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Red Lobster werk saam met Seafood Watch om volhoubaarheid te verbeter

Red Lobster werk saam met Seafood Watch om volhoubaarheid te verbeter



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Op 15 Mei het Red Lobster sy vennootskap met die Seafood Watch -program van Monterey Bay Aquarium aangekondig. Die vennootskap strook met die volhoubaarheidsdoelwitte van beide Red Lobster en die akwarium sonder winsbejag; albei organisasies het groot hoop op die positiewe impak van die vennootskap.

Die Seafood Watch-program is daarop gemik om volhoubare aankope van seekos aan te moedig in die hoop om die lewensvatbaarheid van grootskaalse visserye te verbeter. Die program het reeds meer as 340 sakevennote en werk saam met meer as 1 000 vennote in sake, restaurante en bewaring om bewustheid oor die keuse van seekos te verhoog.

Die seekosketting, bekend vir spyskaarte soos sy eindelose garnale, sal wetenskaplike gegewens uit die akwarium gebruik om besluite in te lig oor waar hy sy seekos gaan koop. As een van die grootste seekoskopers ter wêreld, het Red Lobster kopers in meer as 20 lande.

"Saam glo ons dat daar 'n geweldige geleentheid is om 'n positiewe impak op die hele seekosbedryf en die gesondheid van ons oseane te hê," het Kim Lopdrup, uitvoerende hoof van Red Lobster, aan The Daily Meal gesê.

Die ketting beplan ook om Seafood Watch -data te gebruik om restaurantgaste en spanlede op te voed oor volhoubare keuses met seekos.

Die vennootskap is een van die eerste stappe in die rigting van die verbintenis "Seafood with Standards" van die kettingrestaurant, wat in Februarie aangekondig is. Rooikreef het in die openbaar onderneem om uitsluitlik naspeurbare, volhoubare en verantwoordelike seekos te bedien. 'Dit is meer as net woorde op ons spyskaart', het die webwerf van die seekosketting aangekondig, 'dit is ons belofte dat al die seekos wat ons bedien aan die hoogste standaarde voldoen.'

"Ons juig Rooikreef toe vir sy toewyding," het Julie Packard, uitvoerende direkteur van die Monterey Bay Aquarium, in 'n nuusverklaring gesê. 'Dit stuur 'n sterk sein na die mark: Visservlote en akwakultuurprodusente sal beloon word vir die gebruik van praktyke wat gesonde oseaan -ekosisteme ondersteun. Uiteindelik beteken dit beter keuses vir almal wat seekos geniet. ”

Vir diegene wat tuis volhoubare seekos -aankope wil doen, terwyl hulle wil eet, wil u eers na hierdie verrassende feite oor supermarkte kyk.


Blogs

Uitsonderlike plaaslike en nasionale geregte kan op die Britse Eilande gevind word, geïnspireer deur ons ryk geskiedenis en uiteenlopende kulture. British Food Fortnight, wat in 2002 bekendgestel is, is die grootste nasionale viering van Britse kos en drank, en word elke herfs tydens die oesfees gehou.

Ter viering van die twee weke geniet ons webwerwe heerlike geregte, insluitend varsgemaakte Scotch -pasteie, Glamorgan -worsies met rooi ui en chilli -blatjang en hoender- en hamtert.

Ons het ons sjefdirekteur, Chris Ince, gevra waarom hy van mening is dat dit so belangrik is om Brits te koop: 'Eenvoudig gestel, as u vars seisoenale bestanddele gebruik, sal u kos altyd beter smaak.

'Maar behalwe heerlike kos, ondersteun u plaaslike ondernemings en dus die ekonomie deur plaaslik te koop. Daar is ook voordele vir die omgewing, aangesien die kos minder kilometers moet ry om op die bord te kom, deur Britse voorrade te gebruik in plaas van ingevoerde goedere, help u om koolstofvrystellings te verminder en die Britse platteland te beskerm. ”

Best of British werk deur ons hele onderneming en ondersteun ons voedselfilosofie in ons Angel Hill Food Co- en Academy -spysenieringsdienste. Ons werk altyd saam met ons verskaffers om te verseker dat ons die varsste produkte van die beste Britse produsente kan bedien.

Hier is 'n paar redes waarom ons Britse kos vier:

Ons glo dat ons sjefs, met die gebruik van hoë kwaliteit, plaaslik verkrygbare bestanddele, voedsel van buitengewone kwaliteit kan skep terwyl hulle ook die plaaslike ekonomie en die omgewing ondersteun. Ons is trots op uitgebreide verhoudings met verskaffers van regoor die VK, van Cornwall tot die Skotse Hoogland.

Britse beesvleis word beskou as een van die beste proe ter wêreld, en gevolglik is ons inheemse Britse rasse wêreldwyd baie gesog.

As een van die min lande wat verbruikers die opsie gee om varkvleis buite te koop, is die Verenigde Koninkryk een van die wêreldleiers op die gebied van varkwelstand. Dit maak ook 'n paar van ons gewildste Britse geregte - wors en mash, 'n worsbroodjie (of afhanklik waar jy 'n kolf, bridie of oggie woon!) En die gunsteling worsbroodjie tydens die middagete.

Op voedingswaarde is lam natuurlik ryk aan proteïene, dit is een van die min bronne van gekonjugeerde linoleïensuur (CLA), wat spieropbou en vetverlies bevorder. Lam bevat ook 'n magdom ander vitamiene en minerale, waaronder sink, selenium, fosfor en yster.

Skaapboerdery is baie voordelig vir die omgewing; die uitgebreide gebruik van weiding help om skaars plant- en wildspesies te beskerm.

Meer as 40% van die vleis wat in die Verenigde Koninkryk geëet word, is hoender, wat dit beslis die gunsteling vleis van die land is. Britse regulasies beteken dat pluimvee wat as Brits gemerk is, afkomstig moet wees van voëls wat in die Verenigde Koninkryk gebore, grootgemaak en geslag is.

As 'n teken van kwaliteit en veiligheid is alle eiers met die Britse leeumerk onder die streng vereistes geproduseer. As 'n eier met die Britse leeumerk gemerk is, beteken dit dat alle stadiums van die proses onafhanklik nagegaan is om te verseker dat daar aan standaarde voldoen word, insluitend salmonella -inentings. The British Lion het nou een van die suksesvolste voedselveiligheidsmerke in die Verenigde Koninkryk geword, met meer as 90% van die Britse eiers wat nou geproduseer word volgens hul streng riglyne.

Melk en suiwelprodukte is belangrike bronne van verskeie voedingstowwe, insluitend kalsium, jodium en proteïene, wat bydra tot 'n voedingsdieet. Melk is 'n yskas in die Verenigde Koninkryk en Farming UK sê 98,5% huishoudings koop vloeibare melk terwyl dit geniet dat dit oor ons mielievlokkies en in ons tee spat.

Van Cheddar tot Cheshire, Brie tot Binham Blue en Stilton tot Stinking Bishop, Brittanje produseer 'n groot hoeveelheid kaas. Daar word trouens ongeveer 700 kase in die Verenigde Koninkryk geproduseer, wat 100 meer kaasoorte as Frankryk is. Baie van die kase wat in die Verenigde Koninkryk geproduseer word, is unieke en beskermde voedsel wat BOB- of BGA -status ontvang het.

Vis en skyfies staan ​​bekend as 'n ikoniese Britse gereg, maar Brittanje het nog baie meer te bied as dit kom by seekos soos Skotse salm, Cornish -oesters en mossels. Kalorie -laag, hoog in proteïene en ryk aan vitamiene, minerale en natuurlike olies, vis is 'n uiters belangrike deel van die dieet. Seekos is ryk aan vitamiene A en D en is 'n fantastiese bron van Omega 3 -vetsure.

Met die onlangse toename in vegetarisme en veganisme, neem die verbruik van groente toe en ons geniet dit om te eksperimenteer met nuwe en opwindende maniere waarop ons dit kan kook en eet.

British Food Fortnight dui op die verskuiwing van somer na winter, waar ons nuwe vrugte en groente in die seisoen sien kom. Met die winter wat nader kom, sal ons begin sien hoe botterskorsies en appels makliker beskikbaar word. Verpak met vitamien C om ons immuunstelsels te versterk, sal dit ons liggame beskerm teen koue en griep in die winter.

Tweede klas Veg-Tweede klas tariewe met 'n eersteklas smaak

Die sogenaamde 'lelike' of 'lomp' groente is 'n groot bron van voedselafval in die Verenigde Koninkryk. Daar word geglo dat om 25% appels, 20% uie en 13% aartappels wat in die Verenigde Koninkryk verbou word, om kosmetiese redes weggegooi word. Ons is trots op die verskeidenheid seisoenale produkte en 'lelike groente' wat gewoonlik weggegooi word om heerlike geregte vir ons kliënte te maak.

Lees hier meer oor ons Ugly Veg-veldtog: angelhillfood.co/fighting-food-waste

'Plaaswinkels is 'n uitstekende manier om plaaslike seisoenale bestanddele te vind om van te geniet. Moenie bang wees om iets ongewoons wat u nie herken nie, op te tel, en vra advies oor wat u daarmee kan doen. British Food Fortnight is 'n goeie tyd om iets nuuts te probeer en die streeks- en nasionale geure waarvoor ons bekend is, te vier, 'het Chris gesê.


Blogs

Uitsonderlike plaaslike en nasionale geregte kan op die Britse Eilande gevind word, geïnspireer deur ons ryk geskiedenis en uiteenlopende kulture. British Food Fortnight, wat in 2002 bekendgestel is, is die grootste nasionale viering van Britse kos en drank, en word elke herfs tydens die oesfees gehou.

Ter viering van die twee weke geniet ons webwerwe heerlike geregte, insluitend varsgemaakte Scotch -pasteie, Glamorgan -worsies met rooi ui en chilli -blatjang en hoender- en hamtert.

Ons het ons sjefdirekteur, Chris Ince, gevra waarom hy van mening is dat dit so belangrik is om Brits te koop: 'Eenvoudig gestel, as u vars seisoenale bestanddele gebruik, sal u kos altyd beter smaak.

'Maar behalwe heerlike kos, ondersteun u plaaslike ondernemings en dus die ekonomie deur plaaslik te koop. Daar is ook voordele vir die omgewing, aangesien die kos minder kilometers ver moet ry om op die bord te kom. Deur Britse voorrade in plaas van ingevoerde goedere te gebruik, help u om koolstofvrystellings te verminder en die Britse platteland te beskerm.

Best of British werk deur ons hele onderneming en ondersteun ons voedselfilosofie in ons Angel Hill Food Co- en Academy -spysenieringsdienste. Ons werk altyd saam met ons verskaffers om te verseker dat ons die varsste produkte van die beste Britse produsente kan bedien.

Hier is 'n paar redes waarom ons Britse kos vier:

Ons glo dat ons sjefs, met die gebruik van hoë kwaliteit, plaaslik verkrygbare bestanddele, voedsel van buitengewone kwaliteit kan skep terwyl hulle ook die plaaslike ekonomie en die omgewing ondersteun. Ons is trots op uitgebreide verhoudings met verskaffers van regoor die VK, van Cornwall tot die Skotse Hoogland.

Britse beesvleis word beskou as een van die beste proe ter wêreld, en gevolglik is ons inheemse Britse rasse wêreldwyd baie gesog.

As een van die min lande wat verbruikers die opsie gee om varkvleis buite te koop, is die Verenigde Koninkryk een van die wêreldleiers op die gebied van varkwelstand. Dit maak ook 'n paar van ons gewildste Britse geregte - wors en mash, 'n worsbroodjie (of afhanklik waar jy 'n kolf, bridie of oggie woon!) En die gunsteling worsbroodjie tydens die middagete.

Op voedingswaarde is lam natuurlik ryk aan proteïene, dit is een van die min bronne van gekonjugeerde linoleïensuur (CLA), wat spieropbou en vetverlies bevorder. Lam bevat ook 'n magdom ander vitamiene en minerale, waaronder sink, selenium, fosfor en yster.

Skaapboerdery is baie voordelig vir die omgewing; die uitgebreide gebruik van weiding help om skaars plant- en wildspesies te beskerm.

Meer as 40% van die vleis wat in die Verenigde Koninkryk geëet word, is hoender, wat dit beslis die gunsteling vleis van die land is. Britse regulasies beteken dat pluimvee wat as Brits gemerk is, afkomstig is van voëls wat in die Verenigde Koninkryk gebore, grootgemaak en geslag is.

As 'n teken van kwaliteit en veiligheid is alle eiers met die Britse leeumerk onder die streng vereistes geproduseer. As 'n eier met die Britse leeumerk gemerk is, beteken dit dat alle stadiums van die proses onafhanklik nagegaan is om te verseker dat daar aan standaarde voldoen word, insluitend salmonella -inentings. Die Britse leeu het nou een van die suksesvolste voedselveiligheidsmerke in die Verenigde Koninkryk geword, met meer as 90% van die Britse eiers wat nou geproduseer word volgens hul streng riglyne.

Melk en suiwelprodukte is belangrike bronne van verskeie voedingstowwe, insluitend kalsium, jodium en proteïene, wat bydra tot 'n voedingsdieet. Melk is 'n yskas in die Verenigde Koninkryk en Farming UK sê 98,5% huishoudings koop vloeibare melk terwyl dit geniet dat dit oor ons mielievlokkies en in ons tee spat.

Van Cheddar tot Cheshire, Brie tot Binham Blue en Stilton tot Stinking Bishop, Brittanje produseer 'n groot hoeveelheid kaas. Daar word trouens ongeveer 700 kase in die Verenigde Koninkryk geproduseer, wat 100 kaas meer is as Frankryk. Baie van die kase wat in die Verenigde Koninkryk geproduseer word, is unieke en beskermde voedsel wat BOB- of BGA -status ontvang het.

Vis en skyfies staan ​​bekend as 'n ikoniese Britse gereg, maar Brittanje het nog baie meer te bied as dit kom by seekos soos Skotse salm, Cornish -oesters en mossels. Kalorie -laag, hoog in proteïene en ryk aan vitamiene, minerale en natuurlike olies, vis is 'n uiters belangrike deel van die dieet. Seekos is ryk aan vitamiene A en D en is 'n fantastiese bron van Omega 3 -vetsure.

Met die onlangse toename in vegetarisme en veganisme, neem die verbruik van groente toe en ons geniet dit om te eksperimenteer met nuwe en opwindende maniere waarop ons dit kan kook en eet.

British Food Fortnight dui op die verskuiwing van somer na winter, waar ons nuwe vrugte en groente in die seisoen sien kom. Met die winter wat nader kom, sal ons begin sien hoe botterskorsies en appels makliker beskikbaar word. Verpak met vitamien C om ons immuunstelsels te versterk, sal dit ons liggame beskerm teen koue en griep in die winter.

Tweede klas Veg-Tweede klas tariewe met 'n eersteklas smaak

Die sogenaamde 'lelike' of 'wankelrige' groente is 'n groot bron van voedselafval in die Verenigde Koninkryk. Daar word geglo dat om 25% appels, 20% uie en 13% aartappels wat in die Verenigde Koninkryk verbou word, om kosmetiese redes weggegooi word. Ons is trots op die verskeidenheid seisoenale produkte en 'lelike groente' wat gewoonlik weggegooi word om heerlike geregte vir ons kliënte te maak.

Lees hier meer oor ons Ugly Veg-veldtog: angelhillfood.co/fighting-food-waste

'Plaaswinkels is 'n uitstekende manier om plaaslike seisoenale bestanddele te vind om van te geniet. Moenie bang wees om iets ongewoons wat u nie herken nie, op te tel, en vra advies oor wat u daarmee kan doen. British Food Fortnight is 'n goeie tyd om iets nuuts te probeer en die streeks- en nasionale geure waarvoor ons bekend is, te vier, 'het Chris gesê.


Blogs

Uitsonderlike plaaslike en nasionale geregte kan op die Britse Eilande gevind word, geïnspireer deur ons ryk geskiedenis en uiteenlopende kulture. British Food Fortnight, wat in 2002 bekendgestel is, is die grootste nasionale viering van Britse kos en drank, en word elke herfs tydens die oesfees gehou.

Ter viering van die twee weke geniet ons webwerwe heerlike geregte, insluitend varsgemaakte Scotch -pasteie, Glamorgan -worsies met rooi ui en chilli -blatjang en hoender- en hamtert.

Ons het ons sjefdirekteur, Chris Ince, gevra waarom hy van mening is dat dit so belangrik is om Brits te koop: 'Eenvoudig gestel, as u vars seisoenale bestanddele gebruik, sal u kos altyd beter smaak.

'Maar behalwe heerlike kos, ondersteun u plaaslike ondernemings en dus die ekonomie deur plaaslik te koop. Daar is ook voordele vir die omgewing, aangesien die kos minder kilometers ver moet ry om op die bord te kom. Deur Britse voorrade in plaas van ingevoerde goedere te gebruik, help u om koolstofvrystellings te verminder en die Britse platteland te beskerm.

Best of British werk deur ons hele onderneming en ondersteun ons voedselfilosofie in ons Angel Hill Food Co- en Academy -spysenieringsdienste. Ons werk altyd saam met ons verskaffers om te verseker dat ons die varsste produkte van die beste Britse produsente kan bedien.

Hier is 'n paar redes waarom ons Britse kos vier:

Ons glo dat ons sjefs, met die gebruik van hoë kwaliteit, plaaslik verkrygbare bestanddele, voedsel van buitengewone kwaliteit kan skep, terwyl hulle ook die plaaslike ekonomie en die omgewing kan ondersteun. Ons is trots op uitgebreide verhoudings met verskaffers van regoor die VK, van Cornwall tot die Skotse Hoogland.

Britse beesvleis word beskou as een van die beste proe ter wêreld, en gevolglik is ons inheemse Britse rasse wêreldwyd baie gesog.

As een van die min lande wat verbruikers die opsie gee om varkvleis buite te koop, is die Verenigde Koninkryk een van die wêreldleiers op die gebied van varkwelstand. Dit maak ook 'n paar van ons gewildste Britse geregte - wors en mash, 'n worsbroodjie (of afhanklik waar jy 'n kolf, bridie of oggie woon!) En die gunsteling worsbroodjie tydens die middagete.

Op voedingswaarde is lam natuurlik ryk aan proteïene, dit is een van die min bronne van gekonjugeerde linoleïensuur (CLA), wat spieropbou en vetverlies bevorder. Lam bevat ook 'n magdom ander vitamiene en minerale, waaronder sink, selenium, fosfor en yster.

Skaapboerdery is baie voordelig vir die omgewing; die uitgebreide gebruik van weiding help om skaars plant- en wildspesies te beskerm.

Meer as 40% van die vleis wat in die Verenigde Koninkryk geëet word, is hoender, wat dit beslis die gunsteling vleis van die land is. Britse regulasies beteken dat pluimvee wat as Brits gemerk is, afkomstig moet wees van voëls wat in die Verenigde Koninkryk gebore, grootgemaak en geslag is.

As 'n teken van kwaliteit en veiligheid is alle eiers met die Britse leeumerk onder die streng vereistes geproduseer. As 'n eier met die Britse leeumerk gemerk is, beteken dit dat alle stadiums van die proses onafhanklik nagegaan is om te verseker dat daar aan standaarde voldoen word, insluitend salmonella -inentings. Die Britse leeu het nou een van die suksesvolste voedselveiligheidsmerke in die Verenigde Koninkryk geword, met meer as 90% van die Britse eiers wat nou geproduseer word volgens hul streng riglyne.

Melk en suiwelprodukte is belangrike bronne van verskeie voedingstowwe, insluitend kalsium, jodium en proteïene, wat bydra tot 'n voedingsdieet. Melk is 'n yskas in die Verenigde Koninkryk en Farming UK sê 98,5% huishoudings koop vloeibare melk terwyl dit geniet dat dit oor ons mielievlokkies en in ons tee spat.

Van Cheddar tot Cheshire, Brie tot Binham Blue en Stilton tot Stinking Bishop, Brittanje produseer 'n groot hoeveelheid kaas. Daar word trouens ongeveer 700 kase in die Verenigde Koninkryk geproduseer, wat 100 kaas meer is as Frankryk. Baie van die kase wat in die Verenigde Koninkryk geproduseer word, is unieke en beskermde voedsel wat BOB- of BGA -status ontvang het.

Vis en skyfies staan ​​bekend as 'n ikoniese Britse gereg, maar Brittanje het nog baie meer te bied as dit kom by seekos soos Skotse salm, Cornish -oesters en mossels. Kalorie -laag, hoog in proteïene en ryk aan vitamiene, minerale en natuurlike olies, vis is 'n uiters belangrike deel van die dieet. Seekos is ryk aan vitamiene A en D en is 'n fantastiese bron van Omega 3 -vetsure.

Met die onlangse toename in vegetarisme en veganisme, neem die verbruik van groente toe en ons geniet dit om te eksperimenteer met nuwe en opwindende maniere waarop ons dit kan kook en eet.

British Food Fortnight dui op die verskuiwing van somer na winter, waar ons nuwe vrugte en groente in die seisoen sien kom. Met die winter wat nader kom, sal ons begin sien hoe botterskorsies en appels makliker beskikbaar word. Verpak met vitamien C om ons immuunstelsels te versterk, sal dit ons liggame beskerm teen koue en griep in die winter.

Tweede klas Veg-Tweede klas tariewe met 'n eersteklas smaak

Die sogenaamde 'lelike' of 'wankelrige' groente is 'n groot bron van voedselafval in die Verenigde Koninkryk. Daar word geglo dat om 25% appels, 20% uie en 13% aartappels wat in die Verenigde Koninkryk verbou word, om kosmetiese redes weggegooi word. Ons is trots op die verskeidenheid seisoenale produkte en 'lelike groente' wat gewoonlik weggegooi word om heerlike geregte vir ons kliënte te maak.

Lees hier meer oor ons Ugly Veg-veldtog: angelhillfood.co/fighting-food-waste

'Plaaswinkels is 'n uitstekende manier om plaaslike seisoenale bestanddele te vind om van te geniet. Moenie bang wees om iets ongewoons wat u nie herken nie, op te tel, en vra advies oor wat u daarmee kan doen. British Food Fortnight is 'n goeie tyd om iets nuuts te probeer en die streeks- en nasionale geure waarvoor ons bekend is, te vier, 'het Chris gesê.


Blogs

Uitsonderlike plaaslike en nasionale geregte kan op die Britse Eilande gevind word, geïnspireer deur ons ryk geskiedenis en uiteenlopende kulture. British Food Fortnight, wat in 2002 van stapel gestuur is, is die grootste nasionale viering van Britse kos en drank, en word elke herfs tydens die oesfees gehou.

Ter viering van die twee weke geniet ons webwerwe heerlike geregte, insluitend varsgemaakte Scotch -pasteie, Glamorgan -worsies met rooi ui en chilli -blatjang en hoender- en hamtert.

Ons het ons sjefdirekteur, Chris Ince, gevra waarom hy van mening is dat dit so belangrik is om Brits te koop: 'Eenvoudig gestel, as u vars seisoenale bestanddele gebruik, sal u kos altyd beter smaak.

'Maar behalwe heerlike kos, ondersteun u plaaslike ondernemings en dus die ekonomie deur plaaslik te koop. Daar is ook voordele vir die omgewing, aangesien die kos minder kilometers moet ry om op die bord te kom, deur Britse voorrade te gebruik in plaas van ingevoerde goedere, help u om koolstofvrystellings te verminder en die Britse platteland te beskerm. ”

Best of British werk deur ons hele onderneming en ondersteun ons voedselfilosofie in ons Angel Hill Food Co- en Academy -spysenieringsdienste. Ons werk altyd saam met ons verskaffers om te verseker dat ons die varsste produkte van die beste Britse produsente kan bedien.

Hier is 'n paar redes waarom ons Britse kos vier:

Ons glo dat ons sjefs, met die gebruik van hoë kwaliteit, plaaslik verkrygbare bestanddele, voedsel van buitengewone kwaliteit kan skep terwyl hulle ook die plaaslike ekonomie en die omgewing ondersteun. Ons is trots op uitgebreide verhoudings met verskaffers van regoor die VK, van Cornwall tot die Skotse Hoogland.

Britse beesvleis word beskou as een van die beste proe ter wêreld, en gevolglik is ons inheemse Britse rasse wêreldwyd baie gesog.

As een van die min lande wat verbruikers die opsie gee om varkvleis buite te koop, is die Verenigde Koninkryk een van die wêreldleiers op die gebied van varkwelstand. Dit maak ook 'n paar van ons gewildste Britse geregte - wors en mash, 'n worsbroodjie (of afhanklik waar jy 'n kolf, bridie of oggie woon!) En die gunsteling worsbroodjie tydens die middagete.

Op voedingswaarde is lam natuurlik ryk aan proteïene, dit is een van die min bronne van gekonjugeerde linoleïensuur (CLA), wat spieropbou en vetverlies bevorder. Lam bevat ook 'n magdom ander vitamiene en minerale, waaronder sink, selenium, fosfor en yster.

Skaapboerdery is baie voordelig vir die omgewing; die uitgebreide gebruik van weiding help om skaars plant- en wildspesies te beskerm.

Meer as 40% van die vleis wat in die Verenigde Koninkryk geëet word, is hoender, wat dit beslis die gunsteling vleis van die land is. Britse regulasies beteken dat pluimvee wat as Brits gemerk is, afkomstig is van voëls wat in die Verenigde Koninkryk gebore, grootgemaak en geslag is.

As 'n teken van kwaliteit en veiligheid is alle eiers met die Britse leeumerk onder die streng vereistes geproduseer. As 'n eier met die Britse leeumerk gemerk is, beteken dit dat alle stadiums van die proses onafhanklik nagegaan is om te verseker dat daar aan standaarde voldoen word, insluitend salmonella -inentings. The British Lion het nou een van die suksesvolste voedselveiligheidsmerke in die Verenigde Koninkryk geword, met meer as 90% van die Britse eiers wat nou geproduseer word volgens hul streng riglyne.

Melk en suiwelprodukte is belangrike bronne van verskeie voedingstowwe, insluitend kalsium, jodium en proteïene, wat bydra tot 'n voedingsdieet. Melk is 'n yskas in die Verenigde Koninkryk en Farming UK sê 98,5% huishoudings koop vloeibare melk terwyl dit geniet dat dit oor ons mielievlokkies en in ons tee spat.

Van Cheddar tot Cheshire, Brie tot Binham Blue en Stilton tot Stinking Bishop, Brittanje produseer 'n groot hoeveelheid kaas. Daar word trouens ongeveer 700 kase in die Verenigde Koninkryk geproduseer, wat 100 meer kaasoorte as Frankryk is. Baie van die kase wat in die Verenigde Koninkryk geproduseer word, is unieke en beskermde voedsel wat BOB- of BGA -status ontvang het.

Vis en skyfies staan ​​bekend as 'n ikoniese Britse gereg, maar Brittanje het nog baie meer te bied as dit kom by seekos soos Skotse salm, Cornish -oesters en Walliese mossels. Kalorie -laag, hoog in proteïene en ryk aan vitamiene, minerale en natuurlike olies, vis is 'n uiters belangrike deel van die dieet. Seekos is ryk aan vitamiene A en D en is 'n fantastiese bron van Omega 3 -vetsure.

Met die onlangse toename in vegetarisme en veganisme, neem die verbruik van groente toe en ons geniet dit om te eksperimenteer met nuwe en opwindende maniere waarop ons dit kan kook en eet.

British Food Fortnight dui op die verskuiwing van somer na winter, waar ons nuwe vrugte en groente in die seisoen sien kom. Met die winter wat nader kom, sal ons begin sien hoe botterskorsies en appels makliker beskikbaar word. Verpak met vitamien C om ons immuunstelsels te versterk, sal dit ons liggame beskerm teen koue en griep in die winter.

Tweede klas Veg-Tweede klas tariewe met 'n eersteklas smaak

Die sogenaamde 'lelike' of 'lomp' groente is 'n groot bron van voedselafval in die Verenigde Koninkryk. Daar word geglo dat om 25% appels, 20% uie en 13% aartappels wat in die Verenigde Koninkryk verbou word, om kosmetiese redes weggegooi word. Ons is trots op die verskeidenheid seisoenale produkte en 'lelike groente' wat gewoonlik weggegooi word om heerlike geregte vir ons kliënte te maak.

Lees hier meer oor ons Ugly Veg-veldtog: angelhillfood.co/fighting-food-waste

'Plaaswinkels is 'n uitstekende manier om plaaslike seisoenale bestanddele te vind om van te geniet. Moenie bang wees om iets ongewoons wat u nie herken nie, op te tel, en vra advies oor wat u daarmee kan doen. British Food Fortnight is 'n goeie tyd om iets nuuts te probeer en die streeks- en nasionale geure waarvoor ons bekend is, te vier, 'het Chris gesê.


Blogs

Uitsonderlike plaaslike en nasionale geregte kan op die Britse Eilande gevind word, geïnspireer deur ons ryk geskiedenis en uiteenlopende kulture. British Food Fortnight, wat in 2002 bekendgestel is, is die grootste nasionale viering van Britse kos en drank, en word elke herfs tydens die oesfees gehou.

Ter viering van die twee weke geniet ons webwerwe heerlike geregte, insluitend varsgemaakte Scotch -pasteie, Glamorgan -worsies met rooi ui en chilli -blatjang en hoender- en hamtert.

Ons het ons sjefdirekteur, Chris Ince, gevra waarom hy van mening is dat dit so belangrik is om Brits te koop: 'Eenvoudig gestel, as u vars seisoenale bestanddele gebruik, sal u kos altyd beter smaak.

'Maar behalwe heerlike kos, ondersteun u plaaslike ondernemings en dus die ekonomie deur plaaslik te koop. Daar is ook voordele vir die omgewing, aangesien die kos minder kilometers ver moet ry om op die bord te kom. Deur Britse voorrade in plaas van ingevoerde goedere te gebruik, help u om koolstofvrystellings te verminder en die Britse platteland te beskerm.

Best of British werk deur ons hele onderneming en ondersteun ons voedselfilosofie in ons Angel Hill Food Co- en Academy -spysenieringsdienste. Ons werk altyd saam met ons verskaffers om te verseker dat ons die varsste produkte van die beste Britse produsente kan bedien.

Hier is 'n paar redes waarom ons Britse kos vier:

Ons glo dat ons sjefs, met die gebruik van hoë kwaliteit, plaaslik verkrygbare bestanddele, voedsel van buitengewone kwaliteit kan skep terwyl hulle ook die plaaslike ekonomie en die omgewing ondersteun. Ons is trots op uitgebreide verhoudings met verskaffers van regoor die VK, van Cornwall tot die Skotse Hoogland.

Britse beesvleis word beskou as een van die beste proe ter wêreld, en gevolglik is ons inheemse Britse rasse wêreldwyd baie gesog.

As een van die min lande wat verbruikers die opsie gee om varkvleis buite te koop, is die Verenigde Koninkryk een van die wêreldleiers op die gebied van varkwelstand. Dit maak ook 'n paar van ons gewildste Britse geregte - wors en mash, 'n worsbroodjie (of afhanklik waar jy 'n kolf, bridie of oggie woon!) En die gunsteling worsbroodjie tydens die middagete.

Op voedingswaarde is lam natuurlik ryk aan proteïene, dit is een van die min bronne van gekonjugeerde linoleïensuur (CLA), wat spieropbou en vetverlies bevorder. Lam bevat ook 'n magdom ander vitamiene en minerale, waaronder sink, selenium, fosfor en yster.

Skaapboerdery is baie voordelig vir die omgewing; die uitgebreide gebruik van weiding help om skaars plant- en wildspesies te beskerm.

Meer as 40% van die vleis wat in die Verenigde Koninkryk geëet word, is hoender, wat dit beslis die gunsteling vleis van die land is. Britse regulasies beteken dat pluimvee wat as Brits gemerk is, afkomstig is van voëls wat in die Verenigde Koninkryk gebore, grootgemaak en geslag is.

As 'n teken van kwaliteit en veiligheid is alle eiers met die Britse leeumerk onder die streng vereistes geproduseer. As 'n eier met die Britse leeumerk gemerk is, beteken dit dat alle stadiums van die proses onafhanklik nagegaan is om te verseker dat daar aan standaarde voldoen word, insluitend salmonella -inentings. The British Lion het nou een van die suksesvolste voedselveiligheidsmerke in die Verenigde Koninkryk geword, met meer as 90% van die Britse eiers wat nou geproduseer word volgens hul streng riglyne.

Melk en suiwelprodukte is belangrike bronne van verskeie voedingstowwe, insluitend kalsium, jodium en proteïene, wat bydra tot 'n voedingsdieet. Melk is 'n yskas in die Verenigde Koninkryk en Farming UK sê 98,5% huishoudings koop vloeibare melk terwyl dit geniet dat dit oor ons mielievlokkies en in ons tee spat.

Van Cheddar tot Cheshire, Brie tot Binham Blue en Stilton tot Stinking Bishop, Brittanje produseer 'n groot hoeveelheid kaas. Daar word trouens ongeveer 700 kase in die Verenigde Koninkryk geproduseer, wat 100 kaas meer is as Frankryk. Baie van die kase wat in die Verenigde Koninkryk geproduseer word, is unieke en beskermde voedsel wat BOB- of BGA -status ontvang het.

Vis en skyfies staan ​​bekend as 'n ikoniese Britse gereg, maar Brittanje het nog baie meer te bied as dit kom by seekos soos Skotse salm, Cornish -oesters en mossels. Kalorie -laag, hoog in proteïene en ryk aan vitamiene, minerale en natuurlike olies, vis is 'n uiters belangrike deel van die dieet. Seekos is ryk aan vitamiene A en D en is 'n fantastiese bron van Omega 3 -vetsure.

Met die onlangse toename in vegetarisme en veganisme, neem die verbruik van groente toe en ons geniet dit om te eksperimenteer met nuwe en opwindende maniere waarop ons dit kan kook en eet.

British Food Fortnight dui op die verskuiwing van somer na winter, waar ons nuwe vrugte en groente in die seisoen sien kom. Met die winter wat nader kom, sal ons begin sien hoe botterskorsies en appels makliker beskikbaar word. Verpak met vitamien C om ons immuunstelsels te versterk, sal dit ons liggame beskerm teen koue en griep in die winter.

Tweede klas Veg-Tweede klas tariewe met 'n eersteklas smaak

Die sogenaamde 'lelike' of 'wankelrige' groente is 'n groot bron van voedselafval in die Verenigde Koninkryk. Daar word geglo dat om 25% appels, 20% uie en 13% aartappels wat in die Verenigde Koninkryk verbou word, om kosmetiese redes weggegooi word. Ons is trots op die verskeidenheid seisoenale produkte en 'lelike groente' wat gewoonlik weggegooi word om heerlike geregte vir ons kliënte te maak.

Lees hier meer oor ons Ugly Veg-veldtog: angelhillfood.co/fighting-food-waste

'Plaaswinkels is 'n uitstekende manier om plaaslike seisoenale bestanddele te vind om van te geniet. Moenie bang wees om iets ongewoons wat u nie herken nie, op te tel, en vra advies oor wat u daarmee kan doen. British Food Fortnight is 'n goeie tyd om iets nuuts te probeer en die streeks- en nasionale geure waarvoor ons bekend is, te vier, 'het Chris gesê.


Blogs

Exceptional regional and national dishes can be found across the British Isles, inspired by our rich history and diverse cultures. Launched in 2002, British Food Fortnight is the largest national celebration of British food and drink, it is held every autumn during the harvest festival.

In celebration of the fortnight, our sites are enjoying delicious dishes including freshly made Scotch pies, Glamorgan sausages with red onion & chilli chutney and chicken and ham pie.

We asked our Chef Director, Chris Ince, why he believes buying British is so important: “Put simply, using fresh, seasonal ingredients will always make your food taste better.

“But beyond great tasting food, by buying local you are supporting local businesses and thus the economy. There are also environmental benefits as the food has fewer miles to travel to get to your plate, by using British supplies instead of imported goods you are helping to reduce carbon emissions and protect the British countryside.”

Best of British runs throughout our business and underpins our Food Philosophy in both our Angel Hill Food Co and Academy catering services. We’ll always work with our suppliers, to ensure we can serve the freshest produce from the best British producers.

Here are some reasons we celebrate British Food:

We believe that by using high quality, locally sourced ingredients our chefs can create food of an exceptional quality whilst, also supporting the local economy and the environment. We are proud to have extensive relationships with suppliers from across the UK, from Cornwall to the Scottish Highlands.

British beef is considered some of the best tasting in the world, and as a result our native British breeds are highly coveted across the world.

As one of the few countries that give consumers the option to buy outdoor reared pork, the UK is one of the world leaders in pig welfare. It also makes some of our most popular British dishes – sausages and mash, a sausage bap (or dependent where you live a cob, bridie or oggie!) and the lunchtime favourite sausage roll.

Nutritionally lamb is naturally rich in protein, it is one of the few sources of Conjugated Linoleic Acid (CLA), which promotes muscle building and fat loss. Lamb also contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.

Sheep farming is hugely beneficial to the environment the extensive use of grazing helps protect rare plant and wildlife species.

Over 40% of the meat that eaten in the UK is chicken, making it the nation’s favourite meat by far. British regulations means that poultry labelled as British is required to come from birds that have were born, reared and slaughtered in the UK.

As a mark of quality and safety, all eggs that carry the British Lion mark have been produced under the stringent requirements. If an egg is marked with the British Lion mark, it means all stages of the process have been independently checked to ensure standards are met, including salmonella vaccinations. The British Lion has now become one of the UK’s most successful food safety marks, with over 90% of the UK eggs now produced following their strict guidelines.

Milk and dairy products are important sources of several nutrients, including calcium, iodine and protein, which contribute to a nutritional diet. Milk is a fridge staple in the UK and Farming UK says 98.5% households buy liquid milk as enjoy it splashed over our cornflakes and in our tea.

From Cheddar to Cheshire, Brie to Binham Blue, and Stilton to Stinking Bishop, Britain produces a huge quantity of cheese. In fact, there are around 700 named cheeses produced in the UK, which is 100 more types of cheese than France. Many of the cheeses produced in the UK are unique and, protected foods that have been awarded PDO or PGI status.

Fish and chips is well known as an iconic British dish, but Britain has lots more to offer when it comes to seafood such as Scottish salmon, Cornish oysters and welsh mussels. Low in calories, high in protein and rich in vitamins, minerals and natural oils, fish is a hugely important part of the diet. Seafood is rich in vitamins A and D and is a fantastic source of Omega 3 fatty acids.

With the recent increase in vegetarianism and veganism, the consumption of vegetables is on the rise and we’re enjoying experimenting with new and exciting ways we can cook and eat them.

British Food Fortnight marks the shift from summer to winter, where we see new fruit and vegetables coming into season. With winter approaching, we will start seeing butternut squashes and apples becoming more readily available. Packed with vitamin C to boost our immune systems, they will help in protecting our bodies against winter colds and flu.

Second class Veg – Second class rates with a first-class taste

So called “ugly” or “wonky” veg is a huge source of food waste in the UK. It is believed that up to 25% of apples, 20% of onions and 13% of potatoes grown in the UK are thrown away for cosmetic reasons. We are proud of the range of seasonal products and “ugly veg” that would ordinarily be thrown away to create delicious dishes for our clients.

Find out more about our Ugly Veg campaign here: angelhillfood.co/fighting-food-waste

“Farm shops are an excellent way to be able to find local, seasonal ingredients to enjoy. Don’t be afraid to pick up something unusual you might not recognise and, ask for advice on what you can do with it. British Food Fortnight is a great time to try something new and celebrate the regional and national flavours we are famous for,” said Chris.


Blogs

Exceptional regional and national dishes can be found across the British Isles, inspired by our rich history and diverse cultures. Launched in 2002, British Food Fortnight is the largest national celebration of British food and drink, it is held every autumn during the harvest festival.

In celebration of the fortnight, our sites are enjoying delicious dishes including freshly made Scotch pies, Glamorgan sausages with red onion & chilli chutney and chicken and ham pie.

We asked our Chef Director, Chris Ince, why he believes buying British is so important: “Put simply, using fresh, seasonal ingredients will always make your food taste better.

“But beyond great tasting food, by buying local you are supporting local businesses and thus the economy. There are also environmental benefits as the food has fewer miles to travel to get to your plate, by using British supplies instead of imported goods you are helping to reduce carbon emissions and protect the British countryside.”

Best of British runs throughout our business and underpins our Food Philosophy in both our Angel Hill Food Co and Academy catering services. We’ll always work with our suppliers, to ensure we can serve the freshest produce from the best British producers.

Here are some reasons we celebrate British Food:

We believe that by using high quality, locally sourced ingredients our chefs can create food of an exceptional quality whilst, also supporting the local economy and the environment. We are proud to have extensive relationships with suppliers from across the UK, from Cornwall to the Scottish Highlands.

British beef is considered some of the best tasting in the world, and as a result our native British breeds are highly coveted across the world.

As one of the few countries that give consumers the option to buy outdoor reared pork, the UK is one of the world leaders in pig welfare. It also makes some of our most popular British dishes – sausages and mash, a sausage bap (or dependent where you live a cob, bridie or oggie!) and the lunchtime favourite sausage roll.

Nutritionally lamb is naturally rich in protein, it is one of the few sources of Conjugated Linoleic Acid (CLA), which promotes muscle building and fat loss. Lamb also contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.

Sheep farming is hugely beneficial to the environment the extensive use of grazing helps protect rare plant and wildlife species.

Over 40% of the meat that eaten in the UK is chicken, making it the nation’s favourite meat by far. British regulations means that poultry labelled as British is required to come from birds that have were born, reared and slaughtered in the UK.

As a mark of quality and safety, all eggs that carry the British Lion mark have been produced under the stringent requirements. If an egg is marked with the British Lion mark, it means all stages of the process have been independently checked to ensure standards are met, including salmonella vaccinations. The British Lion has now become one of the UK’s most successful food safety marks, with over 90% of the UK eggs now produced following their strict guidelines.

Milk and dairy products are important sources of several nutrients, including calcium, iodine and protein, which contribute to a nutritional diet. Milk is a fridge staple in the UK and Farming UK says 98.5% households buy liquid milk as enjoy it splashed over our cornflakes and in our tea.

From Cheddar to Cheshire, Brie to Binham Blue, and Stilton to Stinking Bishop, Britain produces a huge quantity of cheese. In fact, there are around 700 named cheeses produced in the UK, which is 100 more types of cheese than France. Many of the cheeses produced in the UK are unique and, protected foods that have been awarded PDO or PGI status.

Fish and chips is well known as an iconic British dish, but Britain has lots more to offer when it comes to seafood such as Scottish salmon, Cornish oysters and welsh mussels. Low in calories, high in protein and rich in vitamins, minerals and natural oils, fish is a hugely important part of the diet. Seafood is rich in vitamins A and D and is a fantastic source of Omega 3 fatty acids.

With the recent increase in vegetarianism and veganism, the consumption of vegetables is on the rise and we’re enjoying experimenting with new and exciting ways we can cook and eat them.

British Food Fortnight marks the shift from summer to winter, where we see new fruit and vegetables coming into season. With winter approaching, we will start seeing butternut squashes and apples becoming more readily available. Packed with vitamin C to boost our immune systems, they will help in protecting our bodies against winter colds and flu.

Second class Veg – Second class rates with a first-class taste

So called “ugly” or “wonky” veg is a huge source of food waste in the UK. It is believed that up to 25% of apples, 20% of onions and 13% of potatoes grown in the UK are thrown away for cosmetic reasons. We are proud of the range of seasonal products and “ugly veg” that would ordinarily be thrown away to create delicious dishes for our clients.

Find out more about our Ugly Veg campaign here: angelhillfood.co/fighting-food-waste

“Farm shops are an excellent way to be able to find local, seasonal ingredients to enjoy. Don’t be afraid to pick up something unusual you might not recognise and, ask for advice on what you can do with it. British Food Fortnight is a great time to try something new and celebrate the regional and national flavours we are famous for,” said Chris.


Blogs

Exceptional regional and national dishes can be found across the British Isles, inspired by our rich history and diverse cultures. Launched in 2002, British Food Fortnight is the largest national celebration of British food and drink, it is held every autumn during the harvest festival.

In celebration of the fortnight, our sites are enjoying delicious dishes including freshly made Scotch pies, Glamorgan sausages with red onion & chilli chutney and chicken and ham pie.

We asked our Chef Director, Chris Ince, why he believes buying British is so important: “Put simply, using fresh, seasonal ingredients will always make your food taste better.

“But beyond great tasting food, by buying local you are supporting local businesses and thus the economy. There are also environmental benefits as the food has fewer miles to travel to get to your plate, by using British supplies instead of imported goods you are helping to reduce carbon emissions and protect the British countryside.”

Best of British runs throughout our business and underpins our Food Philosophy in both our Angel Hill Food Co and Academy catering services. We’ll always work with our suppliers, to ensure we can serve the freshest produce from the best British producers.

Here are some reasons we celebrate British Food:

We believe that by using high quality, locally sourced ingredients our chefs can create food of an exceptional quality whilst, also supporting the local economy and the environment. We are proud to have extensive relationships with suppliers from across the UK, from Cornwall to the Scottish Highlands.

British beef is considered some of the best tasting in the world, and as a result our native British breeds are highly coveted across the world.

As one of the few countries that give consumers the option to buy outdoor reared pork, the UK is one of the world leaders in pig welfare. It also makes some of our most popular British dishes – sausages and mash, a sausage bap (or dependent where you live a cob, bridie or oggie!) and the lunchtime favourite sausage roll.

Nutritionally lamb is naturally rich in protein, it is one of the few sources of Conjugated Linoleic Acid (CLA), which promotes muscle building and fat loss. Lamb also contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.

Sheep farming is hugely beneficial to the environment the extensive use of grazing helps protect rare plant and wildlife species.

Over 40% of the meat that eaten in the UK is chicken, making it the nation’s favourite meat by far. British regulations means that poultry labelled as British is required to come from birds that have were born, reared and slaughtered in the UK.

As a mark of quality and safety, all eggs that carry the British Lion mark have been produced under the stringent requirements. If an egg is marked with the British Lion mark, it means all stages of the process have been independently checked to ensure standards are met, including salmonella vaccinations. The British Lion has now become one of the UK’s most successful food safety marks, with over 90% of the UK eggs now produced following their strict guidelines.

Milk and dairy products are important sources of several nutrients, including calcium, iodine and protein, which contribute to a nutritional diet. Milk is a fridge staple in the UK and Farming UK says 98.5% households buy liquid milk as enjoy it splashed over our cornflakes and in our tea.

From Cheddar to Cheshire, Brie to Binham Blue, and Stilton to Stinking Bishop, Britain produces a huge quantity of cheese. In fact, there are around 700 named cheeses produced in the UK, which is 100 more types of cheese than France. Many of the cheeses produced in the UK are unique and, protected foods that have been awarded PDO or PGI status.

Fish and chips is well known as an iconic British dish, but Britain has lots more to offer when it comes to seafood such as Scottish salmon, Cornish oysters and welsh mussels. Low in calories, high in protein and rich in vitamins, minerals and natural oils, fish is a hugely important part of the diet. Seafood is rich in vitamins A and D and is a fantastic source of Omega 3 fatty acids.

With the recent increase in vegetarianism and veganism, the consumption of vegetables is on the rise and we’re enjoying experimenting with new and exciting ways we can cook and eat them.

British Food Fortnight marks the shift from summer to winter, where we see new fruit and vegetables coming into season. With winter approaching, we will start seeing butternut squashes and apples becoming more readily available. Packed with vitamin C to boost our immune systems, they will help in protecting our bodies against winter colds and flu.

Second class Veg – Second class rates with a first-class taste

So called “ugly” or “wonky” veg is a huge source of food waste in the UK. It is believed that up to 25% of apples, 20% of onions and 13% of potatoes grown in the UK are thrown away for cosmetic reasons. We are proud of the range of seasonal products and “ugly veg” that would ordinarily be thrown away to create delicious dishes for our clients.

Find out more about our Ugly Veg campaign here: angelhillfood.co/fighting-food-waste

“Farm shops are an excellent way to be able to find local, seasonal ingredients to enjoy. Don’t be afraid to pick up something unusual you might not recognise and, ask for advice on what you can do with it. British Food Fortnight is a great time to try something new and celebrate the regional and national flavours we are famous for,” said Chris.


Blogs

Exceptional regional and national dishes can be found across the British Isles, inspired by our rich history and diverse cultures. Launched in 2002, British Food Fortnight is the largest national celebration of British food and drink, it is held every autumn during the harvest festival.

In celebration of the fortnight, our sites are enjoying delicious dishes including freshly made Scotch pies, Glamorgan sausages with red onion & chilli chutney and chicken and ham pie.

We asked our Chef Director, Chris Ince, why he believes buying British is so important: “Put simply, using fresh, seasonal ingredients will always make your food taste better.

“But beyond great tasting food, by buying local you are supporting local businesses and thus the economy. There are also environmental benefits as the food has fewer miles to travel to get to your plate, by using British supplies instead of imported goods you are helping to reduce carbon emissions and protect the British countryside.”

Best of British runs throughout our business and underpins our Food Philosophy in both our Angel Hill Food Co and Academy catering services. We’ll always work with our suppliers, to ensure we can serve the freshest produce from the best British producers.

Here are some reasons we celebrate British Food:

We believe that by using high quality, locally sourced ingredients our chefs can create food of an exceptional quality whilst, also supporting the local economy and the environment. We are proud to have extensive relationships with suppliers from across the UK, from Cornwall to the Scottish Highlands.

British beef is considered some of the best tasting in the world, and as a result our native British breeds are highly coveted across the world.

As one of the few countries that give consumers the option to buy outdoor reared pork, the UK is one of the world leaders in pig welfare. It also makes some of our most popular British dishes – sausages and mash, a sausage bap (or dependent where you live a cob, bridie or oggie!) and the lunchtime favourite sausage roll.

Nutritionally lamb is naturally rich in protein, it is one of the few sources of Conjugated Linoleic Acid (CLA), which promotes muscle building and fat loss. Lamb also contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.

Sheep farming is hugely beneficial to the environment the extensive use of grazing helps protect rare plant and wildlife species.

Over 40% of the meat that eaten in the UK is chicken, making it the nation’s favourite meat by far. British regulations means that poultry labelled as British is required to come from birds that have were born, reared and slaughtered in the UK.

As a mark of quality and safety, all eggs that carry the British Lion mark have been produced under the stringent requirements. If an egg is marked with the British Lion mark, it means all stages of the process have been independently checked to ensure standards are met, including salmonella vaccinations. The British Lion has now become one of the UK’s most successful food safety marks, with over 90% of the UK eggs now produced following their strict guidelines.

Milk and dairy products are important sources of several nutrients, including calcium, iodine and protein, which contribute to a nutritional diet. Milk is a fridge staple in the UK and Farming UK says 98.5% households buy liquid milk as enjoy it splashed over our cornflakes and in our tea.

From Cheddar to Cheshire, Brie to Binham Blue, and Stilton to Stinking Bishop, Britain produces a huge quantity of cheese. In fact, there are around 700 named cheeses produced in the UK, which is 100 more types of cheese than France. Many of the cheeses produced in the UK are unique and, protected foods that have been awarded PDO or PGI status.

Fish and chips is well known as an iconic British dish, but Britain has lots more to offer when it comes to seafood such as Scottish salmon, Cornish oysters and welsh mussels. Low in calories, high in protein and rich in vitamins, minerals and natural oils, fish is a hugely important part of the diet. Seafood is rich in vitamins A and D and is a fantastic source of Omega 3 fatty acids.

With the recent increase in vegetarianism and veganism, the consumption of vegetables is on the rise and we’re enjoying experimenting with new and exciting ways we can cook and eat them.

British Food Fortnight marks the shift from summer to winter, where we see new fruit and vegetables coming into season. With winter approaching, we will start seeing butternut squashes and apples becoming more readily available. Packed with vitamin C to boost our immune systems, they will help in protecting our bodies against winter colds and flu.

Second class Veg – Second class rates with a first-class taste

So called “ugly” or “wonky” veg is a huge source of food waste in the UK. It is believed that up to 25% of apples, 20% of onions and 13% of potatoes grown in the UK are thrown away for cosmetic reasons. We are proud of the range of seasonal products and “ugly veg” that would ordinarily be thrown away to create delicious dishes for our clients.

Find out more about our Ugly Veg campaign here: angelhillfood.co/fighting-food-waste

“Farm shops are an excellent way to be able to find local, seasonal ingredients to enjoy. Don’t be afraid to pick up something unusual you might not recognise and, ask for advice on what you can do with it. British Food Fortnight is a great time to try something new and celebrate the regional and national flavours we are famous for,” said Chris.


Blogs

Exceptional regional and national dishes can be found across the British Isles, inspired by our rich history and diverse cultures. Launched in 2002, British Food Fortnight is the largest national celebration of British food and drink, it is held every autumn during the harvest festival.

In celebration of the fortnight, our sites are enjoying delicious dishes including freshly made Scotch pies, Glamorgan sausages with red onion & chilli chutney and chicken and ham pie.

We asked our Chef Director, Chris Ince, why he believes buying British is so important: “Put simply, using fresh, seasonal ingredients will always make your food taste better.

“But beyond great tasting food, by buying local you are supporting local businesses and thus the economy. There are also environmental benefits as the food has fewer miles to travel to get to your plate, by using British supplies instead of imported goods you are helping to reduce carbon emissions and protect the British countryside.”

Best of British runs throughout our business and underpins our Food Philosophy in both our Angel Hill Food Co and Academy catering services. We’ll always work with our suppliers, to ensure we can serve the freshest produce from the best British producers.

Here are some reasons we celebrate British Food:

We believe that by using high quality, locally sourced ingredients our chefs can create food of an exceptional quality whilst, also supporting the local economy and the environment. We are proud to have extensive relationships with suppliers from across the UK, from Cornwall to the Scottish Highlands.

British beef is considered some of the best tasting in the world, and as a result our native British breeds are highly coveted across the world.

As one of the few countries that give consumers the option to buy outdoor reared pork, the UK is one of the world leaders in pig welfare. It also makes some of our most popular British dishes – sausages and mash, a sausage bap (or dependent where you live a cob, bridie or oggie!) and the lunchtime favourite sausage roll.

Nutritionally lamb is naturally rich in protein, it is one of the few sources of Conjugated Linoleic Acid (CLA), which promotes muscle building and fat loss. Lamb also contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.

Sheep farming is hugely beneficial to the environment the extensive use of grazing helps protect rare plant and wildlife species.

Over 40% of the meat that eaten in the UK is chicken, making it the nation’s favourite meat by far. British regulations means that poultry labelled as British is required to come from birds that have were born, reared and slaughtered in the UK.

As a mark of quality and safety, all eggs that carry the British Lion mark have been produced under the stringent requirements. If an egg is marked with the British Lion mark, it means all stages of the process have been independently checked to ensure standards are met, including salmonella vaccinations. The British Lion has now become one of the UK’s most successful food safety marks, with over 90% of the UK eggs now produced following their strict guidelines.

Milk and dairy products are important sources of several nutrients, including calcium, iodine and protein, which contribute to a nutritional diet. Milk is a fridge staple in the UK and Farming UK says 98.5% households buy liquid milk as enjoy it splashed over our cornflakes and in our tea.

From Cheddar to Cheshire, Brie to Binham Blue, and Stilton to Stinking Bishop, Britain produces a huge quantity of cheese. In fact, there are around 700 named cheeses produced in the UK, which is 100 more types of cheese than France. Many of the cheeses produced in the UK are unique and, protected foods that have been awarded PDO or PGI status.

Fish and chips is well known as an iconic British dish, but Britain has lots more to offer when it comes to seafood such as Scottish salmon, Cornish oysters and welsh mussels. Low in calories, high in protein and rich in vitamins, minerals and natural oils, fish is a hugely important part of the diet. Seafood is rich in vitamins A and D and is a fantastic source of Omega 3 fatty acids.

With the recent increase in vegetarianism and veganism, the consumption of vegetables is on the rise and we’re enjoying experimenting with new and exciting ways we can cook and eat them.

British Food Fortnight marks the shift from summer to winter, where we see new fruit and vegetables coming into season. With winter approaching, we will start seeing butternut squashes and apples becoming more readily available. Packed with vitamin C to boost our immune systems, they will help in protecting our bodies against winter colds and flu.

Second class Veg – Second class rates with a first-class taste

So called “ugly” or “wonky” veg is a huge source of food waste in the UK. It is believed that up to 25% of apples, 20% of onions and 13% of potatoes grown in the UK are thrown away for cosmetic reasons. We are proud of the range of seasonal products and “ugly veg” that would ordinarily be thrown away to create delicious dishes for our clients.

Find out more about our Ugly Veg campaign here: angelhillfood.co/fighting-food-waste

“Farm shops are an excellent way to be able to find local, seasonal ingredients to enjoy. Don’t be afraid to pick up something unusual you might not recognise and, ask for advice on what you can do with it. British Food Fortnight is a great time to try something new and celebrate the regional and national flavours we are famous for,” said Chris.


Kyk die video: Seafood with Standards