Love British Food

00:00 Introduction00:42 Sam's farming update08:11 Graham Collie, executive chef at King's College, London11:09 Graham's letter to wholesalers urging easy procurement of UK produce12:16 Spotlight on public sector catering22:07 Wholesalers important role in British food production29:00 Ben Bartlett's November food focus31:28 Ending notes

This episode was recorded at the Great Yorkshire Show and Royal Lancashire Show.  The featured interview is with Bob Doherty from Fix Our Food who chats to Derek about educating Yorkshire’s children and beyond, regeneration farming and farmers and the public sector.  The interview is followed by short clips from the many food producers who exhibited at the Royal Lancashire Show discussing why we should be buying British produce. Don’t forget it is British Food Fortnight from 20th September to 6th October.  Find out how you can support this event here How to take part (lovebritishfood.co.uk)Ben Bartlett recipe this month is Vegan grilled Aubergine and foil wrapped sunchokes Chapters00:15 Introduction from Great Yorkshire Show01:35 Introduction to Bob Doherty02:01 Bob leads a large research programme funded by the UK government called fix our food03:39 Education work within Yorkshire06:27 What is regenerative farming and how is it being implemented09:27 Food policies13:48 Bob’s view of the Great Yorkshire Show15:40 Bob’s involvement with British Food Fortnight16:04 Interview clips from the Royal Lancashire Show and the producers response to why we should support British produce. 21:50 All you need to know about British Food Fortnight23:15 Ben Bartlett September produce and recipe for the month25:38 End piece

In this month's episode listen to host Derek Wright’s conversation with ​Chris ​Ross ​from ​Edinburgh ​City ​Council ​​about ​how ​local ​authorities ​deliver ​catering ​across ​the ​Highlands ​and ​Islands.  We discuss the challenges they face with being so remote, the many unique suppliers they work with, the food standard within schools in Scotland and food education.  Ben Bartlett will also be taking a look at what is in season in July plus a recipe suggestion.Link to Apricot Glazed Barbequed British Pork Leg https://www.lovebritishfood.co.uk/recipes-mains/main-apricot-glazed-pork-legChapters(00:00) Opening(00:36) Introduction(00:52) Chris's Introduction(02:23) Food culture in and around Edinburgh(05:03) Getting local food and ingredients on the menu(09:51) Overcoming challenges(11:37) Staffing as a major issue(16:31) Leading the way with sustainability in public sector procurement(19:01) Chris's involvement in catering for the State Funeral of HRH Queen Elizabeth II(22:32) School meal standards(26:15) Overcoming challenges continued(28:21) Using food as an investment(33:21) British food Fortnight will take place from 20 September to 6 October(34:03) Love British Foods Ben Bartlett has a list of in season produce(36:55) Ending

Join the journey of the Love British Food podcast with host Derek Wright. In this opening episode, we hear from founder, Alexia Robinson as we uncover the campaign's 22-year history and its mission to bolster British food security through robust domestic markets. Learn about the heroes championing British cuisine in schools to a conversation with Tim Radcliffe from NHS kitchens, and how these efforts are more than just a celebration, but a vital movement for the nation's future.Chapters(00:00) Introduction(00:24) Alexia Robinson from Love British Food interview (14:10) Tim Radcliffe interview (26:35) Ben Bartlett (27:55) Ending commentsBen's recipe for British Lamb Grill for twoTransform traditional lamb chops with this simple marinade.•  4 British lamb loin chops (225g or 8oz)•  1 Tbsp low soy sauce•  2 tsp sesame oil•  1 chopped onion•  1 minced clove garlic•  2 tsp chopped ginger•  Pinch saltand pepperIn a shallow dish, whisk together the soy sauce, oil, onion, garlic, ginger and pepper.Add the lamb, turn to coat, and let the meat stand in the mixture for 10 minutes.Place the lamb on a greased grill over a medium-high heat.Cook for 5 to 7 minutes on each side for medium-rare or longer if desired.Season to taste.Recipe by Love British Food Director Ben Bartlett © 2024Blackpool Council school meals serviceHome :: East Lancashire Hospitals NHS TrustNHS Supply ChainDepartment of Health and Social Care - GOV.UKDepartment for Education - GOV.UKBritish Food FortnightLove British Food