PRESS RELEASES
22nd November 2021
2022 Consumers Demand a Fresh Approach, says Bidfresh
Hospitality businesses will need to adapt to significant changes in consumer behaviour when planning 2022 menus, says fresh produce specialist Bidfresh. New research shows that expectations of dishes which deliver on concerns such as provenance, innovation, sustainability and health have been strengthened by the pandemic.
For example, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers.
Industry specialists CGA were commissioned to carry out a survey* which builds on the recent launch of the A Fresh Approach campaign. This is being rolled out across the three core Bidfresh businesses to encourage operators to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus.
The three businesses - fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – between them supply thousands of hospitality and catering businesses nationwide.
Jane Aukim, marketing manager of Bidfresh, said: “People had more time to think about food during lockdown. Many of them took up cooking from scratch and took more care over the quality and source of the ingredients.
“As hospitality reopens, it’s clear that more consumers are paying the same attention to food when they eat out. When planning their menus for 2022, operators will have to demonstrate that consumers’ concerns are being factored in, and the A Fresh Approach programme has been developed to support that.
“For example Direct Seafoods, recently named the Marine Stewardship Council’s Fresh Fish Food Service Supplier of the Year 2021, offers a diverse range of products that meet consumer expectations of sustainable fish and seafood.”
Key findings of the new survey include:
“Through A Fresh Approach, we’re giving hospitality businesses access to resources such as recipes and advice on seasonality and sustainability, that frees them up to focus on creating great dishes and hitting the highest standards of customer service.”
Operators and chefs can access the A Fresh Approach programme at www.bidfresh.co.uk/fresh-approach.html
Bidfresh’s specialist food businesses include:
2022 Consumers Demand a Fresh Approach, says Bidfresh
Hospitality businesses will need to adapt to significant changes in consumer behaviour when planning 2022 menus, says fresh produce specialist Bidfresh. New research shows that expectations of dishes which deliver on concerns such as provenance, innovation, sustainability and health have been strengthened by the pandemic.
For example, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers.
Industry specialists CGA were commissioned to carry out a survey* which builds on the recent launch of the A Fresh Approach campaign. This is being rolled out across the three core Bidfresh businesses to encourage operators to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus.
The three businesses - fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – between them supply thousands of hospitality and catering businesses nationwide.
Jane Aukim, marketing manager of Bidfresh, said: “People had more time to think about food during lockdown. Many of them took up cooking from scratch and took more care over the quality and source of the ingredients.
“As hospitality reopens, it’s clear that more consumers are paying the same attention to food when they eat out. When planning their menus for 2022, operators will have to demonstrate that consumers’ concerns are being factored in, and the A Fresh Approach programme has been developed to support that.
“For example Direct Seafoods, recently named the Marine Stewardship Council’s Fresh Fish Food Service Supplier of the Year 2021, offers a diverse range of products that meet consumer expectations of sustainable fish and seafood.”
Key findings of the new survey include:
- 53% of consumers are actively counting calories or checking sugar content;
- 60% prefer venues that offer new and interesting cuisines and dishes;
- 53% are likely to try a new cuisine when they see it on a menu;
- 20% would choose a specific eating out venue over another if it had a focus on sustainability;
- 44% make eating-out decisions based on ethical considerations;
- 56% make decisions on where to eat out based on the venue’s policy of sourcing British products.
“Through A Fresh Approach, we’re giving hospitality businesses access to resources such as recipes and advice on seasonality and sustainability, that frees them up to focus on creating great dishes and hitting the highest standards of customer service.”
Operators and chefs can access the A Fresh Approach programme at www.bidfresh.co.uk/fresh-approach.html
Bidfresh’s specialist food businesses include:
- Direct Seafoods: a network of local depots around Britain, offering the finest freshly caught fish from UK waters, as well as responsibly sourced fish from around the world www.directseafoods.co.uk
- Campbell Brothers: Specialist catering butcher providing high quality meat to businesses nationwide www.campbellbrothers.co.uk
- Oliver Kay Produce: Supplying fresh fruit and vegetables, dairy, and dry store ingredients daily, directly to professional kitchens throughout Britain www.oliverkayproduce.co.uk
22nd October 2021
Bidfresh launches A Fresh Approach for Chefs
Hospitality fresh food specialist Bidfresh is launching a high-profile support programme for chefs, designed to encourage businesses to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus.
The campaign, called A Fresh Approach, is being rolled out across the three core Bidfresh businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – which between them supply thousands of hospitality and catering businesses nationwide.
A Fresh Approach is being launched with a series of newly-created recipes for autumn menus and specials boards, designed to engage customers and encourage eating out of the home.
The programme will include online recipes and guides to sourcing and preparation of a range of dishes; videos demonstrating prep techniques to enable chefs to make the most of a range of profitable, but sometimes less-familiar cuts and species; and seasonality guides showing when produce is at its best in terms of quality, value and availability.
The initial set of recipes features ideas such as ‘Spiced roast duck’, ‘Crab & nduja croquetas’, ‘Oxtail mac n cheese’ and ‘Pumpkin tarte tatin’.
Jane Aukim, marketing manager of Bidfresh, said: “As the dining-out sector reopens after lockdown, it’s clear that some operators are having to race to keep up with customer expectations. People returning to restaurants and pubs are looking for varied, premium food choices, they’re interested in local and sustainable produce, and demand for vegetarian and vegan options continues to grow.
“At the same time, the skills shortage in hospitality has been widely reported, and is unlikely to be resolved quickly or simply. To help overcome the challenges our customers face, we’re encouraging them to share the workload with us.
“Let chefs focus on what adds value for customers, which is cooking great food, fresh to order, and beautifully presented. At the back end, let our specialists do some of the hard works in terms of slicing, trimming, filleting, and chopping. More than ever, investing a little more in the skills of specialist catering suppliers can make a huge difference to the bottom line, and bridge the gap between high customer expectations and lower labour availability.
“We also want to work closely with the new generation of chefs the hospitality sector needs to help them appreciate how the supply chain works. For example, if you want 45-day aged steak on your menu, we need the time to plan, and mature the meat! It’s also well worth asking us to cut your steaks to the exact size and specification you want.
“Equally, if you order a five kilo whole fish, you need to know how many portions that will deliver. The yield depends on the species, and will vary considerably. Again, we can reduce waste by supplying the trimmed fish offcuts from for other dish options such as fish pie or fishcakes.
“Overall, A Fresh Approach brings together the specialists from across the Bidfresh businesses to deliver a holistic approach to menu planning. It’s no longer enough to add a single fish dish as an afterthought, or offer vegetarian and vegan choices that don’t deliver the same wow factor as a sizzling steak. The whole menu has to work together.”
Operators and chefs can access the A Fresh Approach programme on their website: www.bidfresh.co.uk/fresh-approach
Bidfresh’s specialist food businesses include:
For press enquiries contact:
John Porter: john@shielporter.com tel: 07734 054389
Ros Shiel: ros@shielporter.com tel: 07841 694137
Bidfresh launches A Fresh Approach for Chefs
Hospitality fresh food specialist Bidfresh is launching a high-profile support programme for chefs, designed to encourage businesses to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus.
The campaign, called A Fresh Approach, is being rolled out across the three core Bidfresh businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – which between them supply thousands of hospitality and catering businesses nationwide.
A Fresh Approach is being launched with a series of newly-created recipes for autumn menus and specials boards, designed to engage customers and encourage eating out of the home.
The programme will include online recipes and guides to sourcing and preparation of a range of dishes; videos demonstrating prep techniques to enable chefs to make the most of a range of profitable, but sometimes less-familiar cuts and species; and seasonality guides showing when produce is at its best in terms of quality, value and availability.
The initial set of recipes features ideas such as ‘Spiced roast duck’, ‘Crab & nduja croquetas’, ‘Oxtail mac n cheese’ and ‘Pumpkin tarte tatin’.
Jane Aukim, marketing manager of Bidfresh, said: “As the dining-out sector reopens after lockdown, it’s clear that some operators are having to race to keep up with customer expectations. People returning to restaurants and pubs are looking for varied, premium food choices, they’re interested in local and sustainable produce, and demand for vegetarian and vegan options continues to grow.
“At the same time, the skills shortage in hospitality has been widely reported, and is unlikely to be resolved quickly or simply. To help overcome the challenges our customers face, we’re encouraging them to share the workload with us.
“Let chefs focus on what adds value for customers, which is cooking great food, fresh to order, and beautifully presented. At the back end, let our specialists do some of the hard works in terms of slicing, trimming, filleting, and chopping. More than ever, investing a little more in the skills of specialist catering suppliers can make a huge difference to the bottom line, and bridge the gap between high customer expectations and lower labour availability.
“We also want to work closely with the new generation of chefs the hospitality sector needs to help them appreciate how the supply chain works. For example, if you want 45-day aged steak on your menu, we need the time to plan, and mature the meat! It’s also well worth asking us to cut your steaks to the exact size and specification you want.
“Equally, if you order a five kilo whole fish, you need to know how many portions that will deliver. The yield depends on the species, and will vary considerably. Again, we can reduce waste by supplying the trimmed fish offcuts from for other dish options such as fish pie or fishcakes.
“Overall, A Fresh Approach brings together the specialists from across the Bidfresh businesses to deliver a holistic approach to menu planning. It’s no longer enough to add a single fish dish as an afterthought, or offer vegetarian and vegan choices that don’t deliver the same wow factor as a sizzling steak. The whole menu has to work together.”
Operators and chefs can access the A Fresh Approach programme on their website: www.bidfresh.co.uk/fresh-approach
Bidfresh’s specialist food businesses include:
- Direct Seafoods: a network of local depots around Britain, offering the finest freshly caught fish from the UK waters, as well as responsibly sourced fish from around the world www.directseafoods.co.uk
- Campbell Brothers: Specialist catering butcher providing high quality meat to businesses nationwide www.campbellbrothers.co.uk
- Oliver Kay Produce: Supplying fresh fruit and vegetables, dairy, and dry store ingredients daily, directly to professional kitchens throughout Britain www.oliverkayproduce.co.uk
For press enquiries contact:
John Porter: john@shielporter.com tel: 07734 054389
Ros Shiel: ros@shielporter.com tel: 07841 694137
7th October 2021
Direct Seafoods Named MSC Fresh Fish Food Service Supplier Of The Year
Direct Seafoods is proud to have won the Marine Stewardship Council Award for Fresh Fish Food Service Supplier of the Year 2021, recognising its commitment to sustainability, and the diverse range of products offered across the full range of hospitality and food service businesses.
The prestigious award was announced in a ceremony live-streamed from the National Marine Aquarium, Plymouth on 7 October.
Direct Seafoods is a national fish supplier made up of 11 regional fishmongers, working directly with fishing ports around the coast of Britain and overseas fisheries, supplying thousands of chefs and food service businesses.
The MSC Award recognises Direct Seafoods’ decision to put sustainability at the heart of its business. The company offers one of the largest ranges of MSC certified products, with more than 160 individual lines, along with support including, menu planning, recipes, training and regular market updates.
Laky Zervudachi, who has held the role of Direct Seafoods director of sustainability for more than 15 years, said: “We’re delighted to have won this award. It’s a tribute to the decision to put sustainability at the heart of our business, and to the hard work that all our teams around the country have put into demonstrating that the principles of sustainability are 100% compatible with being a successful fish and seafood supplier.
“It’s also a tribute to the chefs and caterers who make the choice day after day to put fresh, sustainable seafood at the heart of their menus. The hospitality and food service sector is diverse, and a big part of our success has been ensuring that we have an MSC certified product range that meets all their needs.
“Whether it’s fresh fillets and shellfish for Michelin-starred restaurants, gourmet fish cakes for gastropubs, cold water prawns for branded high street restaurants or breaded fish fingers for school caterers, the specialists at each of our depots tailor products to all those menus and more. By working closely with the fishing fleet, we can highlight changing availability and ensure the widest possible choice of fresh fish and seafood for all our customers, as well as make the most of every catch to reduce food waste as far as possible.
“Ultimately, the award is also a tribute to the many consumers who are willing to order a broader range of fish species out of home, and who factor sustainability into their eating out choices. As more younger consumers in particular adopt a flexitarian or pescatarian approach to their diet, they are reducing meat and increasingly opting for fish choices. These consumers also expect sustainability concerns to be factored in by chefs planning menus. That’s not a trend any business can afford to ignore for very long.”
Zervudachi added: “None of this means we can ever be complacent. We work very closely with our partners and continually audit the supply chain to ensure best sustainability practice. We alert our customers to fish and seafood species which are ‘red rated’ and should be avoided, but ultimately we believe the best approach is to support and encourage chefs and caterers to put sustainability at the heart of their buying and menu planning.”
The judging panel was led by MSC UK ambassador, restaurateur, chef and author, Mitch Tonks, along with CJ Jackson, chief executive of Billingsgate Seafood School, Marcus Coleman chief executive of Seafish and Dr Eleanor Adamson, Fisheries Programme Manager at the Fishmongers’ Company.
Seth McCurry, MSC senior commercial manager, UK & Ireland, said: Direct Seafoods has been a longstanding champion of sustainable seafood and supporter of the MSC programme. The company's continued efforts to educate its customers about sustainability and offer an extensive range of certified species and products is commendable.
“The Direct Seafoods team has demonstrated strong commitment to driving progress of certified sustainable seafood within the UK foodservice sector. I am pleased to be able to recognise the tremendous contributions they have, and continue to make, in our 2021 MSC UK Awards.
For more information on Direct Seafoods’ approach to sustainability, see: https://www.directseafoods.co.uk/sustainability/
Direct Seafoods Named MSC Fresh Fish Food Service Supplier Of The Year
Direct Seafoods is proud to have won the Marine Stewardship Council Award for Fresh Fish Food Service Supplier of the Year 2021, recognising its commitment to sustainability, and the diverse range of products offered across the full range of hospitality and food service businesses.
The prestigious award was announced in a ceremony live-streamed from the National Marine Aquarium, Plymouth on 7 October.
Direct Seafoods is a national fish supplier made up of 11 regional fishmongers, working directly with fishing ports around the coast of Britain and overseas fisheries, supplying thousands of chefs and food service businesses.
The MSC Award recognises Direct Seafoods’ decision to put sustainability at the heart of its business. The company offers one of the largest ranges of MSC certified products, with more than 160 individual lines, along with support including, menu planning, recipes, training and regular market updates.
Laky Zervudachi, who has held the role of Direct Seafoods director of sustainability for more than 15 years, said: “We’re delighted to have won this award. It’s a tribute to the decision to put sustainability at the heart of our business, and to the hard work that all our teams around the country have put into demonstrating that the principles of sustainability are 100% compatible with being a successful fish and seafood supplier.
“It’s also a tribute to the chefs and caterers who make the choice day after day to put fresh, sustainable seafood at the heart of their menus. The hospitality and food service sector is diverse, and a big part of our success has been ensuring that we have an MSC certified product range that meets all their needs.
“Whether it’s fresh fillets and shellfish for Michelin-starred restaurants, gourmet fish cakes for gastropubs, cold water prawns for branded high street restaurants or breaded fish fingers for school caterers, the specialists at each of our depots tailor products to all those menus and more. By working closely with the fishing fleet, we can highlight changing availability and ensure the widest possible choice of fresh fish and seafood for all our customers, as well as make the most of every catch to reduce food waste as far as possible.
“Ultimately, the award is also a tribute to the many consumers who are willing to order a broader range of fish species out of home, and who factor sustainability into their eating out choices. As more younger consumers in particular adopt a flexitarian or pescatarian approach to their diet, they are reducing meat and increasingly opting for fish choices. These consumers also expect sustainability concerns to be factored in by chefs planning menus. That’s not a trend any business can afford to ignore for very long.”
Zervudachi added: “None of this means we can ever be complacent. We work very closely with our partners and continually audit the supply chain to ensure best sustainability practice. We alert our customers to fish and seafood species which are ‘red rated’ and should be avoided, but ultimately we believe the best approach is to support and encourage chefs and caterers to put sustainability at the heart of their buying and menu planning.”
The judging panel was led by MSC UK ambassador, restaurateur, chef and author, Mitch Tonks, along with CJ Jackson, chief executive of Billingsgate Seafood School, Marcus Coleman chief executive of Seafish and Dr Eleanor Adamson, Fisheries Programme Manager at the Fishmongers’ Company.
Seth McCurry, MSC senior commercial manager, UK & Ireland, said: Direct Seafoods has been a longstanding champion of sustainable seafood and supporter of the MSC programme. The company's continued efforts to educate its customers about sustainability and offer an extensive range of certified species and products is commendable.
“The Direct Seafoods team has demonstrated strong commitment to driving progress of certified sustainable seafood within the UK foodservice sector. I am pleased to be able to recognise the tremendous contributions they have, and continue to make, in our 2021 MSC UK Awards.
For more information on Direct Seafoods’ approach to sustainability, see: https://www.directseafoods.co.uk/sustainability/
21st September 2021
Focus On Fresh and Local Festive Food, Says Bidfresh
Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the run-up to the peak Christmas and New Year trading period, says fresh produce specialist Bidfresh.
Drawing on the latest research into consumer plans for socialising this year, Bidfresh is advising chefs and operators that meals with genuine provenance will have the strongest appeal, with the added advantage of making the most of availability.
Bidfresh is highlighting the menu planning benefits of working closely with all three of its specialist businesses: meat supplier Campbell Brothers, Direct Seafoods, and fresh produce experts Oliver Kay.
Martin Eshelby development support chef with Oliver Kay said: “Consumers are still in cautious mode following lockdown, and most say they plan to stay close to home, support local businesses, and meet up with friends and family. That creates opportunities for restaurants and pubs to offer interesting dishes with a focus on fresh produce and the best British ingredients.
“Festive menus can be fairly rigid, but building in some flexibility will be a real competitive advantage this year. That could mean offering roast duck or partridge as well as the more familiar turkey; having smoked mackerel or trout as a starter, or serving premium twists on accompaniments, such as a sprout slaw or roasted sweet potatoes.”
The research* found that:
• 59% of consumers plan to stay local and support local businesses; and a similar number expect to out to eat and drink several times in the run up to Christmas;
• Festive bookings will start to ramp up from September onwards, so operators should have reservation systems in place, but 15% will wait until December – favouring businesses that can keep menu options and table availability flexible;
• Seeing friends and family; giving gifts in person; and going out for meals and drinks are the top three things people are looking forward to this year;
• The top four factors influencing choice of venue are the quality of food and drinks, the price of food and drinks; the safety and hygiene measure in places; and the choice of dishes on the menu;
• 33% of consumers say they’ll definitely expect a higher quality of food when eating out than pre-pandemic; and 44% will now expect to be offered “something a bit different” when they eat out;
• While 47% expect to eat a traditional Christmas dinner when they eat out, 27% will be looking for dishes they wouldn’t traditionally cook at home, and 21% want something new and interesting to try.
Eshelby added “It is very possible to meet what can seem like conflicting consumer expectations. A traditional Christmas dinner may not just mean turkey – in fact, 32% of consumers say they want a choice of different roast meat, and poultry such as duck or partridge can add a “wow factor” as consumers are less likely to cook them at home.
“To accompany the main event, a root vegetable gratin with truffle infused cream adds a little luxury to plain root veg, while roasting squash and sweet potato wedges with maple syrup, cumin and fennel seeds is a delicious aromatic twist.
“Equally, 25% want to see unique starters on menus, and 23% want desserts they wouldn’t make at home. Offering alternative choices alongside the familiar smoked salmon and Christmas pud will have strong customer appeal, as well as helping to “spread the load” for the supply chain.
“Smoked mackerel or trout, served with a sprout salad, makes an interesting and tasty starter, and helps promote sustainability, which is an increasingly important consideration for many consumers.
“Offering a lighter dessert such as poached clementines with a yoghurt semifeddo can be particularly appealing after a roast with all the trimmings.
“Overall, a more diverse festive menu, making full use of the range of produce and ingredients available from suppliers give operators the broadest possible appeal to consumers, as well as reducing the pressure points that affect the supply chain when everybody is trying to order the same products.”
For a twist on a festive roast, a new recipe for spiced roast duck has been added to the range of menu ideas on the Oliver Kay website:
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/387-spiced-roast-duck
Operators can tap into expert advice from specialist suppliers within Bidfresh via:
www.campbellbrothers.co.uk,
www.directseafoods.co.uk
www.oliverkayproduce.co.uk
Press enquiries please contact: Jane Aukim, Bidfresh Head of Marketing, email: jaukim@bidfresh.co.uk
