For the second time in a row the promotional fortnight, which coincides with the traditional harvest-time celebrations, incorporates its Bring Home the Harvest campaign to broaden the possibilities for imaginative caterers.
The fortnight will celebrate the best of British food and British food traditions, with organisations from the catering industry, including venue caterer Centreplate and pub chain Whiting and Hammond, as well as national organisations such as the National Trust, taking part.
Love British Food Founder, Alexia Robinson, said: “British food has become a competitive arena for the catering sector. Clients appreciate seeing British food highlighted on the menu, indeed they have come to expect it, simple as that.
“This year we have seen the launch of the Government’s Plan for Public Procurement and Hospital Food Plan, so with British food hot on the agenda for both private and public sector food service providers, the prize for those who source it and promote it, rather than pay lip service, will be huge.”
According to Robinson, the catering establishments that plan to take part in the British Food Fortnight have highlighted how buying British is affordable, profitable and a strong way to differentiate themselves from competition within the sector.
"Caterers are encouraged to experiment with new suppliers, explore alternative supply chains and highlight existing British produce," she said.
Owner and managing director of school catering provider Cucina Restaurants, Steve Quinn commented: "British Food Fortnight ties in so well with our own drive to make school food the best it can be. We have some exciting initiatives planned for this year’s event.”
And the ntional chair of the Hospital Caterers Association, Andy Jones, commented: “The two weeks are a great reminder for caterers and their suppliers that they should think about incorporating local and seasonal produce into their cooking.”
For caterers seeking to take advantage of the British Food Fortnight, Love British Food recommends amongst other suggestions that they offer tasting menus and promotions to highlight new British products, and use Union Jack flags and bunting in their premises.
Further ideas and resources for caterers to make British Food a commercial success are available to download from www.lovebritishfood.co.uk