25th September 2009

British Food Fortnight 19 September – 4 October 2009

Are you making the most of British Food Fortnight? Promoted extensively in the media, if you use locally sourced produce, now is the perfect time to shout even louder about it.

The following is just a sample of what is occurring during the fortnight:

  • More British promotions in supermarkets than ever before
    All the major supermarkets are running special British promotions during British Food Fortnight, while hundreds of independent stores are holding tastings, meet-the-producer events and and running special offers on British food.
  • BBC's Hairy Bikers leading network of 9000 chefs ready to teach children how to cook
    The network comprises chefs from some of the biggest catering organisations, chef associations and pub groups all of whom have signed up to sending people into schools to teach children how to cook during the Fortnight.
  • Eat your way around Britain
    More opportunities than ever before for people to enjoy British food with food festivals in Horsham, York, Cardiff, Devon, Nantwich, Isle of Man, Abergavenny, Cornwall, Manchester, Hastings, Alnwick, Luton, Glasgow, Kent, Norfolk, Newbury, Penrith, Brighton, Berkshire, Buckinghamshire and Oxfordshire.
  • Government buys British
    Last year British Food Fortnight was credited with helping to increase the proportion of British food sourced by Government departments to 66%. NHS Trusts, school catering services and major Government departments including even the Cabinet Office are joining in the national celebrations this year and taking up the challenge to put British food on their menus during the Fortnight.
  • Competition to win £1000 cash
    To celebrate the biggest ever British Food Fortnight, the organisers are giving people the opportunity to win £1000 in a cash draw. To enter simply go to www.lovebritishfood.co.uk/competition1000.

For further information and details of specific events taking place across the country visit the Love British Food website.

 

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