KENT FAMILY BUSINESSES SHEPHERD NEAME & CHAPMAN’S CELEBRATE MORE THAN A DECADE OF COLLABORATION

Independent family brewer and pub company Shepherd Neame is celebrating more than a decade of collaboration with fish supplier Chapman’s of Sevenoaks.

As part of its People, Pubs & Planet strategy, the Faversham-based brewer is committed to doing the right thing for its communities, people and environment, including using local suppliers wherever possible across its business.

For more than 10 years, the majority of fish on its menus has come from Chapman’s of Sevenoaks. Founded by Keith Chapman more than 30 years ago, all its produce is sourced responsibly across the Kent and Sussex coast including from its own boats in Rye. 

After the fishermen arrive and unload their fresh catch, it is sorted and iced down before being expertly hand cut by Chapman’s skilled block team and immediately transported to customers across the South East, with the fish able to go from sea to plate in a day. 

Chapman’s Managing Director David Theze said: “We work closely with our local fishing communities and all the boats we work with are small, and often family businesses, so that makes a real difference as we have built strong, long-lasting relationships. The boats only go to sea for about 24 hours so the quality of the fish is outstanding, and the fishermen share our passion for sustainability, ensuring that modern methods are used and everything is landed within quota. 

“Throughout the whole process, the care of the fish is very important to us – from when it’s caught, to looking after it in the factory and preparing it properly and then delivering in refrigerated vehicles, to guarantee our customers enjoy the finest fresh produce.” 

Chapman’s provides a wide range of fish to Shepherd Neame’s pubs and hotels for a diverse array of dishes, although the classic Whitstable Bay-battered Haddock and Chips always remains most popular with customers across the estate.

Shepherd Neame’s Head of Food, Sang Nguyen said: “We have worked with Chapman’s for more than a decade now, and continue to be impressed by the quality and freshness of their produce, which is sourced using sustainable methods right on our doorstep. All the food teams in our pubs and hotels have the flexibility to introduce specials, so they are in regular contact with Chapman’s to find out what fish is available including the best catch of the day.”

He added: “Shepherd Neame’s food offer isn’t about serving up complex recipes, it’s about creating simple, delicious dishes which really showcase the fantastic produce we are using.”

Chapman’s Founder Keith Chapman added: “We don’t just see Shepherd Neame as a customer, we have a real relationship with their team, and take pride in working with their chefs to ensure they have the finest fresh produce to put on their menus. It is fantastic to go into one of Shepherd Neame’s pubs or hotels and know that the fish you are eating comes from Chapman’s.”

Other local producers Shepherd Neame works with are RJ Kingsland & Son based in Maidstone, a family-run business who have been supplying fruit and vegetables to the company for more 20 years. It also uses bespoke Kentish chutney and jam exclusively created for its pubs by independent food producer Karimix, based just outside Faversham, and sources soft fruit from Clock House Farm in Coxheath, Maidstone.

Sang added: “Focusing on locally-sourced produce not only helps ensure our customers enjoy the freshest ingredients, but also helps us to reduce food miles, contributing to our efforts to reduce our carbon footprint as a business, as part of our ongoing commitment to sustainability.”