FEASTS Initiative Summary
08 December 2009
The Local Food Supply project which saw the development of The Larder publication identified improving the links between producers and the food service sector as a key new market opportunity for organic and non-organic producers. This became even more apparent at the SOPA sponsored Local Food conference in April when former Edinburgh restaurateur Martin Irons outlined the Chefs Market concept. This turned the Farmers Markets idea around so that producers showed their wares direct to a chef and hotelier audience. On the back of this SOPA successfully applied for a Scottish Government Skills Development Scheme grant and contracted SFQC to pilot a series of 4 FEASTS workshops this autumn which if successful could be rolled out into a wider 3 year programme.
These workshops were designed to allow producers, chefs and restaurateurs to meet up, hear about the challenges of food production and also the opportunities for supply of local food into restaurants, hotels, cafés etc. The workshops were held at Monachyle Mhor hotel at Balquidder near Callander; The Store near Foveran in Aberdeenshire; Earthy Foods in Edinburgh; and Loch Leven's Larder near Kinross.
The format of the 4 events involved local food producers outlining their farming/growing operation and what challenges they have found supplying the food service sector; chef speakers giving an overview of how important local food is to their business, what they needed from producers and how they could improve their access to this market; and finally an opportunity for local food suppliers to showcase their produce at market stalls for people to view and sample over lunch. A variety of produce was on show including organic beef, lamb and pork products (from SOPA members Peelham Farm), organic and free range chicken, local Fife cheese, Perthshire pressed rapeseed oil, deluxe homemade pies with local ingredients and local jam to name but a few. The four venues provided ideal bases to explore the various issues and thanks must go all to hosts and speakers for making the events so successful. There was a good turnout at all events with over 120 people attending in total. It is hoped that those local producers attending will be better prepared for what they need to do to access the food service market and secure new business arising from contacts gained at these events. Likewise it is hoped that more local produce will be on restaurant, hotel and café plates as a result of this venture!
For more information on specific events, click here