Head Chef & Director of Food • Paul Hogben
Onwards Upwards
& HOPEFULLY by the time you read this we are in a far better position than we were at the beginning of the year.
and help with their distribution issues, others have reduced the number of days they deliver or altered the times of delivery.
The team at the Club have responded to re-opening with great enthusiasm and joy at being back at work and seeing the smiles on your faces as you come back to these familiar surroundings
In addition to these supply issues, costs are increasing all the time as the country ramps up post covid and brexit. The knock-on effect is placing more pressure on margins for everyone from the producers, distribution, which will of course be passed on to the customer.
The main issues we have faced in the kitchen since our return are in the supply chain. Suppliers and farmers that we have used for some of the bespoke British ingredients since my arrival here are struggling or have stopped producing what we were used to, or cannot deliver within 48 hours. These issues are caused either by the pandemic or now the lack of staff from overseas to fill the roles required. These small suppliers and producers are essential for us so we can continue our championing of the produce we grow in the United Kingdom. Some of our suppliers have stopped completely, retired or looked to diversify, some have partnered with neighbouring farms to continue production. Other suppliers have increased minimum spends to try
What l can promise you is that we will continue to search out those niche suppliers so that we can continue to provide the best of British produce for you here in the Club. Meanwhile… We are now into our summer menu with some welcome returns of summer berries, south coast dressed crab and some other lighter dishes, which can hopefully be enjoyed on the Terrace or in the Restaurant with a glass of chilled English sparkling.
“Suppliers and farmers that we have used… are struggling or have stopped producing what we were used to…” “Costs are increasing all the time as the country ramps up post covid and brexit.”
We look forward to seeing you soon. Enjoy! Chef
www.thefarmersclub.com • 19
