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Caterer, Licensee & Hotelier

March 2017

Great British Chefs Unveils UK’s Most Comprehensive Foodie Survey THE UK’S most comprehensive survey of food lovers, as part of the Great British Foodie White Paper, shows that British foodies have an insatiable appetite when it comes to being adventurous with food. The national survey of over 5,000 British foodies was conducted by Great British Chefs, the award-winning online food publisher. It reveals what they like to cook, how they like to cook it and what inspires them. British foodies are regularly cooking an impressive 44 different dishes and have close to 100 dishes in their repertoire. Far from sticking to chicken and salmon, they are cooking 31 different meats, fish, shellfish and game. Comparing the sexes, the survey revealed that while all foodies love cooking, male foodies are even more experimental than female foodies, cooking double the number of exotic animals like kangaroo and crocodile and 20% more offal. While many might have assumed that foodie TV is just for entertainment, over 95% of foodies admitted to cooking a dish that they had seen on a television programme. WHAT WE LIKE TO COOK The research shows that Brits are wildly experimental when it comes to their food, with a whopping 91% of those surveyed admitting they eat almost everything and anything. We’re getting adventurous with our roasts, with almost half of those surveyed having cooked goose (47%), quail (40%) and many having tackled a suckling pig at home (18%). We’re not burying our heads in the sand when trying out unusual meats either, with 37% having cooked ostrich, closely followed by kangaroo (26%), snail (20%), buffalo (15%) and crocodile (13%). Snake (2%), insects (2%), camel (2%), llama (1%) and gooseneck barnacles (1%) are, however, yet to hold their own as a British staple! It’s not surprising that liver and kidneys are top of the British offal list. However, foodies don’t stop there, with many having cooked cheeks (43%), heart (30%), bone marrow (25%) and trotters (20%). The passion for nose-to-tail eating has clearly expanded way beyond dedicated high-end restaurants. THE FOODIE STORE CUPBOARD A snoop inside the store cupboard reveals a truly global approach to cooking, with food lovers more likely to own Thai fish (63%) sauce than brown sauce (62%). Their go-to ingredients range far beyond stock cubes and tinned tomatoes, with soy sauce (92%), coconut milk (74%), harissa (51%), tahini (45%) and dried seaweed (22%) all featuring heavily in the foodie larder.

Not only are UK foodies stocking up on global ingredients, they’re cooking a huge range of dishes with them too. While foodies are still regularly cooking classics such as roast chicken (74%) and spaghetti bolognese (62%), they are also regularly making risotto (47%), fish pie (42%) Thai green curry (35%), chilli prawns (33%), tagine (21%) and paella (25%). Over a quarter have made dim sum (31%) or sushi (30%) at home and 14% have had a go at kimchi, a fermented vegetable dish from Korea. Foodies aren’t big fans of convenience foods, with 62% saying they would rarely or never order a takeaway and a whopping 71% would rarely or never buy a ready meal. Instead, when foodies are looking to rustle up a quick meal, they overwhelmingly prefer to cook something from scratch (85%). HOW WE LIKE TO COOK Not content with cooking 44 dishes on regular rotation, UK foodies regularly bake their own bread (82%), make pickles (40%), brew beer (13%) and some even cure salami (5%). To do all this they’ve got a kitchen to rival the professionals as they own ice cream makers (36%), juicers (35%), smokers (12%) and sous vide machines (8%). They are preparing their produce with an army of traditional and technical gadgets, from sugar thermometers (48%) and mandolins (44%) to pizza stones (29%) and microplanes (33%) WHAT INSPIRES US The vast majority (82%) of foodies believe they are far better cooks than their parents, and they’re seeking inspiration from a huge variety of sources. When they are looking for a recipe they turn to their cook books (88%) or go online (85%). Their foodie inspiration comes from holidays abroad (76%), what they have eaten in UK restaurants (85%) or things they have seen on TV (83%). They are less likely to be inspired by what their friends and family have cooked for them (53%). “Britain is one of the most multicultural places in the world, and our hunger for new ingredients, cuisines and techniques completely reflects this,” says Ollie Lloyd, CEO of Great British Chefs. “Food in the UK today is influenced and inspired by travel, migration and the growing availability of a global store cupboard – it’s no surprise that we’re cooking with more diversity than ever before. It’s phenomenally exciting.” So if you love to eat, discuss and salivate over all things food, Great British Chefs have created the ultimate “Fanatical Foodie” quiz to test those culinary skills. ( The full White Paper detailing the study can be found here

Sunday Crunch: The Changing Face of British Food Traditions NEW INSIGHT from Bookatable’s Quarterly Dining Trends Report has revealed that diners are no longer indulging in British traditions such as the Sunday Roast and Full English Breakfast in favour of more contemporary options and a range of new dishes. While ten years ago, the week was not complete without a hearty roast, today, diners are turning their backs on this traditional past time, with only one in five rounding off the week with a Sunday Roast compared to 44 percent ten years ago. Furthermore, it would seem that the classic roast has been usurped in favour of more diverse flavours. Bookatable’s data revealed that Sunday bookings for non-European cuisines has increased significantly with Sunday bookings at Chinese restaurants in 2016 rising by 71% and bookings for Thai restaurants increasing by 61% since 2015. When quizzed on the decline of the traditional Sunday Roast, 30 percent of those surveyed, said that the old time classic had become more expensive. Indeed, while in 1997, 64% of people spent between £0 and £10 on a roast with all the trimmings, today only half of these Brits spend the same amount. Similarly, in 2017 nearly one in five will spend between £16 and £20 on the traditional British meal. Brit’s top 5 most traditionally British meals have been voted as: Fish & Chips 61% Sunday Roast 56% Full English Fry Up Breakfast 32% Strawberries and Cream 27% High Tea 22% The research also shows that almost one in five consumers feel that the Sunday roast has become more sophisticated and ‘trendy’, over time. Josephine Ellis, Head of Communications for Bookatable Europe comments: “Although the number of people eating a traditional roast every Sunday has reduced, this is not to say that roasts are a dying British tradition. Previously being the pinnacle of every Sunday, roasts are no longer confined to one

day, with diners opting for the meal on alternative days of the week. While in the past, the roast was simple in its creation and the staple of every Sunday, today, chefs are continuously innovating and re-inventing the meal in order to keep up with the growing gourmet trend. This includes anything from using interesting herbs in the stuffing, to elaborate presentations and experimenting with premium cuts of meat.” It is not only the Sunday Roast that has fallen out of favour. The tradition for fish on Friday has also seen a reduction in popularity. Ten years ago, nearly a quarter of diners (23%) ate fish on Friday, while in 2017, only one in ten continue to uphold the tradition. While the traditions of the Sunday roast and fish on Friday are no longer regimented around certain days of the week, Bookatable data shows that British cuisine remains a popular choice amongst diners, with British bookings being the second most popular choice of cuisine on any day of the week. Furthermore, while there is an impression of Britain as a ‘greasy spoon’, surprisingly over half of those surveyed would never opt for the classic Full English Fry up on a Saturday. Instead, Bookatable data revealed that since 2013, there has been an increase of Saturday brunch bookings by over 102% with Brits replacing the traditional fry up with poached eggs and avocado. When looking at what people consider the most ‘traditionally’ British meals, fish & chips was deemed the top British treat (61%), followed by the Sunday Roast (56%) and Full English Fry up Breakfast (32%). Josephine Ellis, Head of Communications for Bookatable Europe comments: ‘Over the past ten years, Britain has cemented itself as one of the food capitals of the world. While in the past, meals were often regimented around British ingredients, today, people are looking to be more adventurous with their food as they get out more and discover the range of food options on their doorstep. This is not to say that British cuisine is no longer a popular choice, just that people are looking to enjoy everything that the UK food scene has to offer. With this in mind, it is not a surprise that British traditions are changing.’

Punch Celebrates Its 100th Pub Apprentice

PUNCH HAS reached a major milestone with their 100th pub team member successfully completing their Apprenticeship qualification and now set to further their career in the hospitality industry. As part of Punch’s commitment to offer the best training and support to its Publicans and their teams, they have, over a number of years, facilitated opportunities for Publicans to offer Apprenticeship qualifications to pub team members. The aim has been to further develop Punch Publicans’ businesses whilst supporting the aspirations of those working within its pubs. All 100 apprentices have had access to a wide range of training materials, workshops and E-learning modules, which are all part of the Punch Progress training and development offer. The 100th apprentice, Mathias Sexton, worked at Punch’s Old Quay Inn, Truro as an apprentice where he respectively completed a L2 NVQ followed by L3 NVQ in hospitality supervision and leadership (HSL). Working together with training provider, Lifetime Training, Punch’s successful apprenticeship

scheme enabled Mathias to receive the best training, support and development to achieve the skills needed in a fast-paced and ever-changing hospitality industry. Consequently, to enhance and develop Mathias’ current job role as acting bar manager at The Old Quay Inn, he was given, support and guidance to proceed and complete the next level – NVQ L3 HSL. This involved a collective mix of developmental skills, such as staff personal development plans as well as training plans, ensuring he learnt the practical skills alongside his current job role. Helen Willis, learning and development manager at Punch said: “Encouraging training and continuous learning within the workplace is so important to us. We are really pleased to have seen our 100th learner complete an apprenticeship qualification and reach such a momentous milestone.” Helen added, “Apprenticeships offer a vital gateway for many young people like Mathias, enabling them to learn valuable workplace skills so they can excel across the workplace. And so, we’re delighted that our apprenticeships are thriving in what is a tough job market out there. We look forward to welcoming and supporting more apprentices.”

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CLH News #198 March 2017  

Issue #198 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

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