Campaign launched to boost regional produce

Jan 31 2008 by Jane Hall, The Journal

Why the North-East has lagged behind

“MAYBE it is cultural,” Frances Rowe, One NorthEast’s rural and environment manager, explained. “We have a pattern of agriculture that makes it difficult. We are predominantly a red-meat-producing region with limited means of diversification. It’s to do with the fact that hill farming has predominated and there isn’t a lot else that can be done because of the terrain and climate.

“We have also had a thinner business base and fewer entrepreneurs. Most of this region, when you go back in our history, has been dominated by a few major industries, but that is starting to change. As the region becomes more enterprising, I think we will start to play catch-up.

“There has been a huge growth in tourism and people are coming here for the tranquility and beauty, the coast and the country, and part of that is being interested in the local cuisine. It is a question of exploiting out assets. Red meat is important, along with fish and local beer. There has been an explosion of micro-breweries in the region.

“We need to work hard to push it. My take is that there is probably limited awareness of foods that we are known for.”

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

What is regionally produced food and drink?

• It is ‘distinctive’ or ‘provenance’ food made by companies manufacturing within the region

• It is distinctive in terms of quality, process or production

• The focus is local rather than regional (in administrative terms)

• There is a strong link with tourism and it is part of everyday ‘premium’ purchase

• Producers are small and micro-businesses with limited resources and staff there are working on a modest scale.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Backing The Journal’s Taste North East England campaign

Rachel Baldwin, National Trust regional catering operations manager, Yorkshire and North-East

“The National Trust is delighted to be working alongside The Journal to promote the quality food produced in the North-East. We want people to share our passion in enjoying regional food that has integrity based on animal welfare, food safety and environmental principles.” She said if you go to a Trust tea room or restaurant, you will find a lot of the produce is sourced locally. Gibside, Souter Lighthouse and Wallington have vegetable or herb gardens to supply their tea rooms, and at Wallington, all beef and lamb served in the restaurant and sold in the farm shop comes from the Trust’s Wallington Estate.

Richard Sim, award-winning Northumberland chef, also works for the Made in Northumberland Project, part of Northumberland Tourism.

He said: “The Journal Taste North East England Campaign is to be applauded. Anything that gets people growing, buying and using the fantastic range of local produce we have here in the region has to be a good thing.

“I am passionate about local produce – as seen through my work with the Made in Northumberland Project. It aims to increase the range of locally produced goods offered to the visitor and promote Northumberland as a gourmet holiday destination.”