A Slice of Bread and Butter
The voice of The Bread and Butter Thing - with stories from the frontline of the cost of living crisis from one of the UK's leading food charities.
A Slice of Bread and Butter
Sausages, Surplus, And Doing The Right Thing
What happens when a third-generation family brand refuses to cut corners, even as retail tightens the screws? We sit down with Fran and Paul from Porky Whites to unpack the unglamorous truth of supermarket shelves, price wars, and the tug-of-war between integrity and margin. They share why wholesale now makes more sense than constant retail promotions, how own label reshaped the category, and the quiet power of holding the line on recipe and welfare standards.
You’ll hear a rare, plain‑spoken take on sourcing: why they’re open about not always being fully British on pack, what high welfare means in practice, and why paid badges aren’t the only route to trust. We dig into the reality of promotions and loyalty pricing, the poverty premium baked into multi-buys, and the way perpetual deals can train shoppers to see the real price as a rip-off. Fran explains why they won’t change the meat just to hit a number, even when competitors do, and how that stance has kept the brand’s reputation intact through a rough year.
The heart of the story is food waste and community. A misdelivered pallet connected Porky Whites to The Bread and Butter Thing, turning surplus into meals instead of landfill. The Christmas near-miss is unforgettable: three pallets, around £16,000 of product, rerouted to families who needed it most. We also spotlight their partnership with the Halo Project, where adults with learning difficulties co-created bold new sausage flavours, proving brand building can be generous and joyful.
If you care about food systems, ethics, and how small choices scale into real change, this conversation is for you. Follow and share the show, leave a review if it resonated, and tell a friend who loves honest food and honest stories.
Hello and welcome back to A Slice of Bread and Butter with me, Mark, and Vic. We're from the Bread and Butter Thing.
SPEAKER_02:We run a network of mobile food clubs that take surplus food from supermarkets, farms, and factories. And then we take it straight into communities where families are struggling to get by.
SPEAKER_01:For less than a tenner, our members get bags packed with fruit, veg, fridge food, and cupboard staples. It's a weekly shop that helps stretch the budget and take some pressure off.
SPEAKER_02:And our members are at the heart of everything we do. They turn food into friendship and neighbours into community.
SPEAKER_01:And that's what makes us tick.
SPEAKER_02:And today, Mark is having a giggle with Fran and Paul from Porky Whites.
SPEAKER_01:Let's have a listen.
SPEAKER_00:Before we go any further, what are you wearing, Paul? That's a very personal question, I feel. But uh I for the benefit of the listeners, I'm wearing a full full-length sausage costume with a nice streak of mustard down the middle.
SPEAKER_01:I've never recorded any podcast with any fancy dress, never mind a sausage.
SPEAKER_03:Well, I think the irony of all this is Paul's first word was Dodges. Which was sausage. So he was always destined to work in sausages.
SPEAKER_00:But put this in context, I was think I was about two or three and I couldn't say sausages because it's a bit of a mouthful, so I said dodges instead. So yeah, I think it's been a it's been written in the stars.
SPEAKER_03:You were always destined to end up at Porky Whites.
SPEAKER_01:Dream job.
SPEAKER_03:Absolutely. Well, my name's Fran. I'm the managing director of Porky Whites, and I'm not dressed up as a sausage, just so your listeners know. Um, I've been managing director since 2019, but have always worked within our family business, established in 1935, and I am the third generation to sit at the helm and run it. So no pressure on me. My son Will is the fourth generation, and he joined us about a year ago now.
SPEAKER_01:Family Business, it's a great brand. What's that like in the food industry nowadays? Tell us about it.
SPEAKER_03:We supply the big six supermarkets with probably about 14 different products, and that side of the business has become more and more challenging over the last few years. And I would definitely say in the last 18 months, we've probably seen our hardest times within retail. On the other side of the business, we supply food service and wholesale channels, which is a completely brilliant area to work in, and that forms about 40% of our business now. So the outlook for us next year, going into 2026, is to definitely move more away from the retail and concentrate on the wholesale and food service side, which number one has more margin, it's an easier space to work. You know, you get on better with your customers, they're easier to deal with.
SPEAKER_01:What makes it easier?
SPEAKER_03:I think the the fact that you can pick up the phone and have a conversation with somebody who can make a decision is number one. Price is always going to be an issue, but it's certainly not as competitive as retail. Retail is such a commercially competitive space.
SPEAKER_00:And is that for for you to get into? We're kind of a middleman. So on the on the left hand side, you've got the buyers for the supermarkets who control your destiny. They open and shut doors, uh left, right, and centre. And on the right hand side, you've got the customer. And the customer always wants choice. It's like a guess who kind of lineup on shelf with multiple competitors, own brand, uh, other premium brand. And it's really tough.
SPEAKER_01:And that's doubly hard because it's not your shelf.
SPEAKER_00:No, exactly. It's not our shelf. We don't control that shelf. We're renting that space. And as the people in the middle, we have to keep everybody happy, which is challenging because on the one hand, we've got customers who say, I want this, I want that, I'm not happy with the way the product tastes, or have you changed the recipe, or have you done this, or have you done that? And from a retail perspective, they're asking us to do all sorts of things in terms of promo, making ourselves affordable for their customer and always thinking about their customer and the challenges that they have. But it's not reciprocal.
SPEAKER_03:And we started out in retail in the early 2000s, so we've had a long presence within retail. Our competition used to be the other smaller businesses we used to sit alongside of. And over the years, the rise of the own label has become huge, and the majority of the retailers' focus is now on own label. And in my opinion, they've destroyed the sausage casserole to a degree by creating an unfair price war. We can't compete on an own label level with the volume and the price and the promotions, yet we're still judged alongside them in terms of our rate of sale and you know the number of promotions that we commit to each year. So it is a very difficult, challenging space.
SPEAKER_01:Well, you're not in the value space either, really, are you?
SPEAKER_03:No, so we sit in the premium space because we're not fully British on pack.
SPEAKER_01:Yeah.
SPEAKER_03:About five years ago, we made the decision to move away from being fully British. I would say that 99% of the time the meat that does go in is British, but it was from a transparency point of view that we couldn't always source enough meat because Britain is not sustainable at all on the amount of pork that we have. In times of shortage, we could pick up at the EU on accredited approved supplies that meet our welfare standard. And that's really starting to bite us in the backside a little bit at the moment because it tends to raise a few questions on where we sit in category.
SPEAKER_01:The fundamental issue is that if you want premium and stand by your values, there's a cost to that. Absolutely. And everybody has to accept that there is a cost to that.
SPEAKER_03:Well, 100%. And we don't have, you know, the RSPCA and we haven't got the Red Tractor accreditations on our pack.
SPEAKER_00:But that's just to state that that's not because we don't want it.
SPEAKER_03:Or that we don't buy high welfare meat.
SPEAKER_00:Yeah.
SPEAKER_03:We certainly do. The British pork we all buy is B Crap and it's Red Tractor. But I I find it a massively hypocritical accreditation because I truly believe in just doing the right thing consistently, and I don't need labels and bells and whistles to prove it.
SPEAKER_01:I think the RSPCA is sure it had some issues anyway, didn't it?
SPEAKER_03:They've had huge problems and red tractor. But you have to remember red tractor and RSPCA, they are not non-profit, and the costs to go into those are significant. And I do the right thing daily. I make the right choices in terms of sustainability, the buying. I believe that having that integrity is more important than having a badge on the front of your pack.
SPEAKER_00:I mean, it's it's important to remember, and this is in the context of Porky White as a business, Fran is answerable to no one except herself. So her decisions are her decisions. They're not to stakeholders, they're not investors. So everything she's doing and the decisions that she takes are for the benefit of customers. Where you're talking about the big supermarkets, they're responding to consumer pressure and consumer expectation and market pressures and uh investor pressures. Our decisions are based on what Fran feels is the right thing to do. Our ethos around what we put out in retail or put out in wholesale is if if Fran and the family wouldn't eat it and serve it up on their own plates, they won't put it out.
SPEAKER_01:And that's a really simple but really powerful message, isn't it? Absolutely. As a brand.
SPEAKER_03:It does, and I don't, and you know, that has carried us through, and I think that's why we're still here since 1935, albeit a very bumpy journey. We've got yeah, we've come out this year sort of clinging on by our nails, really, and uh a few more grey hairs. Um it's been a very challenging year, but you know, we will never change our recipe just to hit a price point in retail, and that's one of the biggest things. Some of my competitors have changed their recipe and they've devalued their product. Whether you're buying mine on promo or you're buying it at full price, it's exactly the same meat that goes in. And I'm very proud of that. And I think that's why we aren't massive promoers as a business. We only go on, I think the latest data was about 26% of the year that we're on a promo. Whereas some of my competitors are actually at 70% and around 60%.
SPEAKER_01:And that leads on to the question, doesn't it? Where when's a promotion not a promotion, just a reduction?
SPEAKER_03:Well, you're devaluing your product completely because people are then getting into the habit of only ever buying you on a promo. Your product's either worth 450 a pack or 250 a pack. It's a really big grey area.
SPEAKER_00:It's a replication of what's happened on the high street with with clothing retailers. The expectation for customers is they'll go into a shop and they'll see something that's on sale and they'll only buy it on sale. That's where the price war comes into things. And what used to be the New Year's sale has turned into a seasonal sale, the summer sale, the autumn sale, the winter sale, the Black Friday sale, the sale because we need a sales situation. And we're not here standing on a soapbox saying that our competitors or the supermarkets are wrong. It's our prerogative. And and we know that people want good quality product, and in order to make that good quality product, they have to pay for that because we need to make it at that price point.
SPEAKER_01:I can't talk sausage prices being a vegetarian.
SPEAKER_03:We know that one, but you're not generally lucky you're here. It's only because we like you.
SPEAKER_01:But I see it with baked beans, right? Heinz baked beans, only ever buy them on promotion.
SPEAKER_03:Yeah.
SPEAKER_01:And they are always on promotion. You just got to find the right pack that's on promotion.
SPEAKER_03:Yeah, the big four-pack. Yeah, no, but it's very true, and it's Heinz as well, because I think it's a massive sign of our times as well. You know, this year, as I've said, has been a real struggle for us, and one of the biggest knock-on effects was the rise of national insurance contribution, and that basically wipes out our profit on its own for the year. But we haven't put that price onto our pack of sausage, we haven't passed that on to the consumer at all. So there are all of these external forces that are happening in terms of the meat prices, the volatility we've seen in January. The beef prices went to an all-time high. Even my dad, who's been in the game a lot longer than I have, has never seen this.
SPEAKER_01:Yeah, so autumn statements come in then.
SPEAKER_03:Well, well, I don't think anything else is going to be thrown at us as an SME. That would be where my gut sits. Yeah. I think we've had our feel. I mean, I do think PAYE is going to raise four on a on a there is going to be some sort of stealth wealth tax, definitely, but it's going to be dressed up differently. I'd like to think that we've seen the brunt of what we're going to, but the economy's not growing. It's all fairly depressing out there. Unemployment is at a high that we've we've seen, I think, 4.8%. I think it was up, which is really frightening. Four or five year high. Yeah, four year five. I mean, what you know, there was nonsense that the economy had growing what 0.05% or something. Come on. That's not that's not news, is it? That's not newsworthy. Um, so I well, let's just see what happens. I don't feel anything's really been happening in favour.
SPEAKER_01:It kind of brings it all around to the um reason why we're kind of sat here and why we why we know each other because there's a lot of people out there struggling. Absolutely. You are kind enough to actually work with us and make sure that surpluses that have got life come our way. How did it come about?
SPEAKER_03:So we use third-party transport to take our products into the retailers. Fairly frequently, a pallet of sausage will not get delivered into the correct depot, and it then becomes surplus, and then it's back on us and it's our problem. We have to pay a cost to get it back. And we had a phone call from Morrisons to say they've had a random palette turn up and it'd been donated. We didn't know any further than that. And then we had a phone call from the bread and butter thing saying, Oh, we've got one of your pallets here that Morrisons have donated. Can we have a list of your allergens so we can further move it on? And that is how the relationship started, just by pure fluke.
SPEAKER_00:Well, for us, the most criminal thing is food going to waste. Couldn't agree more. And for us, a palette that goes missing is not only a cost to us, but it's also a travesty that that product's not going to make it to a supermarket and onto people's people's place.
SPEAKER_01:It's going to end up in a cat three bin somewhere.
SPEAKER_03:Where's it going to end up? Yeah.
SPEAKER_00:When you guys reached out to us, we were like, oh my gosh.
SPEAKER_03:Wow.
SPEAKER_00:This this might change the way we we deal with surplus and actually take a massive burden of cost and admin off us to actually regroup and say, okay, we can guarantee that this food is not going to go to waste and our conscience is a little bit clearer. Back to the question about the autumn statement. I think unfortunately, I can see that middle incomes and those people who were already on the breadline and on that borderline of food poverty are going to get hit again, unfortunately. There's a lot lots of rumours flying around. My last job was in accounting and finance, so um I used to live and breathe the budget.
SPEAKER_01:We are fellow accountants. Oh my god. I I I remember the days 25 years ago I used to sit there and some poor idiot had to read the entire statement.
SPEAKER_00:But I think I think for so many people, getting good quality food on your plate at an affordable price is a massive challenge. Isn't it? And for us to see food go to waste and just end up in the bin, travesty. Travesty.
SPEAKER_03:You know, when you when you're when the palette gets picked up and it's been taken by yourselves, it's a good feeling. I had a real misconception about people who use food banks. I really thought it was people who maybe weren't working, were on benefits, and then through meeting yourselves and your team, amazing team, and having conversation and meeting your customers, they're working families.
unknown:Yeah.
SPEAKER_03:That for me was like the biggest eye-opener.
SPEAKER_00:We had three pallets of product that was supposed to go at Christmas to one of the big, big retailers. Unfortunately, the lorry driver decided it was Christmas, didn't want to stick around, left. What sort of cost is that to you?
SPEAKER_03:Well, that was probably 16,000 pounds worth of product we had made and we couldn't get it out. I sat and sat in the production office with my technical manager and we both actually cried.
SPEAKER_00:When you guys came and picked those three pallets up and distributed those and took those away and gave those to families who needed it most, we could stand up and we could say, your effort, guys, all 16, 17 of you guys working in that factory, pulling every stop out to make it happen, has been rewarded. It might not be on the bottom line, but you are making a difference. That's huge not only for morale, but just knowing that their efforts are making a difference to other people's lives. And it's not just about money at the end of the day. It's really lovely to come to work and know that you're making a difference to the family business, but also to people that buy and consume the product. And you fight passionately for it.
SPEAKER_03:Well, Paul, you are more than head of marketing, you know. I'm a full-blown saucy. You're a giant saucy.
SPEAKER_01:You you've already demonstrated with the environmental stuff and the social and the community stuff, they all cost your choosing to actually spend some of your profit on that as well as make profit. Absolutely.
SPEAKER_03:And we've got great connections with the Halo Project, they're just a great charity for adults who have learning difficulties. And we um well, actually, Paul and Faraka, I can't take any credit. They ran a design your own sausage competition. That was absolutely brilliant, and the flavours they come up with are really great.
SPEAKER_00:Quite honestly, we were blown away by the complexity of the flavour combinations they were coming up with. We had a fajita flavour, fajita, Christmas dinner curry flavoured. They then voted on each of those sausages and they came up with two. One was a sweet pork, delicious, which was delicious, and then there was this Chinese spare rib flavour. And it honestly, I was just like, oh my gosh, how have I not been eating this all my life? And we now keep that on the back burner for them when they've got particular events or when they want to work uh closer with hospitality businesses, it's like a bit of a welcome pack or just something that they, as young people, can say, I was involved with this.
SPEAKER_03:For us, the frustration of running your own business can really get you down, but then when you can do some good and you see the benefits of it, it's all worthwhile.
SPEAKER_00:You have to have hope that these little things not only make a difference to people's lives in the short run, but from a business perspective that actually people see that you have a conscience and that you care about your community, that you care about what you're doing and why you do it, and that the way we're a local brand.
SPEAKER_01:I think it's that small and big. I talk about it a lot, particularly with retailers, interestingly, because they'll say it's only two, three, four percent of the entire thing. Why am I bothering for two or three, four percent for food surpluses? And it's just like, well, that two, three, four percent, when you look at that and it's of an annual turnover of two billion.
SPEAKER_03:It's a huge buy.
SPEAKER_01:And you think of the number of communities you can feed with that, that is enormous. So look at that two percent and then just extrapolate it into the communities that you could actually influence with that.
SPEAKER_00:And the the joy that you see on people's faces. So Friday, and we had a product that was coming back to the factory that had two or three days of shelf life left. We can't really sell that. So, what do we do with it? It's probably gonna go in the bin. No, no, no, that's not gonna happen. So I put it all in a bag, drove down to one of the supermarkets, and just stood outside and waited for people to come out and and said, Do you want some sausage? And I with or without your sausage costume. It was without, unfortunately. Oh, you shouldn't have it, uncle. But I I mean the sausage costume only got delivered at the weekend, and uh on a side note, my my son, who's uh six, nearly seven, he saw me in the costume. He was playing Mario Kart at the time and uh he looked at me, went, ha, yeah, then went straight back to my so it didn't have the impact I was hoping. But for me, the joy in some people's faces just to go, oh my gosh, thank you. Just to so know that they've got another meal.
SPEAKER_01:It's a nice bit of brown penetration you've done there as well, Paul, isn't it?
SPEAKER_00:But I I honestly, honestly, I'm I'm just I was just doing that for for the sake of product that doesn't go in the bin.
SPEAKER_03:Well, the fact is we wouldn't have been able to do anything with it. Yeah, and you know, what we don't want to see 10, 20 packets go to waste, I don't want to see any packets go to waste. So it was a really good thing, and Paul sent me a WhatsApp. Just go just made 10 families really happy. I was like, oh Paul, that's a really nice thing to do. Well done.
SPEAKER_01:So I'm gonna use your word. These are proper dudes, these two. Fran and Paul are brilliant. Um, and Paul really, really, really bought into it. And uh why he turned up in a sausage costume, I still don't know.
SPEAKER_02:I absolutely adore that, and I also adore that his child of young years who should be really impressed by a sausage costume.
SPEAKER_01:Actually, wasn't I'm gonna be grumpy old for it and say that's social media for you.
SPEAKER_02:I think it's Mario Kart for you, to be honest.
SPEAKER_01:Tech then. Let's go with tech.
SPEAKER_02:I think you had a fantastic chat, and what struck me was genuinely how open and honest they were, and also how many parallels they were to some of the decisions that we make in bread and butter. So that was yeah, that was really, really lovely to hear actually.
SPEAKER_01:Like what?
SPEAKER_02:Like do the right thing, yeah. Like not chasing the accolade because it's a tick box.
SPEAKER_01:If it's not good enough for you, don't send it out.
SPEAKER_02:Yeah, just having a bit of integrity and having that across your decision making, but not needing a pat on the back for it, doing it because it's right, doing it because you care.
SPEAKER_01:Yeah.
SPEAKER_02:So yeah, that came across in spades, and I was really impressed by that. Really liked it. I was like, I want to give Fran a call, we can be business mates.
SPEAKER_01:Yeah, no, Fran's brilliant, and it was a proper family affair when I was there. So it was Fran's sister that booked me in through the compliance, and Fran's daughter that made me a brew, and the office stank of fried eggs because her son had just been doing a fry-up for everybody. Wow. And then her dad was there at the end. So yeah, proper family affair.
SPEAKER_02:And I think picking up on that family thing, there really aren't that many family brands about, are there? Which it feels like, especially in retail and food, there's a lot of big retailers, it's all about the commercials, and for them to be so open and honest about how the commercials make it really tough, but they still want to do the right thing. Yeah, I I I think that that was brilliant. Really insightful.
SPEAKER_01:I thought so too. I you know, the way they were really open about the fact that they can't always put British meat in their sausages, right? And neither of them really had a bad word to say about things like RSPCA and Red Friday, but they were saying that they all cost, and actually, sometimes you've got to make the right decision to be able to source the right product to keep the value and the quality the same.
SPEAKER_02:Yeah, and availability in retail is everything, right? So if they're not able to provide that specific sausage 365 days a week at the right volume for the retailers, then they'll lose the contract. So they've got to do that.
SPEAKER_01:It's imprinted in the DNA of every commercial person in retail. Availability is key.
SPEAKER_02:Yeah. But many of our members won't understand that and won't then understand how that turns into surplus.
SPEAKER_03:Yeah.
SPEAKER_02:Because it's got to be available, but if it's not a sunny bank holiday in May, no one's buying those sausages for the Barbie. Hence our members end up with all the sausage putties.
SPEAKER_01:Yeah. Put it in commercials as well, because you know, Fran really shocked me that the those two pallets were a value of 16 grand. It was like wow.
SPEAKER_02:Yeah.
SPEAKER_01:Just lost like that, because they were just lost, literally.
SPEAKER_02:I know. It's really complex, the supply chain for retail, though, isn't it?
SPEAKER_01:It is.
SPEAKER_02:We have a little insight into it with some of the trucks that land in our warehouses and yeah.
SPEAKER_01:So back in my previous role Vic, I had a truck that turned up and delivered to us. Do you remember the sweets? Tofos.
SPEAKER_02:Yeah.
SPEAKER_01:So they delivered 26 pallets of Toffos that we put into our warehouse. And I was managing director at the time, and we had a new computer system where people were challenging the stock and saying it was inaccurate, etc. And somebody randomly picked and said, Look, we've never had Toffos and never had 26 pallets of them. This is fiction sort of thing. So we said, Well, okay, you can see the bin location, let's go and have a look. And they were there. And we asked the warehouse guys and they said this guy turned up and he couldn't speak much English and just wanted unloading, so we unloaded him and took him in. Still don't know whose they were.
SPEAKER_02:Did you get all the complaints about everyone losing their teeth when they ate them?
SPEAKER_01:No, uh I have no idea. I mean, I'm sure we sell them for a ridiculous price, but at the same time, it just goes to show the complications that things just happen.
SPEAKER_02:Yes. I'm sure we've got some similar stories that we may.
SPEAKER_01:I'm sure we do, and I was trying not to use our.
SPEAKER_02:Yeah, may choose not to share, yeah, exactly. So promotions. Promotions is like a kind of worms we've not really got into before.
SPEAKER_01:That's true.
SPEAKER_02:And everyone thinks that a promotion's great, right? Because oh, it's a bargain and it's cheap. But sometimes it's not cheap, and sometimes they've priced it so that they can do a promotion. So when it's not on promotion, you're largely just being ripped off. And if it's a buy two, buy three, no, buy two.
SPEAKER_01:Yeah, bug offs.
SPEAKER_02:Whatever, three for the price of two. I'm kind of thinking of a bulk buy. Yeah, yeah. Because then can our members afford if you've not got the cash on that day for it, even if it is a bargain, a genuine bargain, so that's like a poverty premium where people are priced out because they've not because of the cash flow.
SPEAKER_01:Yeah.
SPEAKER_02:So it just becomes really like murky for our members, doesn't it?
SPEAKER_01:Definitely. And then it's a strategic buying, right? And you've got to save up to do the multi-buys if indeed you can. But how can you save up if you haven't got the money to save up and you've you've got an empty cupboard?
SPEAKER_02:And are the multi-buys even worth it in the first place? Or is it just that it's got like a flashing yellow thing and you think, oh, I've got to have that, and it's designed well or something to make you think it's cheap.
SPEAKER_01:Have you tried shopping in one of your supermarkets recently without a loyalty card?
SPEAKER_02:Well, yeah, that is a really good point because the loyalty cards make things a lot cheaper, don't they?
SPEAKER_01:Exactly.
SPEAKER_02:Yeah. And if you're not digital, do you have a loyalty card?
SPEAKER_01:Or you're one of those nerds like me that really doesn't like anybody having much of a data footprint on you, so you don't have them, you end up paying full whack.
SPEAKER_02:Yeah, I mean, I've not got data principles like you, I'd rather have the cheap food, to be honest. But we we need to think about promotions because it's really complicated, and you know, porky whites are going actually, we just want to charge people an honest rate all through the year. Yeah. And occasionally we'll do a promotion, but we're you know, was it something like 20% rather than 70% to some of the competitors?
SPEAKER_01:Yeah, but it's the engagement piece, Vic. It's being able to continually change the theatre as they call it, and the engagement piece within store to show that actually there's still interest because we as human beings love variety, yeah. And if things just are the same, we get bored.
SPEAKER_02:Sounds like they're doing that through flavour though. I want a fajita flavoured sausage.
SPEAKER_01:Yeah.
SPEAKER_02:That's one of the new recipes that they've come up with.
SPEAKER_01:Absolutely, and Franny's talking about doing a bread and butter sausage.
SPEAKER_02:Just made out of bread and butter?
SPEAKER_01:No, I don't mean made out of bread and butter. So uh we are trying to work out what that looks like.
SPEAKER_02:It did make me think that I want to go and search for porky whites in the supermarket and get myself a packet, and I would have done it before this, apart from I didn't have time. So sorry, porky whites, I'll make it happen.
SPEAKER_01:If you'd like to know more about the bread and butter thing and what we get up to, you can find us at Team TBBT on TikTok, Instagram, and Twitter, or on LinkedIn or online at breadandbutterthing.org.
SPEAKER_02:And if you've got any feedback on thoughts on the podcast or you'd like to come and be our guest, drop us an email at podcast at breadandbutterthing.org.
SPEAKER_01:And lastly, we're always open to new members at all of our hubs. So if you or someone you know would benefit from our affordable food scheme, you can find your nearest hub on the Become a Member pages of the website.
SPEAKER_02:And please do all those things that podcasts asks you to do. Like us, subscribe, leave us a review, share us with your friends, chat about us on social.
SPEAKER_01:See you next time.
SPEAKER_02:See ya.
