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The letter, signed by prominent chefs and industry leaders, highlights the vital role wholesalers play in strengthening the British food supply chain. British Food Fortnight, which ran from 20th September to 6th October, celebrated the quality of British cuisine.

The benefits of enhancing the visibility and accessibility of British products include:

• Economic Growth: Boosting the sales of British foods supports not only local farmers but also the wider UK economy.
• Environmental Impact: Shorter supply chains mean reduced carbon footprints, an aim we all share.
• Health Benefits: Fresh, locally sourced produce is key to promoting healthier food choices among consumers.
• Cultural Heritage: Preserving and promoting British culinary traditions.
• Company Profitability: The British public want to buy British - give them the option and feel the financial rewards.

The letter states: “This two-week celebration isn’t just about appreciating British cuisine; it's about making substantial, sustainable changes that benefit our farmers, our economy, and the health of our nation.

“Thousands of caterers across the UK are curating tailored menus that highlight the quality and diversity of British produce, a testament to the country's culinary heritage. We’ve seen that the enthusiasm for British food is vast and growing. This surge is supported by a wide array of hospitality and public sector organisations, all keen to showcase what Britain has to offer.

“By integrating a 'buy British' category within your offerings, you not only simplify the procurement process for caterers and chefs but also align with a growing consumer demand for transparency and local sourcing. It is the very definition of a ‘win-win’ for all involved, not to forget the positive message you are sending from your company that you are dedicated to supporting British producers.”

The letter was signed by:

• Graeme Collie, executive chef, King’s College London
• Alexia Robinson, chief executive, Love British Food 
• Chris Knott, head development chef, Loughborough University
• Graham Senior, executive chef, Southampton University
• Alex Sim, development chef and sustainability champion, Bristol University
• Ben Bartlett, board member of Master Chefs Great Britain & director of Love British Food
• Karlene Gaskell, executive chef, University of Reading
• Dunk Parsonage, business development chef, Flora Food Group & Isle of Wight Technical College
• Michael Croy, executive chef, University of St. Andrews
• Liam MacDonough, head of catering operations, University of Edinburgh