Grosvenor will be celebrating British Food Fortnight with a special menu offering a selection of the most popular dishes here in Great Britain - all made from fresh, local, seasonal and British ingredients in line with Grosvenor’s philosophy of supporting the local community wherever possible.

 

Available every day in the Café at Grosvenor between Saturday 18th September and Sunday 3rd October, visitors can choose from steak and kidney pie; classic lamb hot pot and fish, chips and mushy peas amongst others with British Food Fortnight the perfect chance to sample traditional foods and the finest ingredients from the region.

 

Fresh, seasonal, local and British is also Grosvenor’s ethos when it comes to sourcing ingredients for its Café and food department with seasonal fruit and vegetables providing a significant benefit to health with the added advantage of reducing carbon footprint and food miles. 

 

Grosvenor’s sourcing policy in both its Café and food department works towards supporting local farmers and producers to offer the finest foods.  The fortnight will also present many opportunities to sample popular foods and ranges in Grosvenor’s food department where many of the ingredients used in the Café are available to buy for visitors to enjoy at home.

 

“Our efforts to provide visitors with good quality ingredients are well known and it is beneficial to both the national initiative behind British Food Fortnight and to our Café to raise awareness of the excellent produce available locally and from within Great Britain,” commented Scott Whitelam, Café Manager.

 

“British Food Fortnight is the perfect opportunity to encourage children in particular to eat more fruit and vegetables and to try the Best of British here at Grosvenor,” Scott concluded. 

 

Tags: British Food, British Food Fortnight, Cafe, garden centre, Grosvenor, Local Food

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This entry was posted on Friday, September 17th, 2010 at 6:40 am and is filed under Food & Drink, Grosvenor News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.