Celebrating British Food Fortnight

28th Sep 2010

British Food Fortnight, now in its eighth year, aims to celebrate our regional food and drink and the health benefits and pleasures of eating quality, fresh, seasonal and regionally distinct produce.  It is proving an important influencer in engaging the retail, catering, education and voluntary sectors in establishing a more robust market for Britain’s food and drink.

During British Food Fortnight, our catering teams across the UK are celebrating British Food and The Vaults Restaurant at the Bath Theatre Royal is featuring a Truly British Menu.  The starter is a prawn cocktail with English grown little gem lettuce – this was a dish created by favourite 1960s British cook Fanny Cradock or  a broccoli and white stilton soup using British Red Tractor approved products with truly English Stilton.  This is followed by chicken liver parfait with apple date and damson chutney with melba toast – the free range chicken is locally sourced and melba toast was invented at London’s Savoy Hotel for Dame Melba – or traditionally smoked wild salmon sourced from Severn and Wye with organic free range scrambled eggs.

If your taste buds are tantalised by this, why not celebrate too this week by trying out one of the recipes from our talented OCS chefs by clicking this link.

Ethical purchasing wherever possible is an important part of OCS’s sustainability policy.  In all our catering outlets, we use Red Tractor certified products and the Union Jack logo is evidence that the food is guaranteed to come from British farms. Over 78,000 farmers and growers are now members of the Red Tractor scheme, and the logo can be spotted on thousands of products such as beef, lamb, pork, chicken, turkey, milk, cheese, cream, cereals, vegetables, sugar, flour, fruit and salads in shops and supermarkets everywhere.

It is important for us to meet the customer’s needs and provide a cost effective quality service, whilst safeguarding the environment and bringing about social benefits.  Our catering teams are committed to providing healthy, sustainable and nutritious food freshly prepared using natural ingredients and  balanced, planned and creative menus feature  fresh seasonal produce which is ethically sourced.

The company’s sustainability credentials recently helped us to meet British Airways stringent criteria for sustainable procurement through a range of  initiatives including our commitment to using a co-operative of local suppliers.

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