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Traditional dishes back in fashion as Brits call for regional food in restaurants
by Rachel Johnson - 21/09/2010
"British consumers are calling for more traditional British cuisine in restaurants, new research has revealed."
The report, commissioned by food company Brakes and coinciding with British Food Fortnight (18 September - 3 October), also found that British produce is now more important to restaurant goers than ever.
Toad in the Hole, Bangers and Mash, Fish and Chips and Roast Dinner were all cited as dishes that diners would like to be put back on the menu, along with Liver and Onions and pies, puddings and stews.
Almost two thirds of respondents in the report thought it was important for caterers to to serve the speciality dishes of their region, with sandwiches or a ploughman’s lunch the most popular in England, bacon and eggs in Scotland and a full roast in Wales.
Meanwhile, Cottage Pie, Shepherd’s Pie and Beef Wellington were identified as the dishes that best summed up contemporary British cuisine, leading Brakes to suggest that curry and Chinese food may be losing their grip on British tastebuds.
James Armitage, marketing director at Brakes, said: “This national study has uncovered a revealing picture of diners’ relationship with British food in the eat out sector. It shows that there’s never been a better time for caterers to be flying the flag and putting classic British dishes back on the menu.”
Produce
The study also found that 74% of consumers wanting restaurants to serve food grown and produced in their region, with 75% stressing the importance of seasonal food in eateries, which Brakers said showed “a hunger for unforced, environmentally-friendly and non-air freighted food.”
Armitage added: “The eat-out sector is becoming more accustomed to celebrating home grown produce and classic British dishes – and not before time. Celebrity chefs and many parts of the media have been banging the drum for British produce for years.
“Now more than ever, consumers want to celebrate national dishes, ear regional ingredients and support regional producers.”
More Details: http://www.bighospitality.co.uk/default.aspx?page=articles&ID=205609
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