Farm-to-Table: Bringing Sustainability to your Business
)
Farm-to-Table: Bringing Sustainability to your Business
Sustainability is becoming increasingly important for consumers. One of the many ways restaurants have taken to address this is the Farm-to-Table concept, which minimises the journey food takes from the farm to the customer. It involves restaurants dealing with farms and suppliers directly, rather than using third parties.
What are some of the benefits of Farm-to-Table?
Sustainability is at the top of the list of benefits when it comes to Farm-to-Table, however, there are other aspects that could interest you as a business:
-
Fresh Food: With no preservatives needed to make your ingredients last longer, your dish will be truly fresh.
-
Better nutrition: Offering fresh, non-processed food can ensure your business stands out for all the right reasons.
-
Supporting local farms and the local economy: Farm-to-Table helps support local businesses, whilst showcasing local produce.
-
Seasonal menus: With fresh, non-altered ingredients not only comes freshness, but also variety and seasonal flavours. This will allow your business to experiment with creativity and create a unique experience for customers.
A Farm-to-Table success story
What started as a small restaurant in Cumbria called L'Enclume, with a team of eight, has transformed into a sustainable culinary empire.
A couple of years after opening his first restaurant, Chef Simon Rogan received his first Michelin Star. It was then that he decided to establish a local farm, where he could produce his own ingredients and enhance the quality of his dishes.
In an interview with Forbes, Rogan claims, “It was more important to grow food correctly than cook food correctly.” Discussing the challenges of owning a farm, he said, “Honestly, it’s harder to run the farm than it is to win a Michelin star.”
With these challenges come great rewards, as they are now able to produce over 80% of the produce used across Rogan’s multiple restaurants. He is now reaching customers around the world with his creations, with his restaurants receiving multiple Michelin Stars.
Leaders in the Field
All around the UK other Michelin Star restaurants have taken to the Farm-to-Table philosophy, creating seasonal and nutritional dishes. Amongst the leaders in the field are:
-
John’s House, Leicestershire: Surrounding fields provide the produce, and the family-owned business also has their own butchery.
-
Black Swan at Oldstead, North Yorkshire: A family-owned business, whose menus are planned around seasonal produce. They like to experiment with finding new ways to work with their ingredients and how to preserve them.
-
Belmond Le Manoir aux Quat' Saisons, Oxfordshire: Chef Raymond grows his own produce, as well as encouraging his patrons to visit his gardens to learn more about their dishes and gain inspiration.
Want to find out more about diversifying your offerings?
If you are looking for advice, and inspiration on how to enhance your business, join us at the Land, Leisure and Tourism Show 6-7 November. This year, the show is co-located with the Farm Business Innovation Show, helping farmers and landowners find ways to diversify and optimise their land.
