CHEF BACKS PIG FARMERS

Thursday, May 08, 2008

More than £250 raised by one chef has confirmed the popularity of pork, as well as the increasing support for the country’s pig farmers.

Alan Paton of the Sutherland House Hotel, Southwold, Suffolk, raised the sum in just five weeks by adding a one pound supplement to the menu price for each pork main course dish.

With two dishes to choose from during the week and a third ‘roast’ available on Sundays, sales went through the roof. The funds were then presented to BPEX to help with its ‘Pigs Are Worth It!’ campaign to generate fairer prices for farmers, who are facing crisis due to crippling feed costs1.

BPEX foodservice trade manager Tony Goodger said: “Alan’s support for his local suppliers and the industry must be commended, while the fantastic response proves that customers are very much behind the campaign and are keen to support farmers.

“It also demonstrates how popular pork dishes have become. It is interesting to note that Alan makes use of both the standard cuts of pork, such as loin, as well as the lesser used forequarter, with his dish of Braised Pork Belly. This is a hugely versatile, cost effective cut and clearly, a hit with consumers. At a time when chefs too are faced with increasing costs, this cannot be overlooked.”

Alan said: “I’m delighted with the results so far and thrilled to be able to help farmers that produce such quality pork. Customers have been very supportive too, and our free-range pork dishes have become some of the best sellers. We use a network of local suppliers to be able to offer quality, seasonal dishes all year round and I like to make the most of the ingredients. Using all parts of the pig not only offers cost benefits but also allows us to be really creative with the dishes, from terrines and home-made pork and black pudding sausages to home-made black pudding salami!

“Pork is such a fantastic ingredient and to ensure we continue to receive the quality assured pork and pig meat that our customers come to expect, chefs must get behind the farmers.”

Alan will continue to donate funds to support the campaign for as long as necessary. His actions have been praised by free-range pig farmer Jimmy Butler. Jimmy says: “What a fantastic result! All credit goes to Alan and the hotel in generating such a generous amount in a short period of time – and out of peak season too!

“It really helps boost morale to know that people support and care about farmers. That’s why we decided to pass the proceeds onto BPEX to help the industry as a whole. If more chefs and retailers are willing to make the same commitment, it would make all the difference to the farmers that work so hard to raise high welfare, quality assured pigs.”

Tony continues: “Many chefs have thrown their weight behind the campaign and signed the pig industry’s petition for fairer prices. We would urge that, where possible, they also put more pork dishes on menus and utilise cuts such as the belly and shoulder. Consumers are prepared to pay a premium for quality pork dishes so speak to your supplier about your requirements today and help benefit the entire supply chain.

“By sourcing pork which carries the Quality Standard Mark, chefs can offer the reassurances on quality and traceability that customers are seeking, as well as helping to secure the future of British famers.”

Notes to Editors:
1 Continual pressure on the price of pork, bacon and ham is squeezing the life out of the pig farming industry as increased feed prices mean that pig farmers are losing around £26 for every pig sold. If this continues there is a real danger that the pig industry will not survive. Caterers would then have no choice but to buy imported products which may well have come from farms that operate welfare practices which would be illegal in Britain.

For more information on the Quality Standard Mark and recipes ideas log on to the BPEX website: www.porkforcaterers.co.uk. For more information on the ‘Pigs Are Worth It’ campaign visit www.pigsareworthit.co.uk.

For further information please contact Toni Connolly at HD Communications Limited.
T: 01372 822940 E: toni.connolly@hdcommunciations.co.uk