Let them eat turnips, cauliflower, leeks etc

Hello,

In last week’s newsletter we made a passing reference to what seemed like transient vegetable supply issues. This has now developed into shortages and rationing, exposing serious issues in our food supply chain while leading supermarkets have been hauled in for meetings with Government ministers.

While cold and wet weather have affected crops of salad, peppers and other veg in southern Spain, near drought conditions in the east of England have caused many farmers to delay planting. The climate related changing weather patterns are just the start of it.

Fundamentally, we’re learning the hard way that the 'just in time' system and undynamic pricing to which we’ve grown accustomed, is fragile and the true cost of food is far higher than many have been prepared to admit.

There is no one silver bullet. Greater support for British farmers and British produce is essential – that needs to come from all directions, including Government and consumers.

Chefs and restaurants have a huge opportunity here too. While many scoffed at Environment Secretary Therese Coffey’s Marie Antoinette-esque “Let them eat turnips” comment, there was the tiniest grain of something in what she said, albeit clumsily. With more restaurants committed to sourcing and serving more British veg, more farmers would invest in growing more of it, particularly if they had greater financial support from Government to heat greenhouses.

The delights of many traditional winter vegetables are lost on huge swathes of the public. They can provide cheaper, fresher, tastier, more nutritious alternatives, while also having a lower environmental impact. Talk to your supplier about what and how much they can grow and look to partner up with fellow restaurants to champion our UK larder and celebrate provenance.

Have a great?weekend.

Team SRA

Keen to read more? Sign up to our newsletter to get your weekly plateful of all the latest news and insights?here!