What better time than the present to fly the flag for British food? And what better platform to showcase your support than during British Food Fortnight which runs from 22 September – 7 October 2018? Sponsored by the Co-op it’s the biggest annual event celebrating all that is great about British food and it brings together organisations and individuals, and not least some of our best loved chefs including long-time supporter Raymond Blanc and his son Olivier. Well-being writer and farmer, Liz Earle and Candice Brown winner of Great British Bake Off, are also backing the campaign.

Organised and run by Love British Food, British Food Fortnight sees large and foodservice operators taking part in various ways. It’s a campaign that resonates with the pub and restaurant industry, with hundreds of outlets taking part every year. And, not forgetting the great British public who now more than ever want to see British food on the menu.

Research shows that taking part in British Food Fortnight will attract more customers, raise awareness and increase sales for catering establishments from pubs and restaurants to hotels and the public sector.

Last year, Smith & Whistle bar & restaurant ran a themed pie menu throughout British Food Fortnight. Each pie was paired with a unique mash and an alcoholic drink to complement the flavours on the plate. Highlights included Best of British Pie, Fishing for Clues and Piggy in the Middle.

The Blue Bell Inn, Emsowrth always supports the Fortnight. Giles Babb owner said: “British Food Fortnight and Emsworth Food Fortnight are big events for us. We organise brewery tours, tastings and Fizz & Chips at a local vineyard. It is all about celebrating the food the is produced in our region and the promotion really helps footfall to the pub.”

Anyone can get involved and there are a number of ways to participate: Tips on getting involved:

• Promote your participation by displaying material using the British Food Fortnight logo or Union Jack on menus and in restaurants.

• Organise a special menu and expand the range of seasonal produce that you use. Rather than just using the term ‘local’, name the producer or farm to give it a more personal touch.

• Use phrases such as ‘seasonal veg’ on the menu that will enable you to take a variety of stock from different suppliers.

• Look at your existing suppliers. If any of them are local and British make sure you tell your customers about them.

• And if you are able to specify that all the meat used comes within 30 miles of the restaurant then highlight this on your promotional materials.

• Include a ‘Chef’s Special’ on the menu to give you flexibility in your ordering process.

• Communicate menus in advance, for example on newsletters to your database, via social media, employee intranets and on signage within the restaurant. You can add further appeal by using a discount offer.

• Run a fun competition or prize draw to highlight the new menu.

• Ensure the whole kitchen, admin and front of house staff and suppliers know about the British Food Fortnight promotion well in advance and encourage them to communicate this to customers while serving food.

Where can we find out more?

To find lots more ideas, download promotional material and details of what’s happening near you, visit www.lovebritishfood.co.uk or email info@lovebritishfood.co.uk To be the first to hear the news, follow us on Twitter @LoveBritishFood, #LoveBritishFood, #BuyBritishFood



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