MARKET NEWS

Inflationary Pressures in 2025:

Is your business considering cost savings in the kitchen?

So far this year we have seen a number of key inflationary pressures, such as National

Insurance rising 15% from April and living wages rising to £12.21. Business rates relief was

also cut from 75% to 40% for the 2025/26 tax year and the cap on relief remains. Multi-site

businesses are still restricted from benefitting from relief.

These pressures are expected to particularly affect hospitality venues such as restaurants,

pubs and hotels as they have such a high proportion of staff and part-time workers in

particular.



Connect Purchasing have been working with our suppliers to support you through this. We

are focused on keeping your costs in check and offering long-term, sustainable pricing.

Speak to our team about how we can help you manage your costs and create efficiencies

across your whole business.

Simpler Recycling Act:

Legislation brought in under the Environment Act 2021 will require all businesses with 10 or more employees to separate dry mixed recyclables and food waste from their general waste, prior to collection from their premises.

Called ‘Simpler Recycling’, the legislation will be made law on 31st March with the intention

to simplify and improve the existing recycling system. According to the Waste and

Resources Action Programme (WRAP), 920,000 tonnes of food is wasted by hospitality and

foodservice outlets each year. Making a dent in this waste will not only generate environmental benefits, but financial ones too.

Are you ready for this new legislation to come into effect? Connect Purchasing have partnered with waste experts to make sure you aren’t stung by any potential fines. Contact us for more information.

COMMODITIES REPORT

Produce Update:

Cold weather continues to challenge Spanish farmers, reducing harvests across some key

crops. We expect improvement as we move through the month, temperatures start to rise

and we get longer periods of sunlight. Until then, please be aware of an impact on cucumbers, aubergines, peppers, courgettes and tomatoes.

Fruit & Vegetables:

Highlights this month include Yorkshire Forced Rhubarb. This seasonal gem is incredibly versatile, so make the most of the short season. Also, in season in February:

• Beetroot – red, golden, white and candy
• Carrots
• Parsnips
• Swedes
• Spring Greens
• Cavolo Nero
• Savoy Cabbage

The UK asparagus season has started but until more stock comes on the market next month, prices remain very high. Spanish strawberries and raspberries are excellent quality and flavour at the moment, just in time for Valentine’s Day.

Beef price rises:

Beef prices have continued to rise this month with demand outstripping availability. We have seen this affect all cuts including the usually cheaper options of mince and stewing steak. Steaks have however been hit hardest.

This increase has been caused by the shortage of cattle on the market and by the outbreak of Foot and Mouth Disease in Germany. The UK has become the latest country to ban the import of live animals and meat from Germany in an effort to stop the spread of foot-and-mouth disease after the virus was detected in a herd of water buffalo near Berlin.

Avian Influenza Protection Zones:

An Avian Influenza Prevention Zone (AIPZ) was declared across all of England and Scotland starting on 25 January 2025, in response to increasing cases of bird flu. Bird keepers are now required by law to follow strict biosecurity measures to protect their flocks from the highly contagious virus. The decision follows several cases of H5N1 and H5N5 avian influenza in both wild and captive birds, raising concerns about further outbreaks among poultry populations.

These heightened measures include requiring poultry to be kept indoors to limit contact with wild birds, who are believed to be spreading the disease. Biosecurity steps such as disinfecting clothing, footwear, and vehicles, as well as reducing

contact with wild birds, must be followed by all poultry farmers, from commercial operations to those with backyard flocks.

The UK Health Security Agency assures the public that properly cooked poultry and eggs are safe to consume, though the overall risk to human health remains low.

Seasonal Recipe Suggestion

Sharp & sweet rhubarb balances perfectly with earthy root vegetables like beetroot and

carrots.

Rhubarb, Beetroot & Carrot Salad

Ingredients:

300g bunched beetroots

300g bunched carrots

salt & pepper

175g rhubarb

1 orange

1 tbsp soft brown sugar

1 tbsp red wine vinegar

50g watercress

small bunch of mint, finely chopped

1 tsp caraway seeds, lightly toasted

olive oil

salt & pepper

Method:

Step 1

Preheat your oven to 200˚C/Gas 6. Place the beetroot in the saucepan, cover with cold water and season with salt. Bring to the boil, cover and simmer for about 30 minutes, or until soft to the tip of a knife.

Step 2

Meanwhile, cut the carrots into evenly sized angular pieces. Place them on the roasting tray, coat with oil and season well with salt and pepper. Mix well and roast for about 20 minutes, or until tender and starting to colour.

Step 3

While the carrots and beetroot cook, cut the rhubarb into 3cm pieces. Split any wide pieces in half, lengthways, so that all the pieces are a roughly even size. Zest and juice the orange into a large saucepan and add the sugar and rhubarb. Cover and bring to a simmer. Cook gently for 5-6 minutes, until the rhubarb is starting to soften but still holds its shape. Remove from the heat and leave it to cool with the lid on.

Step 4

When the beetroot ready, remove them from the water and pull off the skin. Cut into even-sized wedges.

Step 5

Let the carrots and beetroot cool a little while you make the dressing. Whisk 3 tablespoons of the rhubarb liquid with a pinch of salt and slowly add 2 tablespoons of olive oil so that it comes together into a dressing. Tweak by adding a dash or two of the vinegar if you feel it needs more sharpness.

Step 6

Mix the beetroot, carrots and watercress together with the dressing. Transfer to a serving plate and then gently place the rhubarb pieces across the top. Scatter over the mint and caraway seeds to finish.