Michelin Star chef Mark Sargeant gave some British recipes a new twist in a demonstration for Brakes customers and trade journalists at a special event to mark British Food Fortnight (BFF) last week.
Sargeant, who has worked with the specialist foodservice wholesaler for three years cooked up a range of dishes including Caramalised Onion Tart, Neck of Lamb Curry, Chicken Kiev, Roast Leg of Lamb and Cumberland Sausage and Mash, using all British ingredients available through Brakes.
Introducing the event on September 29, head of BFF, Alexa Robinson, told invited guests that Brakes was an essential partner in promoting and delivering British food and stressed that it was vital for operators to understand the consumer desire for British produce. “We produce the highest quality food that there is in the world, with the diversity, rich seasonality and the highest standards of animal welfare.”
Also supporting the Brakes event was Oliver Blanc, son of world-renowned chef Raymond Blanc, and a British Food Fortnight ambassador. He said of his father: “As a quintessential Frenchman, if he’s behind British food then you know you’re onto a good thing.”
The celebration of British food formed part of the wholesaler’s calendar of activities to mark BFF (running from September 23 to October 8), which includes an online ‘hub’ that pulls together all things British to “delight and inspire” Brakes customers, a free British menu in all Brakes canteens, and a mobile kitchen travelling around the UK to visit all Brakes colleagues to offer them free food.
For full details of Brakes British recipes go to
www.brake.co.uk/bff plus check out www.lovebritishfood.co.uk