After last years sell out event we are joined again by our friends at kam media for a hosted lunchtime feast showcasing the very best of our shores and the importance of adopting a sustainable future.
Tuesday 10th June 11.30am – 4pm
We will be posting regular updates on here including speakers and menu in the coming weeks.
Tickets are now on sale £200+vat and available by enquiry.
In association with KAM & Hospitality Rides, raising money for Only A Pavement Away and The Licensed Trade Charity
Sea buckthorn Cygnet gin fizz
drinks & networking
Maldon oysters & shallot vinegar
Maldon oyster farm – true carbon capture farming
Chapel Down grand reserve sparkling
Dorset crab croquette
Chapel Down Kit’s Coty Chardonnay
Pembrokeshire lobster skewer
Chris Weller – Arbikies, distilling with sustainability front & centre
Hampshire Chalk Stream trout tartare
Mark Chapman – Zero Carbon Forum – making incremental positive impact towards zero carbon
Cornish cuttlefish bolognese, duck fat toast
Chapel Down Kit’s Coty Bacchus
Poole & St Austell bowl of shells, Sussex sobrasada sauce
Hamish Stoddart – An operators perspective, the challenges of sustainability
Wild seabass, seaweed butter
Anne Jones, Limestone & Jones – developing a sustainable future for English wine
Oyster stout madeleine
After dinner drinks & networking
Arbikies rye whisky & vodka
Introduction
Our namesake, Faber (Zeus) being the Latin for the well-known John Dory fish has a rather distinct mark on its side. This mark is referred to in the bible, it is said to be the thumbprint of Peter the Apostle who, scriptures has it, was told by Jesus to row out into the sea of Galilee and cast his nets. After dropping a coin Peter reached in to pull a fish out that had swallowed it, to this day Peter the Apostles thumbprint remains on the John dory.
Sadly, the very name should act as a reminder to us all! The fish that is now found in abundance in UK waters was sadly over fished and stocks were obliterated in the sea of Galilee, the past may not have been aware of sustainability as we are today, but it remains a topic we should not forego lightly.
To this day Peter the apostle remains the patron saint of fisherman. An occupation to this day that carries many dangers and responsibilities.
The venue you sit in today is not just a restaurant, it’s a showcase to a sustainable British shoreline, it’s a reminder to what we should cherish and protect, one of our islands greatest assets both as a rich, nutritious source of food, energy, tourism and well being.
katy moses gives a clear insight into how our guests perceive the importance of sustainability & how it drives decisions
In the KAM Golden Years research conducted earlier this year, local sourcing was the 4th top preference in this age group (65 years plus), after location, changing menu and quality of staff., whilst sustainability was deemed important by 26% of respondents.
In this same research, the older generation is more accepting of price increases if foods are sustainably and ethically sourced.
Sustainability has a bigger effect on the 18-34 age group where, talking about sustainability and ethics via social media on the operators own channels over-indexes vs other ages groups. Building the brand story to include content around these areas resonates with this age group especially (it becomes less important as they get older) – and helps with brand loyalty.
In research completed last year for the BII, they found that 50% of guests want more sustainable food items, and 40% want more locally sourced items.
“I’ve been privileged to be a guest on two panels recently – one for Heineken UK and one for 4C Associates – where a key topic was around sustainability.
I’ll tell the truth, it’s an area I know only a little about (but have now learnt a lot more!) but hadn’t appreciated the scale of what sustainability in the hospitality industry actually means. And that it means different things to different people and businesses.
Jo Lynch, Account Director @ KAM:
“Sustainability is not a new topic. Consumers have been demanding sustainability in pubs and restaurants since before the COVID-19 pandemic, when more than four in five people expected hospitality businesses to have some form of eco-friendly qualities.Since then, operators have started making great strides in their bid to become carbon neutral, with most operators having business objectives to get to net zero. And it’s hot topic for UK Hospitality’s agenda with the government.”
Chris Hadfield discusses the benefits of growing demand for oysters and the positive impacts sustainable farming will have on our shorelines
For two decades, Richard Emans, his family, and their team have been growing some of the UK’s finest oysters in the waters of Goldhanger Creek in Maldon’s Blackwater Estuary in Essex. The river and its flat, untouched marshes are just 50 miles from London.
Maldon Oysters now manage 3,500 acres of the Blackwater, and they are fastidious in their research to ensure sustainable cultivation techniques produce the best quality oysters. The area is a Site of Special Scientific Interest (SSSI) and their ethos is always to work alongside this delicate ecosystem and the beautiful salt marshes that surround the estuary.
Over the past 20 years, they have introduced millions of oysters that they grow and cultivate alongside the native fishery they are re-instating. They’ve also led the market with our innovative approach to depuration by building a state-of-the-art purification and packing facility.
Chris Hadfield heads up our sales and production team, ably assisted by Waldek Babicz, who keeps everything running smoothly. With over twenty years of experience between them, you are in good hands. They take pride in driving standards and the company’s culture of blending the latest cultivation techniques with a timeless hands-on approach to growing fine oysters.
Mark Chapman is the founder and CEO of the Zero Carbon Forum, a non-profit organisation which builds on 10 years of carbon reduction collaboration in the UK’s hospitality sector.
Imagine flooded businesses, parched farms, struggling customers who stay at home. It’s already happening — and a certainty we all face if we don’t get carbon in check. Not for 2050 — but right now. It’s not prediction anymore, it’s data. Now, it’s about more than just protecting the bottom line, but the planet and people that make everything about our business possible. And zero is the only way.
The good news is some of the most well-known names in hospitality and sustainability are already taking action together. The goals are set. The resources are in place. And we each know exactly what we need to do. 81% of companies are more focused on sustainability than they were just three years ago. That’s because to stay still is to fall behind. Not only do 62% of consumers prefer to buy from sustainable brands, but 90% expect companies to take environmental responsibility.
The Zero Carbon Forum is a non-profit organisation, empowering members to reach sustainability targets with more speed, efficiency, and profit as a united effort. With defined roadmaps backed by peers, government, and leading sustainability experts — together we’re on a path to survive and thrive.