PRESS RELEASES
6th June 2022
Campbell Brothers Brand Rolls Out Nationwide
The Campbell Brothers brand, established for 120 years as a supplier of the highest quality meat, poultry and game to the catering and hospitality sector, is being rolled out nationwide.
The change means that London-based Henson Meats, which is also part of the Bidfresh network of fresh produce suppliers, will trade as Campbell Brothers from the start of July 2022.
The combined Campbell Brothers business will deliver across England, Scotland and Wales, operating from two sites with distribution links through their sister Bidfresh businesses nationwide.
The enlarged business combines the traditions of Campbell Brothers, founded in Edinburgh in 1902, and Henson, established in Smithfield Market in 1895, while meeting the 21st century menu needs of businesses across the full range of the catering sector.
The business already supplies over 2000 chefs and operators nationwide, and will use its new national status to focus on growing sales to larger groups and multiple operators.
Neil McCole, UK Sales Director for Campbell Brothers said: “Operating as a single, national brand, with consistency in product sourcing, codes and pricing means that Campbell Brothers can support the broad range of menu styles that catering operators now offer, whether premium restaurants, mainstream casual dining, gastropub, event catering or anything else. At the same time, we are able to maintain our long-established local relationships with individual customers through our local depots.
“From bespoke burgers for the barbecue, to beef dry-aged in our salt wall chamber, prime steaks and deli specialities including our renowned Hensons salt beef, the combined Campbell Brothers business offers the industry’s broadest range of both prime cuts and prepared products
“Our sales team can also advise on bespoke products to help menus stand out in this competitive market, whether that’s steaks aged and trimmed to size, burgers with regional provenance, or bespoke flavoured pork sausages, all made to order by our expert butchers. At a time when chefs skills are at a premium, Campbell Brothers is now better positioned than ever to support our customers.”
Campbell Brothers’ customers include award winning chef Mark Greenaway, who has served Campbell Brothers Scotch beef at his Edinburgh restaurant for almost a decade. He says: “One of the most important things that we can assure our guests of is consistency. The quality of the Scotch beef we buy from Campbell Brothers is never in question, so it’s never a guessing game.”
Campbell Brothers sits within Bidfresh alongside the award-winning Direct Seafoods business, and specialist fresh produce supplier Oliver Kay. Bidfresh MD, Brian Hall adds: “We now have three genuinely national brands fully focused on the needs of the foodservice market, at one of the most challenging periods the hospitality sector has ever faced.”
For more information visit www.campbellbrothers.co.uk
Campbell Brothers Brand Rolls Out Nationwide
The Campbell Brothers brand, established for 120 years as a supplier of the highest quality meat, poultry and game to the catering and hospitality sector, is being rolled out nationwide.
The change means that London-based Henson Meats, which is also part of the Bidfresh network of fresh produce suppliers, will trade as Campbell Brothers from the start of July 2022.
The combined Campbell Brothers business will deliver across England, Scotland and Wales, operating from two sites with distribution links through their sister Bidfresh businesses nationwide.
The enlarged business combines the traditions of Campbell Brothers, founded in Edinburgh in 1902, and Henson, established in Smithfield Market in 1895, while meeting the 21st century menu needs of businesses across the full range of the catering sector.
The business already supplies over 2000 chefs and operators nationwide, and will use its new national status to focus on growing sales to larger groups and multiple operators.
Neil McCole, UK Sales Director for Campbell Brothers said: “Operating as a single, national brand, with consistency in product sourcing, codes and pricing means that Campbell Brothers can support the broad range of menu styles that catering operators now offer, whether premium restaurants, mainstream casual dining, gastropub, event catering or anything else. At the same time, we are able to maintain our long-established local relationships with individual customers through our local depots.
“From bespoke burgers for the barbecue, to beef dry-aged in our salt wall chamber, prime steaks and deli specialities including our renowned Hensons salt beef, the combined Campbell Brothers business offers the industry’s broadest range of both prime cuts and prepared products
“Our sales team can also advise on bespoke products to help menus stand out in this competitive market, whether that’s steaks aged and trimmed to size, burgers with regional provenance, or bespoke flavoured pork sausages, all made to order by our expert butchers. At a time when chefs skills are at a premium, Campbell Brothers is now better positioned than ever to support our customers.”
Campbell Brothers’ customers include award winning chef Mark Greenaway, who has served Campbell Brothers Scotch beef at his Edinburgh restaurant for almost a decade. He says: “One of the most important things that we can assure our guests of is consistency. The quality of the Scotch beef we buy from Campbell Brothers is never in question, so it’s never a guessing game.”
Campbell Brothers sits within Bidfresh alongside the award-winning Direct Seafoods business, and specialist fresh produce supplier Oliver Kay. Bidfresh MD, Brian Hall adds: “We now have three genuinely national brands fully focused on the needs of the foodservice market, at one of the most challenging periods the hospitality sector has ever faced.”
For more information visit www.campbellbrothers.co.uk
26th May 2022
Direct Seafoods Steps Up Skills Training and Chef Support
Direct Seafoods is increasing the support it offers chefs from all its eight regional fishmongers around the UK, as well as launching a new internal skills training programme for its own teams.
The award-winning business is stepping up support in recognition of the importance of fish and seafood dishes in helping operators, from right across the hospitality sector, boost menu appeal to cautious consumers in a challenging trading environment.
Spearheading the drive is Neil Poxon, who joined Direct Seafoods as Operations Support Manager at the start of the year. Bringing 40 years of experience in the seafood industry to the role, Poxon says: “The fishmongers at each of our depots have a huge depth of skills and experience, but it’s now more important than ever that we give all the support we can to our customers, who are the chefs, restaurateurs, and caterers at the sharp end of the economy.”
He added: ”Our network of depots means that we can work closely with individual chefs and small groups at a local level, to offer menu advice and prepare fish and seafood to their requirements, as well as support national customers through the Direct Seafoods network.
“From traditional fish and chips to a gastropub moules-frites, and from a prawn cocktail to a prime fish fillet special in a Michelin starred restaurant, consumers love to see fresh, sustainable fish and seafood on menus.
“Our job is to make sure all our customers get products prepared to their specifications, whether they’re a local bistro or a national pub group.”
Poxon has established a five-tier skills matrix, starting at One for entry level, up to Five for the highest skilled team members, to formalise skills training and progression for Direct Seafoods 100 fishmongers throughout the business. Poxon added: “There are team members at each depot who are already at Level Five in skills terms, but equally there are those at Levels Three and Four who will now get increased support to develop further.
“At the same time, we’re actively recruiting, and can bring in new team members at Levels One and Two and quickly start to develop their skills to the required standard. I’ve worked with fishmongers up to national competition level and I’m confident that Direct Seafoods now has an industry-leading skills programme in place.”
Alongside in-house skills training, Direct Seafoods is also relaunching its programme of masterclasses and training session for chefs across all its depots. Poxon said: “The programme had to be wound back during the pandemic, but we’re delighted to once again be working closely with our customers’ kitchen teams, whether we go to them, or they come to our depots.”
The focus for both in-house training and chef sessions is on the practical skills needed to prepare, cook and present a broad range of fish and seafood, as well as on ensuring menus fully factor in sustainability issues.
Poxon said: “The focus on sustainability inevitably means that chefs will be working with a broader range of fish and seafood species than ever, which in turn makes skills training to a high level all the more important.”
Direct Seafoods 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 it offers.
The company supplies one of the largest ranges of MSC certified products in the UK, with more than 160 individual lines, along with support including, menu planning, recipes, training and regular market updates.
Its eight regional fishmongers work directly with fishing ports around the coast of Britain, as well as overseas fisheries, and supply thousands of chefs and food service businesses. All Direct Seafoods depots are accredited BRC A and AA Production Level sites.
For more information see www.directseafoods.co.uk
Direct Seafoods Steps Up Skills Training and Chef Support
Direct Seafoods is increasing the support it offers chefs from all its eight regional fishmongers around the UK, as well as launching a new internal skills training programme for its own teams.
The award-winning business is stepping up support in recognition of the importance of fish and seafood dishes in helping operators, from right across the hospitality sector, boost menu appeal to cautious consumers in a challenging trading environment.
Spearheading the drive is Neil Poxon, who joined Direct Seafoods as Operations Support Manager at the start of the year. Bringing 40 years of experience in the seafood industry to the role, Poxon says: “The fishmongers at each of our depots have a huge depth of skills and experience, but it’s now more important than ever that we give all the support we can to our customers, who are the chefs, restaurateurs, and caterers at the sharp end of the economy.”
He added: ”Our network of depots means that we can work closely with individual chefs and small groups at a local level, to offer menu advice and prepare fish and seafood to their requirements, as well as support national customers through the Direct Seafoods network.
“From traditional fish and chips to a gastropub moules-frites, and from a prawn cocktail to a prime fish fillet special in a Michelin starred restaurant, consumers love to see fresh, sustainable fish and seafood on menus.
“Our job is to make sure all our customers get products prepared to their specifications, whether they’re a local bistro or a national pub group.”
Poxon has established a five-tier skills matrix, starting at One for entry level, up to Five for the highest skilled team members, to formalise skills training and progression for Direct Seafoods 100 fishmongers throughout the business. Poxon added: “There are team members at each depot who are already at Level Five in skills terms, but equally there are those at Levels Three and Four who will now get increased support to develop further.
“At the same time, we’re actively recruiting, and can bring in new team members at Levels One and Two and quickly start to develop their skills to the required standard. I’ve worked with fishmongers up to national competition level and I’m confident that Direct Seafoods now has an industry-leading skills programme in place.”
Alongside in-house skills training, Direct Seafoods is also relaunching its programme of masterclasses and training session for chefs across all its depots. Poxon said: “The programme had to be wound back during the pandemic, but we’re delighted to once again be working closely with our customers’ kitchen teams, whether we go to them, or they come to our depots.”
The focus for both in-house training and chef sessions is on the practical skills needed to prepare, cook and present a broad range of fish and seafood, as well as on ensuring menus fully factor in sustainability issues.
Poxon said: “The focus on sustainability inevitably means that chefs will be working with a broader range of fish and seafood species than ever, which in turn makes skills training to a high level all the more important.”
Direct Seafoods 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 it offers.
The company supplies one of the largest ranges of MSC certified products in the UK, with more than 160 individual lines, along with support including, menu planning, recipes, training and regular market updates.
Its eight regional fishmongers work directly with fishing ports around the coast of Britain, as well as overseas fisheries, and supply thousands of chefs and food service businesses. All Direct Seafoods depots are accredited BRC A and AA Production Level sites.
For more information see www.directseafoods.co.uk
24th February 2022
Bidfresh offers a Fresh Approach for Spring
Hospitality operators are being encouraged to make the most of the flavours of Spring as specialist fresh supplier Bidfresh launches a new set of recipes in their ‘Fresh Approach’ campaign.
The recipes are designed to give menus and specials boards strong appeal to customers in the run up the key Easter and Spring Bank Holiday eating out occasions, as well as to help busy chefs and operators get the best value from their food budget.
Especially developed for ‘A Fresh Approach’, the latest set of recipes features ideas such as Filipino Pork Belly Tocino; Butter Steamed Plaice with Warm Tartare Butter Sauce; and Artichoke, Asparagus & Potato Salad.
All recipes feature additional accompaniments using the best seasonal produce, creating a range of recipe ideas and serving suggestions that chefs can adapt to their own menu and service style.
Jane Aukim, Head of Marketing for Bidfresh, says: “The next few months are an all-important trading period for many operators. Customers are likely to be cautious on spending, and better weather and the Bank Holiday weekend are an opportunity to persuade them to dine out.”
“Our Fresh Approach recipes make the most of the wonderful seasonal produce available, with ideas and inspiration for operators looking to freshen up their menus for Spring.”
A Fresh Approach campaign encompasses the three core Bidfresh businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay – which between them supply thousands of hospitality and catering businesses nationwide.
The programme includes online recipes and guides to sourcing and preparation of a range of dishes; 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.
Operators and chefs can access the A Fresh Approach programme at www.bidfresh.co.uk/fresh-approach.html
Bidfresh’s specialist food businesses include:
Bidfresh offers a Fresh Approach for Spring
Hospitality operators are being encouraged to make the most of the flavours of Spring as specialist fresh supplier Bidfresh launches a new set of recipes in their ‘Fresh Approach’ campaign.
The recipes are designed to give menus and specials boards strong appeal to customers in the run up the key Easter and Spring Bank Holiday eating out occasions, as well as to help busy chefs and operators get the best value from their food budget.
Especially developed for ‘A Fresh Approach’, the latest set of recipes features ideas such as Filipino Pork Belly Tocino; Butter Steamed Plaice with Warm Tartare Butter Sauce; and Artichoke, Asparagus & Potato Salad.
All recipes feature additional accompaniments using the best seasonal produce, creating a range of recipe ideas and serving suggestions that chefs can adapt to their own menu and service style.
Jane Aukim, Head of Marketing for Bidfresh, says: “The next few months are an all-important trading period for many operators. Customers are likely to be cautious on spending, and better weather and the Bank Holiday weekend are an opportunity to persuade them to dine out.”
“Our Fresh Approach recipes make the most of the wonderful seasonal produce available, with ideas and inspiration for operators looking to freshen up their menus for Spring.”
A Fresh Approach campaign encompasses the three core Bidfresh businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay – which between them supply thousands of hospitality and catering businesses nationwide.
The programme includes online recipes and guides to sourcing and preparation of a range of dishes; 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.
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 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: Supplying fresh fruit and vegetables, dairy, and dry store ingredients daily, directly to professional kitchens throughout Britain www.oliverkayproduce.co.uk
4th January 2022
Oliver Kay Expands To Support 2022 Menu Growth
Fresh food specialist Oliver Kay Produce is expanding its support for chefs and hospitality operators with a broader product range and an improved delivery network.
The business is gearing up to meet increased customer demand for fresh produce and premium ingredients, as operators plan for an eating out-of-home market expected to become increasingly competitive during 2022.
As well as a market-leading range of fresh fruit and vegetables, Oliver Kay customers will be able to order from an increased choice of chilled products, including a range of plant-based products. There will also be a broader range of fresh meat and a selection of fish, as Oliver Kay draws on the expertise of its fellow national suppliers within Bidfresh, Direct Seafoods and catering butcher Campbell Brothers.
The business has also added a third warehouse in Wolverhampton, to complement its existing sites in Bradford and Hoddesdon. These sites sit alongside existing logistics depots in Salisbury and Chepstow, enabling customer orders to be consolidated at their local depot and delivered nationwide.
Paul Smith, head of sales at Oliver Kay Produce, said: “Our depots and drivers are now moving even closer to our customers, thanks to our expanding network. That’s important when you’re dealing with fresh, premium produce that needs to be on menus, specials boards and plates as quickly as possible.
“While we’re known for our core expertise in fresh produce, we’ve expanded the offer to take in a wider range of chilled products. As well as our existing fresh and chilled range, working with our colleagues at Direct Seafoods and Campbell Brothers enables us to offer the very best fresh fish and meat, expertly prepared to customer specifications.
“This enables chefs to plan menus, consolidate orders and ensure they receive everything they need in one, timely delivery.
“It’s increasingly clear that 2022 will be an even more challenging year for the sector. There will be consumers looking for value for money, but also those looking for premium, memorable menus to get the most from their eating out spend.
“Chefs will have to meet those expectations and more. With the added benefit of consolidated deliveries with a reduced carbon footprint, Oliver Kay has a strong commitment to sustainability, which includes supporting our customers to reduce the environmental impact of their food orders, without compromising on quality and value.”
For details of products, as well as support including recipes and advice on seasonality, see www.oliverkayproduce.co.uk.
Oliver Kay Expands To Support 2022 Menu Growth
Fresh food specialist Oliver Kay Produce is expanding its support for chefs and hospitality operators with a broader product range and an improved delivery network.
The business is gearing up to meet increased customer demand for fresh produce and premium ingredients, as operators plan for an eating out-of-home market expected to become increasingly competitive during 2022.
As well as a market-leading range of fresh fruit and vegetables, Oliver Kay customers will be able to order from an increased choice of chilled products, including a range of plant-based products. There will also be a broader range of fresh meat and a selection of fish, as Oliver Kay draws on the expertise of its fellow national suppliers within Bidfresh, Direct Seafoods and catering butcher Campbell Brothers.
The business has also added a third warehouse in Wolverhampton, to complement its existing sites in Bradford and Hoddesdon. These sites sit alongside existing logistics depots in Salisbury and Chepstow, enabling customer orders to be consolidated at their local depot and delivered nationwide.
Paul Smith, head of sales at Oliver Kay Produce, said: “Our depots and drivers are now moving even closer to our customers, thanks to our expanding network. That’s important when you’re dealing with fresh, premium produce that needs to be on menus, specials boards and plates as quickly as possible.
“While we’re known for our core expertise in fresh produce, we’ve expanded the offer to take in a wider range of chilled products. As well as our existing fresh and chilled range, working with our colleagues at Direct Seafoods and Campbell Brothers enables us to offer the very best fresh fish and meat, expertly prepared to customer specifications.
“This enables chefs to plan menus, consolidate orders and ensure they receive everything they need in one, timely delivery.
“It’s increasingly clear that 2022 will be an even more challenging year for the sector. There will be consumers looking for value for money, but also those looking for premium, memorable menus to get the most from their eating out spend.
“Chefs will have to meet those expectations and more. With the added benefit of consolidated deliveries with a reduced carbon footprint, Oliver Kay has a strong commitment to sustainability, which includes supporting our customers to reduce the environmental impact of their food orders, without compromising on quality and value.”
For details of products, as well as support including recipes and advice on seasonality, see www.oliverkayproduce.co.uk.
22nd November 2022
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
