Tim Bastable, examines the increasing demand for local food such as Lakeland Beef

Lakeland Beef sees steady growth following its inception back in 2001, and along with UK farming, the Lakeland Beef scheme has passed through some of the most challenging times the industry has ever witnessed.

However, the tide definitely seems to have turned as far as Lakeland Beef is concerned. Pioneer Foodservice, one of the partners in the venture along with H&H and Preston based meat company Olde English Meats, has witnessed increased demand for this regionally produced quality beef.

Barry Garrett, sales director for Pioneer Foodservice said:
"Our sales team is getting a very positive response to Lakeland Beef from our hotel and restaurant customers in the north west and beyond. Interest is definitely there and we need more farmers to work with us to meet the demand."

Cattle for the Lakeland Beef scheme are sourced exclusively by the H&H primestock team, from farms within the postcode prefixes of CA and LA; they must also be farm assured and be able to provide the quality of stock that the modern foodservice customer expects.

Foodservice (or catering as it used to be called) has been championed in recent years by the Meat and Livestock Commission as one of the growth areas for meat sales in this country. More and more people are eating out, or taking short break holidays.

Lakeland Beef is perfectly to supply locally sourced and branded prime beef for both local diners and visitors who flock to the region every year. Local sourcing is very much in the minds of many consumers and the growth in farmers markets bears witness to this trend. The demand for local food helps Lakeland Beef overcome the competition that abounds throughout the foodservice sector.

People have the opportunity to affect a restaurateur's choice of meat supplier by demanding locally sourced product such as Lakeland Beef. Price of raw material such as meat has always been a major factor in the decision making when the buyers from major catering chains are looking for supply. In recent years we have seen increasing amounts of imports from as far afield as South America and Australasia. Whilst we are currently unable to compete effectively on price with these imports (costs of production are comparatively too high throughout the red meat supply chain in the UK) we can provide a locally sourced alternative for diners, outside of the nationwide chain pubs and restaurants.

Lakeland Beef was recently featured in the restaurant review section of the Daily Telegraph where the reviewer's husband enjoyed the "freshly cooked Lakeland Beef pie" served at the Hart Manor Hotel in Eskdalemuir!

H&H provides a complete livestock marketing service on behalf of farmers. The selling of stock through the live ring continues to prosper throughout the group's network of sales centres. However, in response to the demand from farmers who prefer to trade their primestock direct to abattoir, H&H do provide an extremely competitive deadweight marketing service.

Any farmers interested in supplying cattle either on a deadweight or liveweight basis for Lakeland Beef should contact David Holliday, Ian Jackson and John Woodburn in the north of the region or George Harryman and Richard Gardiner in the south.

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