British Food Fortnight 2024 has concluded its two-week celebration of the very best of British food with resounding success, embracing communities, retailers, and public sector institutions across the country. Kicking off at New Covent Garden Market in London, the fortnight was packed with lively events, promotions, and activities - all aimed at making British food accessible to everyone. The festivities culminated in the National Harvest Service at Southwark Cathedral, supported by HM The Queen, and highlighted the nation’s commitment to sustainable and local food production. This year marked the first British Food Fortnight with Morrisons as the Exclusive Retail Partner, who announced a three-year partnership with Love British Food. They trialled a number of initiatives, including taking customers to visit local farms and a British food module for their in-store tours for primary schools. The event saw outstanding participation, from schools and universities to hospitals and retailers, showcasing the diversity and quality of British food. Thousands of caterers crafted special menus to highlight British ingredients, reinforcing the nation's rich culinary heritage.

As part of the annual British Food Fortnight , Love British Food has issued an open letter to key wholesale industry leaders, calling on them to support the growing demand for British produce by integrating dedicated "Buy British" categories within their offerings. The letter, signed by prominent chefs and industry leaders, highlights the vital role wholesalers play in strengthening the British food supply chain. British Food Fortnight , running from 20th September to 6th October, celebrates the quality of British cuisine. It provides an opportunity for businesses across the UK to spotlight locally sourced produce and support British farmers and producers. The letter has been sent to all major wholesale industry leaders. If anyone would like to sign the letter, please email info@lovebritishfood.co.uk . Letter in full: Let's Love British Food - An Invitation to Wholesale Industry Leaders Dear Wholesale Industry Leaders, As the country embraces and enjoys British Food Fortnight, it is an important moment to reach out to a vital part of the British food supply chain - wholesalers. This two-week celebration isn’t just about appreciating British cuisine; it's about making substantial, sustainable changes that benefit our farmers, our economy, and the health of our nation. Currently, thousands of caterers across the UK are curating tailored menus that highlight the quality and diversity of British produce, a testament to the country's culinary heritage. We’ve seen that the enthusiasm for British food is vast and growing. This surge is supported by a wide array of hospitality and public sector organisations, all keen to showcase what Britain has to offer. Earlier this year, during our public sector event, we gathered and collated insights through a comprehensive report that came to conclusions from leading chefs and industry stalwarts. Our discussion revealed a clear challenge: the desire to source more British produce is strong right across the UK, yet there is a blockage. Both farmers and producers are eager to supply, and kitchens are ready to serve - however supply chain logistics complicate this enormously. While some industry leaders have commendably established a dedicated British category, making it easier for businesses to source local produce, it is imperative that more follow suit. By integrating a 'Buy British' category within your offerings, you not only simplify the procurement process for caterers and chefs but also align with a growing consumer demand for transparency and local sourcing. It is the very definition of a ‘win-win’ for all involved, not to forget the positive message you are sending from your company that you are dedicated to supporting British producers. The benefits of enhancing the visibility and accessibility of British products through your platforms: Economic Growth: Boosting the sales of British foods supports not only local farmers but also the wider UK economy. Environmental Impact: Shorter supply chains mean reduced carbon footprints, an aim we all share. Health Benefits: Fresh, locally sourced produce is key to promoting healthier food choices among consumers. Cultural Heritage: Preserving and promoting British culinary traditions. Company Profitability: The British public want to buy British - give them the option and feel the financial rewards. This British Food Fortnight, we invite you to consider featuring, or boosting, a British category. We, along with prominent figures in the industry, are ready to support and collaborate with wholesalers willing to make this commitment. Through joint efforts, we can further deliver positive change across the entire food industry. Let's lead this change together.  Kind Regards, Graeme Collie, Executive Chef, King’s College London Alexia Robinson, CEO, Love British Food Chris Knott, Head Development Chef, Loughborough University Graham Senior, Executive Chef, Southampton University Alex Sim, Development Chef and Sustainability Champion, Bristol University Ben Bartlett, Board Member, Master Chefs Great Britain & Director, Love British Food Karlene Gaskell, Executive Chef, University of Reading Dunk Parsonage, Business Development Chef, Flora Food Group & Isle of Wight Technical College Michael Croy, Executive Chef, University of St. Andrews Liam MacDonough, Head of Catering Operations, University of Edinburgh

Proposals that can be done now by Ministers within existing budgets: Cross-Departmental Collaboration: Establish cross-departmental cooperation on food policy to ensure cohesive approaches that connect food production with public health, education, and environmental sustainability. Prioritise Community Engagement Over Lobbying: Work closely with organisations, businesses, and community leaders who are actively delivering change on the ground, rather than focusing on lobbying groups. Move Beyond Targets: Instead of simply aiming for a target of 50% British food in the public sector, focus on a scheme that inspires and enables catering teams, food service organisations, and wholesalers to connect food procurement with nutritional outcomes. ‘Buy British’ Initiative: Encourage all food service organisations and wholesalers to feature a ‘Buy British’ category, similar to the supermarkets' ‘Buy British button,’ to promote and prioritise British produce. Suggestions that will need reallocation of existing budgets: Food Education for All: Ensure that every primary school pupil knows where their food comes from, how to prepare it and that every secondary school pupil understands basic nutrition and the critical role of food in mental and physical health. Clearer Food Labelling: Implement clearer labelling to highlight food provenance and the link between how food is produced and its nutritional value. Consider reallocating funds from existing programs, such as Red Tractor, to support this initiative. Channel Government investment into promoting the benefits of eating seasonal, quality, local British food to the domestic consumer. Currently the majority of investment is geared to promoting British food to the export market. Possible ambitious new proposals that will need policy amendments and budgets increasing: Free and Healthy School Meals: Provide free, healthy school meals for all children. At the very least, extend free school meals to all children on Universal Credit, and ring-fence the food allowance to ensure it is spent on high-quality, nutritious food. Investment in British Agriculture: Substantially invest in growing more fruits, vegetables, beans, and pulses. Encourage public institutions to incorporate these foods as part of a balanced menu, alongside less but better-quality meat. Alexia Robinson, Founder of Love British Food, commented: “British Food Fortnight is the perfect time to reflect on the importance of our national food strategy and what it can achieve. With the Labour Party Conference taking place during the biggest celebration of British food, we urge the new government to focus on community, education, and accessibility.” “We believe that by moving beyond simple targets and offering practical support to those working in the public sector, we can make real changes that benefit everyone – from school children learning about food to local farmers supplying nutritious British produce.” Why Now?  British Food Fortnight, the UK’s biggest annual celebration of British food and farming, is the ideal backdrop for this call to action. It highlights the value of local food production and the need for a food strategy that promotes sustainability, education, and public health. Love British Food is ready to work with the new government to turn these wishes into actions that will benefit communities across the country. We invite policymakers, businesses, and the public to join us in this mission.

The UK’s much-anticipated British Food Fortnight starts today and runs from 20th September to 6th October 2024, marking its 23rd year as the nation's leading celebration of all things British food. Set against the backdrop of the harvest season, this year’s event promises to be bigger and better than ever, with activities, promotions, and celebrations taking place across the country. (A partial list outlining some of the nationwide activities included in the notes below.) This annual event, embraced by communities, retailers, and the public sector alike, is a unique opportunity to highlight the diversity and quality of British food. The fortnight is supported by local communities as well as being backed by most of the major food service organisations and the public sector meaning that schools, hospitals, universities and care homes join pubs and restaurants in celebrating British food. Morrisons is the Official Retail Partner having signed a three-year partnership with the organisers, Love British Food. The national food celebrations launched this morning at New Covent Garden Market, London’s oldest and largest fresh produce wholesale market, fittingly marking the sale of British fruit and vegetables in the capitol since Medieval times and the 50 th anniversary of the market’s move to Nine Elms. Wanda Goldwag OBE, Chair of Covent Garden Market Authority,, commented: “The first day of British Food Fortnight is always a momentous day in the nation’s food calendar. This market has marked the annual event in various ways over the years but this year, we wanted to make it more of an interactive occasion and invite people to meet some of the fantastic British growers who supply wholesalers both here and around the country." A Message from Love British Food Founder, Alexia Robinson: “We are thrilled to see British Food Fortnight growing stronger each year. This celebration is about more than just food; it’s about community and sustainability. We are excited to partner with Morrisons, who have been exceptional leaders on British food and farming. Their commitment to making good food available for all aligns perfectly with our mission. With so many exciting activities planned, we hope everyone will join us in celebrating the very best of British food this British Food Fortnight.” Highlights of British Food Fortnight 2024: Morrisons Involvement: throughout British Food Fortnight Morrisons will be celebrating the best of autumn's British produce, meat and fish on Market Street with great value prices and in store marketing displays. In addition, the community champions that are based in all of Morrisons supermarkets and work closely with the communities surrounding each store will be rewarding local groups who focus on increasing access to fresh, seasonal British food. Community Focus: The British Food Fortnight Community Competition, in association with Morrisons, returns to celebrate individuals and volunteer organisations making “good food available for all.” Liz Earle, wellbeing entrepreneur and broadcaster, will lead the judging panel, focusing on the availability and affordability of good food in communities. “I have been involved in British Food Fortnight for over a decade. I love how the event inspires communities to celebrate the wonderful food we produce in this country. But the stark reality is that not everyone has access to good food. So the spotlight of this competition on the availability and affordability of good food for all is something I feel deeply strongly about, particularly in my role as Commissioner for the Social Justice Commission. I am delighted to be the lead judge. If you are an individual or organisation working hard to make ‘Good food available to all’ in your community, we want to hear from you!” Liz Earle MBE, wellbeing broadcaster and entrepreneur and Love British Food ambassador “At Morrisons we love British food and are delighted to be partnering with British Food Fortnight. We share the ambition for affordable fresh food to be available to everyone - it's one of our core values. So I'm honoured to be on the judging panel for this competition which profiles and rewards the unsung heroes in our community who are helping to ensure more people can enjoy great British food.” David Scott, Director of Morrisons Corporate Affairs New Competitions: The Great British Pie Challenge, a new addition for 2024, invites school and hospital chefs to compete against hospitality chefs in creating the ultimate British pie. Judged by Michelin-starred chef Phil Howard and Master Chefs of GB’s Ben Bartlett, the competition has already garnered significant interest, particularly among hospital caterers. Nationwide Participation: Over 3,000 schools, 10 universities, 28 hospitals and many care homes will showcase British food on their menus, promoting nutritious and sustainable eating. Leading food service organisations like Aramark, OCS, Sodexo, Chartwells and Brakes are also participating with special promotions and events. Hard-Hitting Campaigns: During the fortnight, Love British Food will release a set of ‘wishes’ for a national food strategy, to be presented at the Labour Party Conference. Leading chefs will sign a letter highlighting supply chain challenges in sourcing British food. National Harvest Service: T he event will conclude with the National Harvest Service at Southwark Cathedral in London. This year’s service is being run in partnership with City Harvest, the food charity that redistributes 1.2 millions meals a month to those in need across London. The service takes place in a different city every year during British Food Fortnight. The Harvest Torch is travelling from Peterborough, where the service was held last year, to London. Her Majesty The Queen who instigated the National Harvest Service at Westminster Abbey in 2013, supports the service every year. Looking Ahead: British Food Fortnight promises a dynamic program of activities designed to engage and inspire communities, businesses, and public sector organisations to embrace British food. From farm visits for NHS caterers to school menus and national competitions, the event showcases the best of British food production and the importance of making good food available for all. ENDS Notes to the Editor: About Love British Food: Love British Food is the leading organisation dedicated to promoting British food in the public and private sectors. Through initiatives like British Food Fortnight, Love British Food works to support local farmers, producers, and retailers while encouraging sustainable and healthy eating. https://www.lovebritishfood.co.uk/ ACTIVITY TAKING PLACE AROUND THE COUNTRY Over 3,000 schools are hosting activity during British Food Fortnight from special menus to educational activities: National school food providers OCS food service: (78 schools) Chartwells (2,000 schools) Academies for Character & Excellence School Grid (1,200 schools nationally); APSE (working with 300 councils across the UK) Local Authority and regional school food providers Shire Services, Shropshire (140 schools); CMC School Food, national (180 schools); Local Food Links, Dorset (58 schools) Blackpool Local Authority (32 schools); Nottingham Local Authority; Norse Group, Norfolk (140 primary schools); Oxford County Council, working with 34 school caterers in 300 schools. And individual schools , each of which is a shining inspirational example of what can be achieved with school food: Batholomew School, Oxford; Ca Site Sarum Academy, Salisbury; Woodlands Primary School, Liverpool Phunky Foods will be organising special healthy food activities throughout the fortnight. Wicor Primary School, Fareham, Hants 436 children taking part in cooking, tasting and learning where local food comes from. Abingdon School, Abingdon, Oxford (Sodexo independent school) – Celebrating BFF in school with themed menus and activity Lancaster County Careers Centre, Lancaster Universities taking part with British Food Fortnight menus Plymouth, Staffordshire, Huddersfield, University of St Andrews, Kings College London, Harper Adams, Exeter, Southampton, Loughborough and Reading. The following hospitals are all running special menus and promotional activity for British Food Fortnight: Somerset NHS Foundation Trust Hawkhurst Community Hospital, Hawkhurst, Kent Milton Keynes UHT James Paget UHT, Great Yarmouth SE Trust, Northern Ireland NHS Solent, Southampton County Durham and Darlington NHS Victoria Hospital, Blackpool Robert Jones and Agnes Hunt Orthopaedic Hospital, Shrewsbury Airedale General Hospital, Keighley, West Yorkshire Norfolk & Suffolk Foundation Trust Barnsley Hospital Nottinghamshire Healthcare NHS Southern Health NHS Foundation, Hampshire Medway NHS Foundation Trust, Kent Dorset Healthcare University NHS Foundation Trust Stepping Hill Hospital/Stockport NHS Foundation Trust South West Yorkshire Partnership Manchester NHS Foundation Trust Leicester hospital Gosport War Memorial Hospital Ipswich hospital, Ipswich Ashford & St Peters Hospital, Surrey East London NHS Foundation Trust Royal Free, London St Bernard's Hospital West London NHS Trust Orchard Unit, West London NHS Trust Royal Brompton Hospital Swansea Bay Universal Health Board Wales NHS Confederation NHS Wales Care Homes taking part: National Association of Care Catering (NACC) Harrogate Neighbours care homes Norse Group, Britain’s largest local authority trading company Events taking place around the country If you would like more details about the events below and the many other things happening during British Food Fortnight please email info@lovebritishfood.co.uk From Seafood trails in Plymouth, to Eat Local celebrations in Cheshire, to food festivals in Abergavenny, Broadstairs, Brecon Beacons and Thame; village celebrations in Northumbria & community events in Harrogate there is something for everyone to enjoy during British Food Fortnight Many imaginative things happening in communities British Food Fortnight. Food history talks, cooking demos, tasting menus, foodie quiz nights, pop up shops at farm gates, ploughing matches, seasonal menus and supplier talks in pubs and meet the producer farm visits. Two big events during British Food Fortnight for pub, restaurant and food service buyers that will help you source more British food: Brakes Foodie Expo with 60 suppliers in Hertfordshire on 25 Sept. Universal Cookery & Food Festival in Kent on 26 Sept. Many Councils are taking part in British Food Fortnight: East Lindsey, South Holland, South Cambridgeshire, Chichester, Cheshire East, Mid Devon, Portsmouth, Hampshire, Blackpool, Oxford and Boston Borough Council are all organising activities in their communities. Great variety of places hosting British Food Fortnight menus: From National Trust properties to London restaurants, country pubs, garden centre cafes, hospitals, care homes, universities and a few thousand schools! Meet our Love British Food directors during British Food Fortnight: Tim Radcliffe in discussion with our Ambassador Cathy Amos from our Official Partner, Brakes, at Brakes’ Foodie Expo on 25 Sept. Ben Bartlett at Universal Cookery & Food Festival in Kent on 26 Sept. And Derek Wright on a special edition of our podcast, out during the fortnight. Activity sheets for children Celebrating British food with a focus on British pies. https://www.lovebritishfood.co.uk/teacher-zone Competitions: Great British Pie Challenge for British Food Fortnight Open to all chefs. To enter simply create a pie, savoury or sweet, using British ingredients and add to menus during the Fortnight. Judged by Love British Food Ambassador and renowned chef, Phil Howard. Win a hamper with a steak box from HG Walter butchers, a fish hamper from Plymouth Fishing and Seafood Association and Fruit and Veg from OCS. Visit https://www.lovebritishfood.co.uk/great-british-pie-challenge to enter. Community competition Is someone in your community helping to make good food available to all? Volunteers, charities, local businesses. We want to hear from you! Enter our British Food Fortnight community competition, in association with our Official Retail Partner Morrisons. Judging is led by Liz Earle, MBE, David Scott, Corporate Affairs Director, Morrisons and Alexia Robinson, CEO Love British Food. Prize luxury foodie experience personalised for winner To enter: https://www.lovebritishfood.co.uk/community-competition Food Festivals taking place during British Food Fortnight: 21 – 22 Sept: Abergavenny Food Festival https://www.abergavennyfoodfestival.com/ 27 – 29 Sept Broadstairs Food Festival in Kent https://www.broadstairsfoodfestival.org.uk/autumn-2024-festival 28 – 29 Sept: Thame Food Festival https://thamefoodfestival.co.uk/ 29 Sept Louth Food & Drink Festival Lincolnshire https://lovelincolnshirewolds.com/events/view/3228/louth-food-drink-festival-2024 5 Oct Brecon Beacons Food Festival https://breconbeaconsfoodfestival.co.uk/ 5 th – 6 th Oct: Shop to Eat Local, Tatton Park, Knutsford, Cheshire: https://www.tattonpark.org.uk/events_at_tatton_park/event-listings/2024/october/shop-eat-local-weekend.aspx Quotes from our Directors and some of our Ambassadors: “As the years role by everything we hear informs us that using local and seasonal produce is becoming ever more important. It is, in fact, the only responsible way to cook and eat. We will be indulging in all that is seasonal, responsibly sourced and local in all of my restaurants during British Food Fortnight and in doing so will serve the most vibrant, fresh, nutritious and utterly delicious food that is best for us and best for the environment. “ Quote from Phil Howard, Chef and Restaurateur, Love British Food ambassador: “British Food Fortnight is of great importance to me because it celebrates the rich diversity of local produce, supports British farmers and fosters a connection to the land and heritage. It encourages the appreciation of high-quality, seasonal food that’s grown and produced sustainably. The national food celebrations promote community spirit, bringing people together through food festivals, farm visits, and educational activities, helping us to understand where our food comes from. Supporting British food also contributes to the local economy and reduces the environmental impact of importing goods. Overall, it allows us all to embrace the values of sustainability, health, and cultural pride.” Tim Radcliffe, Director Love British Food & Net Zero Food Programme Manager, NHS England “British Food Fortnight 2024 is a fantastic opportunity to shine a light on the quality and diversity of British produce. This event not only supports our local farmers but also plays a crucial role in educating young people about the importance of sustainable, nutritious food. By incorporating British produce into school meals, we’re teaching the next generation the value of eating locally and healthily.” Derek Wright, Director Love British Food & Catering Services Manager, Blackpool Catering Services “During British Food Fortnight, I will be cooking at lots of events across the country and speaking on local BBC radio stations championing British produce that I believe is the best in the world. There are 191,000 farms in Britain supplying some of the best restaurants in Britain as well as local grocery stores and farmers’ markets. Sustainability and seasonality are the key players to the best menus and British producers are absolutely killing it right now. British waters also have an amazing stock of seafood renowned for being some of the most flavoursome, and getting fresh fish is a real advantage. As a Master Chef of Great Britain, I am impressed with the many exciting chefs we have slaying it right now. Britain has its fair share of food masters and local food heroes with great menus and the best ingredients, so support them during British Food Fortnight 20th September to 6th October 2024.” Ben Bartlett, Director Love British Food & Board Member Master Chefs of Great Britain “As an Ambassador for Love British Food, British Food Fortnight is the ultimate Harvest Festival. Our islands produce some of the most responsibly grown, caught, harvested and marketed produce in the world and when it comes to British Seafood those values are never more accurate. Our seasonal, sustainable traceable and responsibly managed wild and farmed fish and shellfish are the envy of the world and that is reflected in the amount we export. However I would encourage everyone who loves seafood to support our Great British Fishing Industry and its communities, not just during this celebration but all year round”. Mike Warner, Love British Food Ambassador “Being an ambassador with Love British Food is always exciting. As a retired Fisherman, it's also great to show off UK-caught seafood to the public during the fortnight. Earlier this year, we set up the Seafood Plymouth brand ‘Choose Local, Go Wild’; during British Food Fortnight, we have organised the Seafood Plymouth Seafood Tour, partnering up with restaurants in and around Plymouth. The public can tour various restaurants at different locations and enjoy the best seafood Plymouth has to offer. Plus, I will be hosting a seafood evening at The Longs Arms in Wiltshire on 26 September showcasing UK-caught seafood with owner Rob Allcock's 6/7 course tasting menu. Wishing everyone taking part all the best….. It's a brilliant fortnight where we get to showcase Great British Homegrown, Home caught British food.” Adrian Bartlett, Love British Food Ambassador “We are proud to be Love British Food Ambassadors and we can’t wait for British Food fortnight to push the message wider about the importance of supporting British producers. We are opening the farm gates on 21st September for a pop-up shop selling our award-winning lamb and mutton alongside Free Range local pork and Lincolnshire Beef plus other local produce including bread, fruit and veg, cakes, honey and so much more. We absolutely love being able to connect the public to where their food comes from and the importance of buying British and even better local. We are always happy to answer questions about what we do on the farm and it really does make us incredibly proud to get feedback direct from our customers to help us push forward promoting how wonderful British Food is. We will also be cooking up our delicious lamb burgers from our converted sheep trailer at three local ploughing matches, a great way for us to speak to everyone and get them trying lamb straight from our family farm. British Food is absolutely amazing and should be celebrated. British farmers and producers should be supported all year round for feeding the nation and looking after the beautiful British countryside”. Louise Elkington, Gelston Lamb “The first day of British Food Fortnight is always a momentous day in the nation’s food calendar. This market has marked the annual event in various ways over the years but this year, we wanted to make it more of an interactive occasion and invite people to meet some of the fantastic British growers who supply wholesalers both here and around the country. This market’s catering suppliers provide premium, world class product to the vast majority of the Michelin starred restaurants in the capital,” Wanda added. “But it’s also true that they supply thousands more small independent businesses who rely on them for the quality product and service that keeps their menus fresh and exciting. Accessing independent restaurants to supply them is not something most growers can do easily, but knowing your product is featured on the menu of a high-profile, high-end restaurant must be a fantastic feeling. Our traders make that happen. Our customers demand, of course, that we provide a year-round supply of premium fresh produce from all corners of the world, but there is nothing to match the buzz in Buyers’ Walk when new-season homegrown produce arrives.” Wanda Goldwag OBE, Chair of Covent Garden Market Authority, where British Food Fortnight launched this year.

Love British Food, in association with its Official Retail Partner, Morrisons, is delighted to announce the launch of the 2024 Community Competition in celebration of British Food Fortnight. Running from 20th September to 6th October, the competition seeks to recognise and celebrate the individuals, organisations, and communities that are making “good food available for all.” This year, the Community Competition invites everyone to take part—from community volunteers, chefs, and caterers to businesses, schools, pubs, restaurants, retailers, care homes, hospitals, and even entire villages, towns, and cities. The aim is to spotlight activities that bring British food to life, and create a lasting legacy within communities. Alexia Robinson, Love British Food Founder, commented: "We are looking for an individual or a community that makes a difference during British Food Fortnight.” "Whether it’s a charity providing good food for a community, a care home engaging its residents with British produce or a school developing a vegetable garden - this competition is about highlighting the great work that goes on to make fresh, healthy British food accessible to everyone." How to Enter: Share Your Story and Make an Impact The competition is open to everyone who plays a role in making fresh, healthy British food more available in their community. Previous entries have included: Schools: Creating vegetable gardens or mini farms. Social Care: Organising regular food gatherings for the elderly and isolated. Community Leaders: Offering cooking classes through community hubs or local pubs. Retailers: Ensuring their store provides a reliable source of healthy seasonal food. Markets: Bringing fresh, healthy food into the heart of communities. Hospitals: Improving food options for patients and visitors. Pubs and Restaurants: Going the extra mile to offer seasonal, healthy menus. Charities and Community Groups: Working to ease food insecurity. To enter, participants should share their story of what they did during British Food Fortnight 2024 to make good food available to all. Take plenty of photos and post them on social media, tagging #BritishFoodFortnight. Entries should also be emailed to info@lovebritishfood.co.uk with a description of the activity in no more than 500 words. Judging Panel and Prizes This year's judging panel includes Liz Earle MBE, wellbeing broadcaster and Love British Food Ambassador; David Scott, Corporate Affairs Director at Morrisons; and Alexia Robinson, Founder of Love British Food. Liz Earle MBE, who has been involved with British Food Fortnight for over a decade, commented: “I have been involved in British Food Fortnight for over a decade. I love how the event inspires communities to celebrate the wonderful food we produce in this country. But the stark reality is that not everyone has access to good food. So the spotlight of this competition on the availability and affordability of good food for all is something I feel deeply strongly about, particularly in my role as Commissioner for the Social Justice Commission. I am delighted to be the lead judge. If you are an individual or organisation working hard to make ‘Good food available to all’ in your community, we want to hear from you!” David Scott, Corporate Affairs Director at Morrisons, added: "At Morrisons we love British food and are delighted to be partnering with British Food Fortnight. We share the ambition for affordable fresh food to be available to everyone - it's one of our core values. So I'm honoured to be on the judging panel for this competition which profiles and rewards the unsung heroes in our community who are helping to ensure more people can enjoy great British food." The winning entry will receive a personalised foodie experience courtesy of Morrisons. To enter, send your story and photos to info@lovebritishfood.co.uk and post your activity on social media using the hashtag #BritishFoodFortnight. Full terms and conditions are available on the Love British Food website.  https://www.lovebritishfood.co.uk/community-competition

I am an accredited beer sommelier and the founder of the School of Booze. Whenever I’m educating about beer one of the questions I am most often asked is ‘What is the difference between ale and lager’. The answer gives me the opportunity to talk about The Family Tree of Beer. This is how I explain it. Picture a Venn diagram. Each of the three interlocking circles contains one of the following words: Ale, Lager, Wild Fermentation. Each is a branch of the family tree of beer. Where the circles overlap, the headline is BEER. Each branch contains sub-branches, which represent the various beer styles. Ale includes IPA, Barley Wine, Mild, Porter, Weizen and dozens of others. Lager incorporates Helles, Pilsner, Märzen, Schwartzbier, Bock and several more. Wild fermentation comprises Lambic, Faro, Gueuze (three Belgian styles) and others, all of them acidic and sour and often mistaken in blind tasting for cider or wine. Only a handful of British brewers produce wild fermentation beers – most of them are ale and lager brewers. What Determines The Branch That Beers Sit On? The main factor is the strain of yeast used in fermentation. Ale brewers employ a strain of cultured yeast known as Saccharamyces Cerevisiae which ferments quickly at temperatures between 16-20 ̊ C (60-68 ̊F) adding fruity aromas and flavours known as esters to the beer. It is often referred to as warm fermenting or a top fermenting (denoting the direction the yeast cells head in the fermentation vessels). Lager brewers used a strain of cultured yeast called Saccharomyces Pastorianus often referred to as a bottom fermenting (denoting the direction the yeast cells head in the fermentation vessels) or cool fermenting yeast which ferments slowly at lower temperatures than ale yeast - between 10-15 ̊ C (50-59 ̊F) and confers a crisp body to the beer by fermenting one of the sugars (melibiose) that ale yeast does not. Lager yeast produces fewer esters than ale yeast and so lagers are often described as ‘clean’ to drink. Wild Fermentation brewers do not use cultured yeasts, instead they encourage untamed non-conformist wild yeast spores, such as a strain called Brettanomyces (also known as Brett), that float in the air or that colonise wooden beams or beer barrels in the brewery. They also rely on wild microbes such as Pediococcus and Lactobacillus. The aromas and flavours bestowed by the yeast and microflora are unpredictable and complex and include sourness. But to confuse the issue there are mixed fermentation beers such as Flanders Red Ale and Oud Bruin (another Flanders speciality) which are fermented with ale yeast and then aged in oak barrels where wild microflora imbue sourness. And beers described as kettle sours or fruited sours are fermented with ale yeast and then lactic bacteria is added during the brew for the characteristic tang. The Importance of Water’s Mineral Composition With ale and lager the mineral content of the brewing water is also a factor. A glass of beer is composed of up to 95% water. The chemical composition of water is one of the factors that determines which branch the beer styles belong to. Look around the world and note what the heritage style of beer is brewed in that area and you can make a guess about the mineral content of the water. For instance, historically Burton on Trent in the Midlands was celebrated for India Pale Ale (IPA) and the reason is river Trent water is high in calcium sulphate which makes the best IPA. River Thames water is high in calcium carbonate and London was renowned for Porter and dark Stout beers. In ales, the water is high in mineral salts and the type of salt is influential. Water high in calcium chloride is good for making sweeter beers such as Mild. Water with high levels of calcium sulphate and bicarbonates is perfect for dry beers such as India Pale Ale and it also enhances hop aromas and flavours. Water high in calcium bicarbonate is used to make dark Stout. Water low in mineral salts is ideal for lagers such as Pilsner - this showcases the sharp bitterness of hops and the sweet biscuit of the malts. The presence or absence of mineral salts makes a difference to the body of the beer. Brewers can treat the brewing water by adding or subtracting minerals. Ales tend to be fuller bodied than lagers, which have a lighter body and crisp texture. Many brewers I know studied chemical engineering or biochemistry at university and understand the complicated science of brewing. For readers who are not biologists or chemists my explanations of yeast and water are simplistic accounts but are intended to be straightforward and easy to understand. Cheers! ***** Jane Peyton is the drinks ambassador for Love British Food and is the founder of the School of Booze and author of several books including The Philosophy of Beer – signed copies here .

‘We are what we eat, so eat something natural’ is one of my mantras. So when you consume an alternative product made from a variety of unknown ingredients such as a ‘plant-based’ cheese pretending to be a Brie or a Camembert, or a product acting like a chicken (which is very much like halloumi). It. Doesn’t. Work. Vegan food mimicking the real deal does not cut it for me. The plant-based ‘bacon’ is far too uniform in its appearance (it looks like a zebra crossing on the plate) and ‘perfect’ in it’s execution; it doesn’t have the natural fat oozing out of the meat, there are no streaks of splendid peccadillo colours, and the flavour is bland at best. So why are we judging plant-based food on how close it can be to natural animal products? They’re completely different and the vegan or ‘plant-based’ alternative cannot come close. It’s like judging Jane Austin to a Charles Dickins novel; they’re both still art and creative in their own right but completely different. The former doesn’t try to emulate the other, or indeed fall beneath its other shadow, the novel just celebrates its own creativity upon its own merit and this is what vegan and plant-based food can and should do too. Highlight the importance and significant diffidence of plants but please leave the cheese and bacon aspirations to the sheep, cows, goats and pigs. I thoroughly believe that vegan and plant-based food can shine and provide a balanced alternative and/or supplementary diet with a beautiful and sustainable homage to our plant life. Please let us celebrate plant-based food; harvest the produce and make products that allow the plants to shine and make them the star of the show, (as well as all the animals). There’s room in the world for plenty more stars and our plants deserve it. The therapeutic, medicinal and nutritional power of plants cannot be overestimated. They are, after all, the source of what gives us life! The carbon cycle illustrates how we can all live together in a harmonious and productive way. Plants on land and in the ocean convert carbon dioxide to biomass through photosynthesis. The carbon returns to the atmosphere when the plants decay, are eaten and digested by animals. I think there is so much beauty in nature’s simplicity and wonder, and we often learn so much from Mother Nature. Aren’t we lucky to be living in a country where we have so much produce and can enjoy the luxury of this vast choice to satisfy all of our individual diets and preferences? Meat, dairy, fish, seafood, vegetables, cereals, chillis, beer, wine, culinary lavender, edible flowers, sugar, honey, herbs and so much more! Whatever diet you choose to live by – whether you are vegetarian, pescatarian, vegan, omnivore, flexitarian – aren’t we lucky that we have this luxury of choice when other people in the world are not so fortunate? Consuming ‘better’ meat, is perhaps only desirable and achievable for possibly the most affluent demographic of our society? The good and philanthropic intentions are there, but in practice, I personally don’t think this is realistic or indeed achievable. We conveniently forget that there are currently 8.4 million people in the UK who are living in poverty which is the equivalent of the population of london. Insisting that we should get the best quality meat that money can buy is a little ignorant and patronising. However, Great Britain does have the best animal welfare standards in the world, and for those who can afford the luxury of choice, we can, and should, be eating 100% pasture-fed livestock. Please don’t eat lamb from New Zealand of beef from Australia, but please do support our British food producers; especially our farmers. The provenance of our food is of the upmost importance and crucial to the education of our children. Simply knowing where our food comes from lends each and everyone of us a deeper understanding of the world, nature and the circle of life. Whether or not you live in the town or in the country, coast or inland, bridging that gap is what I help try to do. To understand and appreciate our food, we need to know how it’s produced I believe wholeheartedly that we, as a nation, need to support our British food producers now more than ever before and to ensure we educate and communicate to the general public the right information, especially about regenerative agriculture, and sustainable fishing, and not incomplete, sensationalist propaganda. This is so people can make informed decisions and choices that’s good and right for them. So with more plants, and better meat, we need to support our farmers, because without them there is simply no food. My other mantra is to ‘buy local, buy sustainably, buy seasonally, and when you’re in this country, please buy, and love British food’. Follow @jennyljefferies