The purpose of the discussion was to examine how British cuisine can be modernised to appeal to younger and international audiences, while also preserving culinary traditions and supporting local producers.
By sharing insights, challenges and innovative ideas, the group aimed to identify practical ways to promote British ingredients, foster collaboration between suppliers and operators and ensure the ongoing relevance and sustainability of British food in a rapidly evolving marketplace.
Supporting local farmers and producers was highlighted as a priority. Decisions to use British ingredients are driven by factors such as food miles, quality, and support for local farming.
Operators value versatile products that can be used across multiple dishes to minimise wastage. Packaging and portion sizes are important for chefs, with pre-portioned formats helping to reduce waste. Communication tools like QR codes were suggested as ways to share product stories with consumers.
Sustainability was a recurring theme throughout the discussion. Clawson Farms emphasised its high animal welfare standards and regenerative farming practices.
Operators expressed interest in whole-life stories of animals and efforts to reduce emissions. Sharing these stories with development teams and on social media helps drive menu traction and consumer interest.
The participants included:
- Kateline Porritt, director of insights, Egg Soldiers (Chair)
- Diane White, head of supply chain, Mitchells & Butlers
- Antony Bennett, head of food, Fuller Smith & Turner PLC
- Daniel Lucas, head of food, Restaurant Associates
- Frank Coughlan, executive head chef, BaxterStorey
- Gary Hunter, founder, Hunter’s Academy of Chocolate
- Tom Tomczyk, back of house operations director, Evolv Collection
- Simon Price, chef director, ISS Food Services
- Richard Hall, UK commercial procurement director, Elior UK
- Bill Mathieson, managing director, Clawson Farms
- Keith Wellden, senior national account manager, Clawson Farms