Local Produce Trade Show Tackles Hospitality Issues
The Local Produce Trade Show, organised by Business South and supported by Hampshire Fare, not only showcases the very best local food and drink, it also provides a platform for conversations about issues affecting the food and drink sector. This includes, at next year’s Show, The Burnt Chef Project workshop, tackling the stigma of mental health in the hospitality industry.
The Local Produce Trade Show, to be held on 2nd February 2023 at The Hilton at the Ageas Bowl, showcases the very best produce from across the region, and provides an opportunity for buyers to meet producers, sample a range of local food and drink, including new products, and develop valuable business relationships. The Show is now entering its 15th year, and is going from strength to strength as both consumers and hospitality venues are increasingly conscious of the value of provenance and supporting local supply chains.
Leigh-Sara Timberlake, Business South Group CEO, said: “With more interest than ever being given to provenance and buying local, the need for an event like the Local Produce Trade Show continues to grow. Many of those who exhibit with us have gone on to do business with buyers from the cruise industry and hospitality venues.”
The Show also provides an important opportunity for those from the food and drink community to discuss wide ranging issues facing the sector. For example, the Show includes a talk on eco issues, sustainability and reducing food waste by Sarah Guilder, owner, Bay Leaves Larder.
Another feature of the Show is the Chef Panel comprising top chefs from across the region who cover a range of topics including building supplier relationships. This line-up, organised by Tracy Nash, Commercial Manager, Hampshire Fare, will include: Andrew Gault, Executive Head Chef, Balmer Lawn Hotel; Luke Matthews, Executive Head Chef, Chewton Glen Hotel; Steve Lewis GM and Phil Yeomans, Executive Head Chef, both Lainston House Hotel; Luke Holder, Executive Head Chef, Lime Wood Hotel; Gordon Stott, Head Chef/Proprietor, The Purefoy Arms; Simon Hartnett, Executive Chef, The Queens Hotel; Yvonne Hamlett, Executive Head Chef, The Tichborne Arms.
Tracy Nash commented: “At Hampshire Fare we are always encouraged by how many of our members attend and support the Local Produce Trade Show each year. There is a very strong community within the local food and drink sector, and I know that those attending really appreciate the advice and conversations provoked by the Chef Panel.”
New to next year’s Show is a special interactive workshop led by Kris Hall (pictured below), founder of The Burnt Chef Project. Established in May 2019, The Burnt Chef Project is a very well received initiative which provides free mental health support to the hospitality industry and is funded by the sale of merchandise and innovative courses.
Tracy Nash said: “Kris Hall’s involvement was suggested by one of Hampshire Fare’s members and I am delighted that Kris is joining us at the Show. The Burnt Chef Project has shone a light on mental health issues within the hospitality sector, which have been exacerbated by Covid-19, lockdowns and the cost of living crisis.”
Kris Hall explained: Through the running of a condensed one-hour version of our Mental Health Awareness session, our intention is to raise awareness of industry specific factors, such as pressure, anxiety, poor work-life balance, lack of exercise and poor diet, which can all lead to mental health problems The session is open to all roles and abilities including FOH, BOH, Operations, Foodservice and Producers - we look forward to seeing you there!
“The Burnt Chef is committed to making the hospitality profession healthier and more sustainable by focusing on people’s wellbeing, and helping to build the capability of managers and employees through training. Creating a culture of care and compassion provides benefits all round, as it also helps improve recruitment opportunities, reduce turnover rates and maximise profitability in what is a very challenging economic climate.”
Read about The Burnt Chef Project at www.theburntchefproject.com. Find out more about the Local Produce Trade Show by visiting www.businessouth.org; also take a look at last year’s video: https://www.youtube.com/watch?v=wo0Hj7KSUJE
