Delegates at the Three Counties Show started the day with the CLA’s Big Breakfast, followed by an informal discussion on sustainable beef with the Aberdeen Angus Breed Society, and a tour of the livestock lines with BBC presenter Adam Henson followed in the afternoon.
At the centre of the day was a panel discussion titled ‘From farm to menu: Who shapes Britain’s sustainable food future?’, chaired by Alexia Robinson, founder and chief executive of Love British Food, alongside Robyn Munt, vice president of the National Farmers Union. The panellists included:
- Rob Cass, operations manager at Angel Hill Food Co / OCS
- Ian Nottage, head of food development at Fresh Direct
- David Chapman, executive director of UK Hospitality Cymru
- Lily Spencer-Brown, livestock technical development manager at Myton Food Group
- Neil Shand, chief executive of the National Beef Association
The discussion explored how farmers, buyers, caterers, suppliers and hospitality leaders can work more closely together to make British sourcing more practical, visible and resilient.
Robinson said: “Public sector caterers serve millions of meals every week and have enormous potential to champion British produce, support farmer confidence and build more resilient supply chains.
“The day at the Royal Three Counties Show was about getting people into the heart of British farming. When caterers meet farmers, see the livestock, understand the standards and hear directly from the supply chain, the conversation changes.
“Love British Food has spent 25 years building connections from grassroots to industry. We are calling on the whole supply chain to engage with the campaign and use British Food Fortnight as a practical moment to put British produce at the centre of menus.”
During the discussion, speakers emphasised that British sourcing goes beyond provenance by supporting sustainability, traceability, animal welfare, food education, resilience, quality and long-term confidence for producers.
The panel highlighted the need for greater collaboration between farmers and the foodservice sector, so producers understand the opportunities available and caterers can source British food with greater confidence and consistency.