Could you start by telling us how the last few weeks have been for you?
We have certainly been on the ‘Coronacoaster’. On March 18, when it was announced the pubs, hotels and restaurants were closing, we feared it might be the end for us as we were predominantly a wholesale business. But quickly, by being adaptable and flexible, we have managed to grow a good consumer business and we now deliver to over 150 households around Surrey and Sussex each week. It has been very hard work, to set up new processes and systems, but the team have been fantastic and they have also found it hugely rewarding delivering to homes, who might not have other sources to quality food deliveries.
What positive steps have you taken to get through the lockdown?
I was always a bit lax about days off; I used to do some work every day even on a Sunday when the food element of the farm is closed. However, with one exception, I have made a point of taking every Sunday as a day off, a time to recharge and spend some quality time with the family. I have also really enjoyed cooking when I can. The good weather has enabled us to use our ‘Big Green Egg’ outdoor oven and enjoy some new dishes that we have not previously tried. I made a spicy lamb shirwarma kebab the other week, which reminding me of my misspent youth driving back from Westminster Catering College along the Kings Road and always stopping for a posh kebab at Kebab Kid.
Are there any innovations of which you are particularly proud?
There are two things I am really proud of…
The first was entirely my wife Sarah’s idea. On March 18, I was a bit teary at the prospect of losing all the wholesale trade we have spent the past two years building up. Sarah was quick to point out that people have to eat, even if everything is closed, and that I should ring Chris at Chalk Hills Bakery and Paula Dale at Aldhust Farm to see if we could deliver their milk and breads along with our meats. By Friday night, we had our first list of products, and by the end of the following week (first week of lockdown), we had delivered to over 200 homes. Since then, we have added local asparagus, microgreens, vegetables and we also deliver beer on behalf of Dorking Brewery and wine on behalf of The Vineyard in South Street, Dorking. Partnering with other producers has been our saving grace, once we acquire more refrigeration, I plan to add locally produced butter and cheese to the list as well.
The other innovation is our new web shop, as the orders poured in via email, carrier pigeon and Morse code, we knew we had to streamline the processes. The first week I worked over 120 hours, many of which were doing invoices and ‘paperwork’. It was not sustainable for me or for the business. To continue long-term, we had to create a slicker system. So we have used the Shopify platform to create an on-line storefront. Also, we have acquired a brilliant packaging solution, which is totally sustainable, using paper and sheep’s wool to insulate the goods. This, in turn, has enabled us to create a range of Surrey Gift Hampers, which we can send nationally. So far, they have gone as far as Chester, Kilmarnock and Lincoln, as well as lots sent throughout the county and the south-east.
How have your customers been supporting you during this time?
Our retail partners, such as Kingfisher, Village Greens, Food Float, The Shop at The Plough and Crossroads Stores, have been a huge help and also very flexible. They understand that sudden rises in demand do not entirely suit the farm-to-fork operation. For example, our bacon and ham curing process can take up to four weeks so any unplanned spike in demand can cause supply issue. However, they have been super-flexible, we have sold customers onto other products for example collar bacon instead of streaky or back bacon.
Our home-delivery customers have also been incredible, too, the feedback we have received has been a massive boost to all of the team and people are so grateful that our drivers deliver week after week. They have also commented on the value and quality of the products. I think there is a misapprehension that people in our sector are pricey or that there are consistency issues. The feedback we are getting is that people feel we offer tremendous value for money and also consistently great quality products.
Are there any special measures you’ll be bringing in once you re-open/get back to more normality?
We’ve never closed! I am keen to ensure the safety of all the staff. They have PPE available to them and we have also provided them with additional hand sanitizer and cleaning equipment for the inside of the vehicles and any equipment that comes into contact with the customers – for example, the card reader or food crates.
Why is it so important that people ‘Stay Loyal To Local’ going forward?
It is so important to understand where your food is from and how it came to be in your home. Lots of people have really reconnected with that this past few weeks. In a post-Covid, post-Brexit world, food security will be very high up on the agenda on the macro and micro basis. It would be easy to revert to imported foods, purchased in bulk packs from the supermarkets. However, by staying loyal to local, you get greater assurances about the quality of your food, and in the case of meat and dairy how the animal has been reared and treated. What better farm assurance than to speak to/buy directly from the people who produce the food for you?
Plus, it is vital for the local economy. We now employ a full-time team of 12 and all are local from Surrey and the Sussex borders. Several of them are under 25 and one or two are over 45, so we employ a real diverse range of staff across a variety of roles – from horticulturalists to livestock managers and from drivers to butchers to chefs. We have grown our team considerably in the past two years and added two permanent staff members to cope with demand during lockdown. All the staff are living and spending in the local economy. If you are buying vegetables from Holland or beef from Eastern Europe, from a retailer who has a corporate office in another country, then you are not creating the same economic benefits to your local area as you do when you stay loyal to local.
What’s the best way that our community can do that for now?
Keep supporting local producers by buying your food and drink directly from them, if you have a good experience tell everyone, if it needs improvement tell us as the feedback is always useful!
Tags: Stay Loyal to Local campaign
