The Local Food Britain year in review

2015 was a big year for local food, and for Local Food Britain. We welcomed nearly 50 new members last year, and although these range from one-person producers to five-star hotels, what they all have in common is their commitment to local food and drink. The appetite for locally-produced food and drink is increasing as we demand more clarity on where it comes from and how it is made.

And it's not just us at Local Food Britain who think so. Speaking at a food festival in Norfolk last September, Environment Secretary Liz Truss said: "Local food is vital. It is one of the building blocks of what British food is and what it means to us. I think what we are seeing now is a revolution, powered from the bottom up, which is making a difference in towns and villages across the country – from local food markets to seaside cafés and pubs."

It's certainly a trend that we're encouraging at Local Food Britain, by helping our members to find new ways of promoting and growing their businesses. In part this has been achieved by connecting growers and producers with shops and restaurants, such as the partnership between two of our longest-standing members, Priory Farm and Veasey and Sons. Veasey now operates a fresh fish and seafood stall at Priory Farm Shop three days a week, after starting out nearly a year ago on Saturdays only.

We also worked with the fledgling Caterham Farmers' Market, which was set up to raise funds for the historic Soper Hall. We introduced volunteer market manager Charlotte Drinkwater to some of our members in the local area, such as Chalk Hills Bakery, Bashford & Co, High Weald Dairy and many more. The market has gone on to become a popular monthly fixture in the town, with regular stallholders including Greener Greens and Bartie's Sussex Faire.

As a result of meeting at the Caterham Farmers' Market, Chalk Hills Bakery and FlaVit teamed up to create a unique seaweed-seasoned bread. FlaVit's Hebridean seaweed seasoning acts as a flavour enhancer and salt substitute in the loaf, which has since been flying off the shelves and stalls where Chalk Hills Bakery has sold it - a wonderful success story that we're really proud to have played a part in.

Throughout the year, we celebrated some of the best of British produce as part of focus weeks, such as Breakfast Week, National Butchers' Week and English Wine Week. Thanks to our relationships with local media, members like Robert and Edwards, The Dining Room and Albury Organic Vineyard had their moment in the spotlight in 2015. 

Looking ahead, we're hoping to welcome even more local food and drink producers and providers in 2016, as we expand into Kent, Hampshire, London and more counties. We can't wait to discover the unique and exciting flavours of each area, and we're really excited to share our finds with you. Watch this space for more news, too, as we're already working on some big plans for the rest of the year.

Towards the end of last year, the government pledged to make 2016 the Year of British Food by appointing food pioneers to help spearhead a revolution in the industry. Their aim is to promote British food and drink around the world, as well as across the country, and remind ourselves and everyone else that Britain is no longer the poor relation when it comes to culinary excellence.

For our part, we'll keep on spreading the word about our incredible producers and providers, and we hope that you'll support us by continuing to shop and eat local.