Celebrating British Food Fortnight

Ep 6. Celebrating British Food Fortnight

brates British Food Fortnight: 2024

Derek Wright: Welcome back to the Love British Food podcast. Whether you're a foodie, a farmer, or simply interested in the stories behind great British Food, you're in the right place. I'm your host, Derek Wright, and today we have an exciting episode lined up for you celebrating British Food Fortnight 2024. In this episode, we're so excited to welcome Sam, our new resident farmer from Malbro Farm. he's going to be keeping you updated with the farming calendar throughout the year. Welcome, Sam. Thanks very much for being, our, resident farmer for Love British Food.

Introducing our Resident Farmer

Welcome to the team. If you just introduce yourself, Sam, who you are you maybe a bit about your farm.

Sam: yes, so, I work for Malbro Farms, which is short for Mallinson brothers. We're a third generation farm now, arable farm. and we've sort of streamlined the vegetables that we grow just to leeks and potatoes. So now that sort of us young lads are coming up, me, myself, Ryan and Daniel, we're just looking to new ways and sort of new and improved advanced technologies that maybe help streamline and just make the job a bit more efficient and a bit easier for us to handle.

Derek Wright: And you're also, I don't know if you want to plug your social media channels, Sam. The three brothers are a little bit of the Lancashire stars almost, aren't they?

Sam: We're not classes quite as that yet, but, no, we're giving it a good go. Just, just a case of, yeah, just, just getting our name out really, and just kind of spreading the business's name. It's kind of hard work spreading a farm's name, especially on, over social medias, because it's hard to get that sort of following platform. So we thought doing something that sort of makes it easier for people to watch and be able to get, you know, sort of involved in, So the YouTube series was kind of a good idea, especially, especially to get the sort of younger audience, and even the older ones involved and sort of engage with what we do day to day.

Derek Wright: And I think it's really important, Sam. I know we, it's British Food Fortnight and we've seen a lot of farms up and down the country, certainly when they've gone through the generations, almost generations walking away from the farm, because you can't make it pay. It's great to see farms diversifying and trying to captivate the public and see actually what goes on on a farm and how tough it can be, which is really interesting.

What happens at Malbro Farms

But the great work that you do, just tell us a little bit about what's going on at the moment on the farm.

Sam: yeah, so like I say, we're looking to always buy sort of new and improved technologies to try and sort of enhance our sort of productivity and efficiency that goes on around the farm. So, I mean, a lot of farmers, especially on the UK now, like you said, average age of probably about 60, 70 years of age, there's not many young farmers still in the game anymore. so yeah, we're looking to put in a new leek production line that's sort of customised and tailored to what. To our needs, basically. So, the new potatoes are quite a simplified process as it is because we sell them dirty, new skinned, where you want to handle them as little as possible. So we're doing them in a way that works for us. but the leeks, however, are quite a delicate vegetable, to say the least. And they're highly maintained throughout the year. but the packaging part is something we've always sort of fell behind on. Five years ago, we were washing in a stainless steel bath in cold water, getting cold hands over Christmas. but, yeah, now, like we said, we're looking at new ways to constantly improve that and change it up and keep up with the modern technology of today.

Derek Wright: So you harvest and pack and distribute, don't you, the leeks So our listeners know what sort of turnaround times are you under on that to get it into the supermarket?

Sam: I mean, everything that we produce on a day to day basis should be within supermarkets or market stores within the next two days. So 48 hours, give or take. So, I mean, especially with leeks keeping them refrigerated is always a big task over the summer months, if they internally get a bit too warm, then they'll grow out and then they're rejected instantly. So there's a lot of things that can go wrong with them, especially being as delicate as they are with the leaves. However, over the winter months, exactly the same. But complications can arise for us, with any frost, any icing, even just wet weather in general. That makes it just seriously difficult

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Sam: for us. I know today has dropped about 25 mil, 30 mil of rain today, steadily.

Derek Wright: It's been a very unpredictable summer.

Sam: Yeah, yeah, definitely, definitely. I mean, to be honest with you, it's been quite ideal for farming this summer. Everything's grown like crazy. It's given warm weather and then it's given wet weather, warm weather. So in a farming sense, it's ideal. Not so much if you want to sit outside after work in the pub. But it's,

Derek Wright: But if you want to harvest it, it can't be too wet. You get your tractor stuck

Sam: No, exactly. Yeah.

Sam: So we're never happy over farmers. It's always too dry, it's always too wet, so we're never too happy. But this summer's not been too bad. We're just hoping for a steady winter now, not one that's going to kick us up the backside.

Derek Wright: And then British Food Fortnight you know, it's a key date in the calendar, obviously celebrating harvest across the UK. Are you guys doing anything special for harvest? Obviously working hard?

Sam: yeah, yeah, we're trying to anyway, pretending to now for the, for the cameras especially. But, our harvest process in the field is much different to what it used to be. It's more automated now. We do it with machinery. so it's single handedly. You can go and get the day's worth of leeks in a couple of hours in the morning. we can get some footage out there for people that might want to see certain things that we do.

Derek Wright: But to our listeners, Sam, from, from a farmers point of view. But what would you tell, why would you tell them to buy British? What is important to you?

Sam's thoughts on why we should be buying British

ed to what it would have been: 1020

Derek Wright: It's such a shame, isn't it? You know, when we see generations, of farmers come to an end because it just doesn't pass down, as you say. There's so many opportunities out there for young farmers, and the Food industry is so big as well, unless they go off to different industries. But one thing that does stop is all that knowledge, expertise about the land and the land around them. You know, obviously the history of the cattle, the sheep farmers, there's such a variety, but it's that environment around them. There's so much knowledge and you can never get that back once it's gone. And that is a sad thing to see about farming. And certainly we're over the filed coast and around us, whether it's flower houses or dairy farms or pig farms. It was a massive farming area. But a lot of those farms have diversified and don't farm anymore because it's financially better not to farm. And it's a sad state of affairs that we see. So it's really nice to see a third generation farmer or band of brothers really having a good go. and looking at that technology to make us, to make yourselves more efficient. Yeah. And that ultimately helps him in price back into the supermarket, doesn't it?

Sam: Definitely, yeah. I mean the way things are going nowadays, people want, like I said, like I touched on before, everyone wants everything for cheap. You know, you look around even as opposed to the public, you know, you'll travel to different supermarkets and you'll compare prices of

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Sam: which one's cheapest. And the ones that are the cheapest, are great for, you know, the likes of the public, but for ourselves it's not so good because then you know, it's not good and.

Derek Wright: Yeah, and it's a shame that, that it's, it's almost like a race to the bottom. Yes, definitely, you know, because, you know, and that's such a shame because, you know, it takes a lot of time, a lot of knowledge to grow crop and you know, rear animals names and then we want it at the cheapest possible price.

ng that for the first sort of: 1516

Malbro Farms social media update

Derek Wright: And tell us about your plans on social media, because I think our listeners need to know what to follow.

Sam: Yeah, so, yeah, we're just Malbro farms on everything, on Instagram, TikTok, YouTube. There's definitely an audience out there. There's lads that are local to us, the likes of, Tom Pemberton, Ollie, Harrison, that are, that are doing the sort of day to day blogs of what they're doing, which has really worked for them. It's kicked off and they're really succeeding from it. So we sort of saw that as an opportunity to grow our business in that sort of sense, not just amongst the sort of customers and wholesalers, but amongst just the general public as well. And getting people's, sort of opening their eyes to. To what the likes of us, the young farmers, the younger generations are trying to do and trying to achieve the next coming years.

Derek Wright: Yeah. And it's going to be really exciting, Sam, to have you as a resident farmer, because one thing, when we started the podcast, obviously we started it to try and introduce more food into the public sector. but a real ambition was to really have a farm to fork podcast. So it stretched, what we were doing from the farm all the way into, the public sector and the wider general public to really understand about the Food industry and most importantly, the farming and why we're so passionate about getting British produce on the menu. So it's really good to have you on the team.

Sam: Yes, thank you.

Derek Wright: We're going to have to leave you, Sam, because we've got a chef lined up next. He's going to just talk a little bit about what they're doing in the schools and full of British Food before we catch up with Alexia. But, thanks so much for your time and I appreciate all the support that you're going to give us. Thank you, Sam.

Sam: look forward to it. Thanks very much. Derek.

Rob from OCs Academy talks about British Food Fortnight

Derek Wright: Welcome back to Robcast from OCS Academy, who deals with the schools. Rob, just, just tell us a little bit about some of the things that you're doing for British Food Fortnight in some of your schools. Your pictures look absolutely amazing. So tell our listeners a little bit about that.

OCS and British Food Fortnight

Rob Cass: Yeah, thanks. thanks, Derek. Nice, to be back on the podcast. so British Food Fortnight obviously we're in OCS and now in partnership with, Love British Food. so we were really excited about, the opportunity to really, really go full pelt for British Food Fortnight both in our healthcare, sector and in education. in education, we've broken it down, into days. So we're going to be doing something every single day of the, the Fortnight So we broke our menus down to make it easy for the chefs to be able to get creative, get excited about, you know, British Food and British ingredients. So we've split it into days. So we've got Love British fruit and veg. We've got Love British beef, Love British eggs, Love British chicken. and obviously Love British Food to make it kind of varied. we've obviously got, obviously the pie challenge as well, which, all of my chefs, within the schools have really, really embraced. There's some real excitement going on and I'm getting sent covert photos of pies and pastries. Is it puff? Is it shortcrust? Is it Suethe? you know, there's lots, lots of excited chefs out there all, planning different pies and some quite different and off the wall ones as well, which is really, really exciting to see.

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Derek Wright: What's the most off the wall pie?

Pies galore

Rob Cass: Okay, so I've had a cheeseburger ah, pie, which is, quite, yeah, quite, quite strange, but it's. It, but it works. there's a chicken in black bean pie, which is, which is quite, quite nice. and then there's a keema ah, curry pie.

Derek Wright: Yeah.

Rob Cass: but that's using like a naan bread instead of the pastry. So it's like, homemade naan bread.

Derek Wright: That's interesting.

Rob Cass: That sits over the top of the pastry. So they're a little bit out of the box. They're not your traditional steak and kidney or chicken and mushroom. You know, there's some real unusual ones in the mix as well, which is.

Derek Wright: Good yen starting to, some of those flavours. M.

Derek Wright: Influencing flavours in today's sort of foodie world, I think, for our listeners. OCS launched the pine challenge for British Food Fortnite. So Rob and the team, were instrumental in this. So it's really nice to hear that we're getting a lot of engagement through chefs to inspire them to use great British produce and start really thinking about bringing pies should we say to the 21st century with those new flavours? So that's really interesting. ANd Rob how have you introduced British Food Fortnite into your school? So you've said about the days, ah, ah, have you found schools are really receptive towards engaging with British Food fortnight?

Rob Cass: Yeah it's been really good. We're also doing some workshops as well within some of our schools where we're actually speaking to both students and parents about the importance of keeping good quality, fresh local ingredients in schools. The teachers and the heads have really, really gotten bored. I've done a lot of open evenings over the past couple of weeks. Obviously in September, you know schools open, people are having a look around. We've been doing a lot of theatre, cooking and cooking demonstrations and that's obviously going to lead on into British Food Fortnight as well. tomorrow we're doing some British Food with a twist, down in Bristol at one of our new schools, the Olympus, part of the Olympus academy Trust. So we're going to be doing a bit of a twist on a keema curry, but we're going to be doing that with a minted mashed potato. Just something a little bit different, a little bit quirky about how British Food has evolved over the years and how it doesn't necessarily need to be traditional, as long as it's using really, really good quality British ingredients.

Discussing the use of British food in our schools

Derek Wright: And how do you find sourcing British produce within the education sector? do you find that easy or do you struggle to find that?

Rob Cass: there's still the struggles, you know I think one thing we need to do more of in the country is you know and I think the government really need to get behind it as well is eating the seasons within, within the country, you know, I mean to cut down on the emissions as well, you know importing fruit and veg. We've got good supply chain, you know we use bid Food and for a lot of our a lot of our meat projects they use Campbell brothers for the, for the butchery which is, which is fantastic. And we use dole as well which very good but we're also looking ah for widering you know suppliers. But it would be, it would be a lot easier if food standards actually instilled and pushed for those British ingredients to be formed part of the school Food standards. Really?

Derek Wright: Yeah, definitely, definitely, yeah. And there is hopefully the review of the buying standards that hopefully will be enforced in education. And we talk a lot about the funding and how we struggle to sometimes afford quality British ingredients. I do think there's something in what you've just said about those seasons and seasonality. traditionally we're pigeonholed into two, maybe three menus a year that we know that there's things changing all the time. and we can actually utilise those seasons much better, and also achieve savings from utilising seasonality. so I think there's definitely something in that, Rob.

How OCS shares the Love British Food message

And within your schools, how do you inspire, young people and get the message out for

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where that fabulous British produce is coming from?

Rob Cass: So it's about engagement. again, I mean we at OCS academy we we pride ourselves on actually engaging with parents, engaging with students. We've got things like the academy cookery school where we actually teach students to cook along with their parents. we get them cooking cost effective recipes, which is really good using fresh British ingredients. we also educate our chefs as well. So we've got our culinary classroom, which is fantastic. Twelve modules around the country, visiting farms, going on Food safaris, etcetera. Understanding you know, British produce where it comes from. you know we talk about the sustainability of the Food as well. You know we do game workshops and various other different bits and pieces and it's about talking to the students and actually getting them to try the Food. So display colour. just before we closed for summer, I did a number of cultural days so we actually set the counters up again. It was a myself theatre cooking. We had various dishes from, from around the world on the menu. We sat little sections and actually got people to try stuff. And the British section was actually fish. so we had some smoked salmon on there, we had some smoked haddock, we had some cod on there, we had some prawns, we had some mussels, we had some cockles and we actually just got the students to have a little taste and try from feeds from around the world. But fish was the biggest one because you know it's strong flavours and actually to get them to try it, the fish was the first thing to go. Once I'd got them engaged in it, once I had a chat to them about it, they were, they were loving the smoked haddock and the salmon, you know and trying muscles and you know they were like I've tried a muscle. You know it was like, you know, it was like really was honestly, it was great to see. And there was a couple of like my, you know, the team members. Oh, I don't think that'll go. I don't think that'll go. And honestly, they cleared me out and we did that free of charge. you know, we did that absolutely free. You know, we didn't charge for any of any of the Food. It was just come and have a try of some really, really nice ingredients, and, you know, let us know what you think. And it was a huge success. So I'm really, really going to be looking at doing more engagement things like that and getting the children trying it because, because it just broadens their palates and hopefully, they'll enjoy more stuff. And I certainly wish mine had been broadened a little bit as a child because I'm not the biggest fish lover and I really wish I did because there's a whole ocean of delights that could be trying.

Derek Wright: yeah, I think it's so important to open that world up just through the taste and the smell of, different ingredients and introducing that, ah, very early age, I think is so important. But, for those young people to even know where that product is coming from because unfortunately you see everything wrapped up in plastic and actually there's a lot more to the story, to ingredients before it even got in that plastic.

Rob Cass: We've also got, Josh, who's one of our development chefs, as well as the academy cookery school, Josh does the junior chef's club and that's cooking with, the primary school students again using, fresh ingredients. they've got to complete, ah, a number of modules. So they do like a fruit workshop, like a salad, ah, workshop. And they do like a pasta workshop as well. So he takes them through a number of modules and you know, they have their own little aprons and stuff and they get little stamps in their passport as they go along. And it's, you know, Josh is really, really, really good with you know, he's got young kids himself and he's absolutely fantastic. But again, it's about that, about that education piece and getting them interested and finding out where the Food actually comes from.

Derek Wright: definitely. Well, Rob, thank you so much for sparing the time, to come on and have a chat with us and update us on the great work that you're doing

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Derek Wright: with OCS and keep those photos coming. There's some fabulous photos. I know. Alexia and the team are sharing on social media from you guys. It's really great work and we're really pleased to have you, involved with British Food Fortnight So thank you for all your effort, Rob. Really appreciate it.

Rob Cass: My pleasure. Thanks, Derek.

Alexia Robinson leads british food fortnight with great fanfare

Derek Wright: So it's British Food Fortnight and we want to welcome back onto the podcast Alexia Robinson, who, leads the charge with Love British Food, to tell us what's happening, ah, across the industries for British Food Fortnight Welcome back, Alexia, Derek, lovely to be.

Alexia Robinson: Talking to you again. Yes, it's the 23rd running of the national Food celebrations. They started on Friday, with great fanfare in new Covent Garden Market in London, which felt deeply appropriate because they're celebrating their 50th anniversary of when, the whole fruit and vegetable trade has moved from the old Covent Garden to its, amazing new site. And, so that was just. It was the perfect place to start the national Food celebrations, which are now in full swing. and actually, we'll go back to the capital for the last day when, we finish with a great finale at Southwark Cathedral, which will host this year's national Harvest Service. And indeed the harvest torch that travels the country, from city to city has already arrived in London and, is making its way to Southwark. So, yeah, so it started with great fanfare and there's much to look forward to for the next two weeks.

Derek Wright: And this year we've got quite a big announcement of, Morrison's being our, official retail partner. And just tell us a bit about, that relationship, Alexia.

Love British Food's new retail partner, Morrison's

Alexia Robinson: Well, I think what's been really unique about British Food Fortnight and why it's a really much loved event is that it's unusual in that we're very much a grassroots community celebration. But the big, retail and Food service organisations also take part with, promotions of British foods during the event. And yes, we are delighted to announce that we've, partnered with Morrison's. They are now the official retail partner of Love British Food and British Food Fortnite. and of course, that's just deeply appropriate because, as anyone who has, been to Morrison's will know, they are the leading retailer at, putting British produce on their shop shelves. Their market street, gives customers the opportunity to purchase directly from butchers. They have a fantastic relationship with their farmers and, suppliers. And we are completely tickle pink that Morrisons, are now our official retail partner. They also, interestingly, have very strong community roots. So, they complement our activities very well and we're now working closely with. They're community managers. They have a community manager in every store, and we are, running our community competition with them to seek out those individuals, volunteers, small charities, organisations who are really doing wonderful things across the country, making good food available to those who perhaps otherwise wouldn't be able to, access it.

Derek Wright: It's a really exciting partnership. I would say, Alexia, to take, a Love British Food to, the next stage in the journey. And then from retail, should we talk about wholesale? Because I know one of our partners, brakes and Cathy over at breaks is doing a little bit of work next week and Tim's going up to that. Talk about British produce in, the wholesale industry.

Alexia Robinson: we have two events taking place from British Food Fortnight that are absolutely key in giving, chefs, caterers, whether they are in a pub, a school, a hospital, a restaurant, giving them the opportunity to meet, suppliers and help them buy more British Food. And yes, the first of those takes place, the first Wednesday of, British Food Fortnight in Welwyn Garden City, hosted by brakes, where there'll be 60 suppliers, and largely small, medium sized enterprises who are going to be given the opportunity by brakes to showcase what they can contribute to menus. And

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Alexia Robinson: I know that there are many, many chefs, both from the public and the private sector attending that, who will be looking to form new supplier relationships. our co director, Tim Radcliffe, will be speaking on stage about the latest Food trends, and opportunities as he sees it. and then the following week, the universal Food and cookery show takes place in Kent, which, is another opportunity, for chefs to meet, I mean there are just so many wonderfully diverse, suppliers, the length and breadth of the country, and they will also be exhibiting there, where people also have an opportunity to hear from our, ah, other, fellow director, Ben Bartlett, who will be on stage talking all things British Food.

Derek Wright: Those are some really exciting things and there's lots of things as we can, send by the social media already happening within hospitals and especially schools and we're seeing some fantastic things, some celebrations, within schools.

Who is taking part in British Food Fortnight

Just tell the listeners a little bit about what's going on within those smaller settings. Should we say?

ia Robinson: Well, it's about: 3000

Derek Wright: And I think, from schools to hospitals, right down to the farms. And we're very lucky to announce that, obviously, we've got a new resident farmer, Sam, which he's really inspirational, a third generation farmer working with his brothers in Lancashire, who's going to be on our podcast, he's going to be talking about the farming year. And that's so crucial, isn't it, to have that link all the way to the farms and a proper farm support journey.

Alexia's message about British Food Fornight

Alexia, what would you say to the farmers for British Food fortnight?

Alexia Robinson: Well, British Food Fortnight when I conceived it 23 years ago, was to try and achieve a sort of modern day celebration of the harvest. I mean, we've been celebrating the harvest for centuries. it was very fittingly moving, really, last week, just before the Fortnight started that we had, I think, one of the most spectacular harvest moons that many people across the country would, have been able to look up to the sky and see. And of course, in the bright harvest moon, there were tractors, working across the fields into the early hours of the morning in that bright moonlight, bringing in the end of the harvest, just in time before the rains have hit, this week, and that's what it's all about. It is about giving thanks for the Food from our land, giving thanks to our farmers who produce it, and, how lucky we are to live in a country where we do have good Food in abundance. We have a wonderful, topography that produces a great variety of Food, the seasons, which gives us the rich diversity of seasonal produce. But in all of that, we also need to recognise the harsh reality that despite the wonderful food we produce in this country, there are many, many, many people who do not have access to it. And that actually is what our activities really are about, because, yes, this is a celebration, but it's also looking at ways that we can achieve more robust supplier, supply chains, that enable us to get that quality British produce to everybody across the UK. there are many organisations working in this field and,

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Alexia Robinson: many of them are using the national Food celebrations to highlight what they do and there is much, much more work to be done. but we have brilliant partners and with the many organisations across the country, trying to deliver something in this, we can all, I hope, look to the future with confidence. But there are some very real and very large challenges that need overcoming

Derek Wright: And I think, Alexia, the work that certainly yourself you do within this area and Love British Food, working with partners and all the people that were involved in Love British Food, I think it's a culmination to really reflect back on the twelve months that we've had and the great work that, we've achieved together. And it's been a fantastic year and I think it's very exciting to look into the future as well. So a massive thank you from us, Alexia, for everything that you do. we should always reflect that because I know British Food Fortnight has been very busy. For yourself, Alexia. Thanks so much. Alexia, it's now time to head over to the Love British foods resident chef, Ben Bartlett.

Ben's update and recipe for October

Over to you, Ben

Ben Bartlett: Hello, it's Ben Bartlett, director and ambassador for Love British Food. October brings in pumpkins, which sometimes, confusingly, is a fruit grown as a vegetable. They're used as a fruit in pies or a vegetable in soups. There are lots of hearty root vegetables, great for wholesome soups, stews and pies. Other vegetables available, there are lots of them. Artichoke, beetroot, broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, jerusalem, artichoke, kale, kohlrabi, leeks, lettuce and salad leaves. Marrow, parsnips, potatoes, pumpkin, radishes, rocket rinnebeans. Sauce supply, shallots, sweet sweet corn, tomatoes, turnips, watercress and lovely wild mushrooms. The mushroom season in Britain runs from September to November with many unique flavours and textures. The, fruits available in October include apples, bilberries, blackberries, elderberries, figs, grapes, pearse, quince and medlar, an, unusual fruit that tastes like apple butter with hints of cinnamon and vanilla. Now, nuts and herbs that are currently available are, almonds, brazil nuts, chestnuts, cob nuts, hazelnuts, walnuts and chives, curly parsley, rosemary, sage, sorrel and thyme. Meats are especially great at the moment with lots of game. These include beef, duck, goose, black and red grouse, guinea fowl, hare, hoggett, mallard, grey and red legged partridge, pheasant, rabbit, turkey, venison and wood pigeon. The lovely seafood includes clams, cod, coaly, craben, dab, ah, dovasol, grey mullet, gurnard, haddock, halibut, hake, herring, lemon sole, lobster, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollock, prawns, red mullet, wild sea bass, sea bream, skate, squid, turbot and winkles for those that like them. But they do have a taste of the sea. Our British Food Fortnight continues until the 6 October and I'm proud to be a judge for the great British pie challenge that is now open for chefs and caterers to create a pie using British ingredients. For more information go to the Love British Food website. This website also has a fun, educational British pie children's activity sheet that you can download and print.

Ending notes

Derek Wright: British Food Fortnight takes place from the 20 September to the 6 October. Hundreds of activities are taking place during the national celebration. Schools, shops, pubs, restaurants, universities and even hospitals are running Food events to celebrate great British produce. Morrison's is the official retail partner of Love British Food and their stores will be full of British Food promotions, tastings and demos. I'm really excited about the great British Pie challenge which challenges all chefs to put their skills to the test and create pies that celebrate our heritage

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Derek Wright: with seasonal and local produce. If you want to take part, keep an eye on our socials at lovebritish Food or head over to our website at lovebritishfood dot co dot UK.

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