National Eating Out Week Press

November 2011

Cambridge is the posh nosh capital of Britain, a new study has revealed.

Research undertaken by pub restaurant operator Chef & Brewer has found that Cambridge residents eat more upmarket foods like game, lobster, hare and oysters.

They are also more adventurous when it comes to specialities such as caviar and escargot.

The city is a hotspot for more traditional eating habits as well. It emerged that one in ten residents insist on eating locally-sourced foods, while one in five believe it is necessary to cook everything from scratch.

A third of adults in Cambridge admitted looking down their nose at people who eat ready meals.

Cambridge stands in stark contrast to a number of other British cities included in the study.

Geordies were named as the biggest fans of the full English, while people from Swansea regularly tuck into microwave burgers.

The survey also found that one in ten Glaswegians regularly eat the pub favourite chicken in a basket and more than a quarter of Brummies consider their top meal to be curry and chips.

Paul Farr, Chef & Brewer's head of food, said: ''People seem to have a strong idea of what food is classed as posh and which foods are not.

''Food is completely subjective and everyone will have different tastes but people should not be put off trying different foods regardless of whether it's seen as upmarket.”

Ruth Watson, former presenter of TV's Hotel Inspector, added: ''Nobody should be judged on the kind of food they eat.

''But grilled bacon is so much healthier than fried bacon and a wild boar burger is not only much leaner and lower in fat than a traditional high street beef burger, but it also tastes better.

''Everyone leads such frenetic lives nowadays, it's all too easy to stick to the same old repertoire when cooking at home so we should be encouraged to break out and try something different, like venison pie or scallops with black pudding.''

Cambridge’s expensive taste is unusual, but it could be a step in the right direction for a more varied and healthier British diet.

October 2011

Eating In is the new Eating Out

Peter Grove, organiser of National Eating Out Week admits that, in our present economic climate, his annual event is somewhat misnamed. Taking place in November, a month after its sister event National Curry Week, the event aims to highlight the diversity of international cuisines available in Britain whilst raising money for charity. In the past this has also been based on a concentration on the diversity and high standards of our restaurants but 2011 has called for a new approach.

"The quality of our restaurants is fantastic and envied worldwide," said Grove, "but whilst we would still encourage people to look for new and exciting dining experiences, we realise these may be fewer in number at present due to the economic climate."

"However, we would still encourage people to be exciting in their choice of home dining, either by cooking from scratch or, if time is restricted, using a ready meal or one of the continually improving sauces or pastes. Eating needs not only to be nutritional but also fun and enjoyable on every level and variety in your home menu can lead to a better family life and health benefits."

Many dining groups are doing their bit to keep costs down offering early bird deals and special promotions but most restaurants recognise they are going through a difficult period trying to balance the maintainance of high standards whilst trying to keep menu prices down.

"Variety in tastes and textures leads to a greater appreciation of something we all have to do - eating," says Grove. "Preparing an exciting, even exotic meal can take as little as 20 minutes and you can still dine out as much as is affordable for that special experience."

Organiser : Peter Grove (in conjunction with The Federation of Specialist Restaurants)

P.O. Box 416 Surbiton Surrey KT1 9BJ Tel : 020 8399 4831 email : groveint@aol.com