July 2025 Market report
MARKET NEWS
Hospitality roles face removal from skilled worker visa list
Opportunities to recruit hospitality staff from overseas could become severely limited as part of a government plan to crack down on immigration. The Home Office has announced plans to raise the eligibility threshold for skilled worker visas to RQF 6, equivalent to graduate level, meaning 111 occupations will no longer qualify. This could include many in the hospitality sector, where roles including chefs and hotel, pub and restaurant managers are currently eligible for skilled worker visas.
A time-limited temporary shortage list will allow certain sectors to recruit from overseas for roles below graduate level, but workers will no longer be able to bring their families to the UK or qualify for salary or visa fee discounts.
A time-limited temporary shortage list will allow certain sectors to recruit from overseas for roles below graduate level, but workers will no longer be able to bring their families to the UK or qualify for salary or visa fee discounts.
The final selection of industries placed on the shortage list will be based on advice from the Migration Advisory Committee (MAC), and those industries will face strict requirements to grow their UK workforce. The government said existing skilled worker visa holders will be able to renew their visa, change jobs and take supplementary employment in currently eligible roles below degree level from the point the skills threshold is raised, but future applicants from overseas will have to follow the new rules.
The changes are expected to come into effect from 22 July, subject to parliamentary approval.
COMMODITIES REPORT
Fruit & Vegetables:
July brings an abundance of new season home-grown produce. English carrots have arrived with new season leeks and parsnips arriving by the end of the month. Fresh peas, broad beans and courgettes are superb quality. With warmer temperatures, broccoli, cauliflower and tender stem are now in season. UK purple sprouting broccoli is a terrific choice this month.
UK cherries are still available. The season is short, so make use of them whilst they are available.
UK blackberries and gooseberries are now available and Spanish stone fruit continues to arrive in decent volumes.
In season now:
- UK blackberries
- UK Gooseberries
- UK peas
- UK runner beans
- UK broad beans
- UK purple sprouting broccoli
- UK courgettes
- Nectarines & peaches from Spain
The hot, dry weather has been causing some concern with produce. We have reports of it impacting both availability and quality of some key lines. Some broccoli and cauliflower are showing signs of sun stress for example. Our suppliers continue to work hard to ensure you only receive the best quality produce.
Soaring beef and butter prices continue to drive food inflation
Food inflation has risen to its highest level in nearly a year. Overall inflation was ahead of expectations in June at 3.6 per cent, but food and drink inflation continued to outpace the rest of the economy at 4.5 per cent.
This was the third consecutive increase in the rate. It is the highest recorded since February 2024. Butter, chocolate and red meat have seen the highest price rises over the past year.


Sea Bass:
Availability of Sea Bass is quite limited. Farmers suffered high mortality of fish last year because of rising sea temperatures and the industry is also facing rising production costs. We expect prices to remain high over the next year at least. We suggest you consider alternative fish for your menus such as Meagre.
Meagre are more resilient to warmer water temperatures and, as less energy is needed to produce them, they have a lower carbon footprint. They are a good choice for a summer menu as they can be grilled, fried, baked or steamed.
Flat Fish:
Summer sees our native flat fish returning to prime quality. Lemon soles are in season with Cornish fish being at their best from July onwards. Plaice are now fully in season and will be a good choice throughout the summer. Alternatively, witch soles (or Torbay sole) also offer a cheaper flat fish that is in season during the summer. Dover soles will have moved back offshore now that their spawning season has finished. This means that they will be scarcer, and prices are likely to rise – although quality should be excellent. Turbot and brill are now in season, and we should see much improved landings throughout the summer – offering the potential of some deals for the specials board.


Pork:
British pork is becoming a great protein option for menus. Domestic production remains strong and pricing offers a more economical option compared to beef and chicken.
Poultry:
Across the EU, poultry prices continue to rise steadily due to a shortage of birds available. While supply is expected to improve this month, it coincides with barbecue season, a period of seasonal high demand which will maintain pressure on availability and pricing.
Demand in the UK poultry market continues to rise steadily despite ongoing supply constraints. Avian influenza outbreaks and logistical challenges have contributed to persistent shortage, placing upward pressure on prices.
Seasonal Recipe Suggestion
Why not try this vibrant, summery dish.
Fish Tacos and Summer Salad
Ingredients:
300g diced meagre or pollock
1 tsp ground cumin
1 tsp dried oregano
1 tsp sweet smoked paprika
½ tsp chilli powder
olive oil
1 lime
½ tbsp brown sugar
½ cucumber
½ red onion, finely diced
1 garlic clove, finely chopped
3 tomatoes, roughly chopped
1 red chilli, finely chopped
small bunch of coriander, chopped
40g salad leaves
4 corn tortillas
150g soured cream

Method:
- Step 1
Season the fish with salt and pepper. In a shallow bowl, mix the spices with 2 tablespoons of oil. Place the fish in the marinade. Turn it to coat with the mixture. Leave to one side while you continue.
- Step 2
Juice half the lime. Mix the juice with the sugar. Cut the cucumber lengthways, remove the soft, seedy core with the tip of a teaspoon and discard. Slice into ½-cm pieces at an angle. In a shallow bowl, mix the onion and cucumber with the sweetened lime juice and a good pinch of salt. Leave to macerate while you continue.
- Step 3
To make a quick salsa, mix the garlic, tomatoes and chilli with the coriander. Add 1 tablespoon of oil, season with salt and mix together well.
- Step 4
Heat 2 tablespoons of oil in a frying pan. When the oil is shimmering hot, add the fish and all of the marinade. Fry on a medium-high heat for 3 minutes until cooked through. Finish with a squeeze of lime.
- Step 5
Meanwhile, turn your grill on to a medium-high heat. Toss the salad leaves with the cucumber, onion and sweetened lime juice to complete the salad.
- Step 6
Slide 4 tortillas under the grill, until warm but still pliable. Wedge some salad, a blob of soured cream and some salsa into the tortillas. Pile the fish in and fold them over to make a taco. Serve with any leftover salad on the side.