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3 Elegantly British Dishes for British Food Fortnight

Shopping Basket – Create These Dishes

  • Apple and Blackberry Crumble
  • Caster sugar – 8903
  • Bramley cooking apples – 156
  • Blackberries – 436
  • Ground cinnamon – 8407
  • Rolled oats – 8586
  • Custard – 8051
  • Cream – Range


  • Sustainable Fish and Chips
  • Plain flour – 8698
  • Tartar sauce – 33023
  • Mushy peas – 28029
  • Lemon – 22001


British Food Fortnight runs from the 22nd September to the 7th of October 2018, the week is the biggest annual celebration of British food and drink, taking place at the same time as the harvest festival.

At Arthur David, we love celebrating, enjoying and sharing the best of British with our customers; that’s why we stock a huge range of products produced right here in the U.K!

To help you enjoy British Food Fortnight, we’ve pulled together our favourite best of British recipes – we’ll be featuring classic foods with a few twists on much loved British dishes.

What’s In Season during British Food Fortnight?

British Food Fortnight is well placed to allow us to enjoy the real best of British. Throughout the fortnight, you’ll find the following readily available in shops, markets and from suppliers:

VegetablesMushrooms, Aubergine, Carrots, Celery, Lettuce, Marrow, Fennel, Artichoke, Potatoes, Pumpkin, Rocket, Squash, Sweetcorn, Watercress, Beetroot and more.

Fruit – Apples, Blackberries, Sloes, Plums, Elderberries, Apricot (end of the season), Fig, Plum, Raspberry (end of the season) and more.

Warm Your Soul Blackberry and Apple Crumble with Sloe Gin

When it comes to British food, simple is often best. This recipe takes the best, then makes it that little bit better with the addition of sloe gin:

  1. Pour your gin into a heavy-based saucepan and bring to the boil.
  2. Once boiling, reduce to a steady simmer and stir infrequently until gin is reduced, this can take about 45 minutes.
  3. Gradually add 250g caster sugar and combine, add more to taste if required. (1L gin will make around 300ml sauce).
  4. Slice cooking apples and heat in a saucepan with caster sugar and water until apples soften.
  5. Once soft, add blackberries and stir for around 2 minutes or until soft. Take mixture off the heat, stir in ground cinnamon and layer into a baking tray.
  6. Combine flour and more cinnamon with sugar, oats and cubed soft butter.
  7. Rub the mixture together with your fingertips and crumble into a fine breadcrumb like texture.
  8. Layer your crumble mixture on top of your fruit mixture and top with sliced Bramley
  9. Bake for around 40 minutes at 170 or until golden brown – serve with whole blackberries, custard or cream and your sloe gin syrup.


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Making Your Own Sloe Gin

If you want to make your own sloe gin, this will need to be done far advance. Sloes are in season now so there’s no reason not to pick them yourself or buy them from your local market – you’ll need around 450g per 1L of gin. Alternatively, pre-made sloe gin is available from supermarkets and online retailers.

  1. Prepare your sloes by pricking through the skin with a needle, this will help release the flavour.
  2. Pour the sloes into a jar that can be tightly sealed and add 250g of caster sugar and 1 litre of gin.
  3. Seal the jar properly and shake well.
  4. Store in a cool place away from sunlight and shake every other day for 5 days.
  5. Following this 2 week period, shake once a week for at least 2 months.
  6. Strain the sloe gin into a bottle and enjoy.

Blueberry Image

Sustainable Fish and Chips

Fish and chips are the epitome of British food – perfect for a night in but still holding a solid place on dining menus. However, with this popularity comes increased demand for cod and haddock which can lead to overfishing and higher prices.

This had led to many chippies and restaurants looking for alternative species of whitefish such as Pollock, coley, plaice and skate. In our recipe, we’ll be using pollock to create this classic British dish and whilst the UK caught pollock is smaller than cod requiring larger portions, the price is lower.

  1. Combine flour, salt and baking powder in a large bowl and make a well.
  2. Slowly add brown ale and whisk into a lump free batter.
  3. Dust your filled pollock with flour and evenly coat in the batter.
  4. Cook in the deep fat fryer or pan with hot oil for around 4 minutes dependant on the thickness of your fillets.
  5. Serve with tartar sauce, mushy peas, a wedge of lemon and thick cut chip shop style chips.

Fish and Chips Image

Smoked Pheasant Salad with Stilton Sauce

British Food Fortnight also marks the start of shooting season (October 1st to February 1st in the UK), meaning game bird such as pheasant, partridge, grouse and duck are readily available. To create this delicious dish:

  1. Dice your cooked pheasant roughly and leave to rest.
  2. Add milk, bay leaf, sliced onion, dried apricots and peppercorns to a ban – bring to a medium heat and but don’t let it boil then leave to infuse.
  3. In a separate pan, melt butter, stir in flour then strain your milk mixture and slowly add.
  4. Continue stirring until mixture begins to bubble, then add chunks of your chosen cheese.
  5. Once melted, set your pheasant on a bed of salad, top with the sauce and serve.

Celebrate British Food Fortnight with Arthur David

At Arthur David, we love all things British – that’s why we source as much as our food as possible from the UK, with a range of other farms and producers from around the world to ensure we can supply everything that isn’t currently in season.

For more information about our huge range of fresh produce and fine foods, give us a call today on 0330 333 4441 or use the live chat to talk to one of our reps instantly.

Blueberry Ingredients
Fish and Chips Ingredients

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