AGENDA
Nicola Stokes Marketing and branding manager, Farndon Fields I don’t believe that it is sustainable for farm shops and delis to only stock local produce. The selection of locally produced products varies widely between different regions. The term local produce is interpreted in many ways and does not always reflect the best quality products produced in our regions. If you want to create a successful farm retail business, I believe that the core product selection should be unique to you as a farmer or producer, unique to your area and region, and as high quality as you can find. We love local, but we also love delicious wholesome food, regardless of where it comes from. www.farmanddeliretail.com
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A factor that affects the amount of local products we stock is availability and reliability. Some small start-ups struggle to fulfil orders and even some established local producers fail to keep up with orders (and subsequently reduce sales) due to an inability to expand production. Of the products we sell, about 20% is homegrown and homemade at Farndon Fields, around 40% is from other local farms and producers, approximately 30% is produce from across Britain, and roughly 10% is sourced from Europe. We have seen prices increase as a result of Brexit, and expect to see more effects in the coming
I believe that the core product selection should be unique to you as a farmer or producer, unique to your area and region, and as high quality as you can find 12 months. If prices were to disproportionately increase for products made in the EU, we would consider sourcing that particular product elsewhere, or look for a similar quality replacement from within the UK.
OPINION
Harry Davies Owner, The De Beauvoir Deli I understand the benefits of selling local produce, but it isn’t always practical or desirable from a consumer’s perspective. Depending on how you define local, a food business could really limit themselves in what they’re able to offer. As a central London business, we have to look beyond the immediate area for our fresh produce, and beyond the UK for staple items such as bananas, lemons and avocados (not to mention wine and coffee). While there are fantastic British versions of classic continental cheeses and cured meats, we source much of our produce from France, Italy and Spain for the best value.
When we can source locally and cost effectively, we do, and when we can make something ourselves, we do. While the ingredients may not be locally grown, our kitchen is responsible for an increasing range of items. Most of our fruit and veg is grown in the south-east, and most of our fresh produce is made in or around London. In terms of Brexit, it’s a level playing field for British businesses; no matter what the outcome is, we’re all in the same boat. Continental produce is already more expensive because of the fall in the pound – any future jumps in cost could make British cheese and charcuterie more competitive.
Farm & Deli Retail • April/May 2017
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07/04/2017 09:52