MARKET NEWS

Restaurant and pub groups see November sales boost:

Britain’s leading hospitality groups recorded year-on-year sales growth of 2.7% in November

2024, the latest edition of the CGA RSM Hospitality Business Tracker reveals.



The like-for-like figure is marginally above Britain’s rate of inflation as measured by the

Consumer Price Index and marks the first real-terms growth since June.

Analysts said it provided “cautious optimism” that consumers were prepared to increase their

spending in restaurants, pubs and bars over the crucial Christmas and New Year period.

Are you up to date with visa laws?

The Home Office, the government department responsible for immigration, has been tasked

by the new government with upping the ante on the enforcement of immigration laws.

Hospitality is seen by the Home Office as a sector where immigration breaches are

disproportionately common and is a focus for enforcement action.

Hospitality businesses are facing tremendous pressure with recruitment, staff retention and

costs. Against this backdrop, parts of the sector are getting caught out making immigration

mistakes. The Home Office can issue fines to companies that are found to be employing

people illegally in the UK.

The law requires that employers hiring staff must make sure that new hires have the correct immigration permission to work and that restrictions on this permission are observed. For

example, only certain student visa holders can work, and most of these students are restricted to

up to 20 hours of work per week during term-time.

COMMODITIES REPORT

Milk & Dairy Update:

Following the announcement of a feed additive trial involving Bovaer on 30 UK farms

associated with a well-known farmer-owned cooperative supplying high street brands and

retailers, we have reached out to all our dairy suppliers to clarify their position and confirm

whether this additive is used in their supply chains.



If you are concerned about whether your dairy comes from producers using Bovaer, please

contact us to discuss your options. Connect work with a variety of producers to suit your

preferences.

Fruit & Vegetables:

The devasting weather in Spain continues to raise challenges throughout the industry and may have a longer-term effect on future crops. Some growers have reported challenges with getting machinery into waterlogged fields, following Storm Darragh. Our suppliers have been working hard alongside

their growers to make sure supply has not been hampered.

Potatoes:

Finally, some good news on the potato front - There are currently no major availability issues with potatoes and, depending on market conditions, we do not expect any significant problems for at least a few months.

Pork:

The cost of pork has been falling, as the number of pigs produced in the UK has risen and feed costs have dropped. However there have been outbreaks of African Swine Flu across Europe, Asia and Africa. Similar outbreaks have caused huge availability issues in the past.

Fish:

The most recent Marine Conservation Society (MCS) winter ratings update has seen

few significant updates:

• Farmed Spanish Turbot has come out as a positive MCS 2 rating – making it a “fish to eat”
• Dover Soles from the West Country has moved from a 3 rating to a 2 rating – again making it a “fish to eat”.
  
• Coley continues to be positively rated at 3 for non-MSC fisheries and 2 for
• MSC certified – a great under-utilised white fish alternative to Cod
• Ling is red rated 5 – a “fish to avoid”
• Crab has been downgraded from an MCS 3 to a MCS 4 rating – meaning some restaurants may prefer to remove it from menus.
  

Seasonal Recipe Suggestion

This caramelised shallot, thyme and goats cheese Tarte Tatin combines so many favourite

flavours - utterly delectable and totally impressive!

Shallot Tarte Tatin

(from one of our wonderful suppliers)

Ingredients:

• 10-12 banana shallots (peeled and halved)
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp brown sugar (or honey)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh thyme (a few sprigs)
• Puff pastry (shop bought or homemade)
• 1 egg (for egg wash)
• Fresh thyme
• A few crumbles of goat cheese or blue cheese
  

Method:

Step 1 - Caramelize the shallots:

Preheat the oven to 375°F (190°C).



In a heavy, oven-safe skillet (cast iron works well), heat the butter and olive oil over medium

heat. Add the shallots, cut side down. Let them cook gently for about 5-7 minutes until they

start to soften and turn golden.

Add the brown sugar and balsamic vinegar to the pan, stirring to coat the shallots. Cook for

another 5-7 minutes until the shallots are tender and the syrup thickens. If needed, add a bit

of water to prevent the mixture from burning.

Season with salt and pepper and scatter a few sprigs of fresh thyme over the shallots.

Step 2 - Prepare the pastry:

Roll out the puff pastry on a lightly floured surface to fit the skillet. The pastry should be large

enough to cover the shallots completely. You can trim it if needed. Like to have the pastry

around 4mm thick to give a good flaky base.

Gently place the pastry over the shallots, tucking the edges down around the sides of the

skillet.

Brush the pastry with a light coat of beaten egg (egg wash) for a golden finish.

Step 3 - Bake the tart:

Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is

puffed and golden.

Step 4 - Invert and serve:

Once the tart is out of the oven, let it sit for 5 minutes. Then carefully invert the tart onto a

serving plate. Be cautious of hot caramel that may spill out.

Sprinkle with fresh thyme and goats’ cheese with Roquette

Connect Purchasing wish you and your teams a very merry Christmas and a Happy New Year!