Horsemeat scandal: fears recede as consumer and chef confidence in pubs remains

A survey by JRA Research’s Chefs Panel showed widespread confidence among chefs and catering managers about their meat supplies, despite revelations of horsemeat contaminations.

More than half of chefs are said to be confident in their suppliers and have not taken action while most of the others feel confident following checks. Fewer than one in 10 have reacted by changing their supplier or making menu substitutions.

Chris Overend of the Griffin in Irnham, Lincolnshire said customers have not been enquiring about traceability but he has the answers ready in case.

"We haven’t had any enquiries or requests but I have checked with my two butchers and frozen-goods supplier for my own peace of mind," he said. "So I am able to be proactive, talk it up with my customers and turn a negative into a positive. I’d rather take the initiative than respond to a concern."

Whether customers do or don’t ask, chefs should have the answers ready.

"Consumer confidence will have been shaken and people will now start to question the provenance of meat they are choosing in foodservice outlets across the board," said Peter Backman, MD of foodservice consultancy Horizons.

"However widespread the findings of equine DNA become, the hospitality sector is going to have to work hard to rebuild consumer confidence in its products.

"One of the key ways to do this relates to the labelling of meat on menus. Consumers will, quite rightly, expect to see much more detail about the sourcing of the meat on menus, including its country of origin, the region it comes from, the breed of animal – possibly even some sort of kite mark or certification standard.

"This will involve working closely with trusted suppliers, processors and wholesalers to achieve more transparency in the sourcing of meat and other products, and a more careful approach to purchasing."