The Source
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What they did
With it being the first year celebrating Love British Food Fortnight / Love Northern Irish food – things were taken in small bite size. We picked 3 dishes – A creamy leak and potato soup, a traditional steak pie with champ and carrots and a apple crumble with cream – all of the ingredients for these dishes were sourced locally.
The same menu choice were run on three separate days (21st-23rd September)
- Creamy Potato and leek soup with wheaten bread. All vegetables were from a local vegetable farmer, and the cream was from Dale Farm, along with the bread from a local Northern Ireland bakery.
- Traditional steak pie served with champ and roasted baton carrots. The beef was from Newry and supplied by Tommy meats. Shortcrust pastry was made in-house with local ingredients.
- Apple crumble and fresh cream. Apples supplied by local vegetable farmer and again crumble mix was made in-house using local ingredients. The fresh cream was supplied by Dale Farm.
Was it a success?
Great support was received from all catering representatives who were all keen to push for local produce.
“When you choose to buy locally grown food you are supporting a diverse food economy; keeping more money in the local economy as well as supporting jobs in farming and food production. More and more people want to know where their food comes from and the farming practices of the farmers that grow and produce it.”
David Smyth.
What will be improved next year?
Hopefully next year the British Food dishes will be incorporated into the patient menus alongside the restaurants.
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