Best of British

Quick, it's British Food Fortnight! Break out the chalkboard and start flagging up the sausage and mash.

Let's be honest, if pubs are doing their job properly, then it really shouldn't be too much of an uphill struggle for customers to get their hands on a plateful of good British food accompanied by a decent pint of British ale.

However, a reminder never hurts. British Food Fortnight has just started, running from September 24 to October 9.

Now in its fourth year, pub groups including Punch Taverns, Union Pub Company, Everards and Enterprise Inns are on board. So if you're not promoting British Food, there's a good bet that one of your competitors is.

"With over half of our food consumption expected to be outside the home within 15 years, there are huge commercial opportunities to celebrate British food," explains Alexia Robinson, organiser of British Food Fortnight.

"If pubs highlight the wonderfully diverse and delicious food we produce in this country we will secure a robust market for British producers in the long term."

Merchant Inns, which specialises in food-led pubs in rural locations, is making the most of the opportunities presented by British Food Fortnight.

The company, whose directors include serial pub trade entrepreneur Robert Breare, sees the celebration as a way of helping to acquaint customers with its focus on quality food at sensible prices in an informal pub environment.

Rob Clayton, the group's Michelin-starred executive chef, oversees the kitchen teams in each of Merchant Inns' four pubs.

"For me British Food Fortnight is a great way to shout about the fantastic British food produce available regionally and nationally," says Rob.

"Often underestimated, British produce is actually some of the best you can buy. It is important to use it not only for its fantastic qualities and flavours, but also because of the shorter distance it has to travel, meaning you get fresher quality food while saving on transport carbon emissions."

Menus, unique to each pub, are being designed to change with the season and wherever possible take advantage of local produce. During British Food Fortnight the pubs will feature special menus using only British produce, as well as offering English wines and beers too.

Specialities will range from homemade cottage pie at the Black Boy, Milton, Oxfordshire, and roast breast of Gressingham duck, served with bubble and squeak, at the Mermaid Inn, Ellington, Cambridgeshire, to pan-fried fillet of Cornish black bream at the Horse & Groom, Charlton, Wiltshire.

Prices are pitched at £12.95 to £15 for two courses to £15.95 to £20 for three courses.

At the group's flagship, the Carnarvon Arms near Newbury, Berkshire, the fortnight will end with a gala dinner to celebrate the very best of British food and drink. This will includes wood pigeon, sea scallops, venison and a selection of English puddings including sherry trifle and rice pudding.

Ha! Ha! Bar & Canteen, current holder of the Retail Brand of the Year title in the Pub Food Awards,​ has also launched a British Food Fortnight.

Focusing on the fact that autumn is a great season to appreciate British ingredients, there is an emphasis on produce including root vegetables, fresh fish, apples and plums.

The chefs at Ha! Ha! have created a special two-week long menu where customers can enjoy the likes of roast beef and Yorkshire pudding, made with chunky onion gravy and served with a selection of autumn vegetables, fish and chips made with fresh mushy peas, and toad in the hole served with bubble and squeak.

For early risers, there's also a traditional English breakfast served with sticky onion marmalade, while dessert aficionados will be more than happy with bread and butter pudding drizzled in fresh cream.

Managing director Mary Sharp says: "British food is at the forefront of international cuisine but it is often overlooked. We hope British Food Fortnight will help us all to celebrate and appreciate the quality of our regional favourites."

Recipe​

This seasonal recipe from Joseph Heler makes a great special for British Food Fortnight. The warm pumpkin and toasted pine nuts complement the Cheshire cheese perfectly

Ingredients​

• 450g/1lb pumpkin or butternut squash (weight without skin or seeds)
• 1tbsp olive oil
• 175g/6oz fine green beans
• One red onion, finely sliced
• 250g/9oz baby spinach
• 100g/4oz watercress
• Handful of rocket or lamb's lettuce
• 20 cherry tomatoes, halved
• 225g/8oz Cheshire cheese
• 50g/2oz toasted pine nuts

Dressing​

• 1 tbsp olive oil
• 1 tbsp walnut or sesame oil
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp Dijon mustard

Method​

1 Preheat the oven to 200ºC/ fan oven 180ºC/Gas Mark 6.

2 Cut the pumpkin or butternut squash into 2.5cm/one-inch cubes and tip into the roasting pan. Add the olive oil, season with pepper, then toss to coat. Roast for about 25-30 minutes, turning once, until tender.

3 Lightly cook the green beans for four to five minutes in boiling water. Drain, then rinse with cold water.

4 Put onion, beans, spinach, water-cress, lambs lettuce or rocket and tomatoes into a salad bowl. Add Cheshire cheese and pine nuts.

5 Make the dressing by whisking together olive oil, walnut or sesame oil, vinegar and mustard. Season with black pepper. Add to the salad with the warm roasted pumpkin or squash. Toss salad, share between four bowls and serve immediately.

Tip: Use flaked almonds instead of pine nuts, if you prefer.

Joseph Heler www.joseph-heler.co.uk