Future farmers will benefit from sustainability advice in new combined Tesco and Harper Adams University initiative

The Future Farmer Programme will help support farmers reach net zero and biodiversity targets

Tesco and Harper Adams University’s School of Sustainable Food and Farming (SSFF) have today announced the launch of an exciting and major new multi-year programme which will help up-and-coming British farmers develop their skills in sustainable agriculture.

With recent surveys suggesting younger farmers have identified skills gaps in areas such sustainability and the environment, the Future Farmer Programme will provide 75 young farmers with face-to-face and live online training on how to implement sustainable agriculture practices and protect biodiversity.

The nine-month course, which will run every year for the next three years, will also include events and mentoring sessions on business operations and also on personal development.

Farmers under the age of 40 from across different agricultural sectors and at different stages of their development are being encouraged to apply for the programme ahead of its start date in October.

As part of the Partnership with SSFF, Tesco will also fund research projects which are aimed at addressing some of the key sustainability challenges affecting agriculture. The first research project will look to combine different sectors of Tesco’s agricultural supply base to understand how land can be managed in a way that is environmentally and economically sustainable for all parties involved in an agricultural rotation.

Speaking at the launch of the programme at the Royal Welsh Show, Ashwin Prasad, Tesco’s Chief Product Officer said: “British agriculture plays a crucial role in protecting and enhancing our natural environment and will be right at the heart of the UK’s efforts to achieve its net zero ambitions. It’s also had to overcome some incredibly tough challenges over the past two years, which is why we’re committed to supporting it, both now and in the future."

“With this in mind, I’m really delighted to be launching this new programme with Harper Adams University, which will see some of the brightest young talents in the industry benefit from training and support in implementing sustainable agriculture techniques, helping to safeguard the industry, and our natural environment, for future generations.”

Simon Thelwell, Director of the School of Sustainable Food and Farming at Harper Adams University said: “We are entering a hugely exciting but challenging next chapter for UK Agriculture. The transition to more sustainable food production systems is a significant change for many farmers, and so understanding these issues, identifying the opportunities they present, and being prepared to make change is the key focus of the course."

“The course is split into three focus areas, Understanding Sustainability, which will explore the key drivers and opportunities for the industry; Agile Mindsets - which will help participants identify their own strengths, capabilities and weaknesses; and Agile Business, will help them structure and adapt their business, existing or new, and to identify new opportunities and methods for a sustainable future.”

Tesco has provided much-needed support across several farming sectors over the course of the last 18 months to help overcome inflationary challenges, which have affected the prices of inputs such as feed, fertiliser, energy and labour. Tesco’s help has included financial support packages for the pig and egg sectors as well as its continued commitment to its Tesco Sustainable Dairy Group, now in its 16th year, and its established feed model for poultry farmers.

Farmers can learn more or apply here:- https://www.schoolofsustainablefoodandfarming.org/886/tesco-future-farmer-programme/

When Aardman created the new Thatchers TV Ad – Take a special look behind the scenes

Thatchers Cider has released a behind-the-scenes look at the making of its new TV ad, Pint-Sized Perfection.

The short film, available to view here on this blog, takes an exclusive background look into the studios of multi-Academy Award®-winning Aardman, who are the creators of the Thatchers' stop motion animation TV ad. It features interviews with Aardman creatives, plus as the real people behind some of the Thatchers characters as seen on TV.   

You'll learn why Find out why hundreds of special teeny sized apples had to be made,  how animators were able to employ the puppets to create a perfect sense of organic chaos, and how the director forged a career in animation.

“Take a look at the total dedication to perfection that Aardman put into creating the miniature models of the rosy-red apples, and you'll be able to understand why they are masters of their craft,” says fourth generation cider maker Martin Thatcher, who is interviewed in the behind-the-scenes film.

“Until you actually get to work with Aardman you can't possibly appreciate the amount of exacting detail they go to make everything in minute detail absolutely perfect,” he went on say.

“It's that absolute attention to detail that makes the pairing between Thatchers and Aardman absolutely perfect.”

Director Will Studd from Aardman adds, “We wanted to create the perfect representation of Thatchers' Myrtle Farm. Knowing Thatchers and being from South Bristol myself, I was obviously really very excited to be part of this project.”

In the film you'll hear from Will about how Aardman used its world class skills in stop motion to bring Thatchers expertise to the screen. Head of Model Making, Chris Entwistle, Art Director Raj Westerberg, and Lead Animator Tim Allen, explain how they strive to make things as realistic as possible, but at the same time find a happy medium with the wonderful stamp of stop motion animation.

The TV ad is currently being broadcast across multi-media over the summer months.

The Pint-Sized Perfection commercial relates the story of the Thatchers commitment to crafting the tastiest of perfect ciders, which are now sold throughout the UK.  With its relentless, driven pursuit of perfection, the commercial follows the cider making journey from the orchards right through to the glass, through Aardman's unique and characterful story telling technique.

With total dedication to their craft, a team of 40 crew at Aardman were involved in the film, with animators alone needing over 480 hours to shoot the 40 second commercial.

Martin Thatcher concludes, “This is a film that allows people to step into the world of Thatchers. Our passion for creating the most perfect cider is reflected in the genius of Aardman, whose talented artists have recreated life at Myrtle Farm in the most minute and exacting detail.”

W Budapest Unveils New Social Dining Destinations, Bringing Innovative Gastronomic Fusion to the City of Budapest

W Hotels Worldwide, which is an integral part of Marriott Bonvoy's portfolio of 31 brands, has reimagined Budapest's culinary scene with the opening of W Budapest. 

The exciting new hotel brings three innovative dining concepts to the capital which will celebrate the city's vibrant social culture and heritage. 

W Budapest will ignite curiosity and foster culinary connections for its guests and locals alike through unexpected and uniquely crafted gastronomic experiences, which includes a new Asian-inspired restaurant, Nightingale by Beefbar, curated by world-class restaurateur Riccardo Giraudi.  

“We're very excited to unveil Nightingale by Beefbar, the culinary masterpiece at W Budapest, bringing together Asian-inspired cuisine with the acclaimed Beefbar concept. Nightingale by Beefbar, aims to create a symphony of tastes and textures where every bite tells a story and every dish is a work of art,” said Igor Buercher, General Manager W Budapest.  

Nightingale by Beefbar is a spinoff of the famous Beefbar concept, realised in a bold, exciting new culinary destination. The menu is designed to be an approachable introduction to Asian cuisine, perfectly blending comfort and luxury to offer an unforgettable experience for all diners. 

The Beefbar philosophy was created back in 2005 by Riccardo Giraudi in Monaco. Full of contrasts, this brand breaks with stiff codes to re-think food and a luxuriously modern experience that's accessible. Today, Beefbar can be found in locations including Paris, London, Hong Kong and Dubai.  

Set to become at the gastronomic heart of the hotel, Giraudi has meticulously crafted Nightingale by Beefbar as a unique dining destination at W Budapest, pairing fresh traditional Asian flavours with a selection of Beefbar's signature, iconic meat dishes to offer guests a vibrant, unforgettable luxurious culinary experience.  

Heading the Nightingale by Beefbar Kitchen is Fabio Polidori, who has curated a sociable menu filled with delicious small plates designed to be shared amongst friends. Born in Italy, Polidori has over 15 years' experience as a Chef, with the majority of this time spent in Asia honing his craft and learning both modern and ancient cooking techniques. His mixture of heritage and experience led to the perfect ability to execute Nightingale by Beefbar's ambitious fusion menu.  

Small plates will include crispy carpaccio drizzled in a piquant chipotle dressing and yellowtail sashimi with yuzu truffle sauce. Signature main courses will see fillets of cod marinated in an east meets west miso and ouzo sauce, alongside a tantalising veal anglet marinated in miso. Surprising sides will include comforting mashed potatoes fused with jalapeño, alongside Asian accompaniments such as pak choi and crisp garlic.   

For those wanting to end the experience with something sweeter, the playfully named Miss Bao invites eaters to dip caramelised banana into a divine dark chocolate sauce, whilst the indulgent interpretation of a pastilla sucrée celebrates a jasmine-infused panna cotta layered between millefeuille-inspired pastry layers. 

To finish on a lighter note, the Japanese sorbet, which combines tantalising notes of yuzu, lemon and lime, will cleanse the palette and pairs perfectly with the restaurant's hand selected sake menu. 

“Ever since I stayed at W Union Square in New York, I dreamed of collaborating with the group. After more than a decade, I am so proud and humbled to open the first spin-off of my flagship brand, Beefbar. 

"I focused on my best creations, the brand's best sellers, that have an Asian influence while also creating sushi and rolls with a more meat focus, to honour our roots. We always embrace the cities or countries that host us, and we're so pleased to be supplied by local producers to create uniquely W Budapest experience” said Riccardo Giraudi, CEO of the Giraudi Group.  

Complementing the Nightingale by Beefbar dining experience is an intriguing bar that transports guests to endless Mediterranean nights, offering an atmosphere of seamless sophistication. The bar's ambiance sets the stage for guests to begin or end their evening with one of W Budapest's imaginative cocktails. From the bourbon-based Nightingale Boulvardie to the gin and sweet wine-based cocktail Budapest Calling, the inventive menu captures the true essence of the Mediterranean alongside a playful take on the traditional tastes of East Asia in the cultural heart of Hungary.  

In addition to Nightingale by Beefbar, W Budapest unveils another exceptional culinary offering; Society25, the hotel's 'secret' speakeasy located in the basement, breathing new life into the Palace's underground bar. Society25 takes inspiration from the creative conversations and secret table societies that frequented the space in its past life, offering a fiercely intimate and socially liberating experience. 

The extensive cocktail list will lean into W Budapest's intriguing design narratives, boasting eight bespoke cocktails that pay tribute to the eras, people and events of the city. The collection of cocktails includes The Illusionist named after the great Houdini; Frisky Lady inspired by Zsa Zsa Gabor; Brew Bop which nods to Budapest's Golden Age of coffee and Geranium inspired by Drechsler Palace itself. Each cocktail will include a mysterious ingredient, expertly overseen by Head Bartender Stefano Ripiccini.   

The destination W Lounge serves as the social epicentre of the hotel. With its captivating mix of deep green and coral soft furnishings paired with beautiful marble chequered flooring, W Lounge offers world-class diningwith dishes such as the zingy yellowtail California Riviera starter, refreshing watermelon gazpacho, sourdough Reuben and iconic W sliders. From business meetings and light lunches to late-night revelry, W Lounge transcends day to night, serving sharing plates and signature cocktails, including the gin based Plum Martini or an Emperor's Garden Cocktail consisting of Rye & Mancino, all of which feature as part of the Nightingale by Beefbar's signature cocktail offering, to a backdrop of electrifying DJ performances as the sun goes down. 

W Budapest invites guests to embark on a culinary adventure of discovery, where they can enjoy the unexpected and make meaningful gastronomic memories that will last a lifetime. 

To book now visit www.wbudapest.com and follow on Instagram for further pre-opening updates.  

New Event: The Gut Health Revolution With Hugh Fearnley-Whittingstall and Darts Farm

Taste East Devon Food Festival has joined forces with Fearnley-Whittingstall and his River Cottage team, and Darts Farm, to bring an exciting new educational event to the festival's 2023 programme.

 Taking place on Wednesday 13th September, from 10am to 1pm,  Hugh will be hosting The Gut Health Revolution in The Farm Table restaurant at Darts Farm, with a packed morning of in-depth talks and delicious tastings events.

The Gut Health Revolution will feature a series of expert talks followed by an engaging, lively panel discussion with leaders from the field. Joining Hugh for the sessions will be:

Dr Federica Amati PhD, nutrition scientist and communications strategist for personalised health company ZOE. Federica is a frequent podcast and talk guest and a contributing expert to media outlets such as The Times, Vogue, Marie Claire and Grazia. She'll be talking about how to harness the power of our diet and nurture our gut microbiome for better health.

Barny Butterfield of Sandford Orchards, is wellknown for fermenting apples to produce award-winning cider and cider vinegar. Barny will discuss the connections between good farming practices, traditional cider making, and the increasing interest in the potential health benefits of live cider vinegar. 

Rachel de Thample, who is River Cottage's own fermentation and wellness guru whose expertise spans farm-to-fork fermentation, nurturing gut health and seasonal wellness. Rachel will share her extensive knowledge of ferments such as sauerkrauts, kimchis, kombuchas and kefirs, plus gut-friendly tonics, broths and natural remedies and their impact on gut health. 

The event will offer attendees a chance to learn more about gut health and taste a great array of delicious fermented food and drink while engaging directly with leading industry experts. 

Hugh Fearnley-Whittingtall said: “I'm delighted to be hosting this event on behalf of the fantastic Taste East Devon Food Festival and I'm thrilled to be joined by such a talented and knowledgeable group of speakers.”

He went on to say: “Fermentation and gut health is a wonderful area for chefs, artisans and health experts to explore together, with its fascinating intersection of flavour, goodness and well-being. The vital connection between our gut health and our overall wellness, including our mental health, is increasingly recognised, and it is a great time for us all to embrace this connection to ensure we nurture our microbiomes throughout our lives. 

"Here at River Cottage, we collaborate with a range of fermentation producers to craft our own kefir, kombucha, sauerkrauts, yoghurt and cider. We're looking forward to offering tastings of these exceptional products during the event.”

George Dart, from Darts Farm, added: “We're absolutely delighted to be hosting The Gut Health Revolution in The Farm Table. We share the same ethos as Hugh, and the River Cottage team, of celebrating ingredients grown on our land and locally sourced produce. Together, we hope to inspire our community to embrace the art of fermentation and the power of local veg.”

This event is kindly supported by some of Darts Farm's brilliant local suppliers; including Riverford Dairy who are supplying their own utterly delicious organic kefir, crafted with their creamy unhomogenised milk; and Bath Culture House, who craft raw and unpasteurised fermented food and drink in their North Somerset kitchen, with the founder, Lucie, joining to offer tastings of their Somerset-made kimchi and sauerkraut between talks. 

There will also be tastings of the River Cottage Organic range of kombuchas, krauts, kefirs, yoghurts and ciders produced in partnership with organic artisan producers Equinox, The Culture Collective, Hollis Meade, Brown Cow and Newton Court.

Tickets for The Gut Health Revolution are priced at a very reasonable £7.50 per person, which includes tea, coffee, kombucha and tastings. Tickets are available to purchase from Darts Farm via www.tasteeastdevon.co.uk.

Besides this event, Darts Farm will host its first Fermented Feast on 13th September, from 7pm - 10pm, in The Farm Table. This feast will treat guests to a welcome drink upon arrival, followed by a special three course seasonal meal. The menu will showcase ingredients sourced from the farm and other local producers, including fermented foods and meat and vegetables cooked over fire.

Taste East Devon Food Festival, now in its third year, takes place from 9th to 24th September and brings together award-winning venues, producers, chefs, and restaurants from across East Devon to celebrate the region's exceptional food and drink. Founding members include River Cottage, THE PIG-at Combe, Darts Farm, Mazzard Farm, Otter Brewery, Deer Park Country House, East Devon AONB, Donkey Sanctuary, Jack in the Green, and Lympstone Manor. 

The festival is kindly sponsored by key sponsor, Ashfords, as well as NFU Mutual (Tiverton and Honiton Agencies), East Devon District Council, East Devon Excellence, Goosemoor Foodservice and SunGift Solar. 

The 2023 festival introduces an array of exciting new events. On Saturday 9th September, Darts Farm will host the 'City to Sea Taste Trail' from 10am to 4pm, offering a special foodie bike trail along the stunning Exe Estuary bike trail, with exclusive tastings and discounts at participating businesses. Also on the same day, Coldharbour Farm Shop and Field Kitchen will host a Taste East Devon inspired Pop-up Farmers Market, showcasing the finest produce from the Devon farming community, including food preserves, baked goods, ales and ciders, with a demo from talented chef, Oli Smith, and delicious food from their Field Kitchen. 

On Saturday 16th September, beekeepers, gardeners and nature enthusiasts are invited to 'A Taste of Honey' at Blackberry Honey Farm. Participants will have the opportunity to explore the honey room at the heart of the farm, guided by one of their passionate beekeepers. The experience will include a tasting, a honey cream tea and a tour of the enchanting pollinator gardens. 

The festival will conclude with the Heron Farm's Party in the Vineyard on Sunday 24th September, from 12pm - 5pm. Behind the walls of the stunning walled gardens, guests will enjoy a family-friendly party afternoon, complete with an outdoor feast, live music on the terrace and children's games and entertainment. 

For the full list of events, downloadable map and leaflet or additional information, please visit www.tasteeastdevon.co.uk. Stay connected with the festival by following @tasteeastdevon on Instagram and Facebook and @TasteEastDevon_ on Twitter.

Waitrose in Uber Eats deal

Waitrose has launched on the Uber Eats system in five locations in our capital city, London and aims to roll out to in excess of 200 UK locations over the summer months. 

Key points are: Uber Eats customers will be able to order Waitrose products to be delivered in as little as 20 minutes.

Using Uber Eats’ technology, the partnership will enable customers to order from thousands upon thousands of items.

Waitrose aim is to grow its position in on-demand grocery shopping and the convenience sector after announcing a new multi-year partnership with Uber Eats that will deliver to customers' doors in as little as 20 minutes. 

The Five initial stores are: John Barnes in Finchley Road, West Hampstead, Clerkenwell, St Katharine Docks and Greenwich. It will then roll out to over than 200 stores, including shops in Wales and Scotland, by the end of next month, August.

Uber Eats has seen gross bookings from supermarkets on its platform increase by nearly 60% in the first quarter of this year compared to last year, whilst Waitrose has seen young customers help grow on-demand grocery orders by 40% compared to the previous year. 

Employing Using Uber Eats’ advanced technology, customers who use the Uber Eats platform can now exclusively order from thousands of items. These will include the essential Waitrose range, reportedly the biggest value tier of any UK supermarket, which refuses to compromise on quality, taste and animal welfare.

Also, the premium range, Waitrose No. 1, Waitrose Duchy Organic, the latest summer ranges, British brands like Gail’s Bakery and Deliciously Ella plus a wide range of delicious fresh ready meals, free-from and vegan ranges and award-winning wines, beers and spirits, will all be available too. 

James Bailey, the Executive Director for Waitrose, said: “We want more people to enjoy the quality and taste of Waitrose products as and when they want it. On-demand grocery shopping continues to grow in popularity with our customers and partnering with Uber Eats means we have even more flexibility to be there for them whenever they need us." 

Alex Troughton, Head of Commerce at Uber Eats UK added: “We're obviously delighted Waitrose is joining the Uber Eats platform across the UK. Our partnership is the ultimate in modern day food shopping, combining the benefits of technology, convenience and speed with premium quality and huge product choice. It's the latest step inv our mission to help customers get anything they want, in a matter of minutes, at the touch of a button.”  

The partnership builds on Waitrose’s current partnership with Deliveroo. UberEats partners with a number of supermarkets including Sainsbury’s, Asda, Co-op, Iceland and Morrisons Daily. 

This announcement also expands Waitrose’s presence in the convenience sector through relationships with third parties as they continue to reach more customers and make their products even more accessible.  

Waitrose has franchises in 27 Welcome Break locations and supplies more than 80 Shell forecourts, 47 Dobbies garden centre food halls, Edinburgh-based convenience chain, Margiotta and Alliance convenience stores in Jersey.  

Wine News from Aldi: Over 35% rise in Rioja Rosé sales

Aldi has recorded a boost in pink wine sales as ‘Barbiemania’ continues to sweep the country.  

Aldi, which has cemented its reputation as a destination for great value rosé wine, recorded over +35% spike in sales of its popular Specially Selected Rioja Rosé (£6.49, 75cl) in the week leading up to the launch of the Barbie movie. (Or film as we Brits call them!)

In celebration of the Barbie movie and to satisfy demand, Aldi has introduced three new rosés to shelves, with prices starting from a very reasonable as £5.99.

Joining Aldi's established line up we find:-

Cambalala South African Pinot Grigio Blush (£5.99, 75cl)

This is a beautifully coloured blush wine from South Africa’s Western Cape. Boasting apple scented fruit aromas with a nice spring bouquet, it has mouth-watering strawberry and raspberry notes, the perfect wine to raise a toast to the new movie?

Chassaux et Fils La Franc Bouchy Rosé (£5.99, 75cl)

This is a soft, subtle rosé with a pale pink hue, this delightfully refreshing wine delivers a harmonious balance of juicy red fruit alongside nicely balanced citrus notes. 

Specially Selected Côtes de Provence Rosé (£7.69, 75cl)

This is another firm favourite, it is a delightful rosé wine with flavours of rich red fruit followed by white flower. Delicate with a creamy fruity finish, Aldi’s Côtes de Provence rosé is the ultimate tipple for a Barbie inspired night in.

That's Food and Drink suggests getting some lemonade from Aldi in so the kids don't feel left out!

Are you or your business having problems saucing chillies? Then read on. The Chilli Mash Company has you covered!

The Chilli Mash Company, which is a renowned producer of premium hot sauces, is genuinely excited to announce the launch of its first-ever crowdfunding campaign on Crowdfunder in the UK. 

The aim is to to raise in excess of £100k over a six week period and beyond to fund the company's aim of supporting the creation of a state-of-the-art chilli farm in the African country of Rwanda. 

The initiative seeks to foster year-round chilli production, thus stabilising chilli importation in the UK.

The Chilli Mash Company is well-known for its commitment to delivering exceptional, handcrafted hot sauces that satisfy even the most daring of taste buds. 

In a bid to expand their operations and cultivate chillies sustainably, they have set their sights on Rwanda, a part of Africa which has the ideal climate to facilitate year-round chilli farming. 

By implementing advanced agricultural techniques, The Chilli Mash Company's aim is to create a reliable supply chain which will reduce dependency on chilli imports and ensure consistent availability of their fiery creations.

As part of their crowdfunding campaign, The Chilli Mash Company has devised a range of exciting rewards to give hearty thanks to backers for their support. 

Contributors will have the chance to receive customised branded hot sauces, allowing them to add a touch of personal flair to their favourite condiments. Also, backers can indulge their culinary creativity with the "make your own hot sauce" reward, which offers a chance to craft a unique, bespoke hot sauce under the guidance of The Chilli Mash Company's team of experts.

The grand reward of the campaign is a once-in-a-lifetime experience, a four-night trip to Rwanda, including an unforgettable chance to encounter majestic gorillas in their natural habitat. This extraordinary adventure showcases The Chilli Mash Company's commitment to sustainability and its dedication to creating a positive impact both locally and globally.

"We're really thrilled to embark on this crowdfunding campaign to establish a chilli farm in Rwanda," said Natt Boarer, who is the MD of The Chilli Mash Company. 

Natt went on to say: "For less than the price of a coffee, you'll be able to help improve the cost of chilli manufacturing in the UK! Backers will contribute to a sustainable chilli supply chain, helping reduce costs to UK businesses and consumers, and become a part of a movement to enhance local economies and empower farmers in Rwanda."

The Chilli Mash Company invites chilli enthusiasts, food lovers, and sustainability advocates to join them on this absolutely remarkable journey. The crowdfunding campaign can be found on Crowdfunder UK, where supporters can learn more about the project and choose from the enticing rewards on offer.

For more information about The Chilli Mash Company's crowdfunding campaign and to support their mission, please visit https://www.crowdfunder.co.uk/p/the-chilli-mash-co

https://onestopchillishop.co.uk.

Kyrö Dairy Cream. It's a simple thing, really. Cream and rye

Kyrö Dairy Cream is simply cream combined skilfully with rye.

Kyrö Dairy Cream is special cream liqueur from Finland with a clever touch of 100% rye malt whisky. 

It is carefully crafted using only local milk and cream and a splash of Kyrö Malt rye whisky, which doesn't contain lactose, gluten, or any artificial colours or flavours. It tastes of liquorice, chocolate, toffee, fresh dairy cream and with a hint of salt. ​

You can purchase it in Waitrose: https://www.waitrose.com/ecom/products/kyro-dairy-cream-liqueur/655969-791145-791146 or direct from the Kyrö Distillery website: https://www.kyrodistillery.co.uk/products/kyro-dairy-cream# ​

The ABV is 16%, and a 500ml. has a RRP of £19.95 .

Here's a bit of background reading about the Kyrö Distillery​:

The Kyrö Distillery Company is a Finnish all-rye distillery founded in 2014. The all-rye distillery operates from Isokyrö, a quiet, fairly small town in Finland. The distillery brings rural, natural sensibilities to its wholesome blend of ingredients.​

Kyrö hasn't rested on its laurels. It has won a multitude of awards since 2014, including international Wine and Spirits Competition (IWSC) where Kyrö Malt Rye Whisky recently won ‘Gold Outstanding’, scoring an impressive 98/100 points. Kyrö Gin and Kyrö Pink Gin have both recently won ‘Gold’ in the World Gin Awards, along with Great Taste stars.

Morrisons to help fund fishing apprenticeships with £100k funding

The Morrisons supermarket is transferring an Apprenticeship Levy fund of over £100,000 to Supplytrain to help train ten new sea fishers for the South Western Fish Producer Organisation (SWFPO).

The £100k will support the first fisher apprenticeship programme in England. The 18 month apprenticeship allows students to get vital hands-on experience and learn more about the whole fishing operation from sea to sale. 

As an apprentice, students will be employed by Supplytrain, but will be able to work across different boats within the SWFPO membership, catching different types of fish and learning from experienced crew members whilst they are also studying seamanship, gear construction and how to care for the catch at South Devon College. 

The life of a commercial fisher is obviously very physically demanding but immensely rewarding, providing the skills and opportunities to become an experienced deckhand, skipper, marine engineer or even a future vessel owner, too.

The Government Apprenticeship Levy is paid by employers to help fund apprenticeship programmes and Morrisons has agreed to transfer £100,000 of its funds to pay for the SWFPO’s first cohort of ten apprentices. The deadline for applications is 31st July and the first cohort will begin their programme this September. 

Morrisons has supported craft apprenticeships in its stores including Fishmongers, Butchers and Bakery roles. Over 2,500 colleagues in-store have completed the programme to date with a further 200 apprentices planned to enrol in September. 

Sophie Jenkinson, who is Morrisons' Sustainable Sourcing and Fisheries Manager said: “The fishing industry is a vital and integral part of Morrisons and that's why we’re pleased to be supporting and backing Supplytrain and SWFPO by transferring some of our Apprenticeship Levy to help recruit and train the sector.”

Juliette Hatchman, SWFPO's CEO said: “Recruitment is a real issue across the entire fishing industry now, with an ageing demographic and a shortage of skilled crew. A lack of skilled crew has a significant impact on the entire seafood supply chain. 

"The catching sector is the start of the supply chain, so without boats going to sea, there is no supply chain. SWFPO members are not alone in facing challenges with attracting the right personnel. This apprenticeship is a great way to grow new talent within our industry by developing a motivated, skilled and qualified resource that the whole industry will ultimately benefit from.

"Not only does it improve the attractiveness of the sector as a professional and valuable career pathway, but improves safety within the sector, all of which make it a much needed and extremely worthwhile investment.”

Phil Golding, MD at Supplytrain said: “It’s fantastic to have Morrisons as a partner supporting the first ever Fisher Apprenticeship in the country. As a flexi-job apprenticeship agency, we’re obviously really excited to be able to employ and support fresh talent to start a career in this rewarding industry, and hope this is the first of many cohorts in the years ahead.”

In 2021 Morrisons acquired Falfish, a sustainably sourced seafood wholesaler which is based in Cornwall. To date, Falfish supply the majority of Morrisons fish and shellfish that's then freshly prepared by Morrisons fishmongers who are based in-store. 

To apply to become a fishing apprentice through supply train please visit: https://supplytrain.co.uk/sea-fisher-apprenticeship 

Asda cuts prices on over 200 family favourites

Asda has announced price cuts on in excess of over 200 own-label products as part of its ongoing efforts to offer genuine help and support families during the cost-of-living crisis.

The 226 products, which have been reduced in price by an average of nine percent, include a range of fresh fruit and vegetables, frozen meat and fish products, cupboard staples and popular ready options, too.

This initiative is part of Asda’s ongoing investment to save customers money in the current economic climate and comes as the latest Asda Income Tracker shows 40% of UK households had negative disposable last month, thus meaning their take home pay isn't enough to cover their bills.

In June Asda launched a summer price lock campaign to freeze the prices on 500 popular branded and own-label products until the end of next month, August.

It's also taken the step of extending its wildly popular ‘Kids Eat for £1’ café meal offer for the rest of this year. Since launching this initiative a year ago, last July, Asda has served 2 million meals from its cafes and invested £1.3m subsidising the offer to keep the meal prices at a very comfortable £1.

Asda's recently added a range of half priced adult meals to the menu, giving a family of four the chance to enjoy a meal in any Asda café for as little as £8.50 in total.

Kris Comerford, Asda’s Chief Commercial Officer, said: “We know families are continuing to feel the pinch financially speaking, especially as they're heading into the summer holidays and are looking for help to make their grocery budget stretch a little further. Whenever there's a chance to help them make their money go further by lowering prices, we'll continue to do so.” 

https://www.asda.com.