Category Archives: Catering Business
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.
The summer is coming to an end and although we’ve had a blistering Bank Holiday, thoughts will soon be turning to the next major event in our calendar, the Big C. There’s even a Christmas tree up in my local heralding the start of the party season. Too soon, far too soon!
Meanwhile, the food industry is as busy as ever and more Bristol food producers are springing up offering alternative and sustainable produce. Farm Wilder is an excellent example of producers taking sustainability to another level. The company was set up in January 2019 in Bristol. It selects and labels the highest quality produce from the most wildlife-friendly farms. The rapid decline of the wildlife in the UK led the company to source the best produce from SW farms. It supports “farmers’ restoration of biodiversity and sequestration of carbon back into the soil.”
What’s in a Name?
The farmers producing Fritillary butterfly beef help protect Marsh Fritillary butterflies in Devon. These cattle are slower growing than modern breeds, but produce the tastiest and healthiest meat. Farmers producing Cuckoo beef help Devon’s cuckoos in Devon with native hardy cattle thriving on the meadows and moors.
Cuckoo lamb is also available, with the same aim as the beef. Grazing native sheep like Scottish Blackface, Welsh Black Mountain and Dorsets, maintain the habitat needed by cuckoos to thrive. All of the animals are pasture-fed feeding on a natural diet of pasture and forage such as hay in winter. They are less likely to suffer from disease and require little veterinary attention or antibiotics.
Bristol Community Producers
Once upon a time, Elm Tree Farm was used as an occupational therapy resource hospital farm. It now offers adults with learning disabilities and autism gain work skills such as animal husbandry, market garden, nursery or woodwork. With around four acres of growing land, including several polytunnels and an orchard; the farm produces fruit, vegetables, chickens and other livestock using native breeds. As the behaviour of the animals suits the landscape and the quality of the meat is higher. The meat is all slaughtered and butchered locally, then kept frozen and sold from the on-site farm shop.
Edible Futures was set up as a Community Interest Company, seven years ago. With almost 1.5 acres here and two 90ft polytunnels, fruit, herbs and vegetables are grown. The company sells around 50% of their produce directly to local restaurants. The rest is sold through a Community Supported Agriculture model called Salad Drop, where members get a small, medium or large share of salad once a week, delivered to one of three drop off points around Bristol.
Finally, if you are ever in need of goat, then Troopers Hill in East Bristol offers Street Group. This is a group of people who keep goats in the city. As well as female milking goats, the group have also raised male offspring; initially using them to clear overgrown allotments, then buying castrated males goats for conservation grazing on overgrown land to restore important habitat for wildlife. The male goats are then sold for meat.
Bristol food producers consistently offer variety and the new. Ideal for the catering businesses that AC Services Southern serves locally.
The hotel industry as a whole is doing quite well in 2019. Europe’s hospitality industry is reporting positive results with an ever-increasing number of hotels being constructed. 1,504 projects accounting for 192,352 rooms were in construction as of July 2019. This is a 52.4% year-on-year increase in the number of rooms in the final phase of the development pipeline.
Germany leads the European table with 52,704 rooms, equal to 7.9% of the country’s existing supply. It is followed by the UK, Spain and France.
In the UK, London is set to add 11,600 rooms to its hotel market by 2020. It holds its place as a world class destination for both business and leisure with a number of different styles of establishments opening across a range of price bands. The weakness of the pound has attracted numerous overseas hotel operators and investors to invest in hotel real estate.
This rise of hotel investment is a result of the increase in demand for operational and alternative property types. Several novel hotel ideas are springing up around the world. Some of these are spectacular and unique. Such as the InterContinental Shanghai Wonderland, labelled the world’s first underground five-star resort with the bottom two floors underwater. There is also the Game of Thrones themed hotel in Finland, which is attracting much attention.
UK Apprentice Recruitment
While some chains are concentrating on design; others such as the independent hotel group Elite Hotels are looking closer to home. It is calling on the hotel industry to change its view on apprenticeships. Working with local schools, colleges and charities, Elite Hotels has embedded apprenticeships into their business structure to create a “unique” form of training in five-star hospitality service.
Paul Coley, group personnel and development manager at Elite Hotels, said: “…we knew just how valuable apprenticeships can be – creating a pipeline of talent is key to our recruitment strategy and apprenticeships offer a great opportunity to welcome young people into the world of hospitality and help develop talent to combat the skills gap in our industry.”
Similarly, Travelodge launched a new recruitment scheme in May . It offers students a permanent job with flexible working hours designed around their study programme in their university and home locations. The brand looking to fill 3,000 jobs this summer.
Maximising Space Use
Another novel idea is Spacemize. This enables guests access to book hot desking space across designated areas within high-end partner venues. At the moment it’s only available in London. Hotels turn their empty tables into a work area from 9 a.m. to 5 p.m. While users get complimentary tea and coffee as well as discounts on food and beverage at the locations.
Spacemize provides a solution to entrepreneurs with a flexible place to work from in luxury venues; and it offers hotels an additional revenue stream and increased customer loyalty to the venues.
The hotel industry is not sitting on its laurels but is attempting to expand for the future, by adopting new ideas and pushing forward to provide value as well as quality accommodation.
The events sector is worth £42.3B the UK economy. This is the direct spend by event delegates, attendees and organisers. While the spend by those accompanying attendees at business events is worth an additional £7.7B.
This why the cancellation of events like Boardmasters at the weekend can have a significant impact locally. Most amply shown by the 200,000 unneeded toilet rolls offered for sale by the toilet suppliers!
Breakdown of UK Events Spend
Conferences and meetings are worth £19.9B, with exhibitions and trade fairs amounting to £11B. Corporate hospitality and corporate events are worth £1.2B. While outdoor events and festivals and cultural events each bringing in £1.1B. Unsurprisingly, sporting events are worth £2.3B.
The events sector employs over 25,000 businesses that sustain 570,000 full-time jobs. Over 7,000 major outdoor events are held each year. Following the success of the 2012 Olympics; the UK has become a world leader in outdoor events with UK expertise sought globally.
There are a number of events coming up that the UK government is aiming to capitalise upon, including:
- 2020 UEFA European Championships,
- 2020 400th Anniversary of the Mayflower voyage,
- 2021 Rugby League World Cup and
- 2022 Commonwealth Games and Festival of Britain.
The UK government published in June a comprehensive International Business Events Action Plan 2019 – 2025. This outlines in detail how the UK government policy will “support the business events industry in attracting, growing, creating and retaining international business events”.
Events Industry Impact on Catering
Which brings us to the impact on the catering industry. For those who have attended events in the past, whether sporting, music or entertainment, there has been a significant rise in the scope and quality of food available. In the past, there were three options: hot dog, burger or fish and chips but sophistication has entered the mobile catering market big time. Today, there is a bewildering choice of street food available at any worthwhile event.
Event catering can be a high-risk business, but with high risk comes the opportunity for huge rewards. The profitability of corporate catering has been highlighted recently by the acquisition by food delivery giant Just Eat of City Pantry . City Pantry works with suppliers to provide thousands of meals for corporate events and business meetings.
“Working with City Pantry to accelerate its mission to improve and modernize the workplace dining experience is a great opportunity… it’s the right time for us to enter the corporate market and expand our offering.” Said Peter Duffy, Interim CEO of Just Eat.
Venue catering is a growing and expanding industry. It has many opportunities for start-ups and established caterers to capitalise on. Variety, quality and value are the key aspects for customers. With events drawing in more and more visitors every year, this sector of the industry has great potential.
Bob Fox, director, The Nationwide Caterers Association (NCASS) offers some advice to those providing for outdoor events. “Experienced caterers can take five figure sums in only a few days. Before committing to any event, caterers need to ensure that the organiser knows what they are doing, that the event is well marketed and that the occasion is going to be a success. After all, the best stall in the world will make no money if there is nobody there to buy the product.”
While even the best marketing in the world can do nothing against the British weather if it decides to be bad; not planning events at all is the worst gamble given how lucrative it is for all kinds of catering businesses.
The weather, the political climate and worry about travelling abroad are all factors that help British attractions. The staycation ethos has led to more Brits staying at home and enjoying some homegrown comforts. These include visits to some of the many attractions to be found around the UK.
Brits are choosing leisure activities over holidays abroad in 2019. Spending was on average £90 a month in 2018 on leisure activities based on Office of National Statistics’ data. This is expected to jump to £163 a month this year, equating to £8.2 billion in total across the UK. Part of that increase will be spent on catering.
Legoland in Windsor emerged as the most visited amusement park in the UK in 2018; recording an attendance of 2.32 million. It was followed closely by Alton Towers, Thorpe Park and Chessington World of Adventures. The four dominate the list as the most visited theme parks in the UK.
But as far as other attractions go, there are plenty around the country. According to a report in March, visitor numbers at UK attractions such as museums, galleries, zoos, castles and country houses rose in this period by 9% despite fewer overseas tourists. So positive news for catering businesses able to reach this potential market.
More and Less Visitors
Tate Modern knocked the British Museum off the top spot which it held for 11 years. Statistically, Scotland outperformed the rest of the UK for the seventh year running. It had a 19.07% increase due in part to more flights to the country, investment by the Scottish government and lottery into the sector and an increase in film and TV tourism.
However, the climate, including the hot summer and Beast from the East storms played a major role in decreasing numbers for some outdoor attractions. Attendance at Bristol Zoo was down 8.6% and Whipsnade Zoo down 7.6%. The most-visited attraction outside London in England was Chester Zoo and the most-visited heritage site was Stonehenge.
Food as Part of the Attraction
Tourism is the UK’s fifth-biggest industry and third-biggest employer. Some attractions are using their imagination to entice visitors in, such as Alton Towers with its Rollercoaster Restaurant. Food arrives by rollercoaster, with the décor reflecting the roller coaster ride.
Food is part of the experience. This is shown by the success of a very unusual theme park a bit further afield. In South Korea there is a theme park dedicated entirely to cheese. The Imsil Cheese Park offers 32 acres of trails and attractions, all of which offer various tributes and nods to cheese. There is a notable absence of rollercoasters; but visitors can enjoy themed walking trails, mini cheese-themed rides, cheese-making classes, and buildings that look like blocks of cheese.
And this theme is filtering into the UK with a new restaurant under proposal in London with DC Entertainment. The application states: “the restaurant will be rooted within the DC Multiverse, taking visitors on a culinary adventure through the many fictional Universes famous for their superhero residents such as Batman, Superman and Wonderwoman. The restaurant will not be a ‘theme park’ with literal sets and costumes from the franchise, but it has the intention to invite guests to experience the DC Universe.”
All this goes to show that fast, scary rides are not necessarily the main attraction and incorporating a culinary experience with a theme may be the way forward for some enterprising food entrepreneur. Or perhaps the linking of current venues outside of theme parks for mutual benefit which worked well for Ludlow.
According to statistics from the ONS, visitor numbers to the UK are slightly down year on year by about 2%; with 2.9 million overseas visits in March 2019.
However, 2018 was a record-breaking year in terms of tourists so the figures are not in any way alarming.
Between January and March 2019, there were 7.8 million inbound visits to the UK. This is just 1% below the inbound visits in the same period in 2018. Overall, overseas visitors to the UK spent £22.7 B in the twelve months to March 2019. This is down a more worrying 8% compared to the previous twelve-month period.
In June and July, tourism gave a huge boost to the economy with the hosting of the Cricket World Cup. Hampshire County Cricket Club hosted five matches in the long-awaited tournament. This brought a total of £18.3 million to Southampton alone. While Birmingham is predicted to generate a staggering £32.1 million from the tournament.
Many of the fans have travelled from Pakistan and India to watch the cricket. The recent India versus Pakistan match witnessing a staggering 750,000 applications for the 26,000-seat stadium. The importance of sporting global events in terms of boosting the economy cannot be underestimated.
At the end of June, the government announced a deal to prepare Britain for an extra 9 million visitors per year. This is heralded as a major boost for the pub and hospitality sectors in particular. A Hospitality and Tourism Skills Board will be created to promote and market hospitality jobs as viable career options. A three-year industry led skills and recruitment campaign will also be funded.
In addition, local tourism zones will be created alongside a new business events strategy and more investment in infrastructure. The deal will also support the creation of 10,000 new apprenticeships for anyone building a career in tourism or hospitality.
Hospitality sector trade body UK Hospitality hailed it as a landmark moment as chief executive, Kate Nicholls explains. “This sector deal marks a tremendous moment for all of us in the hospitality, tourism and leisure industries. The move will be absolutely critical in changing the perception of the sector within Government and the wider public opinion, and acknowledges hospitality is key to the country’s economic growth.”
The Rise of Chinese Visitors
Finally, China’s rising wealth has resulted in a huge growth of tourism abroad, making Chinese people the world’s most abundant tourists. A new travel trends study by TripAdvisor reveals that travellers from China have shown one of the biggest increases in views of UK destinations, with an increase of 133% in Chinese travellers.
“Overall, these results are great news for the UK hospitality industry – we’re seeing real growth in interest from many countries and resoundingly good reviews from travellers,” said Fabrizio Orlando, industry relations manager, TripAdvisor.
Summer is well and truly upon us with the seasonal sporting tournaments reaching their conclusions and the temperatures finally rising. This means that eateries are eagerly anticipating a rising number of visitors; and with competition fierce, new restaurant food trends are emerging to give restaurants the edge over their competitors.
As expected, due to the barbeque season, there have been price increases in home-produced lamb, beef and poultry. France has shown unexpected interest in UK lamb and imported beef is in shorter supply. As a result, suppliers are advising alternative cuts. These not only make use of the whole animal but are representing better value.
With crab prices high, due in part to a high demand from China, native lobsters are being perceived as at an interesting alternative. Native king scallops have taken over from queen scallops, which should be avoided due to sustainability issues.
The berry season in Britain has got off to a flying start with excellent growing conditions. With the tradition of Wimbledon, strawberries have come into their own followed by raspberries, blueberries and blackberries as crops ripen. Some restaurants are using fresh berries to flavour and garnish cocktails and other fancy drinks as well as incorporating them into desserts.
As far as vegetables are concerned, Jersey Royal potatoes are extremely good quality and value this year. This is a relief after the weather adversely affected last year’s overall potato crop.
Mushrooms have, well, mushroomed in popularity with a range of varieties available across the summer. Morels, St George’s and puffballs are joined by the Scottish-grown girolle mushrooms which are due in season in August, bringing a fresh and fruity tang to dishes.
Vegan Tops All
Millennials introduced us to the term influencers and as a genre, they are responsible for a change in tastes. Compared with a year ago, customers are looking for healthier options, driven by millennials.
One restaurant chain that has seen this change is Greene King, with boss Nick Mackenzie explaining that veganism is becoming increasingly popular in his pubs. He says: “it isn’t just millennials but on a wider basis consumer trends are shifting. Most of our menus have vegan options and healthy eating is a big part of it. The trend in veganism is one that will continue.”
On the theme of veganism, a few hitherto unknown items are hitting the headlines. Watch out for aquafaba, the liquid drained from a can of chickpeas that used to go down the drain and is now whipped into an egg replacer for baked goods and sauces. Or in the chocolate mousse pictured.
Meanwhile America is going nuts over the health benefits of tea made from avocado leaves. Whether or not this will take off over here remains to be seen; but the beauty spotting potential restaurant foods trends is some never get beyond a fad.
A fun quiz to start this week triggered by the question what’s in season now. The answer is at the bottom of the page.
- Who represented Ireland more than once at the Eurovision Song Contest in the 1980s?
- What bird does anserine refer to?
- Which actor had the starring role in Walker, Texas Ranger?
- Finally, what one word links these answers? Read on for clues!
Now, what’s in season currently? It’s a good time for asparagus, basil and beetroot which are reaching their prime in terms of ripeness and taste. Carrots and courgettes are at their best over the next two months and we are beginning to see blackberries and blackcurrants ripen.
Artichokes and cherries are coming along nicely as are broad beans and broccoli, not to mention the seasonal favourites of redcurrants and raspberries.
One berry that may not be very well known is the tayberry which should be ready for picking by the end of July. Similar to the loganberry, the tayberry is a cross between a blackberry and a red raspberry.
Cone-shaped, it has a strong aromatic flavour and is named after Scotland’s Tay River. If you want to know what one tastes like, try Waterhouse Fayre who produces an amazing array of jams from hybrids such as tayberries, tummelberries and boysenberries. The berries are either grown on site or sourced from local growers in the South West.
Have you heard of samphire? There are two types of this sea vegetable – marsh and rock – but only marsh samphire is widely available. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty so it is more often boiled or steamed for a few minutes.
But the good news is that it is now ready for consumption! Head over to Devon and visit Riverford if you want to buy samphire that has been grown in an organically certified Devon field that was flooded by the sea.
Finally, it’s what you’ve been waiting for: the great British marrow is almost ripe! Marrows are commonly cultivated in the British Isles but it is the marrow growing competitions that send people into a frenzy. The British record is held by a marrow that weighed 171lbs. By the way, the courgette is actually just an immature marrow. If you head to Dorset, you can find all sorts of vegetables, maybe not of record-breaking dimensions, at Wessex Plants (1988) Ltd, a family business supplying professional growers, mainly in the South West of the UK. The present range of plants includes cabbage, cauliflower, calabrese, sprouts, leeks, onions and purple sprouting broccoli amongst others.
- Johnny Logan
- Chuck Norris
What links them all? They’re all berries of course and with Wimbledon started, so has the season for strawberries and cream.
The Women’s World Cup is underway which gives us something to watch while the UK slowly drowns in the worst June weather in decades. The host country, France, is home over the next few weeks to 24 teams from six confederations with 17 matches scheduled to be played.
2019 is the eighth edition of the FIFA Women’s World Cup, with France winning the right to host the event for the first time. Matches are being played in nine cities across France.
The United States enters the competition as defending champions and firm favourites. Scotland, Chile, Jamaica and South Africa are making their Women’s World Cup debuts. Other teams include France, United States, Germany, England, Canada, Australia, Netherlands, Japan, Sweden, Brazil, Spain, Norway, South Korea, China PR, Italy, New Zealand, Argentina, Nigeria and Cameroon.
If you were wondering, the emblem mimics the shape of the World Cup trophy football surrounded by eight decorative shards of light. This symbolises the eighth edition of the Women’s World Cup. Ettie is the mascot. According to FIFA she is “a young chicken with a passion for life and football…the daughter of Footix, the official mascot of the 1998 FIFA World Cup in France.” How charming to see such a family-oriented tournament.
So what are the talking points of the Women’s World Cup so far? A 13-goal fiasco from the United States team have sent fans into a frenzy. The Americans celebrated every goal with expected exuberance, adding on a fair few minutes to the end of the game. With this historic win over Thailand, the USA squad has taken the record for the biggest winning margin in a World Cup. That was previously held by Germany, who beat Argentina 11-0 in 2007.
Although as we go to press the World Cup virgins (Chile, Jamaica, Scotland and South Africa) have racked up nil points so far. But they are all performing well and are proving the theme of the World Cup slogan – Dare to Shine. And the attendance has been excellent throughout all of the venues, with the Netherlands fans seemingly the most avid. Their orange dominates the colour scene in the host French cities. Over 30,000 Netherlands fans packed PSV’s stadium against Australia.
Players to watch out for include Nikita Parris from England. Head coach, Phil Neville, claims that she could develop into one of the world’s best players. Parris scored the opening goal of England’s Women’s World Cup campaign in their 2-1 win over Scotland on Sunday. She was the Women’s Super League’s all-time top scorer last season with Manchester City before moving to European champions Lyon.
The competition concludes on 9 July 2019 where the winners will take the biggest prize in women’s football. And with the viewing figures for the Women’s World Cup, eight times that of men’s cricket, there must be an opportunity for catering businesses.
Every couple of months AC Services takes a look at what’s been making the regional news in the area it serves in the food and drink industry. This time Welsh news is uppermost.
It seems that Wales is thinking ahead and planning for any contingency caused to the industry by Brexit. The Welsh government has pledged to pump £22 million into the food and drink industry. It cites its support for agri-food as a “strategic priority”. In 2018 the Welsh food and farming sector was worth £6.8 billion employing 217,000 people. The cash will support innovation and help navigate the post-Brexit landscape.
It has a particular emphasis on strengthening European partnerships. This is an attempt to minimise the chaos surrounding Brexit which threatens to damage trading relationships. Food Innovation Wales has become a network partner of the European Institute of Innovation and Technology’s Food KIK. With the funding from Wales, a dedicated EIT presence will be established in Wales. This links the Welsh industry to a wider consortium of industry players across Europe.
Denbigh fruit from the Vale of Clwyd has been given protected food name status by the European Commission. It now stands proudly up with the likes of Welsh lamb and Caerphilly cheese. Denbigh boasts the only native variety of plum in Wales. Over the past ten years, it has witnessed a resurgence of plums being grown in the area.
It is only the 16th Welsh product, and Wales’ first fruit, to gain the EU’s prestigious protected food name status. It will now receive Europe-wide protection against imitation, misuse and fraud.
Lesley Griffiths, Minister for Environment, Energy and Rural Affairs said: “I’m delighted The Vale of Clwyd Denbigh Plum has been honoured with protected food name status. I hope it will prove a welcome boost for businesses in the area. With Brexit fast approaching, we are determined to support Welsh food and drink businesses and ensure they are given all necessary help in a challenging marketplace.”
South West English News
The opening of a new vegan street food café serving vegan pizzas, wraps, smoothies and homemade pancakes and crumpets to the residents of Teignmouth has taken place. Nourish Plant Based Cafe has a tantalising menu on offer. This includes garlic mushrooms, rocket, sundried tomatoes, soft cheese, refried beans, roasted veg, spinach, creme fraiche, guacamole, bean salad, tomato salsa and house aioli.
In nearby Seaton, a café serving all-local ingredients has been opened to support West Country food producers. All the food and drink at Taste of the West @ Seaton Jurassic is guaranteed to be produced locally in the South West. Devon Wildlife Trust is providing the venue.
“This is the perfect partnership for us,” says Richard Drysdale, Head of Visitor Centres for Devon Wildlife Trust. “We are committed to supporting local businesses and offering the very best food and drink to our visitors.” Taste of the West plans to roll out the café franchise throughout the South West.
And finally, there’s good news for the seafood industry. According to the most recent HMRC statistics (March 2019), the South West now exports more seafood than any other region in England. Overseas sales now total more than £155.7m in 2018.
Sales to China jumped by 25.9% in 2018, compared to the previous year. This is driven by increasing disposable income within China’s rapidly expanding middle class and the UK’s strong reputation for the quality of its catch.