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Love British Food Champions Supply Chain Collaboration During Panel Discussion

Love British Food brought together leaders from across farming, foodservice, hospitality, retail supply and public sector catering at the Royal Three Counties Show 2026 for a positive and practical discussion on the future of British sourcing.

Held in the Future of Farming Theatre, the panel, ‘From farm to menu: Who shapes Britain’s sustainable food future?’ explored how the supply chain can work together to make British produce more visible, accessible and valued.

Chaired by Alexia Robinson, Founder of Love British Food, alongside Robyn Munt, Vice President of the NFU. Speakers included Rob Cass, Operations Director at OCS / Angel Hill Food Co; 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; and Neil Shand, Chief Executive of the National Beef Association.

Opening the discussion, Alexia Robinson said the session reflected Love British Food’s core objectives of convening people from grassroots to industry and turning support for British food into practical action.

Alexia Robinson, Founder and CEO of Love British Food, said:

“British food production has never been more important. Across foodservice, hospitality and the public sector, buyers are looking for supply chains that are resilient, sustainable, traceable and trusted. The answer is not abstract, it is here in British farming.

“Love British Food has spent 25 years bringing people together to champion British food, and this panel showed exactly why that matters. Farmers, caterers, chefs, wholesalers, processors and hospitality leaders all have a part to play in giving British produce the profile it deserves.

“Our message in this anniversary year is simple: Choose British, back our farmers, and use British Food Fortnight as a practical moment to put home grown produce at

the heart of menus.”

The panel highlighted that domestic sourcing is not simply a values-led choice. It supports quality, provenance, education, animal welfare, environmental responsibility, resilience and long-term confidence for farmers.

Robyn Munt told the audience that agricultural shows play a vital role in connecting people with the realities of farming.

Robyn Munt, Vice-president of the NFU, said:

“There is huge potential to build stronger relationships between farmers, producers

and the people buying British food, but those relationships have to be visible, trusted

and long term.

“This conversation matters because those making procurement decisions need to

understand the production story behind the food they serve. British farmers are producing food to some of the highest standards in the world, and they need the whole supply chain to stand behind that.”

The discussion highlighted the growing importance of British sourcing in public sector catering, where schools, hospitals, universities and care settings serve millions of meals every week.

Rob Cass of OCS / Angel Hill Food Co said 65% of its procurement is currently from the UK, with ambitions to increase British sourcing further, particularly around seasonal fruit and vegetables.

Rob Cass, Operations Manager at Angel Hill Food Co / OCS, said:

“In education catering, we have a responsibility to feed children with good quality, nutritious food, but also to help them understand where that food comes from.

“British Food Fortnight gives caterers a brilliant platform to bring that story to life. It

helps us talk about seasonality, farming, quality ingredients and the people behind the food. The more we can connect chefs, students and procurement teams with British farmers, the stronger that understanding becomes.”

Speakers stressed the importance of education, calling for more opportunities to bring caterers and decision-makers onto farms, and to give farmers a clearer understanding of how foodservice procurement works.

Ian Nottage of Fresh Direct said British seasonal produce is increasingly valued by chefs and customers. He emphasised the importance of supplier relationships, grower commitments and making British produce work at scale, stressing that chefs and customers want quality and consistency, and that British produce is at its

strongest when it is supported by a reliable supply chain.

David Chapman of UK Hospitality Cymru, highlighted the value of collaboration pointing to the Food Seven Cymru group in Wales as an example of farmers, retailers, hospitality, logistics and food and drink organisations shaping policy and strengthening the sector.

The livestock and beef sector featured prominently in the discussion. Lily Spencer-Brown of Myton Food Group spoke about the importance of resilient British supply chains, animal welfare, financial resilience and transparency between processors and farmers. Neil Shand of the National Beef Association said beef producers need sustainable markets, trust and long-term commitments if they are to invest with confidence.

The panel also identified a clear opportunity for British meat and livestock sectors to have a stronger presence at major foodservice and public sector catering conferences, ensuring British beef, lamb and pork are visible alongside other protein choices.

Neil Shand, Chief Executive of the National Beef Association, said:

“British beef producers need trust, stability and a clear market. Farmers are producing an outstanding product, but they need confidence that the wider supply chain understands the pressures they face and values what they do.

“There is a real opportunity to build better relationships with foodservice and hospitality, and to make sure British beef has the platform it deserves.”

The event concluded with a call for the whole supply chain to engage with Love British Food’s campaign and use British Food Fortnight, taking place from 26 September to 11 October 2026, as a focal point for action.

Alexia Robinson added:

“This is about moving from good intentions to practical action. If we want a resilient food system, we need to bring the people producing British food closer to the people buying, serving and eating it.

“In our 25th anniversary year, we are calling on every part of the supply chain to engage with the campaign, champion British produce, and help make choosing British the natural choice.”

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