It wasn’t so long ago that us Brits thought going ‘al fresco’ meant sausages, burgers, a wine box and a dodgy looking barbecue that collapsed half way through the evening. But with barbecues now reaching price tags of £20,000 cooking outdoors is no longer an amateur affair.
And it’s not just what you cook on that’s important in barbecuing etiquette, serving the right food and drink is crucial.
According to research by Hoegaarden, the UK’s top selling white beer, 65% of Britons think the old style barbecue of burgers, bangers and low cost wine is so passé. In fact half (51%) thought that a lack of interest or reluctance to experiment with food and drink was a social drawback!
Keeping up with the Joneses it seems isn’t just about how we decorate the inside of our homes exterior design is turning our back gardens into cosmopolitan havens. Not only has the design of barbecue moved up a notch so has the food and drink we serve with the average cost per head now reaching a staggering £20*.
With one in five of us admitting to competing with friends and neighbours to create the most ‘designer’ fare at our barbecues, gone are the bangers and in are more experimental dishes like swordfish, king prawns and haloumi cheese. Wine boxes and 4-packs are also being substituted with speciality beers like Hoegaarden, Leffe Blonde or fruit beers like Belle-Vue.
‘A couple of years ago we were eating bland, overcooked meats and washing them down with semi-chilled plonk’, said chef and food writer, Richard Fox. ‘Through a combination of foreign travel and a heightened interest in food, our tastes have become more discerning.
‘We’re more confident about experimenting with the foods we cook and the way we cook them. Herbs and spices are more prevalent in our diet and speciality beers more adaptable to these different tastes. All in all – the barbecue of the future is looking a very exciting event! ’
For further information please contact:
Emma Kettlewell at Cow PR on 020 7684 6935 or email@example.com
• Richard Fox, formerly of Blakes, Chelsea, is available for interview
• Attached fact sheets on Hoegaarden, Leffe Blonde and Belle-Vue
• Photography is available on request
• * Statistics from National BBQ Association / Mintel
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