spots:a very fine carcase that produces meat for all purposes:pork chops, roasting joints or sausages.

The Hampshire: developed in theUS from British breeding stockand now one of the world’s mostimportant pig breeds producingan abundance of lean meat.

The British Landrace: originallyimported from Sweden in 1949,has a high lean meat content, in asuperbly fleshed carcase, which isideal for either fresh pork orbacon production.

The Large Black: a black pig witha succulent taste and high eatingquality.

9

ADDITIONAL MARKS TO LOOK OUT FOR:

Quality Standard Pork, Baconand Ham: products carrying oneof these marks come fromfarmers and processors

committed to high standards of animal welfare, quality controland traceability. Pork sausages can carry the Quality Standard Mark for Pork.Pork and pork products from England and Wales use this quality mark. For further information on the Quality Standard Pork, Bacon and Ham www.porkforcaterers.com

The ‘Specially Selected Pork’ label guarantees that thepigs were born, reared and slaughtered in Scotlandunder the highest welfare and animal husbandry

standards. For more information about Specially Selected Porkwww.qmscotland.co.uk

The British Pig Association allows the Quality Pedigree Pork mark to appear on pork that has been produced locally fromBritish pedigree breeds. The association can put retailers and caterers in touch with small-scale pig producers and will also help promote retailers of Pedigree Pork. For moreinformation www.britishpigs.org.uk

OTHER USEFUL RESOURCES:A foodservice and butchers guide to pork products is available from AHDB Pork. Visit www.pork.ahdb.org.uk/porkforbutchersWhat’s New or information on the Charcuterie Guild training programme www.finefoodworld.co.ukTo source Berkshire pork www.berkshirepigs.org.uk To source Gloucestershire Old Spot pork www.oldspots.org.uk To source Tamworth pork www.tamworthbreedersclub.co.uk

Pork, bacon & ham: things to considerThe breed: there are 14 breeds of pig in the UK including:

How it has been reared: pigs are reared inside or outside in the UK.The quality of the meat depends on welfare standards and the feed used.

The ‘curing’ process: bacon and ham is either dry-cured, producinga drier finish and fuller, more pronounced flavour, or wet-cured, producing asucculent and seasoned product more moist than the dry-cured product anddifferent in texture but no less equal in quality. It can be smoked or left ‘green’(unsmoked) after the curing process.

The cut: when buying pork, it is important to use the correct cut for thepreferred preparation: for example, boned spare rib of pork for roasting, porktenderloins for pan-frying or belly of pork for slow cooking.

Bacon: examples of traditionally cured bacons:Suffolk Sweet-Cured Bacon: a cure of salt and coarse brown sugar gives adistinctively sweet flavour, with a hint of molasses. At the same time, the bacon isvery salty and the flavour is underpinned with a slight acid note. The bacon issmoked after curing.Wiltshire Bacon: the unique flavour of this bacon comes from the combination of amild cure and the fact that the pigs are traditionally fed on home-grown wheat andwhey from the local cheese-making. It is available smoked or green.Welsh Bacon: the Welsh cure produces very salty bacon with a good flavour. Thebacon is not smoked after curing. It is not easily available other than in WestWales.Ayrshire Bacon: the cure used in Ayrshire bacon is very mild and lightly salted;much of the flavour comes from the breed (GreatWhite) and quality of the pig.It is available smoked or green.‘Tendersweet’ bacon: a dry cure with ahigh sugar content giving a mild flavour.It is available smoked or green.

Ham: examples of traditionallycured hams:York Ham: a rich salty ham, with distinctpork flavour and a dry texture. It is notsmoked after curing.Cumberland Ham: when cooked this ham has adeep, pronounced ham flavour that is slightly spicy andheavily salted. Not to be confused with Cumbria Air-Dried Ham for which asimilar cure is used but it is air-dried and so can be eaten raw.Bradenham Ham: an unsmoked cured ham originally from Wiltshire with a delicate,sweet and mild flavour thanks to the marinade of molasses and spices.

Sausages: there are over 400 varieties of sausages available in Britain today,many named after the places they were originally made. A good British sausage isjuicy and plump with a meat content of at least 70%.Here are some examples of regional sausages but why not try and find out aboutyour local sausage or come up with your own sausage recipe to serve in your shopor on your menu? Cumberland: a coarse sausage highly seasoned with black pepper and spices; it issold unlinked but curled. The Cumberland Sausage Association is currently seekingEuropean protection for the Cumberland sausage.Lincolnshire: a rich, meaty pork sausage with a distinctly herby flavour, normallysage or thyme.Gloucester: a sausage traditionally made with distinctive Gloucester Old Spot pork,sage and apples.Marylebone: a pork sausage to which London butchers traditionally added mace,ginger and sage.Oxford: a pork and veal sausage to which lemon, sage, savory and marjoram areadded to balance the flavours.Welsh: a pork sausage flecked with green leek.Suffolk: a course pork sausage made with sage and thyme.

The Middle White: the pork iswell-marbled which makes it agood breed to use when serving'suckling pig'.

Oxford Sandy and Black: one ofBritain’s oldest pig breeds, theyproduce fine quality white skinnedpork & bacon with superb flavour.

The Pietrain: renowned for itsvery high yield of lean meat, itformed the foundation of theWalls Meat Company’s porkproduction. Most commonlyavailable as a cross-bred.

The Tamworth: the oldest pureEnglish breed that is sometimescrossed with wild boar toproduce distinctive gamy pork.Produces white-fleshed carcaseswith long sides and big hams.

FidgetPie is a shortcrust

pastry pie fromShropshire filled with

bacon or ham, potatoes,apples and stock.

10

ADDITIONAL MARKS TO LOOK OUT FOR:

Products carrying the Great British Chicken logo mustmeet Red Tractor standards. The Great British Chicken logois used in connection with the British Chicken Marketingcampaign and guarantees that all stages of the productionchain have taken place in Britain. To source chicken

products carrying the Great British Chicken logo www.greatbritishchicken.co.uk

Quality British Turkey guarantees that British turkeyproducts carrying the mark excel in areas of food safety,traceability and bird welfare. To find out about sourcingturkey products carrying the Quality British Turkey

www.britishturkey.co.uk

Golden Turkey

The Lion Quality mark assures the purchaser that the eggsstamped with this mark come from British hens that havebeen vaccinated against salmonella and have been produced

to high standards of hygiene and animal welfare. The mark is stamped on theeggs and egg boxes. A best before date is also stamped on the eggs. To finda Lion Quality egg supplier

Laid in Britain is a quality and food safety assurancescheme devised for independent egg producers, whopack and mark their own produce, to supply retailers andcaterers on a local and regional basis. The logo appears

on the eggs boxes but not on the eggs themselves. Retailers wanting to find out more about sourcing egg boxes carrying this mark or to check an up-to-date list of all the farm ID numbers to be found on the eggs inside theboxes www.laidinbritaineggs.co.uk >Are they genuine?

OTHER USEFUL RESOURCES:For information about sourcing duck & duck eggs contact the British Poultry

For more information about sourcing goose and goose eggs

To find a supplier of egg productswhich have been made using Lion Qualityeggs go to the British Egg Producers Association’s website www.bepa.org.ukFor advice on sourcing game www.gametoeat.co.uk

Poultry & game: things to considerThe most important factor when buying poultry is the farming technique used toproduce it. There are a number of legal terms that indicate the type of farming used:‘Extensive indoor’ (‘Barn reared’): birds are kept inside and the maximum number ofbirds per m2 of floor space is specified. Also specified is the earliest age at which thebirds can be slaughtered.Free range: similar to ‘extensive indoor’ farming but the birds must have access to anopen-air run for at least half their lives.Traditional free range: birds are kept in portable poultry houses, which can bewheeled to fresh pastures, and the maximum number of birds per m2 floor spacespecified is more generous. The minimum age at slaughter is also higher. Birds farmedin this way are slower-growing breeds known for having better flavour and texture.Free range – total freedom: similar to ‘traditional free range’ except these birds havecontinuous day-time access to open-air with no limit to how far the bird can range.Birds will naturally seek their barn out at dusk.‘Fed with … % of …’: this refers to the percentage of grain, as opposed to artificialfeed, the birds have been fed. It does not give any indication of the intensity of thefarming technique used. The term ‘corn-fed’ is commonly used and although it is notofficially recognised it is understood to mean that the feed formula given during thegreater part of the fattening period contains at least 50% corn/maize.

Chicken: hens bred for the table are known as ‘broilers’; whereas hens kept foreggs are ‘layers’. Chicken is the most popular meat in the UK. ‘Poussin’ is youngchicken with a delicate taste; one serving usually consists of an entire bird.Examples of regional breeds of chicken to look out for:Derbyshire Red: traditionally popular in Derbyshire and Yorkshire, this breed is highlythought of for its laying quality – it lays white-shelled eggs prolifically. The meat iswhite and has a flavour similar to that of game birds.Ixworth: taking its name from the Suffolk village in which it originated, this breedthrives in free range farming systems. Its eggs’ shells have a light tint.Orpington: named after the village in Kent, the Orpington produces a ‘well-shaped’table bird with a broad breast. The eggs are slightly small and the shells have abrown tint.

Turkey: turkey is widely available throughout the year and not just atChristmas-time. Much of this is the mild-flavoured ‘white’ turkey but other breeds tolook out for are the Norfolk Black and the Cambridge Bronze.Norfolk Black: considered one of Europe’s finest table turkeys, it has fine grained,rich meat with a gamy flavour. These birds have black very glossy feathers, due tothe high oil content, which also ensures juicy meat. It has a smaller breast thanother turkeys and some people are put off by the dark feather stumps thatremain on the skin.Cambridge Bronze: the bronze turkeys mature slowly, allowing time to develop thesuperior texture and flavour of the meat.Traditional Farmfresh Turkey: can be any breed but must be produced usingtraditional farming methods. Traditional Farmfresh Turkeys carry a European ‘TraditionalSpeciality Guaranteed’ mark.

Duck: the most common farmed duck in Britain is the Pekin, which has beencrossed with the Wild Mallard to create the Gressingham duck. The Gressinghamhas a high breast meat content and a gamy flavour.The best-known farmed duck is the Aylesbury duck, which hails fromBuckinghamshire. The flesh is pale, soft and tender and it is less fatty than otherbreeds. The duck has a gamy flavour, although the gaminess is less pronouncedthan that of wild duck. However the breed is slower to mature than others and sotends to be only reared by smaller farmers.The Goosnargh duck is a cross between the Pekin and the Aylesbury duck.It hails from Goosnargh, a village near Preston, Lancashire. The duck is traditionallykilled young and hung for up to 48 hours to enhance the flavour.An assurance scheme for farmed ducks is due to be launched in Autumn 2007.

Goose: goose has a limited season between September and December.It is traditional to eat goose on Michaelmas (29 September) and on ChristmasDay. The indigenous British breed is the Brecon Buff, which has a high ratio ofmeat to bone. There is not an assurance scheme for the British goose butproducers must adhere to a Code of Practice. In practice, the market for goose issmall enough for traceability and provenance to be assured.

Eggs: all chicken eggs that are sold must be stamped with a code, for example1UK12345. The first number refers to the production method: 0 – Organic: 1 –Free range; 2 – Barn; 3 – Caged. The two letters indicate the country of origin.The last five digits indicate the farm on which the eggs were laid.Duck eggs are larger than hen eggs and have an oilier taste. They are becomingmore widely available but availability still tends to be on a local scale.Goose eggs have a slightly oily taste and should always be used when they are veryfresh. The eggs are only available in the Spring as a surplus from breeding and, assuch, sales tend to take place at the farm gate.Duck and goose eggs do not have to be stamped with the ID mark.

Game: 'game' is the word used to describeanimals and birds that are traditionally huntedfor food. It falls into two categories:‘feathered’ or ‘furred’. Game is wild,natural, free range, lean and low in fatwith a distinctive flavour. It isincreasingly popular with consumers asit can be cooked in a number of waysand is therefore a great alternative tobeef, pork, lamb and chicken. Game isalso an economical alternative to othermeat products, especially at the height of theseason.Game can only be shot during specific times of the years.For a table of the game seasons go to www.gametoeat.co.uk > Game Seasons.Increasingly, however, frozen game meat is available year round.

Salesof British wild

game have grown64% since 2002Mintel Poultry & Game

Meat Report 2008

South West:Bath Cheese Baydon Hill Beenleigh Blue ‘West Country FarmhouseCheddar Cheese’Cornish Yarg Curworthy Dorset Blue Vinney Double Gloucester Single GloucesterSharpham Vulscombe Somerset

BrieSomerset

Camembert

South East:Sussex Slipcote Carolina Cheese Wellington Oxford Blue Woodfalls Norbury Blue

East of England:Binham Blue Walsingham Suffolk Gold Norfolk White Lady Rozbert Hard Goats Cheese

Midlands:Derby Cheese Stilton Lincolnshire Poacher Innes Goats Cheese Hereford Hops Childwickbury Capella

Yorkshire:Ribblesdale Coverdale Swaledale Wensleydale

North East:Cotherstone Cheese Nothumberland GoudaCoquetdaleChevingtonElsdon Goat

North West:Cheshire Cheese Beacon Fell TraditionalLancashire Cheese Blacksticks BlueDelamere Goats Cheese

Wales:Caerphilly Cheese Caerffili Lammas Caws Cerwyn Gorau Glas Llanboidy

Scotland:Dunlop Dunsyre Blue Kelsae Lanark Blue Caboc Orkney Farmhouse

12

ADDITIONAL MARKS TO LOOK OUT FOR:

stands for the Organic Milk Suppliers Co-operative. The co-operative is dedicated to building a sustainable future for British organic dairy farmers and

OTHER USEFUL RESOURCES:For a list of specialist cheesemongers & makers across the countrywww.specialistcheesemakers.co.ukFor information on the UK Cheese Guild training programmewww.finefoodworld.co.uk > Training For recipe suggestions and further information on British cheeses go towww.britishcheese.com > Cheese

Dairy: things to consider

What animal it has come from:cow, goat, sheep or even buffalo.Goat’s milk has a musky, aromatic flavourand is more easily digested than cow’smilk. It has a similar fat content to cow’smilk and can be used in cooking whereone would use cow’s milk.Sheep’s milk has a rich, bland, slightly sweettaste. It is much higher in total solids thaneither cow or goat’s milk and contains upto twice as many of the minerals. It has afat content of about 7.5%.Buffalo’s milk is very low in carotene so itis a pure, brilliant white. It is significantlylower in cholesterol and higher in calciumthan cow's milk.

How the milk has been treated:this influences not just milk; for exampleunpasteurised Cheddar will have far morecomplex and slightly more variable flavoursthan that made from pasteurised milk.Pasteurised: most of the milk on sale hasbeen pasteurised – a heat treatment thatkills virtually all bacteria present in themilk without affecting the nutritional valueand taste of the milk.Unpasteurised: unpasteurised milk is a‘living food’ with a real, albeit delicate,flavour. Also called ‘untreated’, ‘raw’ or‘Green Top’, because of the green foil capthat was used on glass milk bottles, it ispossible to buy unpasteurised milk inEngland and Wales but it is not legal tosell it in Scotland. It must meet ‘bacteriacount’ standards before it can be sold andmust carry warnings to advise people thatit may contain harmful bacteria as somegroups, such as pregnant women, areadvised not to consume it. It is supposedto be sold direct from the producer tothe consumer and is usually produced byfarmers with small herds and high welfare

standards. It is becomingmore readily available

through farmers’markets and can be

delivered as partof a box scheme.

Cheese: there are over 700 named cheeses produced in the United Kingdom. The flavour of the cheesesdoes not just depend on the process used to make them, it can also depend on whether milking has taken placein the morning or evening and how much grass the cows, goats, sheep or buffaloes have been able to eat.

One of the easiest ways in which to celebrate local and regional food is to serve a regional cheese board inshops and on menus. Many cheeses have PDO or PGI status.

Examples of traditional cheese biscuitsto accompany your cheese board● Bath Oliver: a crisp biscuit from Somerset that is

pale cream in colour and has a neutral, if slightlysalty, taste.

● Norfolk Knob: a round rusk with a hollow centre.It is very light and crisp and slightly sweet in flavour.

● Yorkshire: an elongated oval biscuit that is dustedwith cream-coloured oatmeal.It has a nutty, oaty and slightly sour taste.

● Dorset Knob: a domed rusk that is a pale goldenon top and has a lighter-coloured crumb. It is dryand very crisp with a slightly sweet flavour.

Ideas

for r

egion

al ch

eese

boar

ds

WINTER(December, January& February)

VegetablesBeetrootBrussels Sprouts

CabbageCauliflowerCeleriacChicoryFennelJerusalem Artichoke KaleLeeksParsnipsPotatoesRed CabbageSwede Turnips

FruitApplesPears

13

Fruit and vegetables: things to considerWhy does sourcing seasonal produce matter?● It makes economic sense to source seasonally as fruit and vegetables are

sold more cheaply when there is a glut. Consider making tomato sauceusing surplus tomatoes in late Summer to see you through the Wintermonths.

● Eating seasonally has health benefits too: foods in season contain thenutrients, minerals and trace elements that our bodies need at particulartimes of year. For example, British Food Fortnight marks the shift fromSummer to Winter and the fruit and vegetables that are coming intoseason then, such as butternut squash and apples, are packed with vitaminC to boost our resistance to Winter colds.

With calls for us to eat at least five portions a day, fruit and vegetables aretaking a more prominent role in menu planning. Think about pairing fruits andvegetables with produce that are grown or reared in the same locality e.g.watercress and trout from the rivers of Hampshire or apples and pork fromthe orchard-filled fields of Gloucestershire.

Heritage / heirloom fruits and vegetablesAs with meat, there are numerous varieties of fruits and vegetables that,though not viable to produce commercially, offer an opportunity to discover apart of our local history as well as unique qualities.

● Their distinct flavours and characteristics often mean that heritage varietiesdo not need additional ingredients to make them delicious. For example,the Dunbar Rover makes superb mash potato without the need to addbutter and cream and the Lady Henniker apple, from Suffolk, makes astrongly flavoured apple sauce without the need for extra sugar.

● Heritage varieties are often high in antioxidants: the blue pigment in theSalad Blue potato is an anthocyanin, an antioxidant with great healthbenefits – and you can make blue chips from it!

● Mr Little’s Yetholm Gypsy potato dates back to 1899 and wasdeveloped in the village of Yetholm, the Gypsy capital of Scotland, by theLittle brothers.

What’

s in s

easo

n whe

n...

USEFUL RESOURCES:Heritage varieties are most likely to be sourced direct from a local farmer.You should talk to the farmer about your plans in advance of the growingseason so that he is able to make the necessary preparations.To source heritage potatoes www.heritage-potatoes.co.uk To source heritage fruitsCaterers looking for advice on sourcing and cooking with potatoes should

www.potatoesforcaterers.co.uk

The following trade associations and interest groups will help you source fruit and vegetables:Asparagus Growers Associationwww.british-asparagus.co.uk British Tomato Growers Association www.britishtomatoes.co.uk British Summer Fruits www.britishsummerfruits.co.uk

British Leafy Salads Association www.britishleafysalads.co.uk English Apples and Pears www.englishapplesandpears.co.uk Leek Growers’ Association www.british-leeks.co.uk The Brassica Growers Association LimitedThe Watercress Alliance www.watercress.co.uk

SUMMER(June, July & August)

VegetablesAubergineBeetrootBroad BeansBroccoliCarrotsCourgettes CucumberFennelFresh PeasGarlicGreen BeansLettuce and Salad LeavesNew potatoesRadishesRocketRunner BeansSalad OnionsSorrelTomatoesWatercress

FruitBlueberriesCurrants – black,

white and redElderflowersGreengagesLoganberriesPlumsRaspberriesStrawberriesTayberries

AUTUMN(September, October& November)

VegetablesBeetrootCarrotCeleriacFennelField MushroomsKaleLeeksLettuceMarrowPotatoesPumpkinRocketSorrelSquashesSweetcorn

Tomatoes Watercress

FruitApplesBlackberriesDamsonsElderberriesPearsPlumsQuinceSloes

“I really do getexcited by seasonal fruits

and vegetables. No country inthe world can beat the British

when it comes to growing veggies,especially at this (British Food

Fortnight) time of year.” Helen Peacocke, Food Writer

SPRING(March, April & May)

VegetablesAsparagus Cauliflower

CucumberJersey Royal New

Potatoes Purple Sprouting BroccoliRadishes

Savoy CabbageSorrelSpinachSpring GreensSpring Onion

Watercress

FruitRhubarb

For further advice on what's in season when,see www.eattheseasons.co.uk

14

How retailers can work with schoolsRetailers are invited to offer children the opportunity to try the delicious rangeof foods produced in Britain. This can also be an effective way of encouragingtheir parents to shop in your store!

Year 6 students from PortsmouthGrammar School took a trip toBuckwell’s butcher’s shop inSouthsea. The children wereshown pictures of pigs on a farmand then the raw sausageingredients of pork, seasoning andrusk. The ingredients were thenminced and they helped put the mixinto natural casings with a nozzlebefore butcher John Buckwelltwisted them into links of chipolatas. Teacher Jane Low said: “Visits to Buckwell’sgives pupils the opportunity to see the processing of raw ingredients.”

The Field to Kitchen food hall at Dobbies Garden World in Atherstoneopened its doors to the Year 6 class from St Gabriel’s R.C. PrimarySchool in Tamworth which went along to learn all abouthow our food is produced. “It was absolutelybrilliant, the children got so much out of it,” saidclass teacher Sharon Collier. Children spent themorning learning how vegetables such as parsnips,beetroot and carrots are peeled and the shavingsare turned into vegetable crisps and helping thebutcher make sausages and beef burgers.Theywere also taught about wheat grain being turnedinto bread and cakes.

As well as holding tasting sessions in the store,butchers from George Adams and Sons went toWeston Hills CofE Primary School to teach pupils aboutfood hygiene and how to make Cornish pasties.

Children from Charing CE Primary School visited Charing Marketand were treated to lemon cake and scones with marmalade orjam. Teacher Niki Paterson said: “The whole school has visitedthe market and the kids really enjoy themselves. They’revery animated and very noisy. It looks like bedlam but itjust means that are excited by it all.” Edith Darvill,Chairman of Charing Market, said: “The children just love it.It’s wonderful to see them so fascinated.”

Staff from the Budgens store in Woodston delivered alorry load of fresh fruit and vegetables for a day of lessonsand activities about the benefits of eating fresh produce at StAugustine’s Junior School in Woodston. Year 4 teacher JeanAsher said the day was a hit with pupils. She said: “Budgenskindly supplied us with apples, pears, carrots and otherproduce that had been grown in Britain. The children tried theitems after lunch and the big box of fruit and veg soon disappeared.”

How cooks and chefs can work with schoolsCooks and chefs are invited to go into schools and offer cookingdemonstrations and lessons to help teach children basic cooking skills – lifeskills that are as important as learning to read.

Chef Matthew Tilt from Rodean Restaurant, Devon, invited pupils fromKenton Primary School to his restaurant kitchen to prepare a meal for rugbyplayers from Exeter Chiefs using some of the best food on offer in the county.Their hands-on experience of working in the restaurant kitchen culminated ineating the dish they had made. Head Teacher Mrs Newington said: “Theexperience has been a wonderful success… The children have workedalongside the professionals, developing their understanding andappreciation of food.”

Chef Richard Guest from Castle Hotel, Taunton, and some of his culinarycolleagues teamed up with local farmers to go into a dozen local schools duringBritish Food Fortnight. The farmers explained how food is produced and the chefsshowed the children how to make healthy snacks for their lunch boxes.

Hotel chef Phil Brown used British produce to cook ethnic dishes such asCaribbean cornmeal Johnny cakes filled with a Sweet Chicken Curry and Turkey orSausage Chow Mein with Year 9 GCSE food technology students at Guilsborough

School. Mr Brown said: “The students really benefited from the sessions asthey saw that British produce in season is not expensive, can be tasty

and can be used in all types of cooking.”

Robert Milligan, Executive Chef for ARAMARK, challenged Year 10students at Aveley School, Basildon, to a sausage-making competition tocome up with their own ‘Aveley Sausage’. The winning recipe was so

delicious that Robert decided to include it on his client’s, JP Morgan, menusas the ‘special of the day’ later in the year! Robert hosted two days of

demonstrations for all the students including bread-making classes, salad growingand harvesting, cheese, fish and meat tastings. “It was a real joy to introduce

these young people to new skills,” said Robert. “If I got even oneof them interested in cooking great food using local

produce then I consider the event a real success.”

Using a traditional recipe and local ingredientsincluding Wadworth beer, Devizes chef PeterVaughan taught teenagers from the countycouncil’s Young People’s Support Service how tomake bread as part of British Food Fortnight.Afterwards, he watched as pupils choseingredients to make their own bread.

Invitation to work with schoolsIn addition to the commercial reasons for taking part in British Food Fortnight, we invite you to use the national celebration as an opportunity to be proactive ineducating young people about Britain’s regional food and drink.In the build up to the Fortnight, over 30,000 schools in the UK are sent an invitation to incorporate cookery and food-related topics into their curriculum teachingand you can play your part in helping them achieve this.The best people to make the young aware of the diverse and delicious food that Britain has to offer are those who sell and cook it. Here are some ideas fromprevious British Food Fortnights to inspire you.To team up with a farmer and go together into schools, please contact LEAF They have 300 farmers trained in working with schools.Further advice for cooks and chefs going into schools is available from the home page of www.lovebritishfood.co.uk

“We received so manyletters from the children thanking usand telling us how they enjoy making

smoothies in the morning before school nowand also that their mums and dads are making

soups and pasta with them. It is amazing to watch5 and 6 year-old children use their taste buds

and it was very rewarding.”Chefs Andrew Bennett and Lisa Sutherland from The Sheraton Park Lane Hotel, who gave cooking

demonstrations to parents and pupils fromWood Green Junior School,

Wednesbury

“Robbrings in loads of

different ingredients andmakes it interesting. I don’t

think I’d cook at home if I didn’tcook at school.”

Lino, pupil at Maidenhill School, aftera visit from Cotswold Chef

Rob Rees, MBE

Photo:Wiltshire Gazette & Herald

‘British Food - The Basics’is produced by Food Fortnight Ltd.Copyright © Food Fortnight Ltd 20

Front cover photo courtesyof Richard Faulks / Game-to-Eatwww.gametoeat.co.uk