Tag Archives: farm shop
26 Mar |
2026 Drink Trends |
If last month was all about food, then this month, it’s 2026 drink trends. Here there has been some good research done by Bid Food. It throws up some interesting challenges for traditional pubs as well as those, who might function as rooms for tea in their mass catering or restaurant establishment. So basically, anyone in catering!
Zebra Striping
The way we drink has changed considerably over the last 50 years. Drink-drive laws impacted on what could be consumed. While drinking at home became more common as a cheaper less risky option. Younger consumers are driving this further with a no/low alcohol trend. This is a long-term trend that caterers must not ignore. Research like CGA by Nielsen IQ noted that even more consumers chose these options last year.
It is not simply a case though of no alcohol at all. Rather it’s the increase of so-called zebra striping. This where customers alternate alcoholic and non-alcoholic drinks. Consumers say this keeps them in control of their alcohol consumption (55%) and helps them avoid getting drunk (44%). 41% are drawn to low and no alcohol options for their health benefits, 38% for their refreshing qualities, and 34% because they still feel like a treat.
Is this completely new? No, most of wine-growing Europe traditionally puts a water glass on the table alongside the wine glasses. What is novel is the deliberate choice is not simply water.
Simple Fruit Alternatives?
The challenge for all caterers is to find flavoursome alternatives that fit the zebra model easily. It needs to appeal immediately to being non-alcoholic, functional and hydrational.
While the offer of slice of lemon in your water is unlikely to suffice, it does point the way to sun-kissed fruit flavours that refresh the palate and implicitly feel to rehydrate. The immediate thought is tropical and global. Hence the growth of the likes of mangosteen, passion fruit and yuzu. Growing in 2026 are:
- Korean pear for strong hydration and wellness;
- pink guava for its simple colour, good for socials and sweetness;
- while Calamansi gives an alternative sharp citrus.
But perhaps there is another trend about to break? Hidden in the last few years by the increasing numbers of craft brewers and gin distilleries has been the growth of local producers of fruit-flavoured drinks. National names include Bradley’s Juice, Barn Farm Drinks, James White and the Berry Company. But have a look locally for the likes of Cotswold Juice Company or Day’s Cottage. Why? Because that also ticks the local feelgood box for the consumer.
Time for Tea
There are increasingly few homes that only have traditional brown tea in their cupboard. Partly as a result of picky guests, but also because the world of infusions has rapidly expanded beyond the traditional. Now there are a host of cold refreshing brews, exotic flavours and functional tonics. And that’s before we consider bubble tea that has seen a 20%+ increase each year in product launches in the last 4 years.
As with food, it’s a case of tradition meets global adventure with tea flavours. The familiar combines the adventurous and then adds to it with either indulgence or a nod to functional trends. The four flavours touted for 2026 are:
- Thai Tea – fusion of wellness and indulgence;
- Rooibos – caffeine-free and natural positioning;
- Oolong – premium heritage cues of vague recollection;
- Passion Flower – emerging, floral and globally inspired.
Now it’s probably time for a cuppa to mull over how to combine these 2026 drink trends with your business model for a profitable future.
Published Date: 26th March 2026
Category: Blog, Catering Business, Food Sourcing, Local food, News
Tags: Catering business, farm shop, Food producers, mass catering, Pubs, Restaurant
05 Feb |
Number Challenges to Catering Business |
Challenges to catering businesses are this week’s news headlines for all the wrong reasons. The media have realised that the combination of the national insurance increases and business rates changes have created the perfect storm. The Chancellor’s announcements and exemptions have created further fuel for the media. This makes it appear worse than the physical effects of last week’s Storm Chandra on the West Country. Both storms require a practical response to go forward.
A Reeling Sector
Following Covid, inflation leapt in 2022 and 2023. This created the cost-of-living crisis and a reduction in demand in the catering sector. Food and drink business closures continued to increase.
Announced in the Autumn 2024 Budget, Employer Class 1 National Insurance increased from 13.8% to 15% from April 2025. By itself not devastating. That was the decrease in the threshold for payment from £9,100 pa to £5,000. This brought in significant numbers of part-time workers in lower paid sectors to Employer NI.
It was said that claiming the Employment Allowance increasing from £5,000 to £10,500 would mitigate this. While the numbers themselves look similar the effect is anything but, as most catering businesspeople could tell you.
Catering is a business based on planning. Every service for every hotel, pub, restaurant or mass caterer is planned to make it run smoothly and be flexible enough to cope with the demand. With the notice, a good number of catering businesses survived through 2025 by adapting or making fundamental change.
The Third Calamity
UK Hospitality estimates that the rateable value of catering properties will surge by over 50% from April 2026. This means that a caterer with a current business rates bill of £48K will need to find another £15K next year. In current profit terms an extra £40 per day, if open every single day of the year.
Simple maths equates this to a 2¾-hour shift for a 21-year-old on minimum wage. But most establishments can’t simply cut staff and maintain service. They already did that to survive the National Insurance challenge.
Currently restaurants employ 1.3M workers and pubs another 0.5M. But the number of closures is rising for pubs to one a day. The government was correct to respond earlier this week to mitigate the immediate effect on pubs and music venues with a support package of £80M pa for the next 3 years.
Short-term Support for Radical Change
That £240M of support however pales when compared to the £900M for just Heathrow. While the threat of increasing air fares to recoup, does not compare to the high street and social fabric loss of the local pub or restaurant across the whole country.
More positively, the support does buy time. Our sector must use that time to prepare and not lose sight of the fact that it will end in 2029. This will mean more radical adaption for whatever works in your area.
For some it will be opening more days perhaps for shorter time, but well-communicated to manage client expectations. For others, it will be the reverse of opening fewer days, when there is custom- no point in paying staff and food wastage for an empty room. It could be about creating more certainty with a weekly/monthly event to draw consistent clients and certainty of income.
For all, it will be about flexibility on ingredient availability. Perhaps working with more local suppliers able to predict more closely the shelf-life of crops, as both rely on profitable sales. It means then taking the dish off the menu mid-service to minimise waste. And countering this with customer preferences for local sourcing.
Focused Communication
Above all it’s about communicating effectively locally with your fellow caterers to the key audiences, like the Forest of Dean’s HOOP campaign
After all the only numbers that really matter are the satisfied repeat customers that enable us all to pay the bills and make a sensible profit. And plan effectively for next year.
Published Date: 5th February 2026
Category: Blog, Catering Business, News
Tags: Catering business, farm shop, Hotel, mass catering, Pubs, Restaurant
24 Apr |
Celebrating the Coronation? |
Back in January when we scheduled our blogs for the first half of 2023, we thought it would be timely to help those preparing events to celebrate the Coronation of Charles III. But with just over a week to go, it all seems a little flat.
Or is it the traditional British reserve that means we leave to the last-minute, preparations for celebrations? And what can catering trades do about it?
A Changing Monarchy
Perhaps we are taking our cue from the King himself. He has requested a more low-cost approach overall. This includes inviting 2000 guests down, from his mother’s 8,000. And something like a quarter of those guests are people recognised as being worthy in their communities; not simply the traditional great and good.
Certainly, the way we celebrate has changed since 1953. With 4 monarchs in the first 50 years of the twentieth century and Elizabeth as the fifth, more people knew what to expect and perhaps their role! One of the often-stated big pluses from the Big Lunch to celebrate the Queen’s 70th Jubilee; was the simple chatting to neighbours, something we have lost in our busy digital lives.
Changing Cuisine
The last coronation gave the nation poulet reine Elizabeth. More commonly known as Coronation Chicken. It was designed for versality for a salad or sandwich. So, all could enjoy at their garden or street party.
More interestingly it included an Indian-inspired curry sauce. This somehow seems to look backwards to the former empire and forwards to the opening up of cuisine to the masses. That opening gathered pace in the 70’s and 80’s to lead to a £4B Indian restaurant market in the UK today.
Coronation Quiche will have to go some to match that. But it does reflect our current times worried about the costs of living and reducing risks rather than celebrating.
Last-Minute Prep
It’s not too late to join in and share the positives provided by the Coronation to celebrate our communities and nation. The official timetable:
- Saturday May 6th, the Coronation itself. The procession starts at 11am to Westminster Abbey; the service might last up to 3 hours and then back. For those wanting to view the procession in person queuing starts at 6am and not before.
- Sunday May 7th, the Big Lunch. Over 7,000 street parties have signed up to be part of the Big Lunch with over 1M participants
- Monday May 8th the bank holiday. This celebrates volunteering and public service but not just on the one day as explained on the website
If you’ve prepared an event, AC Services knows it will be a success and you have everything in hand including anything to do with your oven maintenance/cleaning. If you haven’t got an event and:
- it seems quiet in your community; think what you might do and promote to create some buzz for those who will want to join in at the last minute.
- there’s something planned by others; consider how you could link in to promote their event or add to it.
After all coronations don’t happen very often and it will be 25 years to the next jubilee; so a shame not to take the chance to put out the flags and celebrate!
Published Date: 24th April 2023
Category: Blog, Catering Business, Events, Local food, News
Tags: Catering business, Events, farm shop, Hotel, Pubs, Restaurant
29 Mar |
Hotel, Restaurant and Catering Show |
For the last 87 years the place to be in March, has been the Hotel, Restaurant and Catering Show. For anyone in catering businesses there’s always some nugget to find in the UK’s largest gathering of the food, drink and hospitality sector. In 2022, it got even better when HRC joined forces with the Pub Show. It now includes all sectors and the entire supply chain for food and beverages.
Everything under One Roof
The Hotel, Restaurant and Catering Show is the destination to experience product innovation. Over three days visitors have the chance to meet and reconnect with over 1500 suppliers. These are from across food & drink, professional catering equipment, design & decor & hospitality tech. Anyone from the trade can discover, taste and test the latest products created specifically for hotels, restaurant & catering professionals.
The Show is organised into five main sections for food service, professional kitchens, design and décor, hospitality technology and the Pub Show. As a trade-only show there are opportunities to network (facilitated as well as freestyle); to hear noted speakers discuss the latest trend; and to get business advice directly from experts. Alongside this runs the UK’s most prestigious cooking competition – International Salon Culinaire.
Rational Attendance
At AC Services Southern, we recommend that anyone in catering attends HRC. If you missed this year’s put it in the diary for next year, now. When we attend, we always learn a lot about what is happening today that will affect our clients tomorrow. We need also to admit that we might be a little biased, as Rational always has a stand.
This year Rational demonstrated its iKitchen approach with its latest generation of cooking systems, the iVario and iCombi Pro. These combined cover 95% of all conventional cooking applications; at the same time achieving space savings of up to 40%.The cooking systems are made for cooperation, and when combined with the ConnectedCooking network solution, the intelligent kitchen is complete.
Seminar Variety
The seminars genuinely cater for all. For example, Hospitality 2023 a Global View in which IGD Insight and Economy specialists Nicola Knight and James Walton shared their predictions for 2023 on the impact of global pressures on the hospitality sector in the UK. It was followed by Successfully Interpreting Future Trends to Unlock New Revenue for Your Business. This had the subtitle of Ever Attended a Trends Talk and Thought There Was No Way Your Business Could Relate? The solution was a panel of hospitality champions discussing how they managed to interpret future trend predictions.
And they don’t avoid the basic new challenges such as Making Sense of Fat, Oil and Grease Management Responsibilities. This focused on the recent launch of an important guide to fat, oil and grease management in foodservice kitchen wastewater. This report brings together all that a site needs to know to make an effective evaluation of how it should manage its FOG disposal to prevent sewer blockages.
International Salon Culinaire
International Salon Culinaire has been regarded as one of the world’s top competitions for chefs for over a century. Over 100 live and static competitions across the three days provide a platform for chefs of all levels to go on to greater success in the industry.
Gold Medal Winners this year ranged from James and Alan Dougan of NHS Scotland GGRC in the NHS 4 Nations Chef Challenge to those beginning their careers, like Boe Trowbridge of City of Portsmouth College Monday’s winner of Butcher a Whole Chicken for Saute.
The 2023 HRC Chef Ambassador for HRC and International Salon Culinaire was Monica Galetti. She shares our view that:
“Now, more than ever, it’s so important for hospitality professionals and chefs to come together, network, learn and continue growing this fantastic industry. There’s nowhere better do to this than at the Hotel, Restaurant and Catering Show.”
Published Date: 29th March 2023
Category: Blog, Catering Business, Events, News, Rational
Tags: Care homes, Catering business, farm shop, Hotel, mass catering, Pubs, Rational Ovens, Show report
26 Oct |
Saving Catering Business Energy |
With the clocks changing and peak autumn colours reached, now is the time to review hotel and catering business energy costs. Doing it now will maximise profits of the coming festive season and be ready for the winter of 2023.
Many of the changes required on catering business energy will cost some money to implement. Given some sources estimate that catering overspent more than £100Mpa on energy before the cost acceleration of 2022 and is responsible for 8M tonnes of carbon; acting now is good for your future business profit.
Measured start
With any business change, it’s always good to start with measurement. Aside from the regular bill, how do you monitor use? Do you use and does your supplier offer a Smart meter? This gives ongoing readings of your total use. Plug appliance monitors costing £25-30 allow you to check on individual items which use mains plugs. Both enable positive action to reduce waste.
Another conversation with your supplier is whether they are part of the National Grid Off-peak scheme starting in November. Here smart meters enable consumers and businesses to switch some of their use to off-peak hours (typically 1.30-4pm and 11pm to 7am) and receive a substantial reduction on their cost per unit. It also balances the load more effectively to reduce the potential for national and local blackouts.
All caterers could also consider their menu choices based upon the energy required. This is both in the cooking, preparation and storage. Analysis by the Carbon Trust showed that preparation accounts for a quarter of energy use.
Heating balances
40% of total catering business energy use is typically heat. This is skewed upwards by the inclusion of larger hotels, but is key for all in the winter months. A 1°C reduction in temperature can reduce the bill by 8%. Ideal room temperatures are:
- Bars/lounges 20-22°C
- Restaurants 22-24°C
- Kitchens 16-18°C
- Corridors 19-21°C
Key savers are ensuring the boiler is serviced regularly and that thermostats are not badly placed so they’re affected by radiators or draughts. Another one often overlooked is ensuring there is a 5°C deadband between heating and air-conditioning; so that one does not work against the other.
Lighting and water savings
The simple fix is LED and energy efficient bulbs, which can halve the energy used in lighting and will last long enough for the future price increases.
The longer fix is the installation of occupancy sensors to ensure that the lights are only on when needed as there is someone there. The word of caution is to be sensible in areas like corridors and stairwells for safety reasons. These again typically save 30-50%.
Low flow aerators on taps use fewer gallons of water per minute of both hot and cold supplies saving energy and money. Forced air hand driers use 80% less energy due to their efficiency than traditional heated driers. And the simplest saving tip is to remove the scale build-up wherever water is boiled.
Equipment reviews
Refrigeration is a necessary cost for all catering businesses. Regular cleaning and defrosting of fridges and freezers should be a given. But how many of us remember to carefully clean and remove the dust from the coils/panel at the back? Clean panels allow the heat to clear quicker meaning less energy used.
The ideal fill of a fridge is ¾ as this allows air to circulate and food to absorb the cold. Once a fridge has chilled, it uses the same amount of energy whether full or empty. What massively affects energy usage is the door being open for long periods and the fluctuations. It’s worth reviewing:
- how the fridge and other equipment is used and
- optimising by turning off other equipment when not in use.
For equipment it is always essential to consider the whole lifecycle costs not just the cost to purchase. The cost to run a fridge is way higher than the purchase price. Consider the efficiency of all equipment. Tests have shown the two most efficient cooking technologies for catering businesses were induction hobs and combi-ovens. The Caterer estimated that the latter were 25-50% more efficient than the equivalent back in 2015. AC Services would say wouldn’t we, that for Rational efficient energy use has always been a prime consideration.
Act now
Catering business energy costs are set to stay at high levels for some time. Now is the time to act with a mix of easy changes based on reviews of use; and some investment in those that give a longer payback period for the money that needs to be spent.
Our final thought is about community. If your trade only half fills the restaurant, is there space for those who can’t warm their homes to positively nurse a coffee for a couple of hours? Could this be wrapped up into a pay forward scheme, where both are jointly promoted publicly? After all, Covid taught catering businesses to consider all options to survive and manage goodwill.
Published Date: 26th October 2022
Category: Blog, Catering Business, News
Tags: Catering business, Combi Oven, farm shop, Food producers, Hotel, mass catering, Pubs, Restaurant
26 Jul |
Make Hay While the Sun Shines |
Given the heatwave of the last week, using the old saying of making hay while the sun shines might seem dangerous. As we all now know, too much sun is not good. But the saying is really about optimising the best of conditions. This is very appropriate for our catering trade today.
The Worst of Times
For many businesses and individuals this is the worst of times. We’re seeing the impacts of:
- Covid and our recovery from it
- Staffing availability
- Cost of living crisis
Covid hit catering businesses badly with lockdowns and false dawns of eat out to help out. Many went bust as cashflows and savings failed. Effective cash management and seizing opportunities to flex business practices such as becoming takeaway businesses, enabled survival. As then, now is a good time to review your catering finances. This will identify what you might be able to risk as a budget in the next 2 months, to have more reserves for the winter.
Finding and keep the right staff has become a bigger challenge. Team management and motivation are even more important skills as is communication. Good managers are clear about what the current approach means for the business and separately what it means for each employee. This means talking, listening and understanding about motivations. It can be a good time to build the team with students and new casuals looking for summer income.
Cost of Living Challenge
Soaring inflation driven by increased commodity prices such as fuel and food costs, has created a ‘cost of living’ crisis. This will have an increasing impact as the year progresses. But for most catering businesses aside from Christmas specials, it’s easier to make more money while the sun shines; not in the winter months.
For most of the trade there are regulars and occasional/holiday clients. The former might start cutting back by coming less frequently or ordering less. The latter need to be attracted in. They might have looser purse strings, because it’s a treat or they’re on holiday. Both can be encouraged to spend more through ‘events’.
An event does not have to be a big thing. Rather it is something that can be promoted effectively with posters, social media and word of mouth. The event could tie in with things happening nationally such as on our event calendar or locally.
It could tie into the cost of living crisis and reward loyalty. This could include ‘Saving Saturday 6.00’ with a discounted shorter menu; or any other time you’re normally less full. Or what about Come Back Monday with fixed amounts off on their second visit. For regulars or those you want to turn into regulars, then why not the old loyalty discount card such as free main course or dessert on their 10th visit.
Whatever you decide to do, the time to start is now while the sun shines. This will maximise the summer cash or create the loyalty habit.
Published Date: 26th July 2022
Category: Blog, Catering Business, Events, News
Tags: Attractions, Catering business, Events, farm shop, Hotel, mass catering, Pubs, Restaurant
26 Apr |
Celebrating 70 Years of Service |
The Queen’s Platinum Jubilee weekend is fast approaching to celebrate her 70 years of service to the country and Commonwealth.
She has served longer as the British monarch than Queen Victoria, who managed almost 64 years. And in case it comes up in a quiz, she needs to go beyond 72 years and 110 days to beat Louis XIV of France for the ultimate record as longest serving monarch.
Any way you look at it, it’s an impressive feat of service in the many senses of the word.
Four Day Weekend
The official Platinum Jubilee celebrations take place over the 4-day weekend from Thursday 2nd to Sunday 5th June:
- 2nd June Trooping the Colour from 9-12.30, followed by the official fly past at 1pm
- 2nd June lighting of the beacons across the country at 9.45pm
- 3rd June Service of Thanksgiving at St Pauls
- 4th June Queen to go racing for the Epsom Derby
- 4th June Platinum Party at the Palace broadcast by the BBC
- 5th June Platinum Pageant Procession with a carnival atmosphere at Buckingham Palace
- 5th June official Big Jubilee lunch
In all a good mixture of celebration, fun and traditions, old and new. Trooping the Colour always happens on the Queen’s birthday weekend, but has been moved to a June spot to coincide with the weekend. Beacons have always been lit on the Queen’s Jubilees in what seems to be increasing numbers of sites. While the Queen’s favourite hobby gets a look-in at the Derby, because life cannot always be about work perhaps?
Catering Service
Parties, processions and lunches always provide opportunities for catering businesses of all kinds. So, the question for all is what could you do for this weekend with your catering business? If, for example, it’s hospital catering, how could you mark the key days for staff and patients unable to join the main festivities? If you’re a sports bar is there a link to the Derby to be made? And for all what links could be made to national or local events?
It’s not too late to plan so that food, drink and staff are all available in this opportunity to celebrate and create memories. Start by checking out the many planned events on the official government website. This is a listing of events already planned by geographic area, so there may be an easy link to something already happening. A pre-beacon lighting drinks/meal or watching the beacons in comfort? Even better there is the opportunity to submit your own event to help publicise it more widely as well as telling your local media.
The Big Jubilee Lunch has its own website for more ideas. The key here is that lunches can and will take place on any of the 4 days, not just the Sunday. It’s all about pulling local communities together to celebrate in whatever format that works. This could be a single venue lunch or getting together with others for a multi-stop tasting menu. Or working with local groups to help their fundraising and awareness on one of the days.
Above all the Platinum Jubilee is the opportunity to celebrate service and those who have managed to overcome the challenges that life has thrown at them along the way.
Published Date: 26th April 2022
Category: Blog, Catering Business, Events, News
Tags: Care homes, Catering business, Events, farm shop, Food producers, Hotel, mass catering, Pubs, Restaurant
23 Mar |
Covid19 and Catering Businesses |
No one needs telling that we’re living in desperate times when the government orders the closure of catering businesses.
Those who are offering a takeaway or distribution service are currently exempt.
But when the likes of MacDonalds, Costa and Nando’s voluntarily decide to close to protect staff; it’s time to see what has been put in place already for Covid19 and catering businesses.
Government Specific Help for Catering Businesses
Following the Chancellor’s announcements there is some useful information on covid-19 support on the government’s pages . Check this out for the latest info and updates.
The government’s interventions are primarily about continuity so that when the crisis ends pubs, restaurants, hotels, mass catering and leisure facilities are still around to begin trading again.
The first is for staff under the Coranavirus Job Retention Scheme. Here a grant will cover 80% of retained but non-working employees pay. This is capped to a monthly salary of £2,500 equivalent to £30,000 pa. It’s backdated to March 1st and will in the first instance run for 3 months to the end of May. It could be extended. Now is a good time to have an open and honest conversation with staff about balancing pay and a future job. And then getting a grant for the majority of that cost.
The Coronavirus Business Interruption Loan Scheme focuses on the business who turns over under £45M. This provides a government-backed guarantee for 80% of the loan amount. The government will pay the first 12 months interest. The maximum term of the loan is 6 years.
Here the government is enabling catering business to access loans where previous the answer would be no and giving an interest holiday. The full loan amount will need to be repaid. Consider what essential items could benefit from being covered by a loan; and then how you would be able to pay it back from 2021.
Covid-19 Tax and Reclaim Breaks
With immediate effect, all VAT is deferred to the next quarter so the next payment date for any outstanding is the end of June. But treat this carefully as the VAT will need to be paid at that time. And with limited or no income coming in, it will be difficult to replenish that pot.
If you are having tax payment difficulties, the best advice is to call 0800 0159 559 to discuss the Time to Pay scheme. Do this at the earliest opportunity, not at the last minute.
If staff are unfortunate to catch Covid-19 then with an isolation note from NHS111online, as an employer you can reclaim 2 weeks statutory sick pay.
Local Authority Support for Covid19 and Catering Businesses
Some catering businesses have opted to provide or expand their takeaway meals services. This is a good way to liquidate stock or to maintain limited supply from key suppliers. Some local authorities have been quick with suitable advice such as Monmouthshire .
More significantly there are a number of business rate measures that will be enacted by your local authority. These require no action on your part. Business rates for those in hospitality, retail and leisure have been abolished for the Tax Year 2020-2021. A new statement will be issued by your local council.
Local councils will also administer the Retail and Hospitality Grant Scheme and notify you directly. This is based upon rateable value:
- If your rateable value is up to £15,000 you can get a cash grant of £10,000
- For those between £15,001 and £51,000, the grant is £25,000
- Farm shops and micro businesses are not left out. If you are in receipt of Small Business Rate Relief or Rural Rate Relief; there is a one-off grant of £10,000.
Cashflow is King
For catering businesses cashflow has always been king. Now more than ever, owners and managers need to look very carefully at their budgets and costs. Work out what is necessary, deal with people honestly and respectfully and access what is available to help for covid19 and catering businesses.
At AC Services Southern we look forward to working with you in any way we can; so that your business can revive when this crisis is over.
Published Date: 23rd March 2020
Category: Blog, Catering Business, News
Tags: Catering business, Coronavirus, farm shop, mass catering, Pubs, Restaurant
10 Sep |
Speciality & Fine Food Fair 2019 Show Report |
The Speciality & Fine Food Fair celebrated a landmark birthday last week and the show provided a special 20th anniversary edition at Olympia, London. The event held between 1 and 3 September attracted over 10,000 visitors, food producers, exhibitors, speakers and VIPs.
The Fair has always had an excellent reputation as an environment to reach out and make connections with existing or potential new partners and customers. As a result, The Speciality & Fine Food Fair is eagerly anticipated by those involved in artisan and speciality produce. These include independent retailers, chefs, delicatessens, hoteliers, importers, restaurateurs, distributors and wholesalers. Each are given the unique opportunity to source, network and get up to date with the latest trends.
Welsh Contingent
2019 saw nine Welsh artisan food and drink companies exhibiting under the Food & Drink Wales banner. The country has a long established status at the show for innovation and this year was no different. Halen Môn, the Anglesey Sea Salt Company launched DIY Brine kits for Christmas poultry. While Daioni Organic showcased its coffee range with 100% Fairtrade single-origin organic Arabica coffee beans from Mexico.
South Caernarfon Creameries featured its new handcrafted range of cheeses. These include Dragon Cavern Aged Cheddar with Penderyn Whiskey and Dragon Welsh Slate Cavern Aged Cheddar. The Parsnipship showcased its full range of vegetarian and vegan produce such as Glamorgan Crumble, stilton and spinach potato cake and tandoori mash-up.
The Welsh Government supported the nine companies to attend Speciality & Fine Food Fair in the dedicated Cymru/Wales Pavilion.
Seminars and Features
Elsewhere at the Fair, the Food for Thought speaker programme featured successful entrepreneurs and industry experts. Their topics covered sustainability, the reduction of food waste, customisation, plant-based food, fermentation and Made in Great Britain.
The Savour the Flavour live demonstration kitchen created dishes inspired by products from the show. The Fair’s portfolio director, Soraya Gadelrab commented: “Kitchens are so vibrant. It’s all about the taste and visual appeal of dishes so we’re delighted to translate this directly at the fair through the live demo kitchen…the Food for Thought programme offers an unrivalled insight into the latest trends set to influence menus, from fine to casual dining”.
In recognition of the expanding success of the booming drinks market, the Drinks Cabinet returned for its second year. This features luxury small and large batch spirits, beers, ales, wines and ciders, as well as the burgeoning low- and no-mixers and soft drinks sectors.
The Discovery Zone enabled visitors to find innovative brands created in the past three years. It included everything from antipasti to oils, seasonings, cheese and charcuterie, dairy and dairy alternatives and fish and seafood.
The Shop of the Year competition had a stand. It offers small independent retailers the opportunity to shine, with five main categories, namely delicatessen and grocer; specialist cheese shop; farmer owned farm shop; food hall; and specialist food or drink shop. There is also a Newcomer Award. Entries close on September 20th. So if you missed the Fair, there’s still time to enter the Awards to celebrate your success and generate more interest.
Published Date: 10th September 2019
Category: Blog, Events, Local food, News
Tags: farm shop, Food producers, Hotel, Pubs, Restaurant, Show report
27 Aug |
Bristol Food Producers |
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.
Published Date: 27th August 2019
Category: Blog, Catering Business, Local food, News
Tags: farm shop, Food producers, Hotel, Pubs, Restaurant