Brakes launches 'Studiously British' menu competition for British Food Fortnight

It has linked with TUCO (The University Caterers' Organisation) and launched the 'Studiously British' competition at TUCO's conference and exhibition that took place at St John's College, University of Cambridge, from July 27-28. Now in its ninth year, BFF celebrates British food across all the sectors from schools and hospitals to pubs and restaurants. As part of Brakes' BFF campaign, the contest could see a winning recipe being offered and served to students in 500 canteens nationwide during the fortnight that kicks off on September 18. The winner will also be awarded £250 worth of Global knives. Entrants will have to create a dish for one of two categories – a main or a dessert – that is healthy and low budget. Dishes must be suitable for the student market, use British ingredients and autumnal products wherever possible. During the paper judging session, the judges will review contestants' practical application and working methods – as well as use of British ingredients, balance, innovation and menu appeal. The judges include Brakes development chef Mark Irish, head of nutrition Eileen Steinbock and product knowledge manager Sally Sturley, plus guest judge Barry Trahar, TUCO's national purchasing group chair. Irish says: "In every kitchen in every foodservice establishment across the UK there is a growing passion for using British products – because of their quality, taste and regional importance. "It's great to be able to work with further and higher education institution catering managers to celebrate what our nation has to offer. We hope that this will in turn generate excitement and interest with the student market – our future generation of foodservice customers and decision makers." Entry to the competition is open to further and higher education institution catering managers. Entrants need to complete an entry form (see link below) and return it to Brakes with a photograph of their dish by August 27 2010. A winner will be selected by September 6 and the recipe for the winning dish will be distributed to catering managers nationwide to cook and serve during British Food Fortnight