Datsun Li, head chef at Emily's Steakhouse, expressed concern over the significant rise in beef prices in recent months. He mentioned that the restaurant's profit margins have always been tight, and the recent price hikes have made it challenging to maintain operations.

Due to the escalating costs, the restaurant has shifted to a 'booking only' model to manage expenses. Li emphasized that if there are no reservations for the evening, they will not open, as it is not feasible to operate without bookings.

Jack Bradley, director at Cleavers Butchers Ltd, also highlighted the impact of rising beef prices on their business. He noted that the cost of mince has increased by 25-30%, marking one of the most significant price hikes they have experienced.

Bradley acknowledged the challenges faced during the Covid-19 pandemic but expressed hope for a sustainable solution that benefits farmers, businesses, and customers alike.

In response to the concerns raised by food business owners, a Defra spokesperson reassured the commitment to supporting farmers. The government has allocated £5bn towards sustainable food production and appointed Baroness Minette Batters to propose reforms aimed at enhancing farmers' profitability.