‘Food, farming and hospitality: why the British story matters’, outlines how British sourcing can add value to hospitality businesses and why developing collaborative relationships with local producers will enable British food to be an integral part of out of home brands and the farm to fork story.
The NFU brought together industry leaders and operators for a roundtable discussion to launch the report and to hear how sustainability and “supporting local” holds a firm place in the public’s buying choices. The discussion acknowledged the multiple benefits of purchasing British food and drink and working more closely with Britain’s farmers and growers.
'Eating out is central to everyday life'
NFU President Minette Batters said: “Whether it’s grabbing a bite to eat on the go, discussing business over lunch or celebrating an important event, eating out is central to everyday life, with iconic products and brands playing a huge role in keeping the nation fed.
“Hospitality in the UK is recognised as one of the finest in the world, but the sector, like British farming, has faced huge challenges over the past 18 months against a backdrop of record levels of inflation, coupled with the cost of living crisis, and coming just months after struggling through the pandemic which impacted so many hospitality businesses.
“British farming, food and hospitality are intrinsically linked, and this report sets out our vision on how British food can add value to hospitality brands and why they should build the farming story into their business.
Developing relationships
“Developing relationships between the out of home sector and British farmers and growers will create even more opportunities to serve up local food that is safe and fully traceable, providing the provenance the public increasingly appreciates – as well as helping to strengthen our domestic food security.
“The NFU will continue these conversations by holding further roundtable discussions in order to engage with all aspects of the UK’s diverse hospitality sector.”
Case study: The Triangle, Rob Lewis
The Triangle is an independent inn run by Rob and Philip Lewis in Rhayader, Powys, Wales. The pub serves a range of pub classics and prides itself on serving locally sourced, home-made food.
“We source beef and lamb from our own farm or from neighbouring businesses, with the rest of the produce coming from local suppliers.
“To showcase this quality, we highlight the special characteristics that are unique to the PGI Welsh beef and lamb we serve, explaining the farming practices and traditions associated with these geographical indicators to the customer. For us, it’s the welfare and environmental credentials behind the product that enable our customers to be assured of the quality at the heart of our menu.
“Utilising the menu to explain our sourcing story has meant we have become synonymous with quality, fresh food that brings customers back time and time again.
"For our business to operate successfully where it is, we not only have a deep connection with local farmers, we allow customers to join the journey through the storytelling of our product on our menu, and on-site through our signage.
“Signposting to where we source, alongside quality assurances, has enabled us to manage the uncertainty of the hospitality sector, with business booming post pandemic. We believe that maintaining the connection to local enables customers to connect with the rural community and the landscape they are eating in."