The Future is Local

Join us at the beautiful Harbour House, as we explore how successful relationships between hospitality businesses and local suppliers can work. What motivates businesses to buy locally and sustainably, what the challenges are, and how to overcome them. 

We will host an open discussion on how best to future-proof our food system and support those working within it through a dynamic panel discussion featuring Ben Porter, General Manager of the Harbour House, Kate Ploughman from award winning Kate’s Kitchen and Tom Richardson, Managing Director of The Community Farm.  

We will also have a suppliers showcase with a handful of local producers and suppliers set up in the venue, displaying some of the amazing produce available locally. Suppliers so far include; The Community Farm, Lush Greens, Somerset Charcuterie, Bradley's Drinks and Lime Burn Hill Vineyard. 

With the extreme heat and drought this summer, it is clear we are now facing increasingly unpredictable weather across the seasons. What does this mean for the people producing our food, the farming practices used, and ultimately for the hospitality businesses serving the food?

This event is part of the 'Hospitality for the Future' series from Bristol Food Network and Bristol BID bringing the hospitality sector together to tackle the challenges and opportunities that matter right now. These sessions focus on practical, real-world solutions, supporting businesses to run more resilient, responsible operations while staying commercially viable. Designed for busy operators, each event creates space to share honest experiences, learn from peers, network and explore what’s actually working across Bristol’s food and drink scene.