Foodservice news
A look at what's new in the world of pub suppliers
Mutton makes a comeback
This year's Mutton Renaissance Campaign is encouraging pubs to get involved and put the meat on their menus.
Now in its fourth year, the campaign runs from October to March, aiming to re-build the supply chain for mutton and establish the meat as a niche ingredient for both chefs and home cooks.
Supported by the Academy of Culinary Arts, this year's campaign is targeting pubs and restaurants with names that incorporate mutton or lamb in a bid to sign them up.
Academy of Culinary Arts president Brian Turner said: "All good British pubs and restaurants - especially those with mutton in their names - should have this delicious meat on their menus."
Pubs looking to get involved should email info@muttonrenaissance.org.uk or call 0870 2423219.
Prize porker
A free-range pork pie has been crowned Supreme Champion at the Great Taste Awards.
The competition, run by the Guild of Fine Food, received 4,300 entries this year.
Judges included journalist Charles Campion, farmer and Blur bassist Alex James, chef and star of Channel 4 show Cook Yourself Thin Sophie Michell and food writer Tom Parker-Bowles.
The pork pie was produced by Birmingham-based Walter Smith's butchers, using free-range pork belly and pork shoulder, with pastry made to Walter Smith's own recipe. Walter Smith, established in 1885, is the country's largest privately owned chain of butchers, with 27 branches across the Midlands.
Walter Smith's pork pie win was strongly contested by a balsamic reduction with sherry and fig from En-Place Foods in Ireland and a hand-made traditional velvet fudge by Hi-T's in London.
For more information on Walter Smith's pork pies visit www.waltersmith.co.uk
Because they're worth it
British pig farmers and processors have launched a campaign to persuade supermarkets and foodservice outlets to help cover industry losses by paying a higher price for pork, sausages, bacon and ham.
British Pigs Are Worth It follows worldwide feed-price rises that pushed up pig farmers' costs by at least 30% in the past year.
The British Pig Executive recently published a report outlining the devastating impact of the cost of feed on the industry.
Star spuds
The search to find the UK's best potato dish is back. If you have a favourite recipe that features potatoes and keeps your customers coming back for more, why not take part in the Great Potato Challenge 2008?
As well as the chance to win the Great Potato Challenge Champion's title, a £1,000 holiday is up for grabs.
The competition includes two categories: Pub/Restaurant Chef of the Year and Student Chef of the Year.
Judges this year are looking for chefs to showcase their talents and cook up an inspirational recipe for a main-course dish that features potatoes as a focal point.
The closing date for entries is Wednesday, 31 October 2007. Entry forms are available at www.potatoesforcaterers.co.uk or by calling 01865 782227.
