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Compass beefs up local sourcing

24 September 2009

To coincide with British Food Fortnight, Compass Group in the UK has announced that from next month all of its fresh beef will be sourced from Britain.

Fresh minced and diced beef, joints and steaks are used throughout Compass’ 7,000 sites in meals ranging from cottage pie, chilli con carne and casseroles to the finest cuts of steak in premium catering and hospitality.
Chris Ling, Meat Buyer, Compass Group UK & Ireland, said, “The purchasing team is constantly looking for ways to improve the sustainability of the food we source and committing to British beef is just one step for us in improving our provenance. We want to explore more avenues to ensure we use ingredients of the highest quality and support our local farmers and growers wherever possible.”
Ensors, Nigel Fredericks and Campbells are the principal approved beef suppliers which will be working with Compass Group UK and supporting its commitment to British beef. Chris continued, “There are a lot of claims about local sourcing and much debate about what buying ‘local’ means; by working with these suppliers Compass can guarantee that all beef used by Compass Group UK will be from cattle born, reared and slaughtered in the UK.”
Steve Leyman, Managing Director of Ensors, the family owned and run company in Gloucestershire, said, “We commend Compass’ commitment to using only British fresh beef. Ensors only sources livestock reared to the highest quality and animal welfare standards so Compass can be guaranteed farm-to-fork traceability and assured of the quality of our beef.”
Compass Group UK is part of the world’s largest contract caterer and purchases more than 2,000 tonnes of fresh beef every year, spending in the region of £6 million per annum. Its Eurest Services operation operates 1,500 business and industry organisations, including 80 of the FTSE 100.
Overall Compass  serves 40,000,000 Lion Quality British Eggs a year, produced to the highest standards of food safety and animal welfare; it buys 20 million litres of milk a year; enough to fill eight Olympic swimming pools – and supports 82 British farms; and purchases seasonal vegetables whenever it can, 95% of what it buys is direct from British growers. In addition, in partnership with suppliers, it manages over 230 artisan bakeries, and no loaf travels more than 30 miles to reach its customer.

British Food Fortnight is held from 19th September to 4th October.

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