This year, British Food Fortnight which traditionally takes place during the autumn, runs at the same time as the Olympics under the title 'Love British Food 2012' 27 July - 12 August 2012. Promotions are planned in thousands of shops, pubs and restaurants.
With Butcher Week (25-31 March) and Bacon Connoisseur Week (22-28 March) fast approaching, it can be a daunting time for butchers everywhere when they read that red meat is being highlighted again in the news. Red meat has taken the blame for many health problems but now a large-scale American study has revealed a link between eating red meat and a higher risk of dying.
The fifth National Butchers' Week takes place between 25th - 31st March and promises to be bigger and better than ever with butchers, schools and consumers nationwide all set to take part. The annual event - which is organised by leading industry magazine Meat Trades Journal and supported by key industry sponsors - aims to raise support for butchers throughout the UK.
63% of people believe breakfast is the most important meal of the day and they're right. It revives our energy levels after a night's sleep and sets us up for the day ahead. But one in four of us skip breakfast at some time during the week.
Out of 80 million Easter eggs sold in the UK every year, the Real Easter Egg is the only Fairtrade charity faith egg to tell the Easter story on the box. Last year churches across Britain joined a campaign to try and convince supermarkets that the demand for an Easter Egg, which celebrated the real meaning of Easter, was real and significant.
The Authoritative Guide to Preserve Making. First Preserves is the first book by the UK's leading preserves authority, Vivien Lloyd. Acting as the go-to-guide for beginners and enthusiasts alike, it not only features a variety of recipes, but covers everything you need to know to understand the science of making successful preserves, including the history, method and most importantly, the reasons why.
