British Food and Your Event
You may already be aware that it is British Food Fortnight at the moment. Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink.
“Love British Food and British Food Fortnight are the brainchildren of Alexia Robinson. Alexia founded British Food Fortnight in 2002 in response to the Foot and Mouth crisis and the fact that, though there were numerous food initiatives, projects and events taking place across Britain at that time, there was no overall flagship event to bring them to the public’s attention.”
At this time of harvest we thought what better timing than to write a blog post for you all about British food and incorporating it into your daily menus or for catering a special event.
At eco cuisine we always encourage you to look for seasonal British food whatever the time of the year. You can see our seasonal shopping list here.
It is officially autumn and at the moment you should be able to find squashes of all shapes and sizes. We use them to make roasted squash with caramelised pear and blue cheese. It is a firm favourite and this could be incorporated into an Autumn salad or made small and served as a finger food on sticks.
Fresh peas are good now too and these can be used as a side dish or combined with plenty of fresh mint to make a pea/mint puree and served on crostini (toasted and oiled slices of French stick) as a finger food. Both the squash finger good and the crostini are perfect for an evening soiree.
Beetroot is abundant and we combine with salmon – this is a great combo accompanied with horseradish cream served in mini cups as a canapé or as a cold starter.
Kale is popular now as well and we use it in curries as a vibrant green colour and great texture.
We are also moving into the shooting season and game will be available – we use duck breasts to create a version of the duck, spring onion, cucumber rolls but we use wraps and black cherry jam and cut them small as a bite size finger food. Mixed game casserole as a warming main course or served in a pie with a puff pastry topping is a fantastic filling option too.
We try to encourage clients to use my suggestions of seasonal produce – so scallops wrapped in Parma ham is a popular choice currently. And if you’re feeling in need of an aphrodisiac or just being indulgent, native Cornish oysters are in season. I like to serve them on ice with Tabasco and lemon…
Finally, English plums are here! I found them in my local supermarket at £1.75 kilo. I was delighted – seasonal produce at it’s best and cost effective too.
If you have an evening event coming up that you are catering for, why not use British produce and try these suggestions? If you haven’t got much time on your hands, or the skill to prepare, you can always get in touch with us – we cater private events for sixteen guests and up.
Remember we cater for corporate and private events, so get in touch to find out more.
Categorised as: Caterers