Celebrating British Food Fortnight

This year celebrates the 10th British Food Fortnight which started on the 17th of September and runs until 2nd October. When it started a decade ago the country was in the grip of Foot & Mouth and the aim of the campaign was to bring the Harvest Festival celebration back.  Over the years I’ve noticed how this fortnight has more popular with many food suppliers, celebrities and schools embracing the week. What a great time to celebrate British food. Although the soft fruit season is ending we have apples beginning to be harvested and the squashes and winter veg are not too far behind. If you are looking for resources to use in the classroom,  many great ones here. While I write this post I have a traditional harvest bread sheath baking slowly in the oven that is going to be donated to a school tomorrow for their Harvest celebrations.

Locally, at the end of the fortnight, the East Midlands Food & Drink Festival is held at Melton Mowbray. It is always a good festival for both young and old to attend. If you’ve visited before just note it is no longer at Brooksby Hall.

Next year however the fortnight will be held during the Olympics and to coincide with this they are running a 2012 competition for schools to design the perfect meal for athletes.

A quick scoot around the web and you can find some fantastic British recipes including:

Penelope’s Pantry – Parkin

Recipes from a Normal Mum – Cornish Ginger Fairing Biscuits

 

The Pink Whisk – Minced Beef Pie with Cheese Crust

Mint Custard – Butterscotch Tart (yes that School Dinner classic!)

What is your favourite British dish?

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About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on September 19, 2011, in Resources and tagged . Bookmark the permalink. 2 Comments.

  1. Well, obviously, I do love a proper pudding with custard but a suet pudding filled with steak, kidney, a few oysters and a thick, thick gravy has to be a contender for my “bucket” meal.

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