Pub Chef Opinion: Local sourcing? That’s so old hat
Now it has a name — hyper-local sourcing — and surprise, surprise, the Americans got there first. Do trends ever start over here?
Regardless of where it’s from, the benefits are clear. Chefs know exactly how the produce is treated and can nip out for a bit more when they run out in the kitchen.
Customers enjoy knowing their food is from just outside and watching the chefs hand-pick their dinner ensures freshness.
Of course, there’s nothing wrong with mere local sourcing, but it’s nothing to shout about anymore either.
A Premier Foods survey found that 97% of chefs now source their meat products from the UK and 73% regularly devise menus featuring British produce, showing that most chefs are sourcing locally or at the very least, British.
Customers have come to expect that, so it’s still important that sourcing information is available, but it no longer makes a pub stand out from the one down the road.
