The Source

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.

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.”