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Warwick Conferences are supporting the local economy

Published: Thursday, 10 January 2019

Warwick Conferences Local Suppliers

Mark Ralph is pictured far left with local suppliers, from left to right, Sarah Becque-Smith, from Warwickshire Gelato, Flo Vialan, head brewer at Purity, and Weston Wright, head of sales at British Premium Meats.

A meeting and conference venue in Coventry, nationally recognised for championing local produce on its menus, is backing a campaign to drive doorstep business.

Warwick Conferences is supporting Go For Growth: Trade Local, launched by the Coventry and Warwickshire Chamber of Commerce, to encourage companies to tap into the goods, services and expertise across the city and county to help grow the region’s economy.

The conference, meeting and events venue, based at the University of Warwick, has Soil Association accreditation for its commitment to using locally sourced ingredients wherever possible – with the closest being free range eggs from Seven Acre Farm just 1.5 miles away.

Beef and lamb are sourced by British Premium Meats from livestock market Rugby Farmers Mart at Stoneleigh Park, authentic gelato is made by Warwickshire Gelato in Leamington, and it serves award-winning beer brewed by Purity Brewing Company, based in Great Alne, near Alcester. 

Other local supplies include fruit and vegetables from E. Sidwell in Leamington, who source the bulk of fresh produce from growers in Evesham and Worcestershire.

Mark Ralph, Head of Food at Warwick Conferences, said: “We are fortunate to have some of the country’s best produce right on our doorstep and always endeavour to make the most of it, which reflects the aims of the Trade Local campaign.

“By using locally sourced ingredients, we are supporting local producers and suppliers, and as a consequence, the local economy which is important to us.”

All of the food served across its four venues – Scarman, Radcliffe, Arden, The Slate – and Conference Park is prepared on site by its award-winning catering team. At least 75 per cent of the dishes are freshly prepared from unprocessed ingredients.

The wide range of meals, from buffet lunches and restaurant dining to banquets and barbecues, are served at its diverse facilities which can host small meetings for two to large-scale events for up to 1,200 delegates.

“People are more aware of the food they consume than ever before and are increasingly keen to know where it has come from and how it has been produced,” Mark added.

“We always display information about the menus in our restaurants which lists the seasonal produce and locally sourced ingredients we are using, and the standards we have met to achieve the Soil Association accreditation.”