Red Tractor Week

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

If there’s one subject all chefs are passionate about, it’s the quality of the food we eat. And by this I don’t just mean the end result – to me, quality means fair, ethically-sourced and safe food on our tables.

It’s why I’m always keen to support any scheme which promotes good farming standards – whether it involves the crops we grow, the fish in our seas or the meat being raised on our farms.

Red Tractor is a great not-for-profit organisation set up to promote clearer labelling and to ensure food originates from a trustworthy source. Regular independent inspections ensure a high standard, encouraging the best agricultural practices and maintaining high animal welfare standards.

In an age where very few of us are in the position to buy all our food from our own locality, the Red Tractor sticker in our supermarkets is a shorthand symbol to shoppers eager to make the right choices.

The traceability of the food we eat is quite rightly becoming a huge cause for concern for all of us, and Red Tractor is a great tool for empowering shoppers to know more about where their food comes from.

So during this month’s Red Tractor Week, which kicked off on September 12, I’ll be making a point of raising a glass of red to all of our Red Tractor farmers as I tuck into a UK-reared sirloin steak.

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