MARKET NEWS

Government plans for pubs, clubs and restaurants to extend opening hours

Prime minister Keir Starmer has announced plans to review licensing laws for pubs, bars and restaurants.

The Plan for Change hopes to give a boost to the hospitality sector and drive economic growth by making it easier for operators to host live music, pop-up food stalls, as well as other community events at their venues.

According to The Guardian, councils will have to take into account a new objective of “promoting economic growth” when deciding on applications for new premises or longer opening hours.

Nearly half of hospitality operators forced to cut back on capex, survey shows

45% of hospitality operators have been forced to cut their capital expenditure programmes as a result of rising operational costs, according to a recent survey.

The results are based off the latest Business Confidence Survey from CGA by NIQ and Sona, which was conducted among leaders at CEO, managing director, chair and board levels across more than 14,000 hospitality businesses between July and early August 2025.

The survey showed 63% of operators had to increase their operational expenditure over the last 12 months due to inflationary pressures on labour, food and drink, compared to 34% who had capacity to increase capital expenditure.

Businesses need to be ready for government crackdown on sponsor licences

The UK government’s recent announcement of a record-breaking number of sponsor licence revocations, particularly in the hospitality sector, marks a significant shift in immigration enforcement. Across all industries, nearly 2,000 sponsor licences were revoked in the past year – more than double the previous year. The surge stems from intensified efforts to address misuse of the immigration system. This is part of the government’s wider agenda to reduce illegal working and control net migration.

Through this crackdown, the government’s message is clear: non-compliance will be met with severe consequences, including revocation of a licence, financial penalties, operational disruption or closure, reputational damage and even criminal prosecutions.

Hospitality businesses should ensure rigorous compliance with their duties as an employer and sponsor, as well as introduce safeguards to ensure workers are being paid enough, are doing the role they are contracted to do, and that recruitment practices are properly documented.

COMMODITIES REPORT

Fruit & Vegetables:

October brings with it crisp mornings, sharp contrasts in temperature and a natural

pull towards rustic, warming plates.

Squashes take centre stage. From the quirky, multi-coloured knobbly types that look

as good on the plate as they do on display, to the classic orange pumpkins of Halloween fame, they bring both character and comfort. Root vegetables and orchard fruits such as apples and pears are also in their prime.

Good news on the broccoli front – the recent dry spell in weather means they are looking good and cauliflower is great quality too.

Berries have mostly moved over to Spain and Holland now the UK seasons are over,

so prices may be volatile.

Fish & Seafood:

Monkfish:

Good landings of monkfish are expected over the next few months before prices typically increase in December as monkfish assumes its position as a festive favourite. Whilst subject to some price fluctuations, monkfish presents a year-round quality option for any menu. Its versatility is unmatched.

Mackerel:

Demand for mackerel for export remains strong. Particularly for Asian countries such as South Korea and Japan where record prices are being paid. Iceland saw the highest prices ever recorded for frozen fish last summer. The situation is exacerbated by tight quotas and reduced inventories. Whilst the summer season has seen prices ease back a little, we are not expecting levels to be the same as last Year.

If you are planning to use mackerel on your menu, autumn is the last real opportunity as we see quotas come to an end in November. With the downgraded MCS rating, please aim to source hook and line caught fish from the South-West as the most sustainable option.

Turkey:

We have received further warnings from suppliers regarding turkey availability this year being challenging and the risk of prices rising as we get closer to Christmas.

We would suggest you place your orders as soon as possible to get the best prices. Some suppliers have deals in place now for pre-orders, so take advantage!

Meat:

As the seasons change, there is an uplift in demand for roasting joints. Seasonal beef joints in particular are already well above the 5-year price average and we expect prices this year will be higher than previously seen. Pork however remains

stable and a good alternative for your menus.

Seasonal Recipe Suggestion

Squash recipes don't get much more exciting than this one: a fragrant, Asian coconut soup is cooked inside a hollowed-out squash and then served as it is, to be eaten straight out of the shell. Small squashes work best for this recipe. Red onion or Kabocha are perfect as they are the ideal size for single portions.

Thai Coconut Squash Soup Bowl

Serves 2

Ingredients:

For the soup

1 small red onion or kabocha squash

1 400ml tin coconut milk

1 tbsp peanut butter

1 tbsp Thai red curry paste

4cm piece fresh ginger, grated

2 garlic cloves, peeled & crushed

½ red pepper, seeds removed & diced

50g noodles, we used soba noodles

1 stick lemongrass, split open using a rolling pin

1 cinnamon stick

To garnish:

zest of 1 lime

1 spring onion, shaved into lengths with a peeler

1 red chilli, finely sliced

cashew nuts (optional)

Method:

Step 1

Preheat oven to 180°C/Gas mark 5. With a sharp knife, carefully cut off the top few

inches of the squash, to create a lid. Use a spoon to scoop out the seeds.

Step 2

Use the back of a spoon to spread the peanut butter and curry paste all around the

inside of the squash. Pour in coconut milk until it’s about ¾ way full (you probably

won’t need all of it), then add the ginger, garlic, red pepper, lemongrass and

cinnamon. Season generously with salt and pepper and give it a gentle mix.

Step 3

Transfer to the oven, with the lid off (place the lid next to the squash so it cooks too),

and cook for 45 minutes.

Step 4

When the 45 minutes is nearly up, cook the noodles as per packet instructions.

Remove the squash and lid from the oven, add the noodles, and cook for a final 5

minutes, with the lid on.

Step 5

When done, the squash should be browned on the outside and soft to touch all the

way round. Cooking times may vary, depending on the size of your squash.

Step 6

Place the squash on a plate and remove the lid. Remove the cinnamon stick and

lemongrass, and garnish with the spring onions, chillies, lime zest and cashews, if

using. Pop the lid back on and serve. Be sure to use your fork to scrape the squash

out as well as the soup as you eat..