MARKET NEWS

Government chooses hospitality for youth training and apprenticeship plans

The Department for Work and Pensions has released details of two funding packages to get young people into work in hospitality.

The first is an £820m fund to create an estimated 350,000 new workplace opportunities to support young people on Universal Credit in developing on-the-job skills, employer networks and CV and interview coaching.

The fund, called the Plan for Change, will encompass a government-backed guaranteed job and will be rolled out from spring 2026 in areas with some of the highest need, including Birmingham and Solihull, East Midlands, Greater Manchester, Hertfordshire and Essex, Central and East Scotland and Southwest and

Southeast Wales.

The second funding package is for £725m earmarked for apprenticeship system reform.

This includes £140m for a pilot where mayors will be able to connect young people – especially those not in education, employment or training (NEET) – with thousands of apprenticeship opportunities with local employers.

As part of the package, the government will also cover the full cost of apprenticeships for eligible young people aged under 25 at small and medium-sized enterprises (SMEs). This removes the previous 5% co-investment rate for SMEs.



Turkey:

Bird flu has had a serious impact on Turkey supply with the largest UK poultry producer having 4 farms hit with bird flu. Poland, Germany and Italy all saw 30 day export bans on turkey which are due to finish on 12th December. This will prove a challenge this close to Christmas for both supply and pricing.

Marine Conservation Society (MCS) Updates:

The recent Marine Conservation Society (MCS) updates bring some good news and some less positive news for some of our key species.

Whitefish supplies have been particularly hard hit in 2025. Another 20% reduction in the previously huge Bering Sea quota signifies extreme anxiety regarding the sustainability of our favourite North Atlantic cod. As a result of this cut in quota, the MCS have now rated most Bering Sea cod a 5 (red rated fish to avoid). This will affect many UK suppliers who rely on this species landed in Norway and processed in China.

Haddock caught off the South coast of the UK will now be 5 rated, along with Norwegian haddock out of the Bering Sea which will be 4 rated. Haddocks out of Iceland and Scotland will remain either 2 or 3 rated, so a better opion.

Unfortunately, another great UK favourite, the lemon sole, is due a downgrade from a 3 to a 4 or 5 rating leaving only dover sole or megrim sole as great alternative single portion flat fish. Most UK landed plaice also faces downgrades to either 4 or 5 ratings, other than Scottish North Sea plaice or West country trawled plaice which will remain 2 and 3 rated respectively.

On a more positive note, and a great triumph that goes to show how positive management plans can help rebuild a stock, wild caught sea bass from the most common areas around the UK will now be 2 rated, whether line caught or trawled. Several scallop fisheries that were previously 4 or 5 rated will now be 3 rated. This means it will be easier for our suppliers to ensure they are sourcing the most sustainable UK caught scallops.

COMMODITIES REPORT

Fruit & Vegetables:

As the industry shifts into Christmas mode, menus tend to slim down while indulgence goes up a notch. There’s still plenty to get excited about. The Spanish salad season is in full swing, bringing freshness to the plate, just as our homegrown brassicas and roots come into their winter glory. Whether you’re leaning into the classics — think sprouts, parsnips, and potatoes — or hunting for something a little

quirkier to catch the eye, December has it all on offer.

Cauliflower and broccoli are now coming in from Spain. Sprouts are taking centre stage – whether you roast, shred or fry, they’re looking their seasonal best!

Medjool dates are in season and perfect for a cheese board or for baking. Spanish clementines and fresh cranberries are also December favourites and true festive classics.

Pepper and cucumber prices are high unfortunately and set to stay that way for a while. Spanish pepper crops have been severely affected by the Thrips Parvispinus virus, which is causing significant damage to plants and leaving the fruit deformed.

Our suppliers are working hard to maintain quality and stock levels. Cucumbers have been affected by rainfall in Spain.

Good picks from buyers this season include:

• Mussels
• King Prawns
• Dressed Crab
• Gilthead Bream
• Sea Reared Trout
  

Seasonal Recipe Suggestion

A robust salad full of comfort and spice. The sweet squash is balanced by the sharpness of the clementines and pickled onion, while the bulghur, fruit and nuts add toothsome texture. An ideal starter for the big meal, or a perfect side to complement your Boxing Day leftovers. If you want to embellish this salad, it goes well with some crumbled blue, goat’s or feta cheese.

Spiced Squash, Clementine & Bulghur Christmas Salad

Serves 4

Ingredients:

100g bulghur wheat

½ cinnamon stick

4 cardamom pods

1 star anise

2 clementines

1 Butternut squash

1 tsp mixed spice

1 red onion

2 tbsp red wine vinegar

40g toasted hazelnuts

25g dried cranberries

small bunch of parsley

50g watercress

1 tbsp maple syrup

salt

olive oil

Method:

Step 1

Preheat your oven to 200°C/Gas 6. Put a kettle on to boil.

Step 2

Tip the bulghur wheat into a heatproof jug or bowl, along with the cinnamon, cardamom, star anise, a generous pinch of salt, and 1 tbsp of olive oil. Stir it together to coat the grains. Pour over enough boiling water to cover it by 2cm, cover with a plate, and set aside to soak and plump up while you continue.

Step 3

Finely zest both clementines; keep the zest to one side. Remove what is left of the peel, then slice the clementines into thin discs. Peel, deseed and chop the Butternut into 3cm pieces. Pop them in a roasting tray with the sliced clementines, 2 tbsp of olive oil, and the mixed spice. Season and mix well. Transfer to the oven and roast for 25 mins, until the Butternut is tender and starting to colour at the edges.

Step 4

Meanwhile, peel and finely slice the red onion; if it’s much bigger than a golf ball, you’ll only need to use half. Mix it in a small bowl with the vinegar. Leave to pickle, turning occasionally – the vinegar takes the raw edge away from the onions.

Step 5

Coarsely chop the hazelnuts and cranberries. Pick the parsley leaves from the stalks and finely chop them.

Step 6

When the Butternut is ready, you can choose to let it cool before building the salad (see cook’s note). To build, give the bulghur wheat a stir to separate the grains, and pluck out the spices. Add it to the tray along with the watercress, clementine zest, maple syrup and 1 more tbsp of olive oil. Mix well, taste, and tweak with more salt to your liking; if you want even more sharpness you can mix in a dash of the vinegar from the onions too.

Step 7

To serve, pile it on to a serving plate and garnish artfully with the hazelnuts, cranberries, parsley and drained onions.