We are proud to be members of Slow Food, an organisation that I have known of since I first started cooking.

For me there has always been a connection to nature and food beyond the obvious. Food harvested and eaten on a beach will be the best you would have ever had. Vegetables harvested out of the ground and barbecued on vine coals in the wine lands with a glass of last years vintage will always taste better.

Food miles don’t only add to our carbon foot print, they rob us of flavour, freshness and the potential an ingredient has to be the best version of itself. I have focussed on sustainable fish, local meat producers and in season harvests since I became a head chef. It is not easy, at times it presents a greater challenge than most would expect.

We are fortunate to be able to receive some of the best produce England has to offer right here in the Duchy. As a nod to these hard working friends we have included a food map on our menu highlighting the provenance of our ingredients.

By partnering with Slow Food we can work together to help educate the public to eat local, seasonal and sustainable. If the demand for good quality locally farmed vegetables increases, our farmers can afford to produce local ingredients that will be amazing.

The menu is driven by ingredients, seasons and nature and not the other way around. It will be through education and organisations like Slow Food who will help pave the way for local food heroes, sustainable farming and amazing flavour.

Words by @ChefHyltonEspey 
Inspired by @SlowFoodHQ