NEWS RELEASES
Tourism Providers are Invited to Enjoy A Free Sussex Breakfast!
25 April 2008
Horsham District tourism and hospitality businesses are invited to a Sussex Breakfast promoted by the Sussex Tourism Partnership, A Taste of Sussex and Enjoy Sussex.
The Sussex Breakfast is at least 60% local seasonal ingredients. It must include locally produced free range eggs and sausages made from free range or low intensive, barn reared pork and at least four other ingredients. Sussex produced Halloumi provides a tasty vegetarian option.
Sarah Hogben, Marketing and Events Manager for Horsham District Council said “The Sussex Breakfast adds to the area’s distinctiveness and supports the growing slow travel movement – taking time to explore and enjoy sights, sounds and tastes closer to home. We want to encourage as many hotels, B and Bs and cafes as possible to think about the ingredients they serve and to use local, seasonal suppliers.”
The Sussex Breakfast is:
Tastier and Healthier: Small scale producers tend to take great care over their products using high quality, natural ingredients. Traditionally reared, grass-fed cows, pigs and chickens produce milk, meat and eggs rich in omega–3s (essential fatty acids that are important for children and adult’s health).
Sustaining Rural Economies: Buying locally produced foods shortens the supply chain and supports local economic activity. Food enterprises established by local people create jobs and develop new skills.
Happier Animals: Caring animal husbandry is part of the ethos of the Sussex Breakfast, supporting free range and extensive farming systems.
Keeping Sussex beautiful: The rolling Downs and patchwork of small, irregular fields, hedges and ancient woodland of the Weald has been, over hundreds of years, created and maintained by traditional farming. Sussex Breakfast Providers are helping local farms to stay in business and continue their important role in safeguarding the Sussex landscape and wildlife.
Sussex Breakfast ingredients include:
- Locally produced free range eggs
- Sausages made from local free range or low intensive, barn reared pork
- Bacon – dry cures, streaky or back – made from local free range or low intensive, barn reared pork
- Locally produced apple juice and/or seasonal fruit
- Locally produced and processed milk
- Locally produced yoghurt/cheese
- Locally produced or homemade jam/honey/preserves
- Locally baked or homemade bread and rolls
- Mushrooms from Sussex, Kent, or Surrey
- Locally grown tomatoes from Sussex or Kent (seasonal)
- Locally produced halloumi
Contact for further information:
Jackie Ellis MTMI
tourismangles@supanet.com
Tel: 01273 622656 / 07969 997985