Virtues in staying close to home

Procurement is the issue already climbing up corporate agendas. It is now one of the key factors in operational decision-making, in how operators can most effectively develop new offers. And it is not just price, and what is affordable, but the security and sustainability of supply that is becoming especially crucial in these uncertain economic times.

Forging closer links with suppliers and getting more involved in their businesses is one approach, as highlighted by Pret a Manger commercial director Ian Douglas and Whitbread procurement director Paul Farrow at November's Peach Network 2020 conference.

Buying more from local producers is another, which also has the virtue of putting something back into local economies. This is not to say that we all have to start creating British menus. As Thomasina Miers, founder of Wacaha, explained at the November conference, her objective has always been to find British producers to work with to provide authentic ingredients for her Mexican Street food menu.

But playing the British card can have its benefits. I can hardly believe I'm writing this, but 2009 might be the year to be a little more inward looking ' at least when incomes to sourcing.

One of the few benefits of the downturn could well be an increase in domestic, stay-at-home tourism this year - and if the Euro exchange rate remains weak, Britain will become an even more attractive destination for fellow Europeans. The hospitality industry ought to be able to benefit - and start by promoting British quality.

I only recently realised that I now live in the heart of one of the country's most important fruit and vegetable growing areas. The Lancashire coast, between Liverpool and Preston, boasts asparagus from Formby, tomatoes from Banks and beetroot, onions, leeks, cauliflower and all manner of salad ingredients from Tarleton and Hesketh Bank.

One of the reasons I now know this is the promotional material coming from local top chef, restaurateur and pub operator Nigel Haworth, of Northcote Manor and Ribble Valley Inns fame. He features local food "heroes" from vegetable growers to sheep and cattle farmers, cheese-makers, black pudding producers and seafood suppliers prominently in his marketing. Using quality local produce is fundamental to what he does.

It is worth stressing that although not everyone is going to aspire to Nigel Haworth's food standards, quality will remain vital to consumers even with tighter budgets. Value will not be just about cheapness, as Tesco's, among others, has demonstrated over the holiday period. The Sunday Times reports that sales of the supermarket chain's Finest range were 32% greater than its Value brand.

My enthusiasm for local production was further enhanced last Friday afternoon, when I was invited to be a guest judge at the Society of Independent Brewers' (SIBA) northern region beer competition. I had the privilege to be one of the tasters to decide the overall champion ' and luckily it was just a short cab ride home.

SIBA now has close to 450 members, the vast majority of whom are small craft brewers, mostly producing cask ales - although an increasing number are now bottling their beers too.

While cask beer gives pubs a unique offering that can't be replicated at home, more high quality bottled beers from local producers would give more bars and restaurants a better chance to stock them. US micro-brewers seem to have developed that market to a much greater extent.

The North is one of SIBA's strongest regions, reflected in the quality of the finalist beers. The overall champion was a refreshing and very quaffable straw-coloured bitter with a dry, hoppy flavour, called Golden Sands ' which appropriately enough came from the most local of all the entrants, the Southport Brewery.

I'll be searching out more of it - and hope more bars in the town start to sell it. I'm going local.

First published on M&C Report Online, January 11, 2009