Brits have hunger for regional food and traditional dishes, finds survey

Some 74% of Brits think it’s important for local eating establishments to serve products grown and produced in their region, new research from foodservice group Brakes has found.

A total of 79% of consumers thought it was important for pubs, restaurants and hotels to support their region's food growers, producers and farmers.

The study, which falls during British Food Fortnight (18 September to 3 October), also tracked consumer interest in the type of foods served in their area. Figures found that long favoured curry and Chinese meals may be losing their grip on British cuisine, with cottage pie, shepherd's pie and beef Wellington scoring highest on dishes.

Meanwhile almost two thirds of respondents thought that it was important for caterers to serve the speciality dishes of their region. The most popular dishes ranged from a fry up or bacon & eggs for breakfast in Scotland, to sandwiches or ploughman's for lunch in England, and a full roast or fish & chips for dinner in Wales.

Dishes which Brits believe 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 & chips, bangers & mash and roast dinner.

Unusual requests included faggotts, liver and onions and offal.

James Armitage, marketing director at Brakes commented: "The eat 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.

"British Food Fortnight (18th September to 3rd October 2010) is a fantastic opportunity to shine a spotlight on the best of British. As the lead foodservice partner for the fortnight, we are getting heavily involved - and are encouraging our customers to do the same."

Words: Maria Bracken

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