British Food Fortnight: Celebrate the best of British grub

British Food Fortnight, running this year from September 20 to October 5, is the biggest national celebration of the diverse range of food that Britain produces.

From pub food classics to genuine regional and local specialities, British food is an integral part of the pub trade. According to the survey of licensees carried out for the annual Publican Food Report, 76 per cent of pubs operate a traditional British menu, with fish & chips, a Sunday roast, steak and sausage and mash among the dishes most widely available.

This gives pubs a built-in advantage, so it's no surprise that pub groups already committed to taking part in British Food Fortnight include Enterprise Inns, Everards, Marston's Pub Company, Mitchells & Butlers, Orchid Pub Group and Punch Taverns.

There's still plenty of time for other pubs to climb onto the bandwagon. Simply drawing attention to the menu, perhaps by matching your menu to British cask beers on chalkboards or printed menus, will help to enthuse customers.

Adrian Greaves, McCain associate director of foodservice, says: "Provenance is now firmly placed in the minds of the consumer. More than half of the people who were surveyed in an Ipsos MORI poll on behalf of McCain said they prefer to eat British food where possible, and 60 per cent said they would prefer to know where their food comes from.

"For publicans not already focusing on British sourcing, implementing simple steps such as promoting British Food Fortnight and highlighting where your products come from can help you offer something different, something with real added value."

McCain sources 100 per cent British potatoes for all its chips, as well as owning a potato seed business. Adrian says: "Our focus on quality British potatoes starts even before planting begins. We continue this commitment throughout the growing process, and have been working hand-in-hand with British farmers for over three generations. Serving McCain chips means that publicans can support British farming."Local saucing

As an incentive for pub cooks to start working on new recipes for British Food Fortnight, Heinz is running a contest encouraging chefs to create their own great British dish.

For the chance to win the Heinz Best of British Challenge, contenders must develop an innovative recipe using British produce and one of Heinz Foodservice's Traditional Ready to Use Sauces.

The range includes roasted tomato and herb, hearty ale and onion, zesty lemon and parsley, creamy mushroom and classic red wine, each available in 2.2kg jars.

The recipes will be scrutinised by the British Culinary Federation and salon director Peter Griffiths, with eight shortlisted chefs invited to rustle up two covers of their dish in 30 minutes in the Salon Culinaire Live Theatre at the Hospitality show in January 2009.

The winner will receive £800-worth of Classic Leisure Cheque vouchers to spend with Classic British Hotels, while two runners-up will receive £300-worth of vouchers each.

Emily Frank, brand manager for Heinz Foodservice, said: "Not only are we celebrating British produce, we are giving chefs the chance to experience the versatility of the new Heinz Ready to Use (RTU) range, which paves the way for changing menus regularly and adding value to the eating-out experience by ensuring consumer demand for variety is answered."

To enter the challenge, email your recipe with listed ingredients to include your chosen Heinz RTU sauce, method and contact address to Heinz@proactivecompetitions.co.uk, quoting 'The Publican/RTU Best of British Challenge recipe' in the subject box. Closing date is December 1, 2008.