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.
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:
Vegetables – Mushrooms, 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.
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:
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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.
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.
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:
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.