British food will go global'
Beer will be the only British item left on many pub menus in 10 years, according to top chef Michael Moore. The chef, who is proprietor at London's Blandford Street restaurant in Marylebone, claimed that pub favourites such as steak and kidney pie would adopt a "global accent" in the future, due to the influx of international foods in the UK. "Maybe in 10 years time, a Sunday roast will be served with a curry sauce instead of gravy," he said. However beer is set to remain a national favourite due to its excellent partnership with Thai, Mexican and Japanese foods, according to Moore, whose comments came at the launch of Beer With Food Week.
Fairtrade Sheps shows wares
Shepherd Neame celebrated Fairtrade Fortnight by inviting a Kenyan tea producer to sample beverages at the brewery's Sun Inn at Faversham, Kent. Julius Ethang'antha from Kiegoi who supplies tea under the Fairtrade system which guarantees a fairer price for produce from growers in the developing world was invited to sample a cup of Fairtrade coffee with Shepherd Neame catering and development manager Andrew Wilson. The Kent Brewer introduced Fairtrade coffee to its 66 managed pubs as part of its Local Food from Local People initiative launched in November.
Turner helps raise funds
TV chef Brian Turner helped raise £10,000 for the Academy of Culinary Arts' Adopt a School Charity at Jus-Rol's 50th anniversary celebrations in London. The Ready Steady Cook star, who is president of the Academy of Culinary Arts, joined fellow chefs to boost funding for the charity, which improves children's cooking skills, at the Park Lane Sheraton Hotel, London. The event also marked the launch of foodservice supplierJus-Rol's new cookbook A Passion for Pastry. The recipe book features pastry creations from chefs, including Antony Worrall Thompsonand Jamie Oliver. For more information call 0207 237 6171.
Game-cooking masterclass
A new DVD offering a game-cooking masterclass has been sent to more than 150 pub chefs. The DVD marks the latest step in the Countryside Alliance's (CA) Game-to-Eat campaign and will offer tips on cooking, pricing and sourcing local game. The CA has teamed up with brewer Wolverhampton & Dudley to distribute the films, which include five recipes using venison and pheasant. The CA also plans to send a bi-yearly newsletter with Game-to-Eat ideas to pub chefs. For more information visit www.gametoeat.co.uk
