Tag Archives: Restaurant
It barely seems any time at all since the last Restaurant Show but apparently, it has been a whole year. And last week, it returned to Olympia in London. The Restaurant Show 2018 incorporated The Bar and Pub Show and the Catering Equipment Expo.
These three brought the hospitality industry together. Catering for those owning, operating and working in restaurants, hotels, pub, bars and hospitality establishments across the UK.
As always, the event attracted hordes of visitors for companies showcasing their products. Seminar subjects were wide ranging. From digital storytelling: the secret ingredient for social media success to what’s next for casual dining and some strong advice on creating the ultimate cheeseboard!
Other topics included combining the art of hospitality with smarter technology and the influence of the fast-moving world of coffee as well as the importance of the correct background music to create exactly the right ambience.
National Chef of the Year
One of the highlights of the three-day event was the National Chef of the Year competition. This has been running since 1972 and has become one of the UK’s most respected and sought-after culinary titles.
The ceremony saw Kuba Winkowski, head chef from The Feathered Nest Inn crowned as the new National Chef of the Year. His menu included native lobster, oyster emulsion, Yorkshire grouse, quince, and sticky toffee dessert. The runner-up spot went to George Blogg, head chef at Gravetye Manor. With Derek Johnstone, head chef at Borthwick Castle taking third place in the dramatic cook-off.
The Catering Equipment Expo proved to be the place to get a great deal on the latest products. A range of catering equipment was on display, from cookers to fridges and those strange-looking but essential items that only a cook can recognise. Among the exhibitors was Rational displaying its SelfCooking Center and VarioCooking Centers.
Food Glorious Food
Food and drink, obviously were plentiful with over 400 suppliers exhibiting at this year’s event. New products included Drunken Dairy Ltd’s selection of booze-infused dairy and free-from ice creams and vegan sorbets. The Handmade Cake Company launched its Vegan Belgian Chocolate Cake, specially designed to be 100% vegan.
The Restaurant Show 2018 celebrated its 30th birthday with an abundance of products, seminars and events aimed at anyone involved in the catering industry. Visitors were delighted with the range of advice and new initiatives aimed at maintaining the restaurant industry’s standards in the modern world, with everything needed to sustain a successful business under one roof at Olympia.
Mince pies have been spotted in the shops and some stores have already set up their Christmas stock. Light yoghurt has been removed from WeightWatchers no-sin list. The oldest cheese in the world has been found in Egypt dating back 3,200 years.
Meanwhile closer to home, it has been revealed that South West food and drink exports have reached £838m which is very good news for the region.
Unsurprisingly, seafood has been the biggest export at £176m with dairy products the second most popular at £147m. Oil seeds and oleaginous fruits, including nuts and olives, showed the largest increase of any food and drink product, up 26% to £17m. This represents an increase year on year of 8.7%.
South West Triumphs
Paul Shand, head of exports in the South West for the Department for International Trade, said: “South West food and drink producers are rapidly developing a reputation around the world for their high quality food and drink.” It goes to show that the food and drink industry is thriving and despite the uncertain economic background, people are still demanding quality food from reputable sources.
In Wales, there are also a few pats on the back with Welsh food and drink businesses triumphing in this year’s Great Taste awards, proving once again that food and drink from Wales has a deserved reputation for quality and taste. A whopping 153 products from Wales, from independent artisan producers to larger distributors, were recognised in the awards, with 110 Welsh products achieving one star, 31 getting two stars and 12 being deemed worthy of the three-stars accolade.
Described as the Oscars of the culinary world, Great Taste is organised by the Guild of Fine Food and is the acknowledged benchmark for fine food and drink. Among the winners were Forte’s Ice Cream’s mascarpone and caramelised fig ice cream and organic Zambian forest honey from Tropical Forest Products. The latter was the first company to import organic honey and beeswax from Africa, nowadays importing honey and beeswax from forest beekeepers in Zambia, Ethiopia and Cameroon. Apart from the delicious flavour, the company’s development work makes a change to the livelihoods of beekeepers and their families, and ensures the continued protection of the forest by the local communities who benefit from them.
Forte’s finds the purest and finest ingredients in the world and use them to produce the best ice cream, sorbet and frozen yoghurt available. This has led to the creation of over 35 flavours of ice creams, sorbets and frozen yoghurts all made with fresh milk, double cream and only the finest ingredients.
Finally, a Somerset restaurant has been named the best in the whole of the South West, a nice surprise for the restaurant during its 25th year. The New Farm Restaurant in South Petherton stormed to two major awards: Best South West Restaurant and No 1 Place to Go – the latter being the biggest award of the night.
John Sheaves, chief executive of organisers, Taste of the West, said: “We are absolutely delighted with the response from the South West’s food and drink industry to our awards programme this year. These awards underpin our core values and strengthen our regional brand, a brand which is attracting considerable interest from new markets.”
So far this year we have been spoiled rotten. Not only have we had the best run of good weather since 1976 but the World Cup has boosted the country like never before…well, not since 1990. Images of English football fans enjoying themselves have been flashed around the world.
There is no doubt that had we won the World Cup, the economy would have benefited exponentially. In the short term it has provided a major boost for pubs and clubs as people gathered to watch the games. These are the sort of in-country tourists that are often forgotten.
And don’t forget Mr Trump’s ‘I’ll Fix Brexit Singlehandedly’ tour. His controversial presence in the UK has sent pictures around the world, with people from all nations curious to see how he was received. The myriad snaps of him in Marine One on his way to iconic locations such as Blenheim Palace, Chequers, Windsor Castle and the inside of the Sun newspaper offices put the UK at the forefront of the world’s media.
2018 Inbound Tourism Forecast
The VisitBritain forecast for 2018 is for 41.7 million visits, an increase of 4.4% on 2017 which saw record highs with overseas visitors reaching 40.3 million. £26.9 billion in visitor spending is forecast, an increase of 6.8% on 2017.
Brexit looms with uncertainty as always and the ongoing value of the pound is a key variable. In financial terms, the pound remains much lower than its pre-referendum level and is forecast to continue to be weak throughout the medium term, indicating that Britain will remain a good value-for-money destination.
A spokesman from GlobalData commented: “The pound’s Brexit drop has rendered business and leisure trips to the UK more affordable, luring a growing number of European travellers.”
The UK economy has been boosted also by the emergence of countries such as Russia and Brazil from recession. China, India and much of South East Asia are continuing to grow at a rapid pace and residents of these countries are making plans to visit Britain.
Regional Success and the Future
Figures show 2017 was a record year for tourists in the South West, with South Devon particularly bolstered by a rise in tourism numbers. Some of the towns that attracted the most attention were Teignmouth, Dawlish, Salcombe and Exmouth, with 75% of visits to the website in 2017 from new visitors.
Bristol is hoping that its new museum, Being Brunel will attract more visitors. And the amazing weather has led to more and more people heading for the South West beaches.
With all indications that tourism will remain constantly buoyant over the next five years, it is an ideal opportunity for the food industry to capitalise on the current food diversity trends. Street food, pop-up restaurants and alternative food venues can help to create a Britain that can be lauded for its food as well as its locations. Catering should remain confident in its future investments to profit from tourists from home and abroad.
According to the BBC’s Good Food guide, there are new restaurant food trends that diners are enjoying in 2018.
The keywords are health, the environment and the community which have translated into exciting new trends in food and drink.
One of the most innovative is gut-friendly foods, which comprise probiotics like kimchi, kefir and miso and prebiotics such as onions, garlic and other alliums. It’s all about plant-based diets and root-to-stem eating.
Diets are focused on produce rather than meat with people shifting away from highly processed foods towards whole foods. In addition, there are now a reported 550,000 vegans in the UK, up 360% over the past 10 years. This means that tastes are shifting and restaurant food is having to become more adventurous and creative to accommodate this new demographic.
The faux meat industry is booming as more chefs embrace ingredients such as chickpeas, falafel, tempeh and tofu, and food technicians globally are working hard to develop a range of faux meat products.
In America, there’s a company that not only produces a totally plant-based burger but there’s a secret, not-on-the-market-yet added ingredient called heme which gives the faux meat a blood-like appearance for those who (used to) like their meat rare.
The Arrival of Hemp
Hemp is the new superfood. It is a highly nutritious source of “quality plant-based protein” according to Paul Benhaim, the CEO of Elixinol Global, which makes hemp product.
Hemp is an excellent source of omega-3 and omega-6, essential fatty acids, vitamins and minerals. Perhaps the easiest way to consumer hemp is via the seeds which a number of restaurants are now using as a garnish. Despite coming from the same plant species as cannabis, the tetrahydrocannabinol (the hallucinogenic component in cannabis) level in hemp is minimal.
Increasingly, restaurants are using all parts of a food to minimise waste. This root-to-stem eating is a fantastic foodie trend requires diners to eat the whole fruit or vegetable.
For example, don’t throw broccoli stems away. Simply slice them into little discs and roast them as an alternative to croutons. In the same way, pickles can be made out of watermelon rind and crunchy garnishes made from baked potato peelings.
I Can’t Believe …
Keep an eye out for the new craft cultured butter. Butter Culture has produced a new batch of churned cultured butter. This uses local Jersey cow milk produced from English bred Jersey dairy cows, a healthy bacteria culture and a dash of naturally mineral rich Himalayan pink rock salt. It is a traditional Scandinavian recipe. The lactose eat the sugars and carbohydrates in the cream and produce specific lactic acids. These are incredibly rich in butter flavours.
Also note that the unicorn trend so popular at the beginning of the year is out and purple is in. Apparently, instagram is responsible in part for this trend…purple food is incredibly photogenic.
Finally, drinks. 2018 is seeing the return of historic small beers with low ABV, mead, port and vermouth appearing on cocktail bar menus. This reaffirms the idea that alcohol should be for enjoyment, rather than just the obvious side effects. Confirming once again the key restaurant food trends are health combined with flavour.
It’s getting close to one of the biggest summer events of the year. Now people are deciding where they are going to be. In the pub? With friends? A street party? Yes, it’s the annual FA Cup Final on May 19. And apparently there’s the little matter of a Royal Wedding in London on the same day!
Hot on the heels of the birth of Prince Louis, the Royals will yet again be forced into the spotlight. Every aspect of the bride will be scrutinised from dress, shoes, hair and makeup to bridesmaids and family members. In parallel with the infamous Edward VIII, the global scrutiny will yet again be on an American divorcee’s influence on the Royal family. It will be a day to remember.
Festivals and Events
The wedding heralds the arrival of the summer entertainment season, with festivals and events happening all around the South West and Wales. There’s plenty to choose from.
If you are looking for something a bit different, try the Pop-up Pandas art installation at Longleat Safari & Adventure Park with over 100 painted pandas to discover. Each panda is hand-painted. Themes range from different artistic styles and elements of Chinese culture to English seasonal events and clothing traditions. The exhibition opens on 5 May.
How about celebrating Somerset Day? Held on May 11th, it honours King Alfred the Great’s routing of the Vikings from his Somerset stronghold in May 878? The day is actually more like a week. So there is plenty to do, from the Cheese and Cider Night at Wincanton Racecourse to the Great Somerset Tea Party.
The Foodies Festival, the UK’s biggest food festival returns to Durdham Downs, Bristol from May 11-13, featuring Great British Bake Off winners baking live in The Cake & Desserts Theatre and top local chefs cooking their signature recipes in the Stoves Chefs Theatre. There are workshops galore including Prosecco and parmesan tasting, beer and chocolate tasting. As well as talks on the power of plant-based proteins and Kombucha.
Since being founded in 2004 as part of the Cowbridge Charter Trust’s 750-year celebrations, Cowbridge Food and Drink Festival has grown from a one-day event to a whole weekend of foodie family fun. Now it has over 100 food and drink exhibitors, food demonstrations, musical entertainment. All spread around the town of Cowbridge.
If you are looking for somewhere later in the summer, make your way to Wales for the Big Cheese 27 to 29 July. Set in one of Europe’s largest castles, Caerphilly hosts an extravaganza of street entertainers, living history encampments, music, dance, traditional funfair, folk dancing, falconry, fire eating, minstrels, and troubadours. Attracting over 80,000 people annually, the Big Cheese weekend is a free event.
So what do all these summer events have in common (apart from the wedding!)? Each took a local interest, turned it into a reason to celebrate and then into an annual event. Often it’s a group of businesses coming together for mutual benefit.
Yes summer events might be hassle to organise. But much like Christmas they provide valuable revenue and profit for the catering trade.
Producers across the country are embracing local and organic ingredients and eco-friendly manufacturing methods, and Gloucestershire food producers are no different. Snuggled in the heart of England, Gloucestershire boasts a food heritage that goes back centuries.
Simon Weaver’s Cotswold Organic Dairy produces some amazingly creamy and award-winning cheeses. The company farms organically in the Cotswolds at Kirkham Farm where Fresian cows feed on organically grown grass. The milk travels a mere five metres to the creamery every morning where expert cheesemakers turn it into a delicious range of artisan products.
Choose from Organic Cotswold Brie, Blue-Veined Brie or Herb Brie. Importantly, the farm encourages and promotes wildlife with no artificial fertilisers or chemicals used to grow crops, and the creamery itself is powered using renewable energy sources.
Jess’s Ladies produces milk, cream and yoghurt and is run by the Vaughan family who milk 80 cows on a farm. The cows (the Ladies) produce un-homogenised, pasteurised milk on site. This is taken straight to local shelves to ensure the best possible flavour. Each lady is known by name and milked personally. As the milk is not homogenised, the milk retains its natural composition. The most recent addition to the menu is luxurious natural yoghurt, made by hand.
The Cotswold Farmer has been part of the local food community since the 1970s, priding itself on environmental responsibility. The company has sustained a well-deserved reputation for its sausages, using a mixture of ingredients and recipes. Toulouse Style pork sausages, Italian Style, Spicy Spanish Style, Cotswold Herb Garden Style are all on the menu. Their ingredients include red wine, garlic, toasted fennel seeds and traditional Italian and Spanish herbs and spices.
Also on offer are Cotswold Gluten Free pork sausages and as alternatives to pork, venison sausages and St Georges beef sausages. The pigs are bred and reared on the family farm in the North Cotswolds.
Acres of Orchards
Another of Gloucestershire food producers is Day’s Cottage. It has over 20 acres of orchards to help the company produce award-winning apple juice for more than 20 years. Pure apple juice, cider and perry are all manufactured using traditional methods and apples from traditional, mature orchards in Gloucestershire.
No additives or preservatives are used in manufacture. The juice of over 1kg of fresh fruit fills each 75cl bottle. The orchards are all free from sprays, chemicals or artificial fertilisers. The ciders and perry are fermented and matured in oak barrels. Only old varieties are used, such as Morgan Sweet and Foxwhelp apples and Brown Bess and Blakeney Red pears.
Ethical Addictions based in Kingsholm, Gloucester, is a small family company that sources high quality coffee buying direct from the growers. The coffee comes from villages in Brazil and Tanzania. Products include the Grizzly Bear Ethical Coffee Blend and shade grown coffee.
Finally if you’re after raw coconut oil why not try out Bula Batiki which works with Fijian islanders directly to ensure their communities benefit.
Proving once again that there are some unusual as well as mainstream food producers in the counties served by AC Services (Southern).
The Westpoint Exhibition Centre in Exeter was the setting for the 2018 Source Trade Show which took place on 6 and 7 February. This prestigious show gave visitors the opportunity to escape the big cities, where the majority of trade shows take place, and travel to the beautiful West Country and the historic city of Exeter.
The 2018 Source Trade Show was exactly as described. A venue that allows owners and managers the opportunity to source whatever they need for their premises, whether it be food ingredients, staff or equipment. As with previous shows, representatives from the pub and bar industry, the public sector including schools and hospitals, supermarkets, hotels and farm shops attended the Show.
Food and Other Stuff
Over 250 exhibitors from Taste of the West, the South West, and beyond also attended the show. 17 newcomers all from the South West exhibited at a trade show for the very first time. 83 companies also braved Source for the first time. Exhibitors comprised key South West, UK and international food and drink producers, as well as service providers.
Newcomers are more than welcome at the Source Show as the organisers explain. “We offer them special rates, or a leg up as it were…one of the biggest challenges new companies have is actually getting their products to market and the Source also connects them with distributors, who in turn get the chance to add exiting new products to their ranges.”
Visitors were able to source more unusual local products and meet face-to-face with local producers and learn the provenance of their products. The organisers wanted to present the show on all sensory platforms – taste, smell, presentation, packaging, a feat they managed admirably. Food was not the only attraction. Visitors also took advantage of other goods on display from kitchen equipment, EPoS systems, uniforms and tableware.
The Demonstration Kitchen was a huge and popular success, boasting “inspirational chefs, masterclasses, talks and more!” Perhaps the most popular area was the artisan section. But there was a massive presence from local, regional and national manufacturers and regional food and drink producers.
Some of the most popular producers included ice-cream makers, Dartington Dairy . It uses sustainable farming practices and innovation to produce their range of goats’ milk ice-creams. Their latest offering is Kefir, a super tasty cultured goats’ milk drink.
Healthy Recipes Ltd introduced MezzeSoul, a fresh pomegranate juice sauce brand which brings the heat, warmth and soul of the Mediterranean into the UK. JEAM Super Mixes is a range of award-winning, nutrient rich organic bread mixes, organic, nutrient rich and delicious. The chosen ingredients are sourced extremely carefully and are all tested thoroughly before committing to production.
And of course we should mention Rational UK. They were showing off the latest advances in their Rational oven range at the 2018 Source Trade Show.
The next year’s show is already under planning. To book your place, visit the Source Trade Show website.
In 2017, 67% of PUB17 visitors were either owner, director or manager level. While 86% of visitors claimed direct purchasing authority.
So when the doors opened last week, there were high expectations for 5000+ visitors from across the pub industry for PUB18.
The show is the only one dedicated to the UK pub industry. Since its inception in 2015, it is the perfect opportunity to meet with suppliers and learn about current and future industry issues.
New and Old
PUB18 featured some familiar favourite titbits, including the WSET Taste Table, which offered hands-on tastings. Also returning was the Pub Garden, an ideal spot to meet and network with those in the industry.
New for 2018 was the Pub Trends theatre, set to highlight what your pub must stock for the coming year. Also debuting was the New Brew Area, where the newest drinks and innovations were on show.
The seminars and talks were extremely well attended and offered real insight into improving trade and turnover. The PUB18 ‘Debate: Reasons to be Cheerful’ set out the challenges the pub industry faces in 2018. A panel of senior figures looked at the current climate in the sector, and suggested areas where operators need to focus their energies.
Leading chefs and operators then shared their ideas in the ‘Specials Board Standout: Driving your food offer forward’. Here, suggestions included how to make a pub’s food business stand out from the crowd and how to maintain and drive profitability in a world of rapidly increasing food costs.
Food and Drink
Millennials featured in an intriguing talk entitled ‘Last Orders at the bar? – Turning Millennials back onto the on-trade.’ Statistics suggest that millennials are abandoning the century-old tradition of going down the pub. Multiply UK has created a report titled ‘The Millennial Hangover – Why generation Y is not getting on with the on trade‘ which formed part of this interesting presentation.
The questions posed were simple: “why are bar visits and alcohol consumption on a sharp decline among younger audiences? Who are these Millennials, and what do they value? Most importantly, what can brands and businesses do to target this reluctant yet strategically crucial audience?” The debate raged about how to entice Millennials back!
According to the Beer & Cider Academy, “any day of the year is a day for beer and the different seasons offer an opportunity to showcase the myriad hues, flavours and characteristics of the nation’s favourite alcoholic beverage.” Hence the ‘Taste of Summer’ showcased the beer styles synonymous with the summer months and suggested complimentary food choices.
Finally, CAMRA Good Beer Guide’s Roger Protz suggested how to use the industry traditions to harness the 13M foreign tourists who visit UK pubs annually!
All in all, there was plenty of food for thought and the organisers and visitors were delighted with the outcome. PUB19 takes place 5-6 February 2019 at Olympia London so make sure you book a place for next year.
Entering its 30th year of exhibiting, The Restaurant Show 2017 is an eminent trade event catering to those owning, operating and working in restaurants, hotels, bars, pubs and other hospitality establishments throughout the UK.
Incorporating Bar & Pub, Conscious Hospitality and Catering Equipment Expo, the Restaurant Show 2017 featured over 450 suppliers. All offering products, ideas and networking opportunities for anyone involved in the industry.
There was plenty to keep everyone entertained and informed. It included live events, with culinary demonstrations, premier competitions and seminars addressing key industry trends, innovations and new talent.
The Show provided a daily Business Insights session. Here leading industry experts discussed the latest industry news, trends and controversial issues. These included how pubs can continue to stay relevant in the face of changing consumer behaviour.
There were also talks on wine tasting, serving tea and coffee, food presentation and the rise of the flexitarian. This is a cross between veggie lovers and carnivores who choose vegetable-based dishes mid-week and save sustainably-produced high quality meat for special occasions.
Bar & Pub Show
The Bar & Pub Show also hosted seminars with the focus on getting the most profit from serving drinks. Topics ranged from sake to cocktails. Did you know that 9.2 million consumers regularly choose cocktails at the bar making it a £499m category?
There was also a discussion on raising the bar with premiumisation. This is catering for young people, who simply don’t drink like we used to. Thus they are looking for more than just a cheap pub or bar.
Rob Fink, Founder of Big Drop Brewing explained that “more and more adults are moderating their alcohol consumption… including the 18-24 age group, in which 1 in 5 are teetotal, so pubs and bars have to adapt to stay relevant. But whilst people…are also being more demanding about their choice of drink and craft beers have been instrumental in making people think differently and expect more from their beer.”
Restaurant Show 2017 Awards
The Restaurant Show also hosted the National Chef of the Year and The Young National Chef of the Year competition. These have been running since 1972 and are considered the UK’s most respected and sought-after culinary titles.
After a two-hour cook-off in front of a packed audience The National Chef of the Year 2018 was awarded to Luke Selby for his starter of sea vegetable minestrone, mussels and farfalle pasta with a poached scallop, British caviar and a lemongrass scented buttermilk sauce. His main course was roasted fallow deer, blackberry, celeriac, sprouts and bacon served with a venison sauce finished with chocolate. And for dessert warm walnut almondine, ginger infused bramley purée, caramelised cox apple filled with apple compote with cinnamon and ginger ice cream.
Other competitions included the UK Pastry Open and Kikkoman Masters. While three Compass Chef of the Year events focused on apprentice, junior and senior chefs.
The Restaurant Show 2017 lived up to all expectations. The industry is expanding and adapting constantly to changes in legislation, governmental policies and the impact of Brexit. This Show gave visitors and exhibitors the ideal opportunity to discuss issues relevant to the future of the hospitality industries under Olympia’s roof
As the gateway to South West England, the region has much to offer in terms of fruit, vegetables, meat, poultry and fish.
Powells of Olveston is located in South Gloucestershire and is passionate about the produce it sells, and with good reason.
Powells sources all of its produce locally and ethically, working closely with local farmers and fishermen. This enables it to guarantee traceability on all meat and fish and ensure it is of the highest quality. The company offers lamb, pork (including sausages), chicken, duck, beef and line caught and dayboat caught fish.
It is the fish for which Powells is renowned. It’s wet fish includes cod, bass, dover and lemon sole, pollack, halibut and haddock. While the oily fish includes mackerel, salmon, trout, sardines, herrings and whitebait.
Another company that is making its mark in Bristol is Plough to Plate. Launched in 2003 Plough to Plate has built a superb reputation. So it is known for “sourcing the finest hand crafted and artisan products and supplying them to discerning chefs and specialist retailers throughout the region”.
Plough to Plate offers everything from micro-brewery beers, award-winning cheeses, hand raised pork pies, authentic charcuterie, slow risen breads and artisan chocolates. Billed as “an encyclopedia of regional fine food”, the company also sources unusual or exotic items. These include fresh truffles or a 25-year old DOCG balsamic vinegar.
Arthur David promises food with service! Founded in 1962, the company now grows its own produce, often supplying products unavailable at market. Fruit is succulent, such as red skinned Victoria plums as well as Muscat grapes, Discovery apples, English Somerset cobnuts. While vegetables available include baby leeks, baby carrots, baby turnips and all the coloured baby beets. More unusual vegetables include new season coloured carrots in purple, white and yellow, along with a range of purple and orange cauliflowers.
Another of the farm producers is Frocester Fayre Farm Shop. It has an abundance of meat, from Welsh Black and Aberdeen Angus cattle reared at Church Farm. All cattle are fed on a diet of grass, silage and barley, all grown on the farm. 150 hens and 20 ducks supply the shop and kitchen with eggs.
The owners butcher and sell all the meat in the shop. With the pork and lamb left to hang for a week, whilst the beef is hung for a minimum of three weeks. From this meat come delicious sausages, burgers, meat products and delicious faggots, all made in the farm shop’s kitchen.
Frocester aims to “use as many local ingredients as we can keeping ‘food miles’ and our ‘carbon footprint’ to a minimum. We are a genuine family business and our aim is to give all our customers excellent quality food at affordable prices”.
Finally, Jekka’s Herb Farm farm boasts the largest collection of culinary herbs in the UK. Jekka’s Herbetum was created in the grounds of the farm in 2013. It is a gastronomic delight for anyone interested in good food containing over 300 culinary herbs carefully planted in raised beds.