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Restaurant Associates Supplier Visits and Workshops 2026

Introduction Welcome! This programme is your essential guide to all supplier trips and in-house workshops scheduled for 2026.

These opportunities are open to everyone and serve a vital purpose: Deepen Understanding: Get first hand knowledge of our supply chain and the ever-changing operational environment. Traceability & Trust: Know exactly where our products come from. Build Partnerships: Engage directly with suppliers to build crucial relationships. Knowledge Transfer: Gather valuable information to share with your sites and clients. Inspire Growth: Ignite passion in the next generation of Restaurant associates. These visits are great educational tools. Send your Junior chefs to learn and be inspired. Not just open to Chefs, send FOH staff so they can feed the supplier stories back to clients. You will get back what you put in, invest in staff and help them grow Important Note: This document will be updated regularly throughout the year, so please keep checking this link for the latest trips and workshop dates!

How to book: Ready to join a trip or workshop? Booking your place is simple! To secure your spot, copy the below into an email and send to: kirsty.ghee@restaurantassocaites.co.uk "2026 Supplier Trip [Name of trip and date]" Required Details Please include the following information for each attendee in your email to ensure a smooth booking process: Full Name Contact Number (for the attendee) Job Title Unit Name Cost Centre Number Dietary / Allergens requests Shoes and Jacket size (required for safety/PPE at site visits) Confirmation and Cancellations Kirsty will manage all bookings and will send a confirmation email one week prior to the event with final details. Please check each supplier page for charges. These charges are to cover for lunch, suppliers time and any extras like overnight stays. Please Note on Cancellations: If you need to cancel, you must do so more than two weeks before the event. Cancellations made within two weeks of the event will still incur the full charge unless a suitable replacement attendee can be found by the unit requesting.

JULY 1

Paul Rhodes Bakery Visit 22

24 Bread Factory Visit

Berry Farm Visist

Date: Friday 17th July 2026 Charge: £50pp One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes. This is your chance to step into the "magic" of their Greenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues. Arrival between 10:45am and 11am ready for a prompt start at 11am Introduction by Paul Tour of Bakery Master Crafted Tasting Location: 37 King William Walk, London, SE10 9HU Nearest tube stop: DLR Cutty Sark

Date: Friday 31st July 2026 Charge: £50pp

A. J and C. I Snell is one of the UK's leading fresh and frozen fruit growers. Based near Ross on Wye in South Herefordshire, the 450 acre farm produces nearly 1,300 tonnes of strawberries every year plus raspberries, blackberries, blueberries and redcurrants, along with a further 700 tonnes of conventional and organic blackcurrants. The business also includes retailer packing facilities and a pallet freezer store offering freezer storage, blast freezing and online British Frozen Fruit sales. A. J & C. I Snell became LEAF Marque certified in 2007. Arrive by 10.30am Introduction to the company Farm tour Lunch Aim to travel back around 2.30pm

Location: Address: A.J & C.I Snell, Windmill Hill, Harewood End, Hereford, HR2 8JS Train details: 07:10 London Euston to Birmingham New Street > 08:50 Birmingham New Street to Hereford 10.17

SEPTEMBER 1

LJ Betts Farm 8

11 Wasteknot Farm

LDF Farm Tour 22

Ground Up Cookery 29

Date: Friday 4th September 2026 Charge: £50pp Simply Lunch has a commitment to delicious food. Our local communities has been central to our South London business since it was founded in 1979. Today, we are as committed as ever to creating high-quality hand-crafted food to go products, made to improve lives and protect our beautiful planet. Over 40 years of fantastic food has helped us develop our holistic approach to eating – we care about your health but also want our products to taste great too. LJ Betts Ltd is a longstanding family business based near West Malling, Kent, producing salads and cereals. Our principles are based on integrity, quality, reliability, respect and innovation. This visit focuses on aligning our shared values of quality, sustainability, and community impact while gaining firsthand insight into L.J. Betts' salad and cereal production. Objectives Supply Chain Transparency: Observe farm operations, field-to-fork timelines, and sustainable growing practices for fresh salad and cereal crops. Shared Value Alignment: Connect Simply Lunch’s holistic approach to healthy, planet-friendly food with L.J. Betts’ core principles of integrity, innovation, and respect. Quality & Innovation: Explore opportunities to enhance product quality, freshness, and potential joint initiatives for future range development. Agenda: 9.30am - 10am- Arrive at LJ Betts / breakfast 10am – 10.30am - Welcome & introduction to the farm 10.30am - 12.00pm - Field visits ( including sustainability, farming methods, overview of baby leaf and whole head lettuce crops being grown and harvested). 12pm – 1pm - Refreshments & lunch

Locatoin: Laurence J Betts Ltd., Church Road, Offham, West Malling, Kent, ME19 5NZ, UK Train Outbound: 07:57 London Charing Cross to West Malling 08:54

Date: Friday 11th September 2026 Charge: £50pp See how Waste Knot is brilliantly tackling the UK's food waste problem! Visit their operation to witness the journey of "wonky" and surplus farm produce—perfectly good food that major retailers reject. Discover how Waste Knot rescues these high-quality ingredients directly from farmers, saving them from landfill or being ploughed under. Learn about their innovative supply model that connects this rescued bounty to chefs and charities, turning a problem into a planet-saving solution. It’s an inspiring, behind-the-scenes look at the future of sustainable food supply.

10am: Meet at FerryFast HQ This will be an introduction to the business and a chance to meet Dan Byrd, a thirdgeneration grower whose family own FerryFast Produce and Rob Bowers, the Waste Knot Ops Director, to discuss how Waste Knot has become an embedded part of the operations at FerryFast, the challenges of farming, the relationships which have evolved through working with Waste Knot and much more. 11am Warehouse tour In order to fully comprehend the scale of fresh produce that comes in to and out of the business, how sourcing works, the teams behind the growing, picking, packing and transporting the produce in the most environmentally-friendly ways possible. 11.30pm Field walks Alongside Dan and Rob, we will take you on a journey spanning the hills of Worcestershire to get a first-hand feel of regenerative growing, enabling more conversation and subsequent collaboration concerning how we can all work together to permit a stronger, better future for our planet. Summer allows for the UK produce scene to shine so feel free to bring a reusable jute bag to take home some freshly-picked delights. 1pm Lunch at Ellenden Farm Shop (https://www.ellendenfarmshop.co.uk//) 2.30pm More field walks 3.30pm onwards trains/transport home.

Location: FerryFast Produce, Ascot Rd, Pershore WR10 2JJ Closest Train Station: Pershore Train Outbound: London Paddington 07:50 - Pershore 09:43

Date: Thursday 17th & Friday 18th September 2026 Charge: £220pp Step behind the scenes of Britain's most spectacular and traditional farming landscape on an exclusive overnight experience with the Lake District Farmers (LDF) team. This is your chance to understand the heritage, hard work, and passion that creates some of the UK's finest produce. Day 1: The Upland Farming Life Farm Tours with the Masters: Spend the afternoon on the rugged fells with two of LDF's most respected farmers. Jim Beary's Farm: Witness the traditional practices of fell farming and learn firsthand about the unique challenge of working the Lake District landscape. Ian Telford's Farm: Discover the secrets behind raising native breeds like the famous Herdwick sheep and other quality livestock that thrive on the high grazing ground. Get an insight into the symbiotic relationship between farming and conservation that shapes this World Heritage Site. The LDF BBQ Feast: Join the farmers and the dedicated LDF team for an unforgettable evening. Enjoy a relaxed, rustic BBQ dinner featuring the very produce you saw on the farms, giving you the ultimate 'farm-to-fork' taste experience and a chance to chat with the people who make it all happen. Day 2: From Field to Fine Dining The LDF Factory Tour: After breakfast, journey to the heart of the operation for an exclusive, behind-the-scenes tour of the Lake District Farmers production facility. See exactly how the finest meat is processed, aged, and prepared by skilled butchers before it is delivered to some of the country's most discerning chefs and retailers. This is a rare opportunity to see the precision and care that maintains the LDF standard of quality.

Travel Details: Outbound 06:33 London Euston to Oxenholme 10:22 (Thursday 17th) Return 12:24 Oxenholme to London Euston 15:14 (Friday 18th) Capacity: 12 People - This visit is fully booked pleas email Kirsty Ghee to join waiting list

Date: Friday 25th September 2026 Charge: £220pp Fermentation & Preservation Mastery This is more than just a class; it's an immersive experience centered on sustainability, seasonality, and zerowaste principles. This specific course, Fermentation & Preservation Mastery, is a hands-on deep dive focused on practical techniques to elevate overlooked ingredients and radically reduce waste. This session combines Fermentation with comprehensive Preservation methods. Fermentation Techniques: Hands-on mastery of powerful fermentation techniques to create dynamic, inclusive ingredients for your menu, focusing on achieving high-flavour components and innovative alternatives. Classic Preservation: Practical application of diverse methods including pickling, curing, smoking, and drying to extend ingredient life and maximize flavour. A Unique Setting: Enjoy hands-on learning in a custom-built kitchen that champions local produce and a connection to the land, reinforcing sustainable practices.

You will leave this session with far more than just new recipes: Ready-to-use recipes and techniques for inclusive menus (e.g., dairy alternatives, low sugar, high-flavour components). Strategies to repurpose scraps and by-products into premium, flavorful ingredients. Storytelling tools to showcase the transformation of waste into culinary innovation on your menu.

Location: Grealy Barn, Chudleigh, TQ13 0AA Travel details: 6am Train from Paddington to Exeter St David’s 8.44am - 30 minute taxi to Ground Up Return: 16.51 Exeter St David’s to Paddington 19.24

OCTOBER 1

Sushi & Sake Masterclass

Bread Factory Visit 22

Sushi & Sake Workshop with Chef John Killington Date: Friday 2nd October 2026 Charge: £50pp The Art of Sushi & Sake: A Hands-On Masterclass Elevate your culinary skills in this immersive workshop where we delve into the time-honored traditions of Japanese cuisine. The Sushi Experience: Learn the precise techniques for preparing perfect sushi rice, mastering the delicate knife cuts for sashimi, and expertly rolling three different maki (rolls). We will focus on seasonal, high-quality ingredients. Sake Pairing & Tasting: Explore the diverse world of Japan's national beverage. You will be guided through a curated tasting of three premium sakes learning how to properly taste, serve, and pair them with your creations to unlock incredible flavor profiles. What you'll take home: New skills, a full sushi feast, and a deep appreciation for washoku (Japanese harmony in food).

Location: TBC

Date: Monday 19th October 2026 Charge: £50pp Step inside The Bread Factory, the engine room of one of the UK’s leading artisan wholesale bakeries, where quality, time, and craft meet the demands of large-scale production. This visit is essential for appreciating how The Bread Factory has pioneered the combination of traditional baking values with modern industrial scale to create a more flavourful, nutritious, and sustainable loaf. Unparalleled Insight: Scaling Craftsmanship You will gain unparalleled insight into the unique processes that supply award-winning breads and pastries to top chefs and retailers across the country, highlighting: Pioneering Partnerships: Discover the crucial role The Bread Factory plays in supplying its renowned sister brands, including Gail's Bakery and The Flour Station, and many other leading food service and retail partners across the country. The Art of Sourdough: Deepen your understanding of the sourdough process—the foundation of The Bread Factory's quality—and how they maintain long fermentation times and traditional methods at an industrial volume. Traditional Craft, Modern Scale: See the machinery and the skilled bakers who manage the delicate balance of scaling up traditional baking values to meet high demand. Flavour, Nutrition, and Sustainability: Explore the commitment to ingredient quality and methods that result in a more flavourful, nutritious, and sustainable final product.

Location: The Bread Factory, Unit 12 Garrick Road Industrial Estate, Irving Way, London, NW9 6AQ Nearest station is Hendon (Thameslink). Hendon Central (Northern Line a 15 minute walk) and there is limited parking on site. I'd advise the Thameslink, its the easiest way to get here!

NOVEMBER 1

LDF Workshop

Belazu Factory 22

London Based Lamb Cutting Demo Date: Tuesday 3rd November 2026 Charge: £50pp Join the experts from Lake District Farmers for an exclusive, hands-on workshop dedicated to the heritage skill of breaking down a whole lamb carcass. This is your opportunity to go beyond the pre-packaged cuts and gain a profound appreciation for the provenance and quality of their world-renowned, sustainably-reared Herdwick lamb. In the spirit of the 'fell farming' tradition, this workshop champions a noseto-tail philosophy, ensuring respect for the animal and maximizing every ounce of flavor. In this immersive session, you will learn: Anatomy of the Carcass: Understand the primal and sub-primal cuts, and where all your favourite joints originate. Essential Butchery Skills: Master the techniques for separating, trimming, and preparing cuts—from bone-in shoulders to perfect loin chops. Maximizing Value: Discover how to use under utilized cuts which can often be a cost saving cut vs well known premium cuts. Walk away with new confidence in your kitchen skills, a wealth of knowledge on ethical meat sourcing, and the satisfaction of knowing exactly where your food comes from.

Location: TBC

Date: Monday 16th November 2026 Charge: £30pp

Step behind the scenes at a premier ingredient manufacturing facility that champions the flavors of the Mediterranean. This immersion is focused on showcasing how the quality of your source ingredients translates directly into premium finished goods. This is not just a factory tour; it’s a celebration of the journey from farm to table and a demonstration of the value added at every stage.

Location: 74 Long Drive, Greenford, UB6 8LZ Travel: Closet station is Greenford (Rail or Central line)

DECEMBER 1

Paul Rhodes Bakery Visit Ground Up Cookery School 8

Salad Workshop with Ian Human 15

Date: Friday 4th December 2026 Charge: £50pp

One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes. This is your chance to step into the "magic" of their Greenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues.

Location: 37 King William Walk, London, SE10 9HU Nearest tube stop: DLR Cutty Sark

Date: Friday 4th December 2026 Charge: £220pp From Idea to Urban Impact: Innovation Workshop (London-Based) Ditching the rural classroom for the metropolitan edge, this intensive, London-based workshop is dedicated to redefining sustainability within the urban environment. This is more than a class; it's a dynamic program rooted in actionable innovation, circularity, and high-impact culinary solutions. The central Focus is to harness under-used urban ingredients and waste streams to prototype usable, scalable culinary innovations. This session expertly Combines From Inspiration to Implementation (cocreating scalable menus) with practical Urban Foraging. Urban Ingredient Sourcing: Learn to identify and responsibly harvest hyper-local, cost-effective urban ingredients, turning overlooked natural resources into premium menu items. Waste Stream Innovation: Go beyond standard recycling. Master techniques to analyze site-level waste streams and transform by-products into valuable, flavorful components. Menu Prototyping: Engage in hands-on development of dishes or products using your found ingredients, ensuring they are practical and scalable for immediate trial in your operations. You will leave this high-intensity workshop with a concrete plan and essential tools to drive innovation: Identification of site-level waste streams with practical, scalable solutions. Development of dishes or products using hyper-local, cost-effective urban ingredients, ready for trial. Elevated confidence in leveraging urban foraged produce in mainstream menus. A toolkit for rolling proof-of-concept ideas into everyday operations across the business.

Location: TBC

Salad workshop with Chef Ian Human Date: Wednesday 9th December 2026 Charge: £50pp Tired of dull, repetitive salads that drain your margins? Join culinary expert Chef Ian Human for a hands-on workshop dedicated to transforming the simple salad into a vibrant, satisfying, and balanced centerpiece for any meal. Chef Ian, known for his commitment to fresh, seasonal ingredients and masterful flavor combinations, will share the secrets behind creating salads that are anything but boring while maximizing efficiency and boosting Gross Profit (GP). What You Will Learn: Flavor Architect & Cost Control: Understand the core principles of layering textures and balancing the five fundamental tastes (sweet, sour, salty, bitter, umami) in a single bowl. We will also focus on high-impact, low-cost ingredients to optimize your GP. Signature Dressings & Profitability: Move beyond bottled dressings. Learn three classic and three innovative vinaigrettes and creamy dressings, mastering emulsion techniques to create light, stable, and flavor-packed condiments from scratch. Discover how making house dressings reduces cost per serving and enhances plate value. The Power of Texture & Waste Minimization: Discover how to incorporate crunchy, soft, and chewy elements—from toasted nuts and seeds to perfectly roasted vegetables and artisanal cheeses—to elevate the salad experience. Learn smart prep techniques to utilize trimmings and minimize kitchen waste. Seasonal Sourcing & Menu Pricing: Learn how to select the freshest produce and build menus around what’s available locally, ensuring maximum flavor and nutrition. Gain insights into flexible menu development that hedges against ingredient cost fluctuations to protect your GP. Advanced Knife Skills & Speed: Practice essential techniques for prepping greens, slicing delicate vegetables, and creating beautiful garnishes quickly and safely. Increased efficiency directly translates to reduced labor costs. Your Takeaway: Boosting Your GP You will leave this three-hour session with a deeper understanding of ingredient synergy, a collection of Chef Ian’s best recipes, and the confidence to ditch recipes and create your own perfect, satisfying, and highly profitable salads year-round. All participants will also enjoy a generous tasting of the creations and a complimentary recipe booklet.

Location: TBC