TV chef helping Sheps champion Kentish fare

by Max Gosney

Brewer Shepherd Neame has teamed up with TV chef Phil Vickery to champion Kentish-grown produce across its south -east pub estate.

Shepherd Neame's Local Food From Local People initiative aims to ensure regionally-sourced ingredients are on menus at its 66 managed and 302 tenanted pubs. Michelin-starred chef Vickery, who has signed a two-year partnership with the brewer, will offer tips to licensees on menu planning with the selected produce.

The commitment to menu traceability offers a unique approach to food business from a large pub operator and will create a point of difference across Shepherd Neame's estate, says the brewer's chief executive Jonathan Neame.

"Many pub companies have opted for a branded food offer but we wanted to create something as individual as possible," he said. "Kent has some fantastic products and we want to create a pub environment where everything on offer is locally sourced."

Local Food From Local People is initially available at nine Kent pubs but will roll out across the entire Shepherd Neame managed estate during 2005.

Vickery, who was born in Folkestone, stressed his enthusiasm for the scheme: "I'm delighted to support Local Food From Local People ­ something I believe passionately in. Pubs are my favourite place to dine in and are increasingly offering superb quality food."

Vickery will help licenseescreate menus using ingredients sourced from five Kent suppliers: meats from Dover butcher JC Rook & Sons, seafood fromfishmonger Griggs of Hythe, fruit chutneys from Opies in Sittingbourne, potatoes fromSt Nicholas Court Farm in Thanet and eggs from Bank Farm at Aldington near Ashford.

Shepherd Neame will also encourage its tenanted houses to seek out suppliers selected for the scheme.