British Food Fortnight is almost with us, kicking off on September 19 and running until October 4.
Thousands of pubs are taking part, with Enterprise Inns, Punch Taverns Everards, Marston's Pub Company, Orchid Pub Group, and Young's all signed up to promote events.
There still time to get on board - this year, the organisers are urging pubs to use British Food Fortnight to boost Christmas bookings. With competition tougher than ever, making sure customers have details of Christmas menus could make forward bookings look much healthier.
The even can also be used to drive family trade. Last year, the Mill Race pub in Walford, Herefordshire, used British Food Fortnight to encourage children to taste new dishes, ask questions and take part in quizzes and competitions on British food. The pub, named Pub Food Pub of The Year at The Publican Awards 2009, has regularly changing menus and specials making as much use as possible of fresh, locally produced, seasonal food, and works closely with local suppliers.
Young's pubs including the Ship in Wandsworth, the Devonshire in Balham and the White Hart in Littleton-on-Severn, Bristol will champion the 'very best of Blighty' with a selection seasonal menus and special events.
The company is working with specialist suppliers and artisan producers to serve a dedicated British Food Fortnight menu which includes pan-seared Cornish scallops with black pudding, wild mushrooms and Addleston cider sauce; featherblade of Exmoor beef, Bombardier and oyster pie; slow cooked Somerset pork belly with braised red cabbage; and roast pheasant casserole with pearl barley and thyme dumplings.
Desserts will include bread and butter pudding with honey ice cream and apple tuile; lemon posset with gingerbread biscuits; and treacle tart with wicked Glenmorangie cream.
There will also be game cookery masterclasses at the three pubs, hosted by cookery writer and author, Maxine Clark.