Why is local food so important?

If you buy carefully from a local supplier you will
develop a much better product knowledge and a good 
relationship with the people who source your menu
ingredients. This leads to a better understanding of
your produce and how to handle it for better flavour.

We use numerous specialist local suppliers whose knowledge
and experience far outweighs ours. It's good to be able to
pick up the phone and ask a question to a name and get the
instant answer.

Food tastes at it's best when it is in season. Once you
harvest your ingredients, they start to lose flavour and
texture, which is effectively the taste.

For us, this guarantees we can buy the best food for our menu.

Early February - What's in Season?

Possibly one of the most match seasonal pairings of the year
is seared scallops with a celeriac puree. This is a simple
dish to create, apart from the peeling of the celeriac. The
scallops are at their peak in the coldest waters. Celeriac, 
like parsnip or swede, are solid and reliable winter roots,
packed with flavour.

Game is still on the menu and if you are brave enough to
face the cold morning, nothing beats fresh rabbit. 

If you want to know more about some of our local suppliers
and seasonal produce, our blog has a number of articles on
both.