Diners get regional about food

Three-quarters of Brits now think it's important for pubs and restaurants to serve produce grown in their region, according to new research from foodservice supplier, Brakes.

According to the survey - which coincides with British Food Fortnight which runs until October 3 - consumers are now committed to supporting their local economy, with 79 per cent of them saying eateries should support their region's food growers, producers and farmers.

The research also showed that dishes including cottage pie, shepherd's pie and beef Wellington scored highest on dishes that best sum up contemporary British cuisine.

The most popular meals ranged from a fry-up or bacon and eggs for breakfast in Scotland, to sandwiches or ploughman's for lunch in England, and a full roast or fish and chips for dinner in Wales.

The survey also found consumer demand for dishes that have fallen out of fashion in their region including toad in the hole, faggotts, liver and onions, and offal.

James Armitage, marketing director at Brakes, said: "This national study has uncovered a revealing picture of diners' relationship with British food in the eat out sector. It shows that there's never been a better time for caterers to be flying the flag and putting classic British dishes back on the menu.

"There is soaring demand for British ingredients from well-informed consumers, who are much more interested in provenance and seasonality than they were just a few years ago."

Seasonality was also revealed as being important. Seventy-five per cent of people interviewed thought it was important for pubs, restaurants and hotels to serve seasonal, showing a hunger for unforced, environmentally friendly and non-air freighted food.