National BBQ week kicks off
The fifteenth annual National BBQ Week kicks off this week, running until 5 June.
The event is organised by the National BBQ Association, which has published tips and advice on its website, as well as downloadable posters to help butchers make the most of the week.
Brian George, president of the National BBQ Association, said: “It’s about using the barbecue as another form of cooking, so we’re encouraging diversity in the food you can cook. Obviously sausages and burgers are always popular, but there has been a change in the basis of barbecues in the UK – the sausage-to- swordfish, bangers-to-brochette barbecue revolution.
“Now, 42% of all barbecue occasions happen mid-week, so butchers should concentrate on weather-related promotional opportunities in-store, to encourage customers to take advantage of good weather. Another of our aims is to encourage consumers to be more adventurous; displays in windows can push the boundaries – for example pre-prepared chicken wrapped in bacon."
Barbecue occasions have grown from 9m in 1997 to 120m last year. There were a record-breaking 7.5m barbecues held in honour of the Royal Wedding on 29 April – possibly the biggest barbecue day ever – with a further 3m held over the rest of the May Day Bank Holiday.
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