Phil Howard to create British Classics menu with Cucina for British Food Fortnight

Two Michelin Star Great British Menu judge to produce school food range for annual harvest celebration of British food.

High profile chef Phil Howard, the two Michelin Star owner and proprietor of The Square restaurant in Mayfair, is teaming with school catering firm Cucina Restaurants to produce a special ‘British Classics’ school food range for British Food Fortnight, the celebration of British food organised annually by Love British Food.

The new menu, to be prepared and offered at all 47 of Cucina’s school restaurants during the special fortnight which runs from 20 September to 5 October 2014, will lend Phil’s trademark flair and inventiveness to some classic British dishes.

Explaining this venture with Cucina and Love British Food, Phil Howard said:

“In the world of school cooking Cucina stands out as the beacon of hope. A walk into one of their kitchens will reveal all – local produce, an abundance of fresh vegetables, vibrant cooking and plenty of evidence that kids will queue up to get their hungry hands on it all.”

Alexia Robinson, organiser of British Food Fortnight, said:

“Cucina’s collaboration with Phil Howard shows that good food doesn’t have to cost huge amounts of time or money. Phil’s £1 school meal recipes are also adapted for use in the home and we encourage everyone to try them in order to find out how delicious and wholesome school meals can be.”

Commenting on the work of British Food Fortnight, Phil Howard said:

“The future of British food lies with our children – and to help play a part by devising a menu to champion British food and produce, and the promotion of it during British Food Fortnight, seemed like a very sound place to start.”

Cucina’s Managing Director Steve Quinn said:

“This collaboration with Phil is an opportunity to showcase just what can be possible with school food, with a little imagination and the right priorities in place. We’re not only highlighting the best of British food; with Phil’s help, we are aiming to bring a new level of awareness to British food.”

Phil is working with Cucina’s team of Head Chefs to produce two versions of each of the ten British Classic dishes, one within the budgetary constraints of school catering and the second a fuller, restaurant style version, with recipes cards for parents, students and teachers to try the dishes at home.

The British Classics range will include such dishes as Pea and Bacon Soup with a Sausage Roll and Rarebit; Shepherd’s Baked Potato with Rosemary Melted Onions; Cauliflower, Ham and Cheese Fritters with an Apple and Onion Dip; and Orange Beignets with Lemon Posset.

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