Andy Bates, the award winning TV chef and champion of British food, has presented three TV series which follow global street food trends and highlight modern twists on a variety of classic dishes. Now this London-based street food expert, chef and presenter is encouraging everyone to ‘quest for the best’ in everything they eat – especially in everyday food.
“I want to encourage people to explore what makes something taste good,” comments Andy Bates. “I think it is important to use fresh, quality ingredients and also to understand where they come from”.
The Quest for the Best ‘Make My Sausage’ Challenge.
The central challenge of the Quest is an open competition inviting sausage fans to design their own sausage. “There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it’s made,” comments Andy. This approach is part of the ‘make my sausage’ challenge, which invites everyone from food bloggers to sausaholics to describe their perfect sausage – following Andy’s ‘quality ingredients, freshness and superb taste’ criteria. The dream sausage must be wheat, gluten and dairy free. It could feature a childhood favourite mix of foods – marmalade and pork or gingernuts and marmite perhaps!
This is the time to make your dream sausage come to life. The best sausage will be selected by Andy to be made by debbie&andrew’s and become part of the range to be sold during the 2016 road shows, reaching 500k people around the UK. To enter go via www.debbieandandrews.co.uk/makemysausage or #makemysausage with the flavour idea and contact details
Quest for the Best – Making a Prize Sausage.
Andy will also follow the winning sausage through debbie&andrew’s production process, filming all the stages involved in preparing the winning sausage. “Good sausages can make a great meal”, Andy explains, “but only when they’re made well and meet my simple criteria – quality ingredients, freshness and great taste.” This will be broadcast on the Quest for the Best website in November in British Sausage Week.
The Quest for the Best will not just stop at designing an entirely new sausage. Andy is also exploring how to cook sausages in new ways and examining the ultimate BBQ pairings. He is also identifying food and harvest heroes, encouraging those who champion great food and inspiring more people to become involved in community celebrations. To find out about debbie&andrew’s micro sponsorships offering up to £1000 for community fund raising projects, visit: http://www.debbieandandrews.co.uk/about-us/community
“There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it’s made,” concludes Andy. “I hope the Quest inspires people to find out more about their food as well as encouraging them to spend more time sharing food together. After all, good food is made great when eaten in company!”