Region’s best local food producers meet for celebration lunch

Yesterday, to mark over 10 years of local sourcing, we hosted a celebration lunch our local food & drink producers. The area’s finest farmers, greatest growers and the best local artisan food producers who regularly supply the restaurant met to enjoy the fruits of their labour and share their passion for local produce with like-minded people. Amongst the guests were Angharad Underwood from the Preservation Society, Peter & Paul Williamson from Hillside Brewery, Netherend Farm’s Mr & Mrs Weeks, Ragmans Lane Farm’s Pay & Asia Clarke, Roger & Gill Workman from Cotteswold Dairy, Huntsham Farm’s Richard Vaughan and Wye Valley Bacon’s Gerald. Food is at the heart of what we do, locally sourced is a way of life and is central to the country-to-plate food on our ‘20-Mile Menu’ – where products that can be, are sourced within this radius of our restaurant with rooms in Clearwell. Ingredients that can’t be grown in the kitchen garden are sourced nearby; it makes total sense in an area teeming with unique producers. The quality of the food on the plate is in no small part down to the fact that we can source high quality local produce and it was wonderful to say a small thank you to these passionate people by hosting this special lunch – they share our passion for real, seasonal food and it was wonderful to have them around our table sharing each others prize products. Head chef Rob Cox prepared a special menu, celebrating local food and drink and featuring dishes from our new All Day Grazing Menu. Ancre Hill Sparkling Blanc de Noirs 2010 Bread: Guinness & Granary, Rustic White served with Netherend Farm Butter Wye Valley Asparagus Soup Trealy Farm Bath Chap crisp, pine oil, mint Ragman’s Lane Farm Medium Apple Juice Cowshill Farm Beef & Thyme Tortellini Roasted carrot, tarragon & mustard sauce Hillside Brewery’s Legends of the Hillside English IPA Huntsham Farm Pork Black pudding purée, turnips from our kitchen garden Tintern Parva Bacchus 2014 Cotteswold Dairy Vanilla Panacotta Rhubarb, honeycomb, coriander Tea & coffee with homemade petit fours