British dishes are making a comeback, says Brakes
A total of 79% of consumers think it is important for pubs, restaurants and hotels to support the growers, producers and farmers of their local region.
Further, 74% of Brits think it is important for local eating venues to serve products grown and produced in their region.
The research, conducted by foodservice group Brakes, found that curry and Chinese meals are losing their grip on British cuisine, with cottage pie, shepherd's pie and beef Wellington scoring highest on dishes favoured.
Dishes which the British public believes have fallen out of fashion and would like to see back are toad in the hole, closely followed by savoury and sweet pies, puddings, and stews, plus old favourites fish and chips, bangers and mash and roast dinner.
Other, more unusual requests from the general public included faggots, liver and onions and offal, although the most popular dishes of all were simple classics – a fry-up or bacon and eggs for breakfast as voted in Scotland; sandwiches or ploughman's for lunch in England, and a full roast or fish and chips for dinner in Wales.
James Armitage, marketing director at Brakes, commented: "The eating out sector is becoming more accustomed to celebrating home-grown produce and classic British dishes – and not before time.
"Celebrity chefs and many parts of the media have been banging the drum for British produce for years. Now more than ever, consumers want to celebrate national dishes, eat regional ingredients and support regional producers."
The study was carried out in time for British Food Fortnight, running from 18 September to 3 October.
"British Food Fortnight is a fantastic opportunity to shine a spotlight on the best of British," said Armitage. "As the lead foodservice partner for the fortnight, we are getting heavily involved – and are encouraging our customers to do the same."
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