With the 24th #NationalBBQWeek drawing to a close, here at Fowler Welch we play a major part in making sure you can make the most of it. We transport all the main components that make up your perfect BBQ – from salad, coleslaw and vegetables to meat, meat alternatives and bread.
As a result of the COVID-19 lockdown, BBQing has become more popular and is one of the UK’s No.1 home leisure activities, with three out of four households now owning some type of BBQ grill. At-home eating is a must right now with restaurants and eateries closed, but those with a garden or outside space are really able to make the most of regularly BBQing!
The average number of BBQs-per-family during the summer has risen sharply from around 2.5 in 2009 to over 10 in 2019! However, given the current lockdown status a BBQ is almost a daily occurrence during the fine weather, with many people currently BBQing 2 or 3 times a week!
But BBQing isn’t only for meat eaters nowadays. There has been a major shift towards vegetarian, vegan and plant-based food choices in recent years and this has naturally evolved into the BBQ and at-home alfresco eating market. Today, over 40% of all BBQs include either a full or partial vegetarian, vegan or plant-based option.
According to a recent survey, 87% of the population currently eat meat in their diets. Of the non-meat diets, the vegetarian diet is the most common (7%), followed by the pescatarian diet (4%) and then the vegan diet (2%). This means around 6.7 million British adults currently follow a meat-free diet.
Here are some recipes you could try at home to make the most of your next BBQ;