A minute on the clock: Alexia Robinson
The fourth British Food Fortnight kicks off this weekend, celebrating the best of British food. Organiser Alexia Robinson spoke to Amy Abrahams about why we should "think British" with our food choices
Why did you organise British Food Fortnight? I set it up in response to the foot-and-mouth crisis when shops were asked to stock British produce because they felt sorry for the farmers. I thought this was the wrong attitude. It shouldn't be out of sympathy. British food is wonderful. I'm a country girl brought up in Dorset, and I truly believe the best way to preserve the countryside is to use its produce.
What impact has the event had on promoting British food? Last year it was estimated that British food and drink sales increased by about 10m. About 97% of those that took part in the fortnight increased sales by 10-16%, and outlets saw an average increase of 655 for the period.
How important is it to encourage schools to get involved? Young people are the customers of tomorrow. If we don't encourage kids to appreciate quality, seasonal and regionally distinctive food, we will become a nation of pre-packaged food eaters, with no knowledge of fresh produce, and suffer all the health problems that entails.
How do you get them involved? There are masses of ways food can be incorporated into the national curriculum. In science, there are opportunities for teaching children about food-growing technologies, and my favourite is history - you can learn the history of our nation through the changes in our food. Our food is as much a part of our heritage as churches and castles.
How does British Food Fortnight encourage chefs and caterers to use British food? There's been a change in public mood and the consumer is seeking out quality, fresh, distinct food. It's essential that the catering industry responds to this, and our research has shown that those who source high quality food make money from it. We provide a definitive guide to sourcing and promoting regional food and drink which includes comprehensive sample menus showing how it can be incorporated.
How does British food compare with other European produce? We have some of the highest quality food production, standards of animal husbandry and food hygiene throughout Europe. You shouldn't ignore foreign cuisine, but my rule of thumb is to see if it's produced locally, or in a nearby region, and after that look abroad. Importantly, you must respect seasonality.
What's your perfect British meal? I would start with a rich game pt with cranberries. Then heather-fed lamb, a particular treat in the autumn, with seasonal vegetables, followed by a blackberry and apple crumble.
