Case Studies

Inside Britain’s Sourcing Story winter edition – Milton Keynes University Hospital From field to ward – putting British produce at the heart of winter recovery Love British Food caught up with Frank Fiore, catering manager at Milton Keynes University Hospital (MKUH) to learn more about his successful seasonal winter menu and the sourcing strategy behind it. Patient meals at MKUH are delivered plated and chilled before being cooked at ward level. While the hospital does not operate a large-scale fresh cook patient kitchen, Frank believes the model offers consistency, something that is vital in a hospital setting. “We’re often meeting complex dietary requirements, so consistency is fundamental,” he explains. “We use two different suppliers. Steamplicity provides our fresh, chilled meals, and Maple fine foods who supply our high-quality textured and modified meals. I’m pleased to say our patient feedback is always very good.” Ward-based catering teams interact daily with patients, taking orders electronically, serving meals and drinks, and ensuring individual nutritional needs are met. Alongside this constant dialogue, patients can provide feedback via QR codes printed on menus or through paper questionnaires. “It’s really important that we keep that feedback loop open,” Frank says. “Food is an integral part of the patient journey.” Winter warmers One of the biggest developments this winter has been the installation of new catering equipment, enabling the team to introduce freshly made soups using British-grown seasonal produce from local fruit and vegetable merchant AB Fruits. “Our approach is really flexible,” Frank explains. “The huge benefit is that I can change what soup we’re making based on the ingredients available that day. That’s one of the great things about sourcing locally.” Previously, patient soups were bought in. Now, by blending supplied meals with fresh in- house production, Frank has been able to inject a new level of quality and seasonality into the offering. “I’ve introduced a blend of supplied and in-house catering for patients because injecting fresh cooking into our offer is really important.” Over the winter months, soups have included leek and potato, country vegetable, carrot and coriander, mixed bean and pasta, mushroom and cream of tomato – all made using seasonal British vegetables. Frank says this is only the beginning. Plans are underway to introduce freshly made custard and porridge, with close involvement from the hospital’s dietetic team to ensure recipes meet fortification and nutritional standards. “Meeting patients’ nutritional needs is key,” he says. “Our dietitians are involved in recipe development, particularly where fortification is required.” Food for the body and mind Meals served in a hospital environment carry emotional weight as well as nutritional importance. Frank is a firm believer in offering traditional comfort dishes such as cottage pie, food that feels familiar and reassuring. “Food can be a positive trigger, and we want patients to look forward to mealtimes when they’re in hospital,” he says. “The number of times I’ve heard someone visit a patient and ask, ‘What did the doctor say?’ and then immediately follow it with, ‘What did you eat today?’ It happens all the time.” For Frank, food is more than sustenance. “It’s essential that patients eat healthy, nutritious food. If it looks good and tastes good, they’re more inclined to eat it. Food is one of the best natural medicines we have – especially when you’re in hospital.” Fuelling NHS staff Hard-working hospital staff enjoy freshly cooked meals prepared from scratch on site in the staff restaurant. Frank delivers regular themed menus that showcase flavours from around the world using locally sourced ingredients. “We have a traditional mains counter where we would serve something like a beef casserole in the winter. And then we have a street food counter showcasing global flavours. We regularly feature an Indian day, an African inspired day, an Italian day, and a traditional British day. “The staff menu runs on a three / four-week cycle, but nothing is set in stone. We can change it based on what our fruit and veg man and our butcher can source. “One of the key things I have experienced working in an NHS kitchen is that you can be flexible. You can express your creativity as a chef,” adds Frank. Supplier relationships Sourcing British produce is deeply embedded in Frank’s philosophy, something he attributes to his upbringing. “For me, it comes down to building relationships and working collaboratively. Food’s value never just comes down to cost.” Since joining the Trust in 2020, Frank has worked to shorten supply chains significantly. When he arrived, the hospital’s butcher was 130 miles away. Today, MKUH works with The Buckingham Butcher, reducing response times and strengthening accountability. “It means if there’s an issue, it can be rectified within hours. That wasn’t possible before.” AB Fruits, the hospital’s family-run fruit and vegetable supplier located close to the Trust, sources directly from three local farmers. The shortened supply chain has improved both resilience and flexibility. “If you have strong supplier relationships, you can help each other out. AB Fruits even sourced some high protein yoghurts to get us out of a pickle. They’re phenomenal! Having that level of trust also makes planning much more fluid as we speak to each other on a daily basis,” he adds. “Consistency with suppliers is so beneficial, we work with them when it comes to pricing challenges, to mitigate some of those issues. It comes down to loyalty. That might sound old-fashioned, but I think its key to all good relationships.” Seasonal highlights Winter produce has shaped menus across both patient and staff catering. Seasonal ingredients have included leeks, celeriac, broccoli, cauliflower and cabbage, all sourced through local suppliers. Frank’s philosophy is simple. “If I was in Italy, I’d buy Italian local produce. I’m in the UK, so I should aim to buy local produce from British farmers.” That commitment extends to farm visits. Frank regularly visits suppliers and farms to understand growing conditions, crop challenges and seasonal realities. “For example, when you see frost damage on a cabbage crop, you understand what farmers are up against. It gives you perspective. It can also inspire chefs and provide a complete picture of the efforts that go into growing foods that we can easily take for granted. “I believe it’s important to have that level of knowledge to help you shape how you use British ingredients.” Winter challenges MKUH’s souring policy and use of local suppliers ensures that they are resilient to seasonal challenges. “We don’t really experience the knock-on effects because we’re able to react to whatever problem is put in front of us,” says Frank. “Obviously, when it's rained and places have flooded, sometimes our suppliers have come in a bit late, but we managed those situations internally. It goes back to what we were saying before about being flexible enough to be able to do that. “When it comes to procurement reviews, I'm really happy to be vocal when the decision is considered. It's about finding suppliers that are happy to work collaboratively with your specific organisation. So I think that's really important as well.” Healthy Horizons This winter also saw the launch of Healthy Horizons Day, an initiative aimed at inspiring staff and patients to think differently about food and wellbeing. The event brought together AB Fruits, the hospital’s butcher, dairy suppliers, dietitians and personal trainers. Live cookery demonstrations showcased the benefits of seasonal vegetables, lean meats and blended protein cooking. Frank shared his own health journey, having lost two and a half stone through improved diet and exercise. “I wanted to show that change is possible. If I could inspire just one person, that would be enough.” The team showcased new dishes with a focus on nutrition, combining minced beef with pea protein in meatballs, alongside plant-forward dishes such as vegan stir fry. Venison was also showcased for its benefits and is now being trialled more widely on menus. “I'm hoping to continue the Healthy Horizons event throughout the year. I want to inspire people to think about great food as it helps us lead a healthier, better life.” Festive feast Christmas remains a significant moment in the public sector catering calendar. For patients, Frank has worked gradually to increase input into menu development, responding to feedback and enhancing the festive offer wherever possible within NHS frameworks. Improvements include adding pigs in blankets and Yorkshire pudding – classic favourites that patients love. For staff, the Trust delivers a full week of Christmas dinners , covering all shifts to ensure inclusivity. “It’s about recognising the incredible work our staff do,” he says. “They deserve it.” Lessons learned Reflecting on his career in NHS catering, Frank says the most important lesson has been not to shy away from conviction. “If you’re passionate about local suppliers, fresh cooking and inspiring people, just go for it. Ask questions. See what’s achievable.” He credits strong support from within the Trust for enabling innovation. “Food is on everybody’s agenda here. Put yourself out there – you’ll be surprised what you can achieve.” Chef first and foremost Frank’s passion for cooking began early. “Cooking was one of the only things I was told I was good at doing at school,” he says. Working within the NHS exposed him not only to diverse cuisines but also to the complexities of dietary needs and patient care. “You can’t take the chef whites out of me,” he adds. “That passion is still very much there –100%.” As winter continues, his focus remains on flexibility, resilience and strengthening local supply chains, ensuring that British produce travels the shortest possible route from field to fork, feeding local patients and NHS staff alike. “I've met so many amazing people through the Hospital Caterers Association and Love British Food. They are all really singing off the same hymn sheet. We've all got the same purpose. The caterers that work in the NHS are focused on making people better with nutritious, delicious food. And I think we all do a pretty amazing job at that.”

Inside Britain’s sourcing story Meallmore Care Homes – winter edition How Meallmore is redefining winter dining across Scotland’s care home sector Food plays a crucial role in enhancing the quality of life for all care home residents. As Group Catering and Hospitality Manager across 27 homes in Scotland, Jody Marshall believes high-quality, nutritious meals are central to residents’ well-being and dignity. Love British Food, spoke to Jody about how the care provider approaches winter menu planning, local sourcing and nutritional resilience. Having spent much of his early career in luxury hotels, Jody admits the pressures are different. “Now I'm dealing with somebody's life. It's a completely different kettle of fish,” he says candidly. “This is a much more rewarding sector as far as I'm concerned. You get to make a real difference.” Today, he supports chefs to deliver nutritionally balanced, culturally relevant and dignified dining experiences – particularly through the winter months, when residents are most vulnerable. Why winter matters more in care For Meallmore, winter menus are not just about hearty comfort food. “Winter is when immune systems are under pressure. We look at protein levels, vitamin D, skin integrity, all of it. You can’t just think about calories. You have to think about outcomes,” says Jody. Rather than relying solely on supplements, the team fortifies through ingredients. “We use mushrooms deliberately for vitamin D. We bring in more kale for vitamin K. Protein is carefully balanced across the week. Everything is analysed before it goes live.” Menus are planned eight weeks in advance, with a detailed review six weeks prior to launch to assess availability, cost and nutritional balance. “We’re looking at red meat, white meat, fish, making sure we’ve got variety without overloading the cycle. It’s structured, but it’s not rigid.” Four-week menu cycles provide consistency for residents while allowing for seasonal refresh. ‘Dignity doesn’t disappear in winter’ Before a new menu is rolled out, homes host a structured tasting session known internally as ‘Come Dine With Me.’ “We put the dishes in front of residents and we ask them honestly – do you like it? Would you choose it again?” If a dish misses the mark, chefs are empowered to change it. “We trialled arancini balls. Some loved them. Some didn’t. So we adapted using the same ingredients. That’s the beauty of it – we’re not forcing anything through.” Flexibility extends right up to service. “Dignity and autonomy don’t disappear in winter,” Jody says. “If someone changes their mind five minutes before lunch, that’s absolutely fine.” Texture-modified meals are developed alongside standard dishes, ensuring residents living with dysphagia receive the same experience – just adapted safely. “It’s not about separate food. It’s about inclusive food.” It’s an approach that is mirrored at service, with linen napkins and residents choosing where they sit to eat. Procurement strategy – putting Scottish first With all Meallmore’s homes based in Scotland, sourcing locally is both a practical decision and a matter of principle. “Supporting Scottish producers is really important to us. Some of our residents are farmers and fishermen. They ask where their food comes from – and rightly so,” explains Jody Throughout the winter months, Scottish beef, lamb and pork remain staples on the menu. Potatoes are sourced from Aberdeenshire where possible, despite seasonal challenges around sizing. Eggs must carry the British Lion stamp, which Jody describes as a non-negotiable safeguard. Root vegetables such as kale, celeriac, turnips, Brussels sprouts and cabbage form the backbone of winter sides and soups. Venison has become one of the most notable success stories. Sourced from the Highlands, it now appears on menus twice weekly, sometimes three times, having previously featured just once a week. Jody notes that venison is currently commercially competitive with beef, while offering a lean, iron-rich protein well suited to winter nutrition. Procurement is managed through structured monthly, quarterly and six-monthly review cycles. Fresh meat, fish and produce are delivered up to three times per week, while frozen and ambient goods are monitored carefully to balance resilience with ESG commitments. Jody emphasises that their strong procurement strategy is central to all decision making: “It’s not just about the budget per resident per day. It’s about how smartly you procure. Service, reliability and quality matter just as much as price.” Winter inevitably brings volatility. Pressure on cod supply prompted a switch to coley for Fish Friday. Temporary disruption in Scottish chicken supply due to Avian Influenza meant sourcing an equivalent from Spain for a period, rather than compromising standards with lower-grade imports. “We won’t compromise on safety. We care for vulnerable adults, that comes first.” Winter resilience in practice Scottish winters test infrastructure as much as menus. Snowstorms have recently disrupted both staffing and deliveries. In one instance, a kitchen flooded due to groundwater and was temporarily unusable. “When you’re in Scotland, winter throws things at you. But strong supplier relationships mean problems can be fixed quickly. If your supply chain is short and your communication is strong, you’re resilient,” says Jody. Meallmore operates with emergency menu protocols and frozen IDDSI-compliant contingency meals to ensure safe provision continues under any circumstance. Sister homes support one another, with chefs seconded temporarily where required. During the flooding incident, soup and sandwiches were prepared in a neighbouring home and transported back to the residents affected, while an improvised Italian-themed evening helped maintain morale. “In adverse situations, there are no restrictions on creativity. Residents still deserve an experience.” Regional identity on a plate Scotland’s culinary landscape varies significantly by region, and Meallmore recognises this. “What mince and potatoes look like in Aberdeenshire isn’t the same as in Glasgow,” Jody says with a smile. Menus are centrally structured to ensure nutritional integrity, but homes retain the flexibility to adapt dishes to reflect local tastes. “We give homes the framework, but chefs have autonomy. They serve residents directly, they hear the feedback. That accountability helps keep standards high.” Hydration and seasonal comfort Winter dehydration presents a quieter but equally serious risk in care settings. Meallmore operates hydration stations offering up to fifteen drink choices daily, both hot and cold. Seasonal adaptations include warm apple drinks infused with cinnamon. Jody says they are designed to increase fluid intake: “You make it sensory. You make it comforting. And people drink.” More than a meal For Jody, the emotional role of food in care homes cannot be overstated. He recalls a gentleman who refused to leave his room after recently moving in. “He was having a real struggle settling in. So, one morning, the chef fried bacon outside his door. The smell drifted down the corridor. Five minutes later, he was out of his room, fully dressed, asking for breakfast.” He pauses. “That’s hospitality. That’s nutrition. That’s dignity. It’s not just about feeding people – it’s about connecting with them.” Winter hospitality extends beyond nutrition. Burns Night is marked in every home with a piper-led procession, an address to the haggis and locally sourced ingredients. The organisation even bottles its own labelled whisky for celebratory occasions, reinforcing cultural identity and inclusion. “You might be in a care home, but you’re still part of Scottish culture. That doesn’t stop.” Resident and staff engagement Meallmore encourages engagement between staff and residents, what Jody calls a ‘holistic approach’. Its ‘Meals Mean More’ competition invites staff to enter cookery competitions, with residents cheering them on. There is also a chef’s conference and an Academy of Kitchen Excellence. “It's a very, very clear career pathway. Probably our biggest success is that we've had lots of kitchen assistants who've come through the ranks, become second chefs and now head chefs. We really nurture talent here,” enthuses Jody. A sector often misunderstood Having spent much of his career in award-winning hotels, Jody once assumed care catering might be simpler. “In a hotel, you’re serving someone’s special occasion. Here, you might be serving someone’s last Christmas dinner. That’s a responsibility – and a privilege.” For public sector caterers in the care sector, Meallmore’s winter approach offers four clear lessons: strong procurement underpins quality; regional sourcing builds trust; nutritional rigour protects health; and resilience planning must be proactive. Above all, Jody insists, every decision is guided by one principle.  “Everything we do is for our residents.”

Inside Britain’s Sourcing Story winter edition – Local Food Links Feeding Dorset – The local sourcing story behind 5,000 school meals a day

Pro-Active Community Endeavour (PACE) from Loughborough has been announced as the winner of the 2025 Love British Food ‘Champion of Change’ Community Competition, run in partnership with Morrisons , in recognition of the charity’s lasting impact on the lives of local residents.

The National Harvest Service was celebrated at Westminster Abbey today by 2,200 guests, including Her Majesty The Queen, who has been a prominent supporter of Love British Food since the social enterprise organised its inaugural Harvest Service at the Abbey in 2013.

Fresh Direct has pledged to make 100% of its UK contracted growers LEAF Marque certified by the end of 2025, as foodservice leaders joined forces during British Food Fortnight to back a step-change in sourcing and menu transparency.

26 September – 12 October 2025 British Food Fortnight, the best established annual promotion of British food across the public sector, returns today, and is going from strength to strength. The nationwide celebration is proven to deliver results , with more catering teams than ever expected to take part in the public sector. Schools, care homes, hospitals, universities , prisons - reflecting the supportive ‘family’ that is the Public Sector Catering (PSC) Alliance , of which Love British Food has been one of the longest-serving members. TUCO, NACC, HCA and LACA all actively support British Food Fortnight and encourage their members to take part. 3,000+ schools, 40+ hospitals and hundreds of care homes are all expected to join. Celebrations across Britain This year marks the first time in several years that all four nations are taking part, supported by the launch of a new four-nation series of the Love British Food logo . Menu promotions during the fortnight will showcase the passion public sector caterers have for fresh, seasonal British produce, and the value they place on close relationships with suppliers who help to deliver robust supply chains. Hospital promotions will be led by Bon Culina and Medirest , both Official Partners of Love British Food. Other Official Partners serving the public sector include OCS, Chartwells, Brakes, Fresh Direct, Harrison Catering, and Essential Cuisine. Regional suppliers Local Food Links and Derbyshire Catering Services are Food Hero members. Chartwells (Compass) is celebrating British Food Fortnight in 2,000 schools with classic British recipes and menu takeovers. NHS participation: Exemplar NHS Trusts in England have committed to taking part, renewing their pledge earlier this year. Many Trusts are running patient-focused activities. At Yeovil District Hospital , a bronze exemplar site, celebrations include a daily menu of British classics, from beer-battered haddock and chips to roast beef wraps with bubble & squeak fritters, alongside British desserts in the cafe. Farm visit success: The success of British Food Fortnight builds on Love British Food’s extensive on-farm training programme , which has now hosted over 214 public sector caterers on 10 farms. Committed to delivering a positive change on the ground. Love British Food calls these participants ‘change-makers,’ as they return to their workplaces inspired to source British and equipped with the knowledge of why it matters. The programme, initially focused on NHS caterers, has now expanded to include NACC and TUCO members. Public Sector Quotes: Professor Jayne Jones, Chair, Public Sector Catering Alliance, and Assistant Director (Facilities and Production), NHS Greater Glasgow and Clyde , said: “British Food Fortnight is a highlight in any public sector caterer's calendar, as it gives us a chance to showcase the wonderful local produce that we provide across our sector. We serve amazing local and seasonal produce across schools, hospitals, care homes, universities and prisons, and it's inspiring to see the work of Love British Food and other partners continue to grow the connection between producers, caterers and everyone involved in the supply chain in between to strengthen that sustainable access to local food for all. Caterers are rightly proud to demonstrate their skills in preparing and serving local food, and the care and respect they have for quality produce reflects the care and respect our primary producers have for the land. It's also wonderful to see this work reach across the devolved nations this year, providing a platform for each nation to showcase their pride in their local areas and the seasonal produce on offer.” Derek Wright, Catering Services Manager, Blackpool Catering Services , said: “School meals play a vital role in shaping children’s health and learning, and British Food Fortnight is the perfect opportunity to showcase the importance of fresh, local, and seasonal produce on the plates of our young people. By supporting British farmers, we not only invest in our children’s wellbeing but also strengthen our communities and food system for the future.” Toby Haines, Sous Chef, Yeovil District Hospital, Somerset NHS Foundation Trust , commented: “Here at Yeovil District Hospital, we will be celebrating British Food Fortnight with a selection of classics where they can expect a freshly prepared dish using local quality British ingredients every day. The bunting will be in place ready to celebrate on the 26th!” Across Somerset NHS Foundation Trust , community hospitals will be hosting tea parties, display boards highlighting British suppliers, and even British apple tasting events. Jane Wills, Deputy Facilities Manager, Somerset NHS Foundation Trust , added: “Within Somerset NHS Foundation Trust the Community Hospitals will be hosting tea parties for our patients, have display boards promoting the British food we provide, add union jack hearts to our menus to denote what products are British and one site hosts a British apple tasting event.” Tim Radcliffe, Net Zero Food Programme Manager, NHS England , said: “This year’s British Food Fortnight is especially important as it highlights the value of fresh, seasonal, and sustainable British produce at a time when supporting local food systems has never mattered more. For the NHS, it resonates deeply — nourishing patients, visitors, and staff with food that promotes health, wellbeing, and care. I’m delighted to see so many Trusts taking part this year, showing real pride in the meals they serve and the people they serve them to.” Mike Haslin, CEO, TUCO , commented: “British Food Fortnight holds a special place in the university food service calendar. It’s the time when we can truly spotlight the seasonality and quality of British food, while fostering stronger links between universities, producers and local supply chains.” Philip Shelley, National Lead for Food, NHS England , sums up: “Having British Food at the centre of our menu choice throughout healthcare is vital if we are to strengthen our commitment to farmers and local distributors in our regions. Every year, we take time to celebrate British Food Fortnight which highlights the opportunities, the quality of products and the sustainable measures which help us drive our net zero goals.”

The UK’s largest annual celebration of homegrown food and the farmers who produce it, returns from 26 September to 12 October. The nation comes together for British Food Fortnight, for the 24 th year, with founder and CEO, Alexia Robinson, saying: “This year’s theme shines a spotlight on food’s deep-rooted connections with each of us – the bond that sustains the nation, physically, culturally, and economically. “Against a backdrop of global uncertainty, political pressures, and a challenging market, ensuring Britain’s food security is our number one priority.” At the heart of British Food Fortnight is a rallying call to back British farmers and celebrate the quality, diversity, and provenance of our food. Leading industry figures and organisations are uniting to support the campaign. Nation Farmers Union president, Tom Bradshaw says: “This British Food Fortnight comes on the back of a very hard two years for many farmers and growers. Public support means the world to those out in all weathers producing great British food for the nation. This fortnight is a great chance to celebrate all they do, so please show your support by trying to buy British wherever you can.” It is a sentiment echoed by Shadow Farming Minister, Robbie Moore MP, who says: “From the family farms that have been part of our countryside for generations to our young farmers bringing fresh ideas into the industry, British farming is the backbone of our rural economy. This year’s Food Fortnight celebrations are bigger than ever and I would encourage everyone to use this moment to show their support!” A true community movement, British Food Fortnight stretches from field to fork, reaching into every corner of the UK. For the first time celebrations are planned across England, Scotland, Wales and Northern Ireland. From city authorities to remote rural village halls, from the nation’s classrooms to its care homes, to universities and hospitals, everyone is united by one thing – putting British food centre stage. From giant puddings, floating food festivals, street food cookery workshops, bakery tours to farm visits, anyone can join in the fun. On the high street, the newly launched Community Champion of Change competition, is running in collaboration with lead retail partner, Morrisons, celebrating individuals and groups who are making a difference in backing British food. At a grassroots level, farmers have expressed their support of this vital campaign and encourage the public to take part. As Gloucestershire pig farmer, Anna Longthorp explains: “There is only one person with more power than supermarkets and successive governments, and that is you, the consumer; vote with your hard-earned cash and buy British.” David Webster, chief executive of LEAF (Linking Environment And Farming) says: “British Food Fortnight is a powerful reminder of the incredible contribution our farmers make – not only in producing high-quality, sustainable food, but also in caring for our environment and supporting rural communities.” Reaching a crescendo The celebrations culminate with the Harvest Torch, which has travelled from Southwark Cathedral to Suffolk where it has been paraded at agricultural shows all summer culminating in a special Harvest Service at St Edmundsbury Cathedral in Bury St Edmunds on Sunday 5th October, the middle weekend of British Food Fortnight. From there it will travel to London for the National Harvest Service at Westminster Abbey the week after the national food celebrations, on World Food Day, where it will be carried by the President of the NFU and lead the Offertory Procession. This finale brings together a partnership between Love British Food with The Trussell Trust, The Felix Project, the Coronation Food Project and City Harvest, highlighting the importance of making good food accessible to all. Get involved “We are incredibly grateful for the support from all our partners and Food Heroes who help us amplify the voices of British farmers and ensure British Food Fortnight 2025 is a resounding success in promoting local, sustainable food,” adds Alexia. Let’s come together to grow, cook, and champion British food, supporting our farmers every step of the way. To discover how to take part and find local events, visit www.lovebritishfood.co.uk or follow @LoveBritishFood on social media. Supporters from across the supply chain have shared their commitment to British Food Fortnight: “From hospitals to hospitality, British food creates some fantastic dishes and it’s only right that we celebrate the amazing contribution our farmers and growers make,” James Armitage, marketing director, Fresh Direct. “Choosing British strengthens supply chains, supports rural jobs, and promotes sustainable farming. For organisations, it’s a chance to show real commitment to provenance and resilience.” Philip Rayner, co-founder and MD, Glebe Farm Foods “School meals play a vital role in shaping children’s health and learning, and British Food Fortnight is the perfect opportunity to showcase the importance of fresh, local, and seasonal produce on the plates of our young people. By supporting British farmers, we not only invest in our children’s wellbeing but also strengthen our communities and food system for the future." Derek Wright, catering service manager, Blackpool Catering Services “We’re proud to champion British Food Fortnight by showcasing the best of local produce. Supporting British farmers and suppliers isn’t just about great taste — it’s about sustainability, quality, and celebrating the food heritage that brings communities together.” Caroline Morgan, Local Food Links, Dorset "Supporting British farming means supporting nature, rural economies, and the future of local produce. British Food Fortnight is an opportunity to showcase the innovation and passion at the heart of our industry.” Sarah Haire, Dunbia. “I’m delighted for NSA to join lots of other farming and food organisations in being part of British Food Fortnight. It’s really important to reflect on just how fortunate we are to have such an abundance of high quality food and drink, produced here in Britain with care and a lot of hard work by farmers and many others throughout our supply chain. ” Phil Stocker, chief executive of the National Sheep Association Farmers from across the UK have also added the voices: “British farmers and growers are resilient, hardworking, innovative and deliver some of the highest quality and best tasting food in the world. British Food Fortnight is a celebration of all our hard work!” Alison Capper, Worcestershire farmer and executive chair of British Apples & Pears “British food fortnight showcases the safe, ethical and sustainable food produced by British farmers - supporting British farmers, helps sustain our food security, rural communities and countryside.” Holly Atkinson, dairy farmer, Devon “British Food Fortnight is a great opportunity to support farmers, to help them produce healthy, nutritious food, while at the same time benefiting nature. When nature thrives, so does farming, and when farming thrives, so does the country.” James Robinson, Strickley Farm, Cumbria “Supporting British farmers means backing the people who care for our land, produce high-quality food, and steward our countryside for future generations, British Food Fortnight is the perfect moment to celebrate that.” Sophie Gregory, dairy farmer, Devon