Sodexo Prestige estimates that the company produces more than 26,000 sandwiches for meetings and events across their business from Ascot Racecourse all the way to Royal Botanic Garden Edinburgh.
Each of Sodexo Prestige’s unique venues has teamed up with their executive chefs who have worked alongside creative food director Mark Parfait and created a celebratory sandwich using locally sourced produce.
Chosen suppliers have been sourced from local farmers’ markets or because their product is well known in the region.
The Crystal in Victoria Docks has joined forces with artisan baker Paul Rhodes, whose bread factory is based in Greenwich, and all sandwiches served will use Rhodes's homemade dill wholemeal bread.
Other sandwich varieties on offer include the Berkshire charmer at Ascot Racecourse and the glazed Dingley Dell ham sandwich with homemade piccalilli on a Suffolk granary whopper at the St Edmundsbury Collection venues.
At Newcastle United Football Club customers will be offered a hand-carved ham and pease pudding stottie, while in Scotland guests can dine on the lemon and thyme char-grilled Grampian chicken and sweet red pepper jam sandwich.
Parfait said: “British Sandwich Week is a great opportunity to celebrate one of our best loved fast foods – the British sandwich.
“This year we have teamed up with our local suppliers for each of our venues and created a sandwich using locally sourced products.
“When delegates choose to host their conference or events at our venues, food is one of the key factors influencing their decision.
“By serving these sandwiches during British Sandwich Week we are reinforcing the importance we place on locally sourced ingredients and on supporting our local food producers.”