Taste of the West member and leading South West producer of traditional ales, Dartmoor Brewery, has taken its next step towards carbon neutral brewing, with a solar energy installation at its Devon brewery premises.
As England’s highest brewery, in the heart of Dartmoor National Park, the Princetown-based operation produces a full range of traditional beers including the famous and original Jail Ale.
The brewery commissioned leading south west renewable energy specialists Clean Earth Energy for the new solar PV installation, which delivers up to 100 kilowatts of clean energy – amounting to nearly 50% of the brewery’s electricity requirement.                          
Brewery MD Ian Cobham commented: “Operating here in the heart of the beautiful Dartmoor National Park, we are acutely aware of our responsibility for keeping our carbon footprint to a minimum. Our new solar installation is an important next step in our path towards carbon neutrality, and harnessing clean solar energy using the latest PV technology will dramatically reduce our use of electricity from the grid.”

Gordon Ramsey's battles with squatters have ended – but how could he have avoided the drama?
On 13 April 2024, a group of at least six squatters entered into Gordon Ramsey's pub, the York and Albany in Camden, London. The squatters boarded the windows and posted warnings on the building's windows stating that as the building was a commercial building, they could not be prosecuted and would retain "physical possession" of the property. They signed the notice as "the Occupiers". 

Allegedly, the group's intention was to use the empty property to run an autonomous café and arts space for the local residents of Regents Park as a protest at the gentrification of the Camden area. 

The freehold owner, Mr Gary Love, film director, has confirmed that neither he, nor his team, has had any contact with the occupiers/squatters of the building, nor anyone that represents them. 

Bring in the bailiffs
In the early hours of 22 April 2024, bailiffs attended the property to remove the occupants, change the locks and secure the venue. 
With an increasing number of vacant properties on the high street, and a swelling waiting list for properties to become available, the risk of squatters entering a property without permission is a real concern for landlords. So, what are the risks and what is the best way of preventing squatters from entering a vacant building in the first place?

Occupying a commercial property without permission is not a crime (and is dealt with through civil proceedings), however the police can act if squatters commit other crimes when entering or staying in a property including:

• Causing damage when entering or leaving the property;
• Not leaving when they are instructed to do so by a court;
• Stealing from the property; and
• Using utilities without permission.

Dealing with squatters
If a squatter is found guilty of any of the above crimes, they can be sent to prison, fined or both. They can also be charged for causing damage to the property (i.e., by breaking a window to gain access). 

You should also be aware that if you know that a vacant property is unsafe (or have reasonable grounds to believe that a trespasser may be in danger at the property), you may have a duty of care to trespassers if you do not offer some protection. This means that if a squatter is injured at the property, and you knew there was a potential risk to visitors (even if they are visiting without permission), you may be at risk of a claim from that trespasser. 

How to prevent squatters
While it is possible, as Mr Ramsey has shown, to serve proceedings to remove trespassers from a property, prevention is often cheaper than the cost of such a remedy. The goal of prevention is to make the property as unattractive as possible to any potential squatter. 

Here are a few options to consider:

• Securing entrances and windows: whilst it seems like an obvious point to make, ensuring that the trespassers cannot enter the property is the best way of securing the building. Making regular visits to the property to ensure it is secure means that squatters are unable to enter the property via any weak areas. 
• Security: Landlords can arrange for the property to be monitored by security. Options range from wireless alarm systems and CCTV to manned security services. 
• Commercial Property Guardians: Property guardians take the property, or part of a property, on a temporary license at discounted rental rates. They operate their businesses from the property whilst covering the apportioned costs of business rates and utility bills. In this way, the property continues to be occupied whilst a landlord arranges for the property to be sold or leased to a more permanent occupant. 

Although the options listed above will incur an ongoing cost, it is generally far more cost effective to prevent the trespassers from entering the property in the first place than the legal costs of removing the trespassers once they have entered the building. 

If you have any questions about strategy for removing squatters from your property, how best to secure your property or the legal implications for an unsafe building, please reach out to the Trowers Property Litigation team for more information.  

Trowers & Hamlins are proud to partner with Taste of The West, as headline sponsors for 2023 and 2024. 
 

Article written by Julia Iddon, Property Litigation team at Trowers & Hamlins, Exeter

Process Improvement Works are a massive aspect of what Stancold can offer to Taste of the West’s food-producing members, but what exactly does that mean in the greater context of the food industry?

To answer that question and create a deeper explanation of how Stancold can help food and drink producers operate at the highest level of efficiency, we sat down with Stancold’s Food Projects Specialist, Andy Connell. 

Q: What exactly does process improvement mean?
Andy: Aside from the obvious answer of ‘improving your process,’ process improvement is essentially a positive upgrade of an existing facility to enable greater capacity and ensure the highest possible level of product quality. 

Q: So what does it mean in the context of a Taste of the West member’s food factory?
Andy: Food and drink factories need to maintain a certain hygienic standard which means they must have food-safe walling. Our whitewall panelling is the best option since the way they’re designed ensures not one bit of dirt is sticking to them. The food manufacturer, their customers, and regulatory bodies can be sure that the walls will be as hygienic as possible. 

The way those walls segment different parts of the factory and house certain manufacturing machines is where process improvement works can come into play. 

If a food manufacturer is expanding their operations, Stancold’s Food Projects team can come in and help them decide the most efficient ways to fill previously unused areas with food-safe whitewall panelling. 

For example, the area they previously used to stack pallets isn’t going to be a suitable space as is to expand production, so we can help them whitewall that space in a way that will best fit their production goals. 
 
Q: What are some of the main drivers for change when it comes to process improvements in food facilities?
Andy: It could be a new piece of equipment for manufacturing or a new product that requires a certain production standard. 

Maybe the business is expanding, and certain previously non-food-safe areas now need to be food-safe for increased production. We can help food producers determine the most efficient layout and then come in and install the food-safe partitions. 

In many cases, it relates to what is being manufactured and where in the factory. If a factory has allergen-free products being manufactured in one part and other products that contain certain allergens being manufactured in another, those areas need to be properly segmented away from each other. That’s where our whitewall installation solutions come into it. But those areas need to be segmented in a way that ensures the facility will still be operating to the highest level of efficiency possible. That’s how Stancold’s 75 years of working in the food and drink industry comes into play. 

Q: How do BRC audits work into the mix?
Andy: If a BRC audit determines the layout of whitewall panelling in a food factory needs to change or certain areas need to be further segmented, Stancold can help you put into practice the required changes from the audit. 

Q: Wouldn’t installing whitewall partitioning for process improvement works hinder the factory’s production?
Andy: No, Stancold’s team can design the installation around the client’s needs and schedule. 

If a food manufacturer is bringing in our team to put into practice process improvement measures to save money and generate more profit, it renders the effort pointless if they need to completely shut down production for the work to get done!

Therefore, we can design the installation schedule so that it doesn’t affect the client’s production timeline. We can schedule the installation work to be done during times that production normally doesn’t happen such as a certain day of the week or evenings and weekends.

We’re here to help Taste of the West members generate more money with their respective facilities, so the last thing we want to do is completely halt their production.  

It goes without saying that not every food and drink producer is the same, far from it. We’ll work with our clients to fully understand their capabilities, restrictions, and schedules so that we can serve them in the best way possible for their specific circumstances.

As Andy mentioned, Stancold has been working with food producers for over 75 years, plus their Food Projects team has over 80 years of combined experience, so they know a thing or two about efficiently fitting out a food or drink producer’s facility.

Their vast industry knowledge and experience is why Taste of the West named them the Preferred Food Factory Fit-Out Partner for 2024. It’s a title their team is proud to hold, and they’ll do everything they can to help Taste of the West members reach the highest level of operational excellence.

Drop Andy an email at [email protected] or call him on 07768 670 150.

Helston-based, Moosh Mallows is to appear on Channel 4‘s Aldi’s Next Big Thing. Moosh Mallows, producers of marshmallows has been chosen to appear on Channel 4’s primetime programme, Aldi’s Next Big Thing, with a chance to win a contract to supply the products to the supermarket chain.

Based in Helston, Teagan Rowlands-Bryant launched Moosh Mallows in 2021, as a result of a very sticky experiment. After losing her job during the pandemic, Teagan retreated to the kitchen to escape the everyday toil of the pandemic and since this moment, there has been no looking back. Moosh has scooped numerous awards including a Taste of The West 2024 Gold Award, all while raising two small children and navigating a house move soon after launching the brand. 

Hosted by broadcaster and author, Anita Rani and Chris Bavin, Aldi’s Next Big Thing is a six-part primetime TV show that gives UK artisans a chance to pitch to win a contract to have their products land on the shelves of over 1,000 Aldi stores nationwide. 

Teagan has been keeping her TV debut a secret from friends and family for months, but is finally able to share her exciting news. She said “Finally! I can tell you what that big project is that I’ve been banging on about for months. I’m really excited for you to see it, but also a tad nervous! Never did I ever think that I’d be pitching to have Moosh stocked on supermarket shelves. It's a huge deal and it’s still blowing my mind’.”

Handmade by whipping real ingredients, then hand cut into chunky cubes of fluff, Moosh have been satisfying taste buds from Cornish food fairs to Australia!  Not only that, they are pescetarian friendly,  and all the packaging is plastic-free. With 9 flavours to choose from, there really is nowhere else to go for fluffy cubes of deliciousness. 

Teagan went on to say: “I had been trading since April 2021, when I was approached about this amazing opportunity to shed a spotlight on Moosh, and reach a national market. After I’d applied I didn’t really think too much more about it - then I got the call. As part of the process, a TV crew visited me at home, in Helston, to learn all about the Moosh, which was really exciting and so nerve wracking at the same time. I’d love to share their feedback, but I don’t want to give anything away”.

Products are presented to Julie Ashfield, Managing Director of Buying at Aldi UK, who deliberates on factors such as price, packaging, shopper demand, and the ability to scale up, before shortlisting contestants down to just two. To find out if Moosh is going to make it onto the shelves, watch Aldi’s Next Big Thing on Channel 4 every Tuesday at 8pm, from April 2nd until May 7th 2024.

Here in the South West, Spring is definitely in the air – which is great news for all of us given the wet, protracted winter we've had to endure. It's a time of renewal and growth and a time to look forward with optimism to what the year ahead holds. Along with our lead sponsors, Top 50 law firm Trowers & Hamlins and multi-award-winning accountants Bishop Fleming, we've been giving that a think.

Trowers and Bishop Fleming have been partners now for a year and it's great to have such experienced, respected organisations alongside Taste of the West, giving us and our members the benefit of their deep industry and economic knowledge. We like to think that between us we've got a good 360° overview of how the region's economy is holding up. We hear a lot about business confidence from sentiment amongst business owners and advisors and a strong, broader, national and international take on how our region's challenges and opportunities stack-up when compared to the UK, and our trading partners' broader economies.

A tale of Christmas past

Now we're firmly into 2024, we can safely look over our shoulder at how 2023 turned out. Particularly it's worth a review of the crucial Christmas quarter. Most producers reported being very busy in the run up to Christmas – but then they needed to be, having swallowed raw material price hikes for most of the previous 12 months. Sales were the order of the day to redress the balance. What was certain in the lead up to Christmas was that producers were experiencing severe downward price pressures from further up the supply chain and as a result, have been looking at ways to get to customers without sacrificing margin to the supply chain.

Meanwhile, the hospitality sector continued to suffer from ingredient and energy price hikes as well as a severe shortage of staff – with those that they can recruit being more expensive than they were before Covid hit. Overall, we'd give the trading period about a 7/10.

And so we moved into 2024 – a key year politically, with elections across Europe and the US, and economically as socio-economic factors, global inflation and shaky consumer confidence blight recovery efforts from the pandemic. In terms of sectors, the hospitality sector continues to slumber into 2024, but suppliers have had a busy start to the new year.

Given sclerotic appetite for spend among consumers, looking for new markets, particularly in the independent sector, is the order of the day right now. 10 years ago, we were advising suppliers who wanted to grow, to look at the opportunities in the multiple retail sector as well as the foodservice sector via distributors and wholesalers. Each of these sectors of course, require a margin from the supply chain and with downward price pressures continuing as both sectors grapple with the need to appeal to hard pressed consumers, it is suppliers at the bottom of the chain, as ever, feeling the tightest squeeze. Some things, as they say, roll downhill.

Post-budget & Pre-election

And so here we are – post the Spring Budget, and with a General Election looming somewhere on the horizon. The Budget was a mixed bag and berated by some for not delivering enough, given the tough market conditions out there. Personal Tax reductions were welcome, but we'll have to see if they were enough to reassure people into opening their purses and wallets. Behind all of this though, the UK's tax regime remains complex and burdensome – and the partial closure of HMRC helplines will be keenly felt by smaller businesses and individuals alike.

In light of the Budget, we've seen the Bank of England holding interest rates unchanged and UK inflation finally seems to be falling which is cheering. The potential election adds an element of mystery for businesses, with planning and investment decisions potentially on hold until there is a clearer indication of the macro-economic plans for both parties.

As part of our regular events for South West businesses, back in the Autumn, alongside Trowers and Bishop Fleming, we brought together over 70 owners and managers of leading food and drink production and distribution businesses from the South West, along with representatives from Government departments, such as DEFRA and the Department for Business and Trade. We wanted to get a sense of the mood of the room so polled those present about how things were going – interestingly 65% reported increased trade volumes in 2023, compared to the year before and 84% said that they expect the trading environment in 2024 to be the same or better.

In terms of investment planning, 31% were looking first at investment in facilities and operations, followed closely by focus on human resources and skills, with a quarter of respondents putting it at the top of their lists. Given what we've seen and heard about the impact of staff shortages this sounds like a savvy plan. Positive investment plans are a good bell-weather, indicating as they do a longer-term optimism for business success, which is never a bad thing.

Overall it seems a mixed-bag of positive signs and green shoots within a broader context of lagging consumer confidence and challenging market conditions.

Stuart Mathews, Partner, Trowers & Hamlins, believes that whilst things are getting better, it's a fragile situation that needs close attention, "We're hearing positive noises about the strength of the economy and some investment confidence, but it's guarded. No-one feels we're out of the woods yet by a long chalk, but there are signs of recovery and growth which is great. Crucially, both the Government and the Opposition need to be clear on their regulatory and economic priorities if we're to nurture those shoots of growth and give businesses the clarity and confidence they require to make key strong, longer term investment decisions," he said.

Fleur Lewis, Partner at Bishop Fleming, agrees:

"The 2024 Spring Budget contained some help for business owners, notably the rise in the VAT threshold and the cut in National Insurance, however we were disappointed that there wasn’t much to support and stimulate growth for those in Food & Drink and Hospitality.

Business owners continue to navigate a complex economic landscape marked by uncertainties and challenges and hence it is encouraging to see such resilience and agility in a difficult environment.

On a positive note, the economy is showing signs of recovery and hence those little green shoots will be a welcome end to a long winter".

A bright future for Taste of The West

Amongst all of this, Taste of the West is continuing to grow, and our partnerships are playing a central part in enabling our expansion and diversification. We were delighted to welcome another 25 new members in January and another 20 in February. Bringing in new organisations is a core part of our growth strategy for the coming 2 years as we further develop our regional voice as a cooperative, with the help of Trowers & Hamlins and Bishop Fleming.

We are getting stronger and louder, which is great for our members and the broader South West as a key UK economic region. The South West is increasingly recognised both as a great place to do business and as a target for inward investment. And it's not just domestic trade that's getting us noticed. Our international standing continues to grow and now more than 23,000 businesses across the region export internationally.

These are exciting times for the South West with opportunities around every corner. Our brilliant, 'can-do' attitude in the region stands us in great stead for an even brighter business future and we're excited to be on the journey there with you.

An Exeter College teacher has been recognised for his knowledge and skill in the kitchen. Hospitality teacher Paul Carne, Programme Leader for the esteemed Michael Caines Academy, was nominated for a prestigious City and Guilds Award by his peers and ultimately awarded an Outstanding Achievement Award.

The City and Guilds Professional Recognition Awards have been developed for those at the highest professional levels within their chosen careers. The awards are NQF (National Qualifications Framework) accredited qualifications which enable candidates to demonstrate their knowledge and skills within any sector or role. 

As a result of winning the City and Guilds Award and because judges were so impressed with his nomination, Paul was also awarded the Cherry Grainger prize from the Worshipful Company of Cooks, one of only two chefs in the whole country.

Presented by the Livery Companies Skills Council and The City and Guilds of London Institute, Paul Carne was invited to the historic Mansion House in London.

Expressing his gratitude, Paul remarked;

"It's been a huge privilege to receive and attend the awards and a fantastic experience to attend such awards which have a huge tradition. To represent the college and the hard work of the whole hospitality faculty is an honour. 

I have a real love for all things hospitality, the food, the buzz and the people. These awards ceremonies have given me a new experience into the industry and one I look forward to sharing with my learners.

I often talk to my students about their future careers and where their paths may lead, for me coming into the college to give a demonstration to the Michael Caines Academy gave me a spark to look to join the college and move into education. I have truly enjoyed my journey so far and being lucky enough to be awarded these awards is the icing on the cake."

In his nomination, his colleague Matt Pickett, wrote;

“Paul is always willing to support hospitality events, even in the summer holidays and this year Paul spent a week of his summer holiday cooking for Exeter City's Charitable Trust, catering for 900 of the cities most disadvantaged children under the HAF activities, Paul even drove the food to the children and helped serve.”

“Paul facilitates a 6-week work placement for his 16 learners ranging across the country, with many of these placements leading to full time employment and incredible outcomes for his learners.  Paul's success rates, retention and achievements are always sector leading, with an enormous output of enrichment for his learners. A very tough balancing act that involves a large amount of 1:1 and group tutorial time.”

Bryher Wilson, studying the Level 3 NVQ in Professional Cookery, is one of these learners, speaking about Paul, she said;

"Mr Carne was my tutor for Level 2 and he was very supportive and guided us to be more confident and taught us a lot in cooking too. He’s very approachable.”

Josh Conibear, also studying the Professional Cookery course, added;

"He was one of the first teachers I had in my first year and he was really inspiring and helped me find the love for cooking I didn’t know I had. Even now, in third year, he’s just amazing really.

“He taught me to be creative with everything I do. I’m already quite confident with doing it but sometimes I just follow the recipe and instructions too much. So, trying to put my own twist on it and be creative with everything I do.”

Paul has worked at the College for eight years, starting in an associate lecturer role, moving into the programme lead role. His transition into teaching brought with him excellent industry knowledge and has enabled Paul to mentor many new colleagues, helping them with the transition into teaching.

Head of Faculty for Hospitality, Hair and Beauty, Tracey Bennett, said;

“Paul is the colleague, teacher, and friend that everyone needs in their team, and we are the envy of many departments with the amount of enrichment, commitment and success that Paul is able to achieve, always with a smile. We are very proud that his hard work has been recognised with these awards.”

Come and experience the award-winning hospitality at the AA College Restaurant of the year, @thirty-four, and book your table today.

If you are interested in studying Hospitality at Exeter College, visit the next Open Event to find out more.

Redruth-based Kernow Catering Equipment has recently relocated to new, larger premises on Parc Erissey Industrial Estate, following continued growth and development of the business.  

Founded in 2022, Kernow Catering Equipment specialises in offering new and used high-quality professional catering equipment to businesses primarily in the hospitality industry and has been experiencing steady growth since its launch. 

With demand increasing and the product range expanding, Company Director Sam Etherington felt that larger premises were needed to house the ever-evolving inventory and provide a suitable showroom for visiting customers. 

Sam said: “Last year was very successful for us; we had a busy summer season and a busy festive period, and found we were rapidly running out of space at our current premises. Plus, we needed somewhere that our customers could easily visit us and view the product range, so when this unit became available, we jumped at the chance to take it.” 

Stocking a variety of new and used professional equipment including ovens, fryers, pizza ovens and mixers, from well-renowned brands such as Chef’s Range, Lotus and Italforni, Kernow Catering Equipment offers a wide range of high-quality products across various price points.  

Combined with a swift delivery service of one to three days across the Southwest, and a team of experienced engineers on hand to assist with installations, Kernow Catering Equipment provides an affordable option for commercial kitchens looking to replace or upgrade their existing professional equipment.  

Sam continued: “Working alongside my father’s business, Brian Etherington Meat Company, we’ve seen first-hand just how much the hospitality industry has struggled over the last few years.  

“We also know just how expensive and stressful it can be to upgrade or replace this type of equipment, especially when it goes wrong unexpectedly, so we wanted to make the whole experience simpler, faster and more affordable. 

“Now, customers can visit us, view our product range in-person, buy what they need at a reasonable price and have it delivered and installed quickly and easily, minimising any downtime for them as much as possible.” 

Kernow Catering Equipment can now be found at Unit 4, Parc Erissey Industrial Estate, Redruth and customers can also browse the full product range online at www.kernowcateringequipment.co.uk or call Sam on 07484 684257 to discuss their needs and arrange a visit.  

As a Southwest-based company since their founding in 1946, Stancold Plc value working with food producers in this region. That’s why they place such a strong emphasis on their partnership with us - Taste of the West - the area’s leading collective of food producers.

Last year, Stancold sponsored the Sustainability Award at the Taste of the West Awards and chose Westaway Sausages as the winner for not only their environmentally conscious production methods but for going above and beyond with finding and implementing the most sustainable method for packing their delicious sausages!

Stancold is proud to continue the partnership this year and is excited to have been chosen as the Preferred Food Factory Fit-Out Partner for 2024. As they are based in Bristol, Stancold is right on the doorstep of Taste of the West’s members, so their location plus their Food Projects Team’s 80 years of combined food facility experience makes them the perfect solution for Taste of the West members’ whitewall and cold store enquiries.

Whether it’s to help build an entirely new factory extension or just to have a look at a small section of whitewall panelling that could use some remedial work, Stancold can be the first call for Taste of the West members.

"As a company proud of its West Country roots and passionate about supporting local producers, growers and innovators," says Stancold’s Managing Director Andy Croxton, "we are delighted to be working with the Taste of the West to share our decades of expertise and knowledge in Food Factory design and construction to help its members achieve their business ambitions."

Stancold has established a very communicative relationship with the team at Taste of the West, as we both prioritise supporting the region’s food producers to allow them to do what they do best, manufacturing the highest quality food products in the entire United Kingdom.

"We are delighted to be teaming up with the wonderful people at Stancold again this year," says TOTW Chief Executive John Sheaves, "the partnership is so strong and really demonstrates what can be achieved through collaboration. As we grow our cooperative of food businesses here in the Southwest, we are definitely better together!"

Devon Farm Kitchen, the young social enterprise committed to raising funds for Rowcroft Hospice, is the first organisation in the country and across the world to operate a frozen meal delivery service using reusable ceramic crockery. With its commitment to sustainability and a 'zero landfill' ethos, Devon Farm Kitchen's innovative use of returnable and reusable ceramic plates and bowls demonstrates a pioneering approach to food packaging and eliminates plastic waste entirely.

"We are proud to be leading the way in sustainable and environment-friendly packaging for our delicious frozen meals,” said Devon Farm Kitchen’s Manager Joe Bradshaw. “While our ceramic plates and bowls may initially be more costly to us than other more conventional forms of packaging such as plastic trays, they can be re-used time and time again, so in the long run our investment pays off. The clay for our ceramics is sourced locally in Cornwall, and the outer cardboard packaging that houses each plate and bowl is 100% recyclable, carbon neutral and compostable. Our model of sustainability is a key selling point for our meals: it makes for happy customers and a greener planet!”

The sustainable operations extend beyond packaging. Devon Farm Kitchen collaborates with DCW, a food waste recycling company, ensuring that any kitchen waste finds purpose as compost or energy to power local farms and factories. Moreover, the emphasis on sourcing ingredients locally from reputable Devon suppliers minimises food miles and supports regional businesses while upholding eco and ethical standards.

"We prioritise taste, quality, and provenance in sourcing our ingredients locally, and we endeavour to continually innovate to reduce our carbon footprint," remarked Joe Bradshaw. "By excluding plastic from our packaging and recycling all waste, we aim to champion sustainable dining practices while supporting our local hospice." With all profits going to support Rowcroft Hospice in delivering specialist care to local patients with life-limiting illnesses, Devon Farm Kitchen has gone from strength to strength since the social enterprise launched in 2021: fulfilling 12,500 orders; delivering a remarkable 92,000 meals across 500 square miles of Devon; expanding their menu to include a choice of 60 dishes including vegetarian, gluten-free and small meal options; and winning numerous awards from Taste of the West and Food Drink Devon, including Best Online Retailer 2023, as well as being a finalist in Torbay’s social enterprise of the year award.

Devon Farm Kitchen also prides itself on a personalised service where the delivery driver ‘checks in’ with each customer. “Our delivery drivers provide a friendly face and a regular point of contact for our customers,” added Joe Bradshaw. “This is particularly important for those who are living alone, socially isolated, frail or vulnerable. Sometimes, our driver may be the only person that a customer will see all day, so being able to spend time chatting with them is a key part of our unique service that sets us apart from our competitors.”

Devon Farm Kitchen’s balanced meals are carefully prepared and cooked by hand in small batches from their kitchen in Torquay. Frozen for freshness, the meals aim to provide the very best in nutrition to support the health and well-being of customers. Each serving comprises quality ingredients and nutrient-dense foods that support physical health, cognitive function, energy levels, digestive health, and emotional well-being.

"We are captivating the hearts and taste buds of our local community with our convenient and easy to reheat meals,” concluded Joe Bradshaw. “It's testament to the enduring appeal of freshly produced, locally sourced meals, served on proper plates and bowls, and the growing awareness of the importance of supporting our local food producers, protecting our environment, and raising vital funds to care for patients and their loved ones in our community." 

Family-run Bays Brewery in Paignton is saying ‘cheers’ to some top Devon charities throughout 2024 with the launch of four brand new limited-edition ‘Charity Brews’.

Available at various times throughout the year in bottles, cask and beer boxes, each brew will support a worthy local cause in a bid to give something back to the community.

The first of its charity brews ‘Tracker Ale’ will be available from February, with 5% of proceeds going towards Dartmoor Search & Rescue (Ashburton).

The smooth pale session beer will help its Ashburton division raise much-needed funds to replace its oldest Land Rover for future rescue missions in Torbay, Dartmoor and East Devon.

The second charity brew ‘Funky Monkey’ will be available from April and will see the Torbay brewery partner up with its good friends at Paignton Zoo once again.

The copper-coloured pale ale will have a cheeky citrus character and fruity hoppy notes, with the brew inspired by the zoo’s new baboon exhibit ‘Hamadryas Hill’ which is set to open later this year.

Funky Monkey will be the latest in a long line of beers developed by Bays Brewery in collaboration with Paignton Zoo, which combined have raised more than £27,000 for endangered species to date.

Director of Bays Brewery, Peter Salmon, said: “Last year’s charity beers proved a hit among our loyal following of beer fans, raising a total of £3,370 for three local charities close to our heart, and we’re thrilled to be working with another brilliant bunch of local charities in 2024.

“With many of them facing unprecedented demand alongside inadequate funding, we are pleased to be able to play a small part by pledging to donate 5% from every bottle and pint sold to help raise much-needed funds for four incredibly worthy causes.”

The third charity brew ‘Chopper Ale’ will take off in July, with beer drinkers able to enjoy their pint in the knowledge that they are supporting the vital work of Devon Air Ambulance with every sip.

Last year was an unprecedented one for its crew who attended 1,921 incidents across Devon and neighbouring counties (stats: October 2023), saving more lives than ever before.

Completing the charity line-up from November will be ‘Jingle Ale’, a deep amber ale that spreads some festive cheer with 5% of proceeds supporting Children’s Hospice South West (CHSW).

CHSW provides hospice care for children and their families across the South West living with life-limiting illnesses from point of diagnosis through to end of life.