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Thu 16th Apr 2026 - Update: Britain preparing for food shortages as Iran war bites |
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Britain preparing for food shortages as Iran war bites: Britain could face shortages of chicken, pork and other food industry goods this summer if the war in Iran continues, a secret government analysis has found. Officials have drawn up contingency plans for a “reasonable worst-case scenario” amid fears that the closure of the Strait of Hormuz will lead to shortages of carbon dioxide, which is critical to the food industry. Senior government officials have secretly rehearsed scenarios looking at the potential impact on British industry in an event codenamed “Exercise Turnstone”. The Times reports that the reasonable worst-case scenario prepared for the session, run by the government’s emergency committee, Cobra, was set in June 2026 and assumed that the Strait had not reopened and a permanent peace deal had not been reached. Farming and hospitality would likely be hit earliest and hardest, given CO2 is used to help increase the shelf life of food such as salad, packaged meats and baked goods. CO2 is also used in the process of slaughtering nearly all pigs and more than two thirds of chickens. While the government does have stockpiles, this was said to not be a long-term solution. Breweries would also be hit because the gas is used to make drinks fizzy. Concerns were raised about the shortages coinciding with football World Cup, which begins on 11 June. While there are not expected to be critical food supply shortages, officials expect there could be a lack of product variety. Sir Keir Starmer asked Cobra to examine the potential impact of the war lasting into summer. The reasonable worst-case scenario warned that supplies of CO2 could fall to just 18% of present levels. To mitigate against the scenario, plans have been drawn up to ask factories to increase CO2 production to 100% by ceasing other manufacturing. Emergency legislation has been discussed to compel the factories to co-operate, which could be passed in only a few days in parliamentary time. Competition law may also be relaxed to allow prioritisation of more limited CO2 supplies to key areas. The Civil Contingencies Act, which gives ministers temporary but far-reaching powers to respond to national emergencies, could be invoked instead. Government lawyers have been told to prepare advice on activating the legislation. Government insiders stressed that the reasonable worst-case scenario was not a prediction, but a part of normal Whitehall planning. A government spokesperson said: “We took decisive action last month to shore up the UK’s critical supplies of CO2 by temporarily restarting the Ensus bioethanol plant in Teesside and are continuing to work closely with business groups to tackle the impacts of events in the Middle East. Reasonable worst-case scenarios are a planning tool used by experts and are not a prediction of future events.”
Premium Club subscribers to receive next Who’s Who of UK Hospitality tomorrow: The next Who’s Who of UK Hospitality will be released to Premium Club subscribers tomorrow (Friday, 17 April), at midday. Another 46 companies have been added to the database, which now features 1,536 companies. This month’s edition also includes 178 updated entries. The companies, listed in alphabetical order, will have their most recent developments reported as well as broader information around EBITDA, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club subscribers also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel chief operating officer – editorial, Mark Wingett, and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. A new Premium Unlimited Plus option, which costs £1,995 plus VAT per annum, has some amazing additional benefits including four free tickets to Propel’s paid-for conferences – Excellence in Pub & Bar (19 May), Operational Excellence (9 July) and Talent & Training (15 October) – and the opportunity to run one free sponsored message or situation vacant notice during the year on the newsletter. Email kai.kirkman@propelinfo.com today to sign up.
Esquires owner reports ‘strong finish to 2026 financial year’ as full year UK store sales increase 22% to £29.7m: Esquires Coffee owner Cooks Coffee Company has reported a “strong finish” to its 2026 financial year as its full year UK store sales increased 22% to £29.7m. In its unaudited accounts for the financial year ended 31 March 2026, which included a trading update for the three months ended 31 March 2026, the company reported full year group store sales of £43.1m, an increase of 22.8% (2025: £35.1m). Full year UK store sales increased 22.1% to £29.7m (2025: £24.4m), while full year Ireland store sales increased 24.4% to £13.3m (2025: £10.7m). Fourth quarter group store sales increased 17.6% to £11.2m (2025: £9.5m), “reflecting continued positive trading momentum across the estate”. Fourth quarter UK store sales increased 17.5% to £7.8m (2025: £6.6m), “driven by ongoing growth in the store network and steady like-for-like performance”, while in Ireland, sales increased 17.8% to £3.4m (2025: £2.9m) in the same period, “supported by strong consumer demand and contribution from newer locations”. Its store network expanded to 118 stores at the year-end (31 March 2025: 100), an increase of 18%, comprising: 82 stores in the UK, 23 stores in Ireland and 13 stores across international markets. The company said it has “delivered strong systemwide sales growth across both the UK and Ireland, supported by ongoing expansion of the store network and steady demand across its core markets”. It said growth in the period “indicated both the contribution from new store openings and resilient performance across the existing estate”. Chief executive Aiden Keegan added: “We are pleased to report a strong finish to FY26, with double-digit growth delivered in both the fourth quarter and full year. Performance across the UK and Ireland highlights the strength of the Esquires brand and the dedication of our franchise partners. We remain focused on expanding our footprint and are encouraged by the group’s momentum heading into FY27.”
Burger kitchen owner defends his stance on turning away allergy sufferers: The owner of a burger restaurant who tells his staff to turn away customers with food allergies has defended his policy as “extremely fair”. Jeff Taylor, who owns Bun X, which operates out of two pubs in Norwich, received a wave of criticism and a handful of one-star reviews after refusing to serve customers with food allergies, even if they were willing to take the risk. He said that Bun X is unable to cater for anyone with a gluten, nut, soya or sesame allergy and asks customers to inform staff about allergies in advance of their booking Last year, the restaurant switched booking providers so that it could list its allergy policy in terms and conditions that customers have to accept before booking. Taylor told BBC Radio Norfolk that “we are not being pedantic; we are being extremely fair”. Due to the size of the kitchen, he said the business had to make “tricky decisions” after “due diligence concluded that there is no safe way to 100% eradicate cross contamination”. He said the buns are handmade in a bakery that handles nuts and the sesame seeds on the buns “cover the entire kitchen”. The kitchen also uses vegetable oil made from soya beans. The Food Standards Agency advised those with allergies to be upfront with restaurants they are eating it to ensure it is able to make the changes to suit any dietary needs. In the UK, restaurants must provide clear information about the 14 major allergens in their food and protect customers from cross-contamination. Taylor said he wanted to raise awareness over how businesses could lose everything in the event of a customer food allergy attack. “I think there's a lot of confusion over whose responsibility and liability from a legal standpoint it is,” he told the Times. “And even some allergy sufferers don’t understand the consequences if things do go wrong.”
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