The Source
Beautiful writing about delicious British food. Articles, comments and musings from our contributors.
Ryan Hanson, Head of catering and retail at the Royal Agricultural University explains how they celebrated British Food Fortnight
What did you do for British Food Fortnight?
Promotional material from the Love British Food website was displayed at the entrance points to the dining hall and in the main queue area to highlight the celebration, and alterations were made to the menu; a switch from bananas and oranges to British plums supplied by the RAU estate, and pears which were supplied by Total Produce.
The kitchen chefs made classic British dishes during the evening: Shepherds pie and sausage and mash being a couple, along with traditional British deserts such as pear crumble. The meat we used was from Creed family butchers, high welfare Red Tractor British beef sourced from prime agricultural land.
Tips for other universities looking to take part
In terms of tips, it’s really about embracing the seasonality and availability of the fresh produce and combining that with the existing food chain to bring the menu and dishes together.
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