Love British Food

Welcome to this special edition of the Love British Food Podcast, inspired by the Farmer's Rally in London which Love British Food's Founder, Alexia Robinson and our Resident Farmer, Sam Mallinson attended on November 19th 2024.Thanks to all those who contributed to this episode, they are in order of appearance in the episode: Sam Mallinson - Malbro Farms and Love British Food's Resident FarmerTom Carlise (AKA Dales Farmer)Claire - Founder of Beaumont and BearEmma TremaineEden - Lancashire Lamb BoxesRowan - The Agrii WorldEmma FootJames CousinsKim Alexia Robinson - Founder of 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

Don't forget, British Food Fortnight runs from 20th September to 6th October. For more information on how you can get involved, visit our website at Love British Food.LinksMalbro Farms - https://malbrofarms.com/Love British Food - lovebritishfood.co.ukOCS - https://ocs.com/uk/Pie Challenge - https://www.lovebritishfood.co.uk/great-british-pie-challengeMorrison's - https://www.lovebritishfood.co.uk/morrisons

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

On this month's episode Derek Wright chats to Matt White OBE.  Matt has had an extensive career in university catering and also leads the public sector catering alliance as well as being heavily involved in TUCO, a leading industry body supporting in-house catering.  Listen to Derek and Matt discuss how he managed to embed British food on the menus at Reading University.  An inventive way to supply large quantities of milk to the many coffee shops on site at the universities plus how the catering team support students in trying new food and experimenting with cooking for the first time away from home. Ben Bartlett returns with a great tip on how to store fresh herbs and his recipe this month is a raspberry marinade. https://www.lovebritishfood.co.uk/recipes-ambassadors/ambassadors-raspberry-marinadeHere is the link to the report from the recent farm visit of public sector influences. Farm Visits for Caterers (lovebritishfood.co.uk)Chapters(00:00) Love British Food podcast features guest Matt White OBE from Reading University(01:11) Matt White is chair of the public sector Catering alliance(03:59) Reading University trying to encourage students to experiment with food.(09:24) Educating students about their food to make choices on what they eat(14:44) innovating ways to get produce for demand(19:19) Giving cooks pride in their work(24:06) British Food Fortnight reminder(25:25) Ben's recipe of the month(28:00) Closing piece from Derek

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

This episode focuses on education catering and Derek Wright is joined by Rob Cass from the Academy at OCS, Katherine Breckon development and training chef at North Yorkshire Council and Jacquie Blake OBE and former Chair of the Local Authority Caterers Association.  They discuss their work within education catering, why they care about sourcing British food and how they will be taking part in this year’s British Food Fortnight. Ben's recipe can be found here recipes-mains (lovebritishfood.co.uk)Chapters 00:00 Opening introduction01:09 Derek's introduction 03:20 Jacquie introduction04:36 Rob introduction 06:27 Kath introduction 07:58 Jacquie's OBE presentation09:46 Rob’s involvement with the chefs academy 12:39 The Fish and Ship festival in Whitby18:15 Jaque outlines the changes she has seen within the catering industry over time. 22:14 What’s OCS current development plan involves29:45 Love British Food Fortnight plans.34:09 Derek's summary of the interview and more information about British Food Fortnight35:50 Ben Bartlett ‘in season’ review and recipe. 38:34 Closing piece from Derek

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

This podcast is an opportunity to hear from those at the front line of producing and delivering sustainable British food supply chains in communities across the country. So many people have a story to tell and experiences to share - all united by a passion to reinvigorate our food system and get British food back onto the menu. We will be talking to industry people from farms, wholesalers and catering teams who bring this wonderful produce together.This is definitely a farm to fork story.