Carrots are the tops – 7 top facts and recipes for British Carrot Day

Last year That's Food and Drink was pleased to support the inaugural National Carrot Day. And we are equally pleased to support this year's event. 

British farmers, chefs and nutritionists are coming together this Autumn to celebrate one of the UK’s most heroic vegetables. 

Friday 3rd October is the second British Carrot Day, created by a group of passionate UK farmers who want the nation to rediscover the versatility, nutritious benefits and local food story of British-grown carrots. 

From breakfast bowls to winter roast dinners, and even your skincare routine, carrots can brighten every part of your day. 

“Carrots are harvested 12 months of the year in the UK so they are one of the freshest and most versatile vegetables we can all enjoy, from field to shelf within a couple of days and from an environmental point of view, they have low food miles too,” Harry Strawson, Joint Managing Director of Strawson Ltd told That's Food and Drink. 

Not only were carrots the heroes of a ruse by the Air Ministry during the war to convince the enemy British pilots’ night vision was down to eating vast amounts of carrots - not a new piece of radar equipment - but they are a stalwart of the British food story. 

Each year 22 billion carrot seeds are sown in Britain, producing over 700,000 tonnes of carrots in the UK. This is approximately 100 per person living here, and laid out end to end, would stretch 1.4 million miles - two and a half trips to the moon.   

“Carrots are worth £290 million to the UK economy but are one of the cheapest vegetables available at approximately 6p per carrot, and have plenty of nutritional benefits,” says nutritionist Dr Laura Wyness, an author, podcaster and who has featured on BBC Food Detectives.  

“The stand-out nutrient in carrots is beta-carotene which gives them their bright colour,” she explains. “Our bodies convert beta-carotene into retinol, which is the active form of Vitamin A that helps support vision, skin health and our immune system. Carrots also have beneficial fibre; something 96 per cent of adults in the UK don’t eat enough of.” 

As British growers provide 97% of the carrots consumers buy in the UK, there is almost no need to buy imported carrots. On Friday 3rd October, British carrots will be celebrated on farm and across social media with stories, recipes and inspiration.  

“As farmers, we are very proud of what we grow and we want to show the skill and care that goes into growing something as 'simple' as a carrot, about the soil, the technology, the innovation and looking after the land,” says fourth-generation farmer, Will Hunter, who started full-time work on the farm in Lancashire the day he left school. 

"This October we are asking people across the nation pick up an extra bag of carrots and be inspired to try something new. If every household ate just a few more carrots each year, it would make a huge difference to British farming and help keep home-grown produce on our shelves for future generations.” 

British Carrot Day 2025 - Friday 3rd October 2025 -  www.britishcarrots.co.uk

Instagram: @lovebritishcarrots Hashtags: #BritishCarrotDay25 #LoveBritishCarrots

British Carrot Day was founded and is funded by the British Carrot Growers Association. The British Carrot Growers Association has approximately 40 farming members, voluntarily funded to promote UK carrot consumption and a sustainable industry.

Pimp up your carrots – 7 ways with carrots

Roast with honey and cumin

Mash with butter and chopped parsley

Use a peeler to make strips to add to salads and stir fries

Grill or barbecue and top with toasted sunflower seeds, pinenuts or pistachios and serve on a bed of soft cheese such as mascarpone. Got the tops? Blitz them into a pesto.

Dip with hummus for a fibre-protein combo that’s good for gut health

Grate and mix with raisins, apples, orange juice and olive oil

Sprialise and smother in your favourite pasta sauce

TOP TIP: Colour me happy - carrots come in all colours to jazz up your dishes: Rainbow offers a colourful mix of orange, yellow, white, pink, and purple carrots; perfect for adding visual zing to salads. Chioggia, an Italian heirloom variety, is strikingly red-and-white striped. Nantes is an orange old French variety that combines crunchiness with a mild, sweet taste.

HEALTH

The Orange Powerhouse: 5 ways carrots are the tops when it comes to health

Carrots have 2g of fibre per carrot – munching a few gets you well on the way to the recommended daily intake of 30g of fibre, which is great for your gut

The retinol revolution starts in your vegetable drawer - Beta-carotene is the stand-out nutrient in carrots – our bodies convert it into retinol, which is the active form of Vitamin A that supports eye health (can you see in the dark, yet?), skin health and our immune system. 

Munching carrots raw is good for your mouth - and oral health – munching carrots stimulates saliva which neutralises harmful acids produced by bacteria, and Vitamin A maintains mucus membranes in the mouth. The thick texture of carrots naturally breaks apart the plaque and tartar on your teeth.

Swap in a carrot to snack time - Carrots are 80% water, with just 5% sugar – low, natural sweetness with plenty of crunch. A large carrot has 61% less sugar (4.7g compared to 12.2g per 100g) than a banana and 54% less calories, along with 58% less carbohydrates and wins hands down when it comes to Vitamin A content, 277 times more to be exact. 

Carrots are a healthy, low-fat dog treat - great for helping to keep plaque away from your pup’s teeth

TOP TIP: Muddy carrots stay fresh for longer and can be kept in a dry, dark place like a kitchen cupboard. To keep ready-washed carrots fresher longer, remove from the packaging, wrap in kitchen roll and store in the fridge.

FARMING

A mighty bunch – 9 facts about farm fresh carrots

Britain produces over 700,000 tonnes of carrots each year - that’s the weight of 70 Eiffel Towers - around 100 each for every member of the population

Carrots are harvested all year round so they are always fresh from the field starting earlier in the year with southern regions and moving up the country from Kent to the north of Scotland.

The first recorded carrots weren’t orange – believed to have originated in Afghanistan in 7th Century AD – carrots were purple or yellow, with orange developed in the 16th century in Holland. 

To keep them cosy over winter and free from frost, carrots are covered with beds of straw

Carrots like fresh soil and a new place to grow each year. To protect them from disease, carrots can only be grown in the same field once every seven years, so farmers ‘rotate’ them around their farm

A love medicine: The Greeks called the carrot “Philtron” and used it as a love medicine

Carrots like sandy soils, growing wonky if the land is stony. 

A lot of research, innovation and technology goes into growing the best carrots in the UK, from making sure the seed grows well in the soils we have, to improve nutrient value - today’s carrots have 50% more carotene that those of 1970 – and to make sure they last well on shop shelves. GPS is used in tractors to plant the carrots perfectly straight lines and robots are used for weeding and sorting

Carrots are worth £290 million to the UK economy – but one of the cheapest veg to buy

Eat carrots at every meal this British Carrot Day

From breakfast to lunch and supper, you can eat carrots at every meal on Friday 3rd October. Share your photos #lovebritishcarrots #BritishCarrotDay25

Whether you're crunching or cooking, here’s why this humble veg deserves the spotlight this autumn:

Morning glory: Overnight carrot cake oats – sweet, spiced and ready when you wake up.

Lunchtime legends: Fresh, zesty carrot salad – light, crisp and full of colour.

Dinner stars: Brush with oil and put whole carrots under the grill or on the firepit, lay over a spread of mascarpone, top with pine nuts and add a drizzle of honey or balsamic glaze. Got the leaves too? Blitz the green tops into a pesto to finish it off. 

Sweet treats for afters or in between: carrot cake, carrot muffins, carrot flapjack or carrot ice cream

For more information, including more recipe ideas, visit www.britishcarrots.co.uk 

Simple Recipe: Braised Steaks on a Bed of Carrots

Sometimes the simplest dishes are the most comforting, and braised steaks on a bed of carrots is one of those timeless meals. 

It’s hearty, easy to prepare, and only requires a handful of ingredients – perfect for a family supper or a weekend dinner when you want something warming without too much fuss.

This recipe is based on my mother's recipe for braising steak. The flavour of the carrots, infused with the gravy and the juices of the steaks is one of my fondest culinary memories of my childhood.

Ingredients (Serves 4)

4 braising steaks (such as chuck or blade)

500g carrots, peeled and cut into chunky batons

1 large onion, sliced

2 cloves garlic, crushed

2 tbsp plain flour

500ml beef stock (or a mix of stock and a splash of red wine, if desired)

2 tbsp vegetable oil

1 bay leaf

A few sprigs of thyme (or 1 tsp dried)

Salt and freshly ground black pepper

Method

Prepare the steaks

Pat the steaks dry with kitchen paper, season with salt and pepper, then lightly coat them with flour.

Brown the meat

Heat the oil in a large casserole dish or heavy pan. Fry the steaks for a couple of minutes on each side until browned. Remove and set aside.

Soften the vegetables

Add the onion, garlic, and carrots to the pan. Cook for 5 minutes until they start to soften and take on a little colour.

Build the flavour

Return the steaks to the pan, tuck in the bay leaf and thyme, and pour over the stock (and wine if using). Bring to a gentle simmer.

Slow braise

Cover with a lid and cook on a low heat for 2–2½ hours, or until the meat is tender and the carrots are soft. You can also do this step in the oven at 160°C (140°C fan).

Serve

Remove the bay leaf and thyme sprigs before serving. Plate the steaks on top of the carrots with plenty of the rich cooking juices spooned over.

Serving Suggestions

This dish is delicious simply served with creamy mashed potatoes or buttered new potatoes. A side of steamed greens like cabbage or tenderstem broccoli makes a fresh, vibrant addition

Why you’ll love this recipe:

It’s budget-friendly, hearty, and requires little effort once everything is in the pot. The carrots add a natural sweetness that balances the rich beef, and the slow braising ensures melt-in-the-mouth tenderness.

A Great Bunch: British Farmers Rally for Home-Grown Carrots this National Carrot Day

Chair of the BCGA, Rodger Hobson

Here's a date for your diary: Thursday 3rd of October. 

Why? Because on Thursday, 3 October, British carrot growers will unite for the inaugural UK National Carrot Day, urging the nation to support home-grown carrots and safeguard their future in the face of mounting climate challenges and shifting market conditions.

Leading the charge is Rodger Hobson, Chair of the British Carrot Growers Association (BCGA) and an eighth-generation farmer from York. 

Alongside five of the UK's top carrot growers - Huntapac Produce, Kettle Produce, M.H Poskitts, Burgess Farms, and Strawson Ltd - Hobson hopes to raise awareness of the skill, resilience, and sustainability efforts behind every British-grown carrot. The campaign encourages consumers to get creative in the kitchen and make carrots a staple in their meals, while emphasising the importance of supporting local farmers.

In 2023, extreme weather conditions - record heat followed by excessive rain - led to the worst year Hobson has ever experienced for carrot production. "We’ve traditionally been 97% self-sufficient in carrots," he explains, "but last year’s weather brought in a flood of imports from countries as far away as China and Israel."

Carrots, while a staple in the British diet, are increasingly vulnerable to climate change. Hobson explains, "Carrots suffer when temperatures rise, and prolonged wet soil conditions leave them susceptible to diseases. They’re a fresh crop, harvested and sent straight to stores, meaning any disruptions in the growing season can have immediate effects on availability."

Hobson, along with his fellow carrot grower and sponsor of National Carrot Day, Guy Poskitt, emphasises the importance of consumers looking for the Red Tractor logo as an indicator of British-grown produce. "Buying British carrots not only supports local farmers, but also reduces the carbon footprint compared to importing from abroad," adds Hobson. With environmental sustainability top of mind, Hobson rotates his fields, planting carrots only once every ten years to maintain soil health.

Poskitt, who grows 50,000 tons (packed weight) of carrots annually, echoes the concern over undervaluing fresh produce. "Last Christmas, we saw supermarkets slash the price of veg to as little as 15p per packet. While the discount was subsidised by retailers, it can increase food waste, as customers may buy more than they can consume.

Poskitt highlights, “How many people would buy extra bags because they were so cheap and end up throwing some of them away? There isn’t a single farmer in the world who likes to see their produce go to waste and not eaten.”

Beyond the pricing debate, both growers point to changes in supermarket layouts that have marginalised fresh produce. "Fruit and veg used to be the first thing shoppers saw when they walked in," says Poskitt. "Now, non-food items like clothing often dominate the entryway. This makes it harder for fresh produce to grab attention.

“Without those displays, we have to work harder. If I get talking to somebody who isn’t involved in farming, they are always genuinely interested in how we grow carrots. They find it fascinating how we are trying all kinds of ways to work with climate change rather than just throw the towel in. Farmers need to make the most of this interest and get better at explaining our craft.

“With our limited budget we’re not expecting miracles with Carrot Day, but any increased awareness and appreciation for what we do will make a difference."

3 October will also see the annual BCGA demonstration day, which brings together carrot growers, industry professionals and retailers to network, knowledge-share and celebrate the best in carrot cultivation via variety trials, trade stands and competitions. This year, the event will be hosted by Bil Bradshaw, B H Bradshaw & Son, and Strawson Ltd at Cockett Barn Farm in Nottinghamshire.

For more information about National Carrot Day and the BCGA Carrot Demonstration Day, visit the British Carrot Growers Association website: http://britishcarrots.co.uk

We'll be making sure to buy in plenty of British carrots for our Christmas feasting. Maybe even try our hands at making carrot cake with freshly grated carrots!

Morrisons launches new support package for British farmers to cover rising costs of growing crops

What with rising energy prices, increased fertiliser costs and other price rises, our farmers have certainly being feeling the pinch lately. 

As a result, Morrisons has taken the decision to launch a new support package for British farmers to cover the costs of growing crops.

In fact, Morrisons has become the first UK supermarket to launch a support package that underwrites 100% of the costs associated with growing crops.

The retailer, which has over 1,200 branches throughout England, Scotland and Wales, has invested £2 million in a year-long trial and potato and carrot farmers are the first to benefit under the scheme.

The trial will help British farmers mitigate the cost and weather pressures coming from the peaks and troughs of the seasons, including field rent and fertiliser costs and gives farmers greater financial security with Morrisons shouldering all the risks.

Crops are currently being grown on three potato farms and one carrot farm with the first produce from these farms due to hit the shelves before year's end and into 2024. If successful, Morrisons hopes to roll out this scheme to more farms later next year. 

Morrisons already supports farmers by buying whole crops and picking out any fruit or veg that's perfectly fine to eat but has a quirky shape or a surprising size for its Naturally Wonky range.

Launched back in 2015, Morrisons Naturally Wonky fruit and veg helps reduce food waste in the field and offers affordable produce to its customers. It also provides farmers an alternative route to market. The range includes 24 wonky varieties, and 27,000 tonnes of fruit and vegetables were sold this way last year alone.

Gareth Cosford, who is Morrisons' Senior Buying Manager for Root Vegetables said: “As British farming’s biggest direct customer we understand the impact higher costs are continuing to have on Britain's farmers. As a result, our trial scheme allows us to take all the risks that are associated with growing the crop away from our farmers and continue to grow the best quality British produce our customers know, love and have come to expect.” 

Participating farms so far include Naish Farms Ltd. which grow potatoes for Morrisons.

Andrew Nash, who is a Director at Naish Farms Ltd. said: “Morrisons already buy our whole crop of potatoes from us, taking the top-quality and also the misshapen or the oversized ones and making them available to customers as part of their naturally wonky range. This not only maximises our return, it also offers the best value to their customers.

“In farming there are ups and downs throughout the seasons. For us we are seeing greater weather challenges which could impact our crops and by being part of this new Morrisons trial, they’re underwriting our growing costs to cushion us from the associated risks and provide supply security so  we can focus on growing the very best potatoes for their customers.”

Interestingly, Morrisons is British farming’s biggest direct supermarket customer and works directly with over 2,700 farmers and growers all year round to ensure customers can purchase products of the highest quality. 

This week Morrisons is continuing to support the industry by sponsoring Farm 24, farming's biggest event which highlights the pride of the nation’s food producers. For more information, please visit: https://www.morrisons-farming.com/backing-british/farm24

Some shoppers believe that the Morisons Naturally Wonky fruits and vegetables actually taste better, as they remind them of the "real" fruit and vegetables their parents and grandparents used to be able to buy before the authorities decided that all fruits and vegetables should have uniform size, weight and appearance.

What do you think? Wonky or not?