British

Includes information for restaurants, , shops and food service companies on how to take part in Food British Food Fortnight The Basics Index Details of the national promotion 3 A buyers’ guide How retailers can support British food 4 How pubs and restaurants can to quality British food support British food 4 Welcome to this guide to sourcing and promoting British food in the retail and How caterers and food service companies catering sectors. can support British food 5 This guide focuses on the ‘basics’: meat, , fruit and vegetables. It provides advice on Food and drink in tourism 5 what to look for, information about seasonal and regional varieties and details on how to source. It explains the assurance schemes and quality marks that exist for the different food groups: what they mean, why they are important and how sourcing food that carries Advice on where to source British food 6 them will help you meet your customers’ growing demand for high quality food and drink with clear provenance, thereby increasing sales. Assurance schemes for British produce 7 It also gives you details on how to take part in the national promotion, British Food Fortnight, which is a time when your customers will be particularly receptive to buying 8 British food.

We hope you will organise promotions and special menus in your shops and restaurants 9 so that you, like retailers and caterers who have participated in previous years, will benefit commercially from sourcing, serving and promoting British food. Pork, bacon and ham 10 “Today’s consumer wants value when they are shopping or eating out and and game 11 value is no longer just about price. Increasingly people want tasty, fresh, healthy, seasonal, local, regionally-distinct foods with visible traceability back to the Dairy 12 producer – all distinctive qualities of British food.” Fruit and vegetables 13 Alexia Robinson, Organiser, British Food Fortnight “70% of British Invitation to work with schools 14 shoppers would buy local food if they could.” The Guardian

“Campaigns like British Food Fortnight work and should be renamed British Food “The British regional Forever.” food industry is going from Tim Kershaw, MD, Libra Europe, strength to strength. British consultancy to the food supply chain shoppers increasingly recognise industry that British regional food and drink is top quality and tastes great.” Kirsty Grieve, Regional Foods Manager, Food from Britain

2 An invitation to take part in the national promotion British Food Fortnight was conceived in response to the fact that, though there are numerous food initiatives, projects and events taking place across Britain, there was no overall flagship event to bring them to the public’s attention. It was held for the first time in Autumn 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 place during the Fortnight and have included promotions, tastings and special menus in shops, pubs and restaurants – many of them based on 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 the BBC website. British Food Fortnight has a serious impact on sales Up to Sales of regional food and drink increase by up to

increase34% in sales per store as a 25%increase in footfall £2,000 direct result of the event in participating outlets per store ✝ (50% increase in sales of products offered for tastings) during the Fortnight during the Fortnight. ✝ Figures from promotions run by Budgens, Londis and independent stores during British Food Fortnight. Aims make the public – and in Capitalise on the promotional opportunities provided by particular young people – aware of the diverse and delicious food and drink that British Food Fortnight: Britain produces and the many food experiences available increase awareness of the pleasures of eating quality, ● Increase your stock of British food or put it onyour menu during the Fortnight.You fresh, seasonal and regional could even tryrunning special promotions,in-store tastings or a BritishFood Fortnight produce menu with all dishes sourced locally. increase the amount of food education in schools by encouraging teachers to hold ● Decorate your establishment with bunting and display theevent’s A3 poster and Love special events for young people British Food POS material,downloadable from www.lovebritishfood.co.uk during the Fortnight in the hope that this will generate the ● enthusiasm & interest Monitor customer response. If well received,run similaractivities long term. necessary to sustain similar activity year-round ● Tell the organisers of British Food Fortnight what you areorganising.To have your shop, encourage producers, retailers, restaurant or listed onthe website and included in information to the media,goto restaurants, pubs and tourism www.lovebritishfood.co.uk. outlets to all take a proactive role in educating the public – and in particular young people –about the food and drink that their region produces.

And ultimately to nurture a renaissance in the pleasures of preparing and eating British food. For further information on how to take part see www.lovebritishfood.co.uk 3 How retailers How pubs & restaurants can support British food can support British food Why it is in your commercial interest to do so Why it is in your commercial interest to do so ● You will attract new customers. ● You will attract new customers. ● You will increase sales from ● The demand for quality, fresh, seasonal and regional produce is increasing – existing customers who will “I would and customers are prepared to pay more for it. use more of their weekly ● If you are a pub, the opportunities to use regional foods to complement spend in your shop. recommend any retailer to beer and wine sales, and to drive menu sales, are increasing. ● You will establish a point of get involved with British Food difference between your Fortnight. It creates so much shop and those that stock We would like to suggest you undertake some or only mainstream brands. awareness for the store.” ● The demand for British food Malcolm Bodell, all of the following to help promote British food in is increasing. Londis Bridge Stores, Bow ● Buying British is affordable and your restaurant or pub adds real value to your profits. ● 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 We would like to suggest you undertake some page 6 to help you source regional produce. ● Display the origin of food on your menu. For example, Braised Lamb from or all of the following to help promote British xyz farm in abc county. And display the name and contact details of producers so that customers can order direct where appropriate. food within your store ● Include a seasonal section on your menu or your special board with changing ● Increase your stock of British food - see www.lovebritishfood.co.uk > dishes according to what is in season. See advice on ‘What’s in Season’ on Buying British for advice on what to stock. the event’s website or go to www.eattheseasons.co.uk ● Offer regular tastings and promotions to highlight new products. ● Remember regional for your board. Britain produces over 700 named cheeses made from cow, , and even buffalo milk. For ● Encourage producers to come into your store to conduct tastings and to some ideas for your regional cheese board see page 12. meet your customers. ● Team up regional foods with beers, ciders and wines. Contact the Campaign ● Position a board either in your window or outside the store telling for Real Ale or English Wine Producers. customers which products are being tasted today. ● Hold a special event – themed menus… ● Consider installing a chill-counter so you can sell fresh, delicatessen-type food. ● Produce ‘X% off’ vouchers to distribute in local shops and markets. ● Speak to your local pub, restaurant and hotel about them putting regional food on their menus. ● 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 nugget!

This advice has been provided by the British Hospitality & Restaurant Association and Punch Taverns. Eynsham store holders proudly displaying British produce Photo: Helen Peacocke “We had lots of interest from customers and the press. Sales doubled on the products being offered for tastings Menu The Mermaid Inn each day and sales of other products Cambridgeshire increased by 10% as a result!” “British Food Colin Broomfield, Starter Broomfields Farm Shop, Fortnight has given Oven Roasted Autumn Vegetable Soup with Garlic Croutons Nr Worcester us the opportunity to Terrine of English Smoked Bacon, Pork Fillet, Roasted Red capitalise on our Onion and Orange Mustard Sauce unique approach to Salad of William Pears, Stilton, Garden Herbs and Dressing providing fantastic, Main Grilled Breast of Suffolk Chicken, Crushed New Potatoes, freshly produced food Savoy Cabbage and Bacon and Grain Mustard Cream by helping us build Fillet of Loch Duart Salmon with Champ relationships with local and Red Wine Shallot Sauce suppliers new to Roast Breast of Gressingham , Bubble and Squeak, The Mermaid Inn.” Spinach and Plum Jus Dessert Raymond Smikel, Mermaid Sherry The Mermaid Inn, Bramley Apple Crumble and Custard Ellington, Nr Huntingdon Burnt Trinity Cream with Biscuit 4 How caterers & aËFËaÁ‰™ food service companies ‰™Ë͝ÖÁ‰Ä” can support British food 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 Why it is in your commercial interest to do so 76% of consumers believing that it is important to ● Healthy eating, local sourcing and food safety are hot topics at the moment and your customers expect have the opportunity to sample local food and you to respond to this. drink whilst on holiday, the diversity and richness of Britain’s regional food and drink has the potential ● You will differentiate your company from the competition. to be a tourist attraction in its ownRIght. See ● Buying British can still be affordable and add real value to your profits. wwwvisitbritain.com We would like to suggest you undertake some or all of the jÁjË?ÁjËĝ”jËÖÄjw֐Ë͉¬Ä˝™Ë following to help promote British food in your catering units ݝÁ‰™~Ë݉͆Ë͆jË͝ÖÁ‰Ä”Ë ● Enjoy cooking and putting British food on your menus.Either enhance your existing menus or offer your ‰™aÖÄÍÁßË͝ˬÁ”ÍjË Á‰Í‰Ä†Ë clients a special regional or seasonal food promotion.Sample regional menus are provided on ourwebsite to give you some ideas.See www.lovebritishfood.co.uk waË?™aËaÁ‰™± ● Display clearly the origin of food on your menu or on special cards and blackboards.If you have sourced it, ● Britain has over 850 tourist information name it – celebrating provenance makes a big difference.For example,carrots from abc county or meat from centres around the country.Many domestic xyz farm.Display the name and contact details of producers so that customers can order directwhere and international visitors use these centres to appropriate as this helps to build up trust with your supplier. find out what is happening locally,regionally ● Invest in building long term relationships and trust with suppliers.If you are having problems with a and at a national level.If you are planningspecial supplier’s ability to deliver on quantity and consistency,for example,take the time to explain your regional food promotions make sure thatyour requirements to them and also try and understand the process from their point of view.Seek an affordable nearest TIC has information that it can useto compromise for both parties.If fragmented supply is the problem you may wish to consider encouraging help promote you.The earlier you do thisthe producers to form a co-operative that better meets your needs. better.It could be as simple as giving thema flyer or poster.Also ask about ‘LiteratureExchange ● For those catering in the public sector, a new, simplified food and drink buying standard, The Plan for Public Days’,often organised by the regionaltourism Procurement comes into place in 2017. The plan sets what standards the public sector and suppliers are organisations.These are greatopportunities to encouraged to follow when buying food and catering services. It proposes a new but voluntary approach, meet TIC contacts face-to-face,talk about your involving use of a balanced scorecard and an e-marketplace, to improve food procurement in the public event/attraction and discusswhat literature could sector. For more information visit www.lovebritishfood.co.uk be distributed throughtheir network of offices. For a list of touristinformation centres in Britain ● Consider setting up a customer group involving the catering team, suppliers go to:WWWVISITENGLANDCOM and your clients so they all know why you wish to adapt your menus for WWWVISITSCOTLANDORGANDWWWVISITWALESCOM British Food Fortnight. Explain to them about costs and think of ways in which you can educate your customers through the campaign. This may “In the three years ● Local, county, regional/area and make it easier for you should you have to change some of your prices. since we first made a national tourism organisations have ● If you are working for a company with lots of employees propose higher press officers who are active with quality food as a means of improving productivity – internal commitment to using fresh, locally consumer and trade media at a communication is improved if employees eat together in the staff sourced ingredients, the spend on food local, regional and national level. restaurant rather than snacking at their desks. Some customers may and drink per stay with YHA grew by Contact them to see if they can be prepared to subsidise a promotion to achieve these benefits. obtain some coverage for you over 50%, and the margins grew by through their media programme. ● Do not focus solely on local. This is about good food from across the 4% too.” When writing your news release, country, not just on your doorstep. think about ‘the tourism angle’ and Colin Rich, what will make you stand out from ● If buying from smaller producers, remember that they still must conform Food & Beverage Manager, others. Remember, to create a good within HACCP and other Food Safety Regulations – Youth Hostel Association story your release has to say more than just ask the supplier for details. However, do not expect a simple time, date and location. See them all to conform to British Retail Consortium advice on maximising your media coverage on Standards – these are not essential. www.lovebritishfood.co.uk > how retailers & “ARAMARK caterers can take part. ● In an ideal world we would suggest that your whole encourages its clients, organisation embraces British food. If this is difficult, customers and chefs to ● Today, local, regional and national tourism perhaps target a percentage of your kitchens across the organisations are using the internet as an country with a view to adding more in the future. make the most of the variety important promotional vehicle in addition to print. Talk to your local tourism officers about This advice had been provided by ARAMARK, Brakes and Compass Group. and quality of British produce having your event or establishment featured on available.” their tourism sites. Also let VisitBritain know about your event or attraction (well in advance) Frazer Rendell, as it could be helpful for visiting journalists. Retailer Promotions Director, ARAMARK This advice has been provided by VisitBritain www.visitbritain.com/ukindustry

5 Assurance schemes for British produce Many regional food and drink products are part of assurance schemes that specify the standards to which they are produced. Increasingly consumers want to know how their food and drink is produced and where it comes from. Sourcing Local Food products that are part of these assurance schemes is a powerful way of demonstrating that you are selling or serving quality produce and that it is fully traceable to the producer. “70% of shoppers would The main ‘umbrella’ assurance schemes are explained below. Additional schemes and quality marks that appear on specific food types are explained throughout the guide. like to buy local food if Red Tractor they could.” The Guardian ● The Red Tractor logo can be found on chicken, pork, lamb, beef, fruit, vegetables, salad, flour, sugar But what does the term ‘local food’ and dairy products. mean? There is no legal definition of ● The mark guarantees that the food and drink has been produced to strict standards covering food ‘local food’ although the Food Standards safety and animal welfare from the farm to the retailer and caterer. Agency is considering one. The National ● The Union Jack in the Red Tractor logo indicates that the product has been farmed and packed in the UK, with farmers Farmers’ Retail & Markets Association regularly inspected to ensure that standards are maintained. suggests the radius for ‘local food’ is up To find out about more about Red Tractor VISIT www.redtractor.org.uk to thirty miles but this is not prescriptive. -.+ ËÄÄÖÁja Sourcing locally tells your customers that the food and drink you are selling is fully ● The mark can be found on meat, poultry, salmon, dairy and egg products from farm animals. traceable back to the producer and that ● The mark indicates that the food has been produced according to the RSPCA’s welfare standards. you are supporting your local economy. These are based on the Farm Animal Welfare Council’s ‘Five Freedoms’ and are applied to each stage of an animal’s life, and the RSPCA maintains that their standards are more comprehensive than the welfare However, rather than just use the term requirements of current UK and EU legislation. ‘local’ on your point of sale material and ● Regular traceability checks are carried out on the whole production process from farm to shop shelf to ensure that menus, we strongly suggest that you everyone involved in the production of Freedom Food labelled products has been approved by the scheme. name the producers and farms. If you ● Whilst the majority (if not all) of the foods carrying this mark are produced in the UK, this is not actually part of the are unable to specify producers or farms criteria. In theory foods from abroad could come under the scheme but any application would have to be looked at on by name then think about using generic a case-by-case basis. phrases such as ‘All the meat served For information about RSPCA Aussured VISIT WWWRSPCAASSUREDORGUK comes from farms within 30 miles of this shop/restaurant’. Being as specific as LEAF Marque – Linking Environment And Farming possible demonstrates to your customers ● The LEAF Marque is found on fresh, seasonal produce – fruit, vegetable, meat and even flower products. your commitment to sourcing quality ● The Marque confirms that the food has been produced in an environmentally responsible and ingredients and ultimately helps you build sustainable way, based on the holistic principles of Integrated Farm Management. a competitive advantage. ● The Marque represents produce that is certified to a standard. It does not represent country of origin; this is displayed ‘Artisanal’ and ‘artisan produce’ are independently of the Marque. LEAF is a member of a European organisation called EISA (European Initiative for terms used to describe products for Sustainable development in Agriculture) that represents five similar organisations to LEAF in Europe. which special knowledge and skills are ● LEAF provides buyers and industry professionals with a directory of all its producers, packers, processors and wholesalers. required to make them properly. To access the LEAF Marque directory VISIT www.leafmarque.com Production is generally small- Over scale and the recipes and 78,000 farmers and techniques used tend Organic to be based on ● There are a number of organic certification bodies approved by Defra; growers in the UK are traditional foods and each has a unique UK organic certification code. The main body is the Soil Association, Organic Certification UK5. farm assured, accounting skills. Local farmers’ markets are a good ● Legally a certification logo does not have to appear on packaging but it must have a certification code. for between 65% and 90% starting point for ● Organic products from EU countries will carry their own certification code. of output in the main finding artisan ● Organic products from outside Europe may not have a country specific code in which case the commodity sectors. producers in your importer can apply for certification from one of the approved bodies. Therefore, a UK code does not necessarily mean that the food and drink has been produced in the UK. Defra website area as are the Regional Food Groups. For a directory of organic producers VISITWWWSOILASSOCIATIONORGFARMERS GROWERSMARKET INFORMATIONORGANIC MARKETPLACE PDO, PGI and TSG Under the EU, the three marks that highlight regional and traditional foods whose authenticity is guaranteed are: PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) and TSG (Traditional Speciality Guaranteed). ● The marks can only be used on products for which a successful application to the EU has been made. For general enquiries about assurance ● From May 2009,every product that has a protected food name will be required to show the appropriate logo and/or wording. schemes and quality marks VISITthe Food StandardsAgency AT For more information about EU protected foods VISITWWWGOVUKGOVERNMENTCOLLECTIONSPROTECTED WWWfood.gov.uk FOOD NAME SCHEME UK REGISTERED PRODUCTS 6 Beef: things to consider

There are many factors that affect the eating quality of beef such as breed, feed The breed: the quality of beef varies from breed to breed. Meat from and welfare however the most significant factors relate to pre-slaughter care, bred for milking, dairy cattle, can be eaten but the quality of the meat the slaughter process, storage and ageing. Eating quality is very subjective and from is generally of a higher standard. Beef cattle tend to have the majority of consumers equate it to tenderness and succulence. The flavour bigger carcasses than dairy cattle. Some breeds, such as the traditional breeds, of beef is affected by the factors above but more significantly by how the beef are more prone than others to have flecks of unsaturated fat running through is cooked and what flavours are added. the meat. This is known as ‘marbling’ and gives the meat greater flavour when Beef produced from grasslands will be higher in cooked and stops it from drying out. natural sugars than beef from cattle raised on marshlands. No synthetic The cut: as lifestyles have changed in the last few decades, so have the ‘Suckler beef’ is the product of a farming hormones or growth dishes that we eat and the cooking techniques used. As a result some cuts of method whereby the mother and calf are meat have become ‘fashionable’ and this is reflected in their price. Including kept together for longer with the calf promoters are fed cheaper cuts of meat in the range you sell will attract new customers and may suckling for up to six months. The to beef cattle in encourage existing customers to spend more in your shop. Similarly, using less- increased milk in the calf’s diet affects the fashionable cuts of meat is a simple way of increasing the profit from a dish. eventual flavour of the meat. Suckler herds the UK. are widespread. Making the most of all cuts How long, or if, the meat is allowed to age: letting the Tim Neal, proprietor and chef of Chequers Inn, near Horsham,West meat age gives the enzymes an opportunity to dissolve the connective tissues often buys half a Sussex Long Horn from his neighbouring farmer. He is in the meat and this results in more tender meat. For this process to take able to use nearly all of it on his pub menu: fillet, sirloin and rump in steaks; place, the carcass is either hung in a cool, well-ventilated place or the silverside and topside are marinated and served as braesola (air-dried beef); butchered meat is left in a vacuum pack. bones are used to make stock and jus; rib-eye for Sunday roasts; and Do not rely solely on the number of days that meat has been aged as a sign everything that can be minced is made into fresh minced burgers. of quality as other factors such as temperature and humidity will have an impact on the optimum ageing time. Regional varieties to look out for: Aberdeen Angus: a native British breed dating back to the 1800s and arguably the best known and most numerous beef cattle breed in the world. To guarantee that the beef you are buying really is Aberdeen Angus, look out for the Certified Angus Beef mark. Gloucester: Gloucester-type cattle were numerous in the Cotswold Hills and the Severn Valley as early as the 13th century. The meat is sometimes branded as ‘Old Gloucester Beef’. Hereford: one of the oldest and most important cattle breeds in British history. : originally developed to thrive on the cold marshes of Lincolnshire. : the breed comes from all corners of the county. Some 61% herds are referred to as ‘Red Devon’ or ‘Red Rubies’ because of of consumers want the breed’s red colouring. : evolved over the last two centuries from to know the origin Teeswater and Durham cattle found originally in the North of the meat that they eat East of . and 80% want to see origin Sussex: one of the oldest and purest breeds of British cattle. on menus. The Normans found in the South of England at the time of the conquest in 1066. Research by the Meat & Livestock Commission and NOP In recent years, foreign breeds of beef cattle have become popular in Britain. They include Simmental, Belgian Blue and the French breed, Charolais.

ADDITIONAL MARKS TO LOOK OUT FOR: The blue Scotch Beef and Scotch Lamb Welsh Beef and Lamb marks can only appear Quality Standard Beef and Lamb marks confirm that the animals have on beef and lamb that has been born and has been produced and processed been born and reared for all of their raised in and that has been slaughtered through a fully assured lives on assured Scottish farms and that in an approved abattoir. Both have been independently audited supply chain. they have been slaughtered in an approved abattoir in .The awarded the European PGI mark that recognises special regional significance The quality standard mark for beef and lamb is the only quality mark to have standards are set by Quality Meat Scotland’s assurance schemes. Both and as a result the marks will always be accompanied by the PGI logo. For standards relating to eating quality such as age,sex and,at certain times of Scotch Beef and Scotch Lamb have been awarded the European PGI mark more information about Welsh Beef and Lamb VISIT the year,maturation.A St George’s flag on the mark indicates that the meat that recognises special regional significance and so the marks will often be WWWEATWELSHLAMBANDWELSHBEEFCOM has come from an animal born,raised and slaughtered in England.A union accompanied by the PGI logo. For more information about flag indicates it is born,raised and processed to the same standards but of Scotch Beef and Scotch Lamb VISIT www.qmscotland.co.uk UK origin. For more information on English beef and LambVISIT WWWeblex.org.uk

7 Lamb & mutton: things to consider

Seasonality: although available all year round, British lamb and mutton are Regional varieties to look out for: seasonal products. Blackface: the most numerous breed in Britain and one of the hardiest, the Spring lamb is very tender but does not have as much flavour as lamb later in the vast majority are found in Scotland. year as it has not had as much time to graze. & Poll Dorset: significant numbers of both are found in the Autumn lamb has had more time to graze and grow and therefore has stronger South West of England. They are unique in their ability to lamb naturally at flavours. any time of year. Lamb from Christmas until the following Spring is called ‘hogget’, though few The Downland breeds: include the Southdown, , retailers and caterers use this term. Hogget has a pronounced flavour that works and Hampshire Down. well with seasonal root vegetables. : the native breed of the central and western Lake District, they are Mutton is at least two years old. It is available year-round but is best, and most a hardy British breed that grazes on the highest of England’s mountains. Look readily available, from October until March. It has a much stronger, gamier flavour out in particular for Herdwick Macon Ham: whole, smoked, cured hams made than lamb. from the hind leg of Herdwick sheep. It has a pronounced gamy lamb flavour with herb undertones and a mild smokiness. Environment: sheep spend most of their lives grazing outside and their Portland: the breed is native to the South West of England. flavour will be dictated by their diet and the environment in which they are Roughfell: one of the country’s largest mountain sheep. It is exceptionally reared. For example: hardy and found in parts of South Mountain lamb spends all its life on the hills and mountains of Britain where ,West Riding of plants, such as heather, influence its flavour. Hill or upland breeds are used and the Yo r k s h i r e a n d N o r t h lambs are smaller due to their environment. . Downland lamb graze on a range of plants supported by the chalk-rich soil of Welsh Mountain and “The word about the Downs. Lowland breeds are used and they have bigger carcases. Welsh Speckleface: mutton is starting to get Salt-marsh lamb graze pastures that are regularly washed by the tide, which the sheep are means the lambs eat the unique plant species supported in those pastures, for smaller than normal around. Smart chefs are already example sea lavender and samphire. breeds and, as a result, the various putting it on their menus, and joints of meat may enlightened butchers are beginning Mutton be up to 30% to market it as something For hundreds of years, mutton was the staple meat of the British smaller. household, considered superior in texture and flavour to lamb. Changes in rather special.” farming and cooking lead to mutton’s sudden decline and for the last fifty Hugh Fearnley-Whittingstall years mutton has almost disappeared from our shops and restaurants. The Mutton Renaissance campaign was launched in 2004 by HRH The Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates. Nearly 200 family farms, restaurants and butchers across Britain now rear, sell and serve mutton. Mutton appears on the menus of top restaurants around the country, including The Ivy,The Ritz, Ransome's Dock, Quartier Vert (Bristol), Heathcotes (North West) and many more. "We work in partnership with a sheep farmer in Northumberland to source excellent organic mutton for our restaurants. He supplies us with the legs of sheep and he dices the rest and sells it on through other channels. The Devonshire intense flavour of mutton gives us lots of ways to use it Squab is an but balancing the flavours is key to creating a successful dish. We use flavours such as thyme, orange and eighteenth century recipe juniper berries to keep diners coming back for more." for lamb pie cooked with Terry Laybourne, Café 21, Newcastle & Durham apples, onions, spices and chopped prunes served hot with clotted

ADDITIONAL MARK TO LOOK OUT FOR: cream!

Where the Mutton OTHER USEFUL RESOURCES: Renaissance logo is used,the &ORALISTOFPRODUCERSOF(ERDWICKLAMBANDMUTTONVISITWWWHERDWICK SHEEPCOM meatwill have met the &ORADVICEONSOURCING3OUTHDOWNLAMBANDMUTTONVISITWWWSOUTHDOWNSHEEPSOCIETYCOUK standards of the Mutton Renaissancecampaign.One &ORALISTOFSUPPLIERSOF(EREFORDBEEFVISITWWWHEREFORDCATTLEORG such standard is the maturing &ORALISTOFSUPPLIERSOF,INCOLN2EDBEEFVISITWWWLINCOLNSHIREREDCATTLESOCIETYCOUK ENSUREAFULLFLAVOUR Visit &ORALISTOFSUPPLIERSOF3USSEXBEEFVISITWWWSUSSEXCATTLESOCIETYORGUK www.muttonrenaissance.org.uk &ORALISTOFSUPPLIERSOF$EVONBEEFVISITWWWSDHBSORGUK

8 Pork, bacon & ham: things to consider

The breed: there are 14 breeds of pig in the UK including: Bacon: examples of traditionally cured bacons: Suffolk Sweet-Cured Bacon: a cure of salt and coarse brown sugar gives a The Berkshire: the oldest The Large White: long bodied distinctively sweet flavour, with a hint of molasses. At the same time, the bacon is pedigree pig recorded in Great producing excellent hams. very salty and the flavour is underpinned with a slight acid note. The bacon is Britain. The pork is finely smoked after curing. textured. Japanese buyers The Large Black: a black pig with Wiltshire Bacon: the unique flavour of this bacon comes from the combination of a consider Berkshires from Britain a succulent taste and high eating mild cure and the fact that the pigs are traditionally fed on home-grown wheat and to be a speciality. quality. whey from the local cheese-making. It is available smoked or green. The : a dual- The : the pork is Welsh Bacon: the Welsh cure produces very salty bacon with a good flavour. The purpose pig producing good pork well-marbled which makes it a bacon is not smoked after curing. It is not easily available other than in West Wales. and bacon. It has secured a niche good breed to use when serving in outdoor and organic production. 'suckling pig'. Ayrshire Bacon: the cure used in Ayrshire bacon is very mild and lightly salted; much of the flavour comes from the breed (Great Old Spots: : one of White) and quality of the pig. It is available smoked or green. a very fine carcase that Britain’s oldest pig breeds, they Fidget produces meat for all purposes: produce fine quality white skinned ‘Tendersweet’ bacon: a dry cure with a pork chops, roasting joints or pork & bacon with superb flavour. high sugar content giving a mild flavour. Pie is a shortcrust . It is available smoked or green. pastry pie from The Pietrain: renowned for its The Hampshire: developed in the very high yield of lean meat, it Ham: examples of traditionally filled with US from British breeding stock formed the foundation of the cured hams: bacon or ham, potatoes, and now one of the world’s most Walls Meat Company’s pork Yo r k H a m : a rich salty ham, with distinct apples and stock. important pig breeds producing production. Most commonly pork flavour and a dry texture. It is not an abundance of lean meat. available as a cross-bred. smoked after curing. Cumberland Ham: when cooked this ham has a The British : originally The Tamworth: the oldest pure deep, pronounced ham flavour that is slightly spicy and imported from Sweden in 1949, English breed that is sometimes heavily salted. Not to be confused with Cumbria Air-Dried Ham for which a has a high lean meat content, in a crossed with wild boar to similar cure is used but it is air-dried and so can be eaten raw. superbly fleshed carcase, which is produce distinctive gamy pork. Bradenham Ham: an unsmoked cured ham originally from Wiltshire with a delicate, ideal for either fresh pork or Produces white-fleshed carcases sweet and mild flavour thanks to the marinade of molasses and spices. bacon production. with long sides and big hams. Sausages: there are over 400 varieties of sausages available in Britain today, many named after the places they were originally made. A good British is juicy and plump with a meat content of at least 70%. Here are some examples of regional sausages but why not try and find out about your local sausage or come up with your own sausage recipe to serve in your shop or on your menu? Cumberland: a coarse sausage highly seasoned with black pepper and spices; it is sold unlinked but curled. The Cumberland Sausage Association is currently seeking How it has been reared: pigs are reared inside or outside in the UK. European protection for the Cumberland sausage. The quality of the meat depends on welfare standards and the feed used. Lincolnshire: a rich, meaty pork sausage with a distinctly herby flavour, normally sage or thyme. The ‘curing’ process: bacon and ham is either dry-cured,producing Gloucester: a sausage traditionally made with distinctive Gloucester Old Spot pork, a drier finish and fuller, more pronounced flavour, or wet-cured,producing a sage and apples. succulent and seasoned product more moist than the dry-cured product and different in texture but no less equal in quality. It can be smoked or left ‘green’ Marylebone: a pork sausage to which London butchers traditionally added mace, (unsmoked) after the curing process. ginger and sage. Oxford: a pork and veal sausage to which lemon, sage, savory and marjoram are The cut: when buying pork, it is important to use the correct cut for the added to balance the flavours. preferred preparation: for example, boned spare rib of pork for roasting, pork Welsh: a pork sausage flecked with green leek. tenderloins for pan-frying or belly of pork for slow cooking. Suffolk: a course pork sausage made with sage and thyme.

ADDITIONAL MARKS TO LOOK OUT FOR: The ‘Specially Selected Pork’label guarantees that the OTHER USEFUL RESOURCES: pigs were born, reared and slaughtered in Scotland A foodservice and butchers guide to pork products is available from Quality Standard Pork, Bacon under the highest welfare and animal husbandry AHDB Pork. Visit www.pork.ahdb.org.uk/porkforbutchers and Ham: products carrying one standards. For more information about Specially Selected PorkVISIT What’s New or information on the Charcuterie Guild training of these marks come from www.qmscotland.co.uk programme VISITwww.finefoodworld.co.uk farmers and processors To source Berkshire porkVISITwww.berkshirepigs.org.uk committed to high standards of animal welfare,quality control To source Gloucestershire Old Spot pork VISITwww.oldspots.org.uk

and traceability. Pork sausages can carry the Quality Standard Mark for Pork. The British Pig Association allows the Quality Pedigree Pork To source Tamworth pork VISITwww.tamworthbreedersclub.co.uk Pork and pork products from England and Wales use this quality mark.For mark to appear on pork that has been produced locally from further information on the Quality Standard Pork, Bacon and Ham VISIT British pedigree breeds. The association can put retailers and www.porkforcaterers.com caterers in touch with small-scale pig producers and will also help promote retailers of Pedigree Pork. For more information VISIT www.britishpigs.org.uk

9 Poultry & game: things to consider

The most important factor when buying poultry is the farming technique used to the most common farmed duck in Britain is the Pekin,which has been produce it. There are a number of legal terms that indicate the type of farming Duck: crossed with the Wild to create the Gressingham duck.The Gressingham used: has a high breast meat content and a gamy flavour. ‘Extensive indoor’ (‘Barn reared’): birds are kept inside and the maximum number of birds per m2 of floor space is specified. Also specified is the earliest age at which the The best-known farmed duck is the duck,which hails from birds can be slaughtered. . The flesh is pale, soft and tender and it is less fatty than other breeds. The duck has a gamy flavour, although the gaminess is less pronounced Free range: similar to ‘extensive indoor’ farming but the birds must have access to an than that of wild duck. However the breed is slower to mature than others and so open-air run for at least half their lives. tends to be only reared by smaller farmers. Traditional free range: birds are kept in portable poultry houses, which can be The Goosnargh duck is a cross between the Pekin and the . wheeled to fresh pastures, and the maximum number of birds per m2 floor space It hails from Goosnargh, a village near Preston, Lancashire. The duck is traditionally specified is more generous. The minimum age at slaughter is also higher. Birds farmed in this way are slower-growing breeds known for having better flavour and texture. killed young and hung for up to 48 hours to enhance the flavour. Free range – total freedom: similar to ‘traditional free range’ except these birds have An assurance scheme for farmed is due to be launched in Autumn 2007. continuous 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. : goose has a limited season between September and December. ‘Fed with … % of …’: this refers to the percentage of grain, as opposed to artificial It is traditional to eat goose on Michaelmas (29 September) and on Christmas feed, the birds have been fed. It does not give any indication of the intensity of the Day. The indigenous British breed is the Brecon Buff,which has a high ratio of farming technique used. The term ‘corn-fed’ is commonly used and although it is not meat to bone. There is not an assurance scheme for the British goose but officially recognised it is understood to mean that the feed formula given during the producers must adhere to a Code of Practice. In practice, the market for goose is greater part of the fattening period contains at least 50% corn/maize. small enough for traceability and provenance to be assured.

Chicken: hens bred for the table are known as ‘broilers’; whereas hens kept for Eggs: all chicken eggs that are sold must be stamped with a code, for example eggs are ‘layers’. Chicken is the most popular meat in the UK. ‘Poussin’ is young 1UK12345. The first number refers to the production method: 0 – Organic: 1 – chicken with a delicate taste; one serving usually consists of an entire bird. Free range; 2 – Barn; 3 – Caged.The two letters indicate the country of origin. Examples of regional breeds of chicken to look out for: The last five digits indicate the farm on which the eggs were laid. Derbyshire Red: traditionally popular in Derbyshire and Yorkshire, this breed is highly Duck eggs are larger than hen eggs and have an oilier taste. They are becoming thought of for its laying quality – it lays white-shelled eggs prolifically. The meat is more widely available but availability still tends to be on a local scale. white and has a flavour similar to that of game birds. Goose eggs have a slightly oily taste and should always be used when they are very Ixworth: taking its name from the Suffolk village in which it originated, this breed fresh. The eggs are only available in the Spring as a surplus from breeding and, as thrives in free range farming systems. Its eggs’ shells have a light tint. such, sales tend to take place at the farm gate. Orpington: named after the village in , the Orpington produces a ‘well-shaped’ Duck and goose eggs do not have to be stamped with the ID mark. table bird with a broad breast. The eggs are slightly small and the shells have a brown tint. Game: 'game' is the word used to describe animals and birds that are traditionally hunted Turkey: turkey is widely available throughout the year and not just at for food. It falls into two categories: Christmas-time. Much of this is the mild-flavoured ‘white’ turkey but other breeds to ‘feathered’or ‘furred’. Game is wild, Sales look out for are the Black and the Bronze. natural, free range, lean and low in fat of British wild Norfolk Black: considered one of Europe’s finest table turkeys, it has fine grained, with a distinctive flavour. It is rich meat with a gamy flavour. These birds have black very glossy feathers, due to increasingly popular with consumers as game have grown the high oil content, which also ensures juicy meat. It has a smaller breast than it can be cooked in a number of ways other turkeys and some people are put off by the dark feather stumps that and is therefore a great alternative to 64% since 2002 remain on the skin. beef, pork, lamb and chicken. Game is Mintel Poultry & Game Cambridge Bronze: the bronze turkeys mature slowly, allowing time to develop the also an economical alternative to other Meat Report 2008 superior texture and flavour of the meat. meat products, especially at the height of the Traditional Farmfresh Turkey: can be any breed but must be produced using season. traditional farming methods. Traditional Farmfresh Turkeys carry a European ‘Traditional Game can only be shot during specific times of the years. Speciality Guaranteed’ mark. For a table of the game seasons go to www.gametoeat.co.uk > Game Seasons. Increasingly, however, frozen game meat is available year round.

ADDITIONAL MARKS TO LOOK OUT FOR: Golden TurkeyISTHE1UALITY!SSURANCE'UARANTEEFOR on the eggs boxes but not on the eggs themselves. Retailers wanting to 4HE4RADITIONAL&ARMFRESH4URKEY!SSOCIATION AGROUPOF findout more about sourcing egg boxes carrying this mark or to check Products carrying the Great British Chicken logo must AROUNDINDEPENDENTFARMERSACROSSTHE5+ SUPPLYING an up-to-date list of all the farm ID numbers to be found on the eggs meet Red Tractor standards. The Great British Chicken logo FREE RANGE FREE RANGEBRONZEANDBARN REAREDTURKEYS inside theboxesVISIT www.laidinbritaineggs.co.uk >Are they genuine? is used in connection with the British Chicken Marketing SPECIFICALLYFORTHEFESTIVESEASON4HEYARESOLDTHROUGHINDEPENDENT campaign and guarantees that all stages of the production BUTCHERS FARMSHOPSANDDIRECTFROMTHEFARM4OSOURCEATURKEYVISIT OTHER USEFUL RESOURCES: chain have taken place in Britain. To s o u rc e c h i c ke n WWWTOTALLYTRADITIONALTURKEYSCOM For information about sourcing duck & duck eggscontact the British Poultry products carrying the Great British Chicken logoVISIT VISITWWWBRITISHPOULTRYORGUK www.greatbritishchicken.co.uk The Lion Quality mark assures the purchaser that the eggs For more information about sourcing goose and goose eggsVISIT stamped with this mark come from British hens that have WWWGEESECCC Quality British Turkey guarantees that British turkey been vaccinated against salmonella and have been produced To find a supplier of egg productswhich have been made using Lion Quality products carrying the mark excel in areas of food safety, to high standards of hygiene and animal welfare.The mark is stamped on the eggs go to the British Egg Producers Association’s website www.bepa.org.uk traceability and bird welfare. To find out about sourcing eggs and egg boxes. A best before date is also stamped on the eggs. To find For advice on sourcing gameVISIT www.gametoeat.co.uk turkey products carrying the Quality British Turkey a Lion Quality egg supplier VISITWWWEGGINFOCOUK VISIT www.britishturkey.co.uk Laid in Britain is a quality and food safety assurance scheme devised for independent egg producers, who pack and mark their own produce, to supply retailers and caterers on a local and regional basis. The logo appears 10 Dairy: things to consider

Cheese: there are over 700 named cheeses produced in the . The flavour of the cheeses does not just depend on the process used to make them, it can also depend on whether milking has taken place in the morning or evening and how much grass the cows, , 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 in shops and on menus. Many cheeses have PDO or PGI status. What animal it has come from: cow, goat, sheep or even buffalo. South West: East of England: North West: Goat’s milk has a musky, aromatic flavour Bath Cheese Binham Blue Cheese and is more easily digested than cow’s Baydon Hill Walsingham Beacon Fell Traditional milk. It has a similar fat content to cow’s Beenleigh Blue Suffolk Gold milk and can be used in cooking where ‘West Country Farmhouse Norfolk White Lady Blacksticks Blue one would use cow’s milk. ’ Rozbert Hard Goats Cheese Delamere Goats Cheese Sheep’s milk has a rich, bland, slightly sweet Curworthy Midlands: Wales: taste. It is much higher in total solids than either cow or goat’s milk and contains up Double Gloucester Stilton Caerffili to twice as many of the minerals. It has a Single Gloucester Lincolnshire Poacher Lammas fat content of about 7.5%. Sharpham Innes Goats Cheese Caws Cerwyn Buffalo’s milk is very low in carotene so it Vulscombe Hereford Hops Gorau Glas is a pure, brilliant white. It is significantly Childwickbury Llanboidy lower in cholesterol and higher in calcium Capella than cow's milk. Somerset Scotland: Camembert Yo r k s h i re : Dunlop Ribblesdale Dunsyre Blue

How the milk has been treated: Ideas for regional cheese boards this influences not just milk; for example South East: Coverdale Kelsae unpasteurised Cheddar will have far more Swaledale complex and slightly more variable flavours Carolina Cheese Wensleydale than that made from pasteurised milk. Wellington Orkney Farmhouse North East: Pasteurised: most of the milk on sale has Woodfalls Cotherstone Cheese been pasteurised – a heat treatment that Nothumberland Gouda kills virtually all bacteria present in the Coquetdale milk without affecting the nutritional value Chevington and taste of the milk. Elsdon Goat 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 cap Examples of traditional cheese biscuits that was used on glass milk bottles, it is to accompany your cheese board possible to buy unpasteurised milk in England and Wales but it is not legal to ● Bath Oliver: a crisp biscuit from Somerset that is sell it in Scotland. It must meet ‘bacteria pale cream in colour and has a neutral, if slightly count’ standards before it can be sold and salty, taste. must carry warnings to advise people that it may contain harmful bacteria as some ● Norfolk Knob: a round rusk with a hollow centre. groups, such as pregnant women, are It is very light and crisp and slightly sweet in flavour. advised not to consume it. It is supposed ● Yo r k s h i re : an elongated oval biscuit that is dusted to be sold direct from the producer to with cream-coloured . the consumer and is usually produced by It has a nutty, oaty and slightly sour taste. farmers with small herds and high welfare standards. It is becoming ● Dorset Knob: a domed rusk that is a pale golden more readily available on top and has a lighter-coloured crumb. It is dry through farmers’ and very crisp with a slightly sweet flavour. markets and can be delivered as part of a box scheme. ADDITIONAL MARKS TO LOOK OUT FOR: OTHER USEFUL RESOURCES: For a list of specialist /-3#Ostands for the Organic Milk Suppliers Co-operative.The co-operative is dedicated to cheesemongers & makers across the building asustainable future for British organic dairy farmers andCONCENTRATESONENSURINGTHAT countryVISIT FARMERSGETAFAIRPRICEFORTHEIRMILK4HELOGOAPPEARSONMILKANDDAIRYPRODUCTSMADEUSING www.specialistcheesemakers.co.uk MILKFROMTHECO OPERATIVE For information on the UK Cheese &ORINFORMATIONABOUTSOURCING/-3#OVISITWWWOMSCOCOUK Guild training programmeVISIT www.finefoodworld.co.uk >Training 0ASTURE0ROMISEFARMERSCOMMITTOKEEPINGTHEIRCOWSINTHEFIELDSFORATLEASTSIXMONTHSOF For recipe suggestions and further THE YEAR AND THE &REE 2ANGE $AIRY .ETWORK ENSURES A DEDICATED MILK COLLECTION FROM FARMS information on British cheesesgo to GUARANTEEING THAT 0ASTURE 0ROMISE MILK IS PROCESSED AND BOTTLED SEPARATELY FROM INTENSIVELY www.britishcheese.com >Cheese FARMEDMILKWWWFREERANGEDAIRYORG 12 Fruit and vegetables: things to consider Why does sourcing seasonal produce matter? Heritage / heirloom fruits and vegetables ● It makes economic sense to source seasonally as fruit and vegetables are As with meat, there are numerous varieties of fruits and vegetables that, sold more cheaply when there is a glut. Consider making tomato sauce though not viable to produce commercially, offer an opportunity to discover a using surplus tomatoes in late Summer to see you through the Winter part of our local history as well as unique qualities. months. ● Their distinct flavours and characteristics often mean that heritage varieties ● Eating seasonally has health benefits too: foods in season contain the do not need additional ingredients to make them delicious. For example, nutrients, minerals and trace elements that our bodies need at particular the Dunbar Rover makes superb mash without the need to add times of year. For example, British Food Fortnight marks the shift from butter and cream and the Lady Henniker apple, from Suffolk, makes a Summer to Winter and the fruit and vegetables that are coming into strongly flavoured apple sauce without the need for extra sugar. season then, such as butternut squash and apples, are packed with vitamin ● Heritage varieties are often high in antioxidants: the blue pigment in the C to boost our resistance to Winter colds. Salad Blue potato is an anthocyanin, an antioxidant with great health With calls for us to eat at least five portions a day, fruit and vegetables are benefits – and you can make blue chips from it! taking a more prominent role in menu planning. Think about pairing fruits and ● Mr Little’s Yetholm Gypsy potato dates back to 1899 and was vegetables with produce that are grown or reared in the same locality e.g. developed in the village of Yetholm, the Gypsy capital of Scotland, by the watercress and trout from the rivers of Hampshire or apples and pork from Little brothers. the orchard-filled fields of Gloucestershire.

SPRING SUMMER AUTUMN WINTER (March, April & May) (June, July & August) (September, October (December, January & November) & February) Vegetables Vegetables Asparagus Aubergine Vegetables Vegetables Cauliflower Beetroot Beetroot Beetroot Broad Beans Carrot Brussels Sprouts Broccoli Celeriac Carrots Fennel Courgettes Field Mushrooms Cucumber Kale Fennel Leeks Cucumber Fresh Peas Lettuce Cabbage

What’s in season when... What’s Jersey Royal New Garlic Marrow Cauliflower Potatoes Green Beans Potatoes Celeriac Purple Sprouting Broccoli Lettuce and Salad Leaves Pumpkin Chicory Radishes New potatoes Rocket Fennel Radishes Sorrel Jerusalem Artichoke Rocket Squashes Kale Runner Beans Sweetcorn Leeks Salad Onions Parsnips Sorrel Potatoes To m a t o e s Red Cabbage Savoy Cabbage Watercress To m a t o e s Swede Sorrel Watercress Tur nips Spinach Fruit Spring Greens Blueberries Fruit “I really do get Spring Onion Currants – black, Apples excited by seasonal fruits white and red Blackberries and vegetables. No country in Elderflowers Damsons Watercress Greengages Elderberries Fruit the world can beat the British Loganberries Pears Apples when it comes to growing veggies, Fruit Plums Plums Pears Rhubarb Raspberries Quince especially at this (British Food Strawberries Sloes Fortnight) time of year.” For further advice on what's in season when, see www.eattheseasons.co.uk Tay b e r r i e s Helen Peacocke, Food Writer

USEFUL RESOURCES: Heritage varietiesare most likely to be sourced direct from a local farmer. The following trade associations and interest groups will help you source fruit British Leafy Salads Association www.britishleafysalads.co.uk You should talk to the farmer about your plans in advance of the growing and vegetables: English Apples and Pears www.englishapplesandpears.co.uk season so that he is able to make the necessary preparations. Asparagus Growers Associationwww.british-asparagus.co.uk Leek Growers’ Association www.british-leeks.co.uk To source heritage potatoesVISITwww.heritage-potatoes.co.uk British Tomato Growers Association www.britishtomatoes.co.uk The Brassica Growers Association Limited WWWLOVEYOURGREENSCOUK To source heritage fruitsVISITWWWBROGDALECOLLECTIONSORG British Summer Fruitswww.britishsummerfruits.co.uk The Watercress Alliancewww.watercress.co.uk Caterers looking for advice on sourcing and cooking with potatoesshould VISIT www.potatoesforcaterers.co.uk

13 Invitation to work with schools In 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 in educating 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 teaching and 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 from previous British Food Fortnights to inspire you. To team up with a farmer and go together into schools,please contact LEAF They have 300 farmers trainedin working with schools.WWWLEAFUKORG Further advice for cooks and chefs going into schools is available from the home page of www.lovebritishfood.co.uk

How retailers can work with schools How cooks and chefs can work with schools Retailers are invited to offer children the opportunity to try the delicious range Cooks and chefs are invited to go into schools and offer cooking of foods produced in Britain. This can also be an effective way of encouraging demonstrations and lessons to help teach children basic cooking skills – life their parents to shop in your store! skills that are as important as learning to read.

Year 6 students from Portsmouth Chef Matthew Tilt from Rodean Restaurant, Devon, invited pupils from Grammar School took a trip to Kenton Primary School to his restaurant kitchen to prepare a meal for rugby Buckwell’s butcher’s shop in players from Exeter Chiefs using some of the best food on offer in the county. Southsea.The children were Their hands-on experience of working in the restaurant kitchen culminated in shown pictures of pigs on a farm eating the dish they had made. Head Teacher Mrs Newington said: “The and then the raw sausage experience has been a wonderful success… The children have worked ingredients of pork, seasoning and alongside the professionals, developing their understanding and rusk. The ingredients were then appreciation of food.” minced and they helped put the mix into natural casings with a nozzle Chef Richard Guest from Castle Hotel, Ta u n t o n , and some of his culinary before butcher John Buckwell colleagues teamed up with local farmers to go into a dozen local schools during twisted them into links of chipolatas. Teacher Jane Low said: “Visits to Buckwell’s British Food Fortnight. The farmers explained how food is produced and the chefs gives pupils the opportunity to see the processing of raw ingredients.” showed the children how to make healthy snacks for their lunch boxes.

The Field to Kitchen food hall at Dobbies Garden World in Atherstone Hotel chef Phil Brown used British produce to cook ethnic dishes such as opened its doors to the Year 6 class from St Gabriel’s R.C. Primary Caribbean cornmeal Johnny cakes filled with a Sweet Chicken Curry and Turkey or School in Tamworth which went along to learn all about Sausage Chow Mein with Year 9 GCSE food technology students at Guilsborough how our food is produced. “It was absolutely brilliant, the children got so much out of it,” said “Rob School. Mr Brown said: “The students really benefited from the sessions as class teacher Sharon Collier. Children spent the brings in loads of they saw that British produce in season is not expensive, can be tasty morning learning how vegetables such as parsnips, different ingredients and and can be used in all types of cooking.” beetroot and carrots are peeled and the shavings makes it interesting. I don’t are turned into vegetable crisps and helping the Robert Milligan, Executive Chef for ARAMARK,challenged Year 10 butcher make sausages and beef burgers.They think I’d cook at home if I didn’t students at Aveley School, Basildon, to a sausage-making competition to were also taught about wheat grain being turned cook at school.” come up with their own ‘Aveley Sausage’. The winning recipe was so into bread and cakes. Lino, pupil at Maidenhill School, after delicious that Robert decided to include it on his client’s, JP Morgan, menus a visit from Cotswold Chef as the ‘special of the day’ later in the year! Robert hosted two days of As well as holding tasting sessions in the store, Rob Rees, MBE demonstrations for all the students including bread-making classes, salad growing butchers from George Adams and Sons went to and harvesting, cheese, fish and meat tastings. “It was a real joy to introduce Weston Hills CofE Primary School to teach pupils about these young people to new skills,” said Robert. “If I got even one food hygiene and how to make Cornish . of them interested in cooking great food using local produce then I consider the event a real success.” Children from Charing CE Primary School visited Charing Market “We received so many and were treated to lemon cake and with or letters from the children thanking us Using a traditional recipe and local ingredients jam. Teacher Niki Paterson said: “The whole school has visited including Wadworth beer, Devizes chef Peter the market and the kids really enjoy themselves. They’re and telling us how they enjoy making Vaughan taught teenagers from the county very animated and very noisy. It looks like bedlam but it smoothies in the morning before school now council’s Young People’s Support Service how to just means that are excited by it all.” Edith Darvill, make bread as part of British Food Fortnight. Chairman of Charing Market, said: “The children just love it. and also that their mums and dads are making soups and pasta with them. It is amazing to watch Afterwards, he watched as pupils chose It’s wonderful to see them so fascinated.” ingredients to make their own bread. 5 and 6 year-old children use their taste buds Staff from the Budgens store in Woodston delivered a and it was very rewarding.” lorry load of fresh fruit and vegetables for a day of lessons Chefs Andrew Bennett and Lisa Sutherland from and activities about the benefits of eating fresh produce at St The Sheraton Park Lane Hotel, who gave cooking Augustine’s Junior School in Woodston. Year 4 teacher Jean demonstrations to parents and pupils from Asher said the day was a hit with pupils. She said: “Budgens Wood Green Junior School, kindly supplied us with apples, pears, carrots and other Wednesbur y produce that had been grown in Britain. The children tried the items after lunch and the big box of fruit and veg soon disappeared.” Photo:Wiltshire Gazette & Herald

14 ‘British Food - The Basics’ Front cover photo courtesy is produced by Food Fortnight Ltd. of Richard Faulks / Game-to-Eat Copyright © Food Fortnight Ltd 20 www.gametoeat.co.uk