Four British chefs sourcing locally and seasonally in 2023

16 May 2023, 08:12 AM
  • Promoting local and seasonal produce is a key part of indie success. We take a look at four chefs from around the UK who do just that
Four British chefs sourcing locally and seasonally in 2023

Ahmed Abdalla, Legacy
Legacy at The Grand, York offers a modern British and Yorkshire-inspired menu that is focused on a carefully curated collaboration of flavours and locally sourced and seasonal ingredients.

As head chef Ahmed Abdalla explains, “Great quality produce is a vital element of inspiration for our menu as we know every ingredient will pack a punch and be a taste sensation. It’s amazing to see such an incredible array of high-quality producers in the surrounding area of York.

“I am delighted by the opportunity to look at things through a new lens, delivering traditional ingredients in an exciting new style whilst fully utilising the great produce Yorkshire has to offer. It makes such a difference when you know where and whom your produce has come from.”

Find out more about his favourite Yorkshire suppliers and how he uses them on the menu.

Callum Graham, Bohemia
Bohemia Restaurant, located on the incredible island of Jersey in the Channel Islands, offers ever-changing seasonal tasting menus, including a surprise tasting menu and a set lunch, and we also recently added a new four-course menu too, of course, all served alongside an impeccable wine and cocktail list.

As Callum Graham, head chef, tells Speciality Food, “We are incredibly lucky to have a diverse bounty of local produce from the isle of Jersey, as well as from France, which is just 14 miles away. Our location means we’re really spoilt for choice, and I think Jersey truly is able to offer something quite unique and special in terms of food.”

Discover the local produce of Jersey and how Callum champions it.

Ryan Marshall, Marine Troon
Marine Troon, located in Ayrshire, comprises of The Rabbit Restaurant and The Seal Bar serving breakfast, all-day dining, and afternoon tea, in addition to a pot of tea and homemade cake if someone wants to sit and watch the waves for an hour or so.

According to executive chef Ryan Marshall, “It is often said that Scotland’s larder has the very best fish and seafood, and being here on the West Coast at Troon we are spoiled for choice. I’m very passionate about working with local suppliers and have been building my relationship with producers in Ayrshire and Glasgow for 15 years while I’ve been living here.”

Find out more about Ryan and his use of Scottish seafood.

Daniel Jones, JT Abergwaun Hotel
JT at The Abergwaun Hotel in Fishguard is a modern European restaurant steeped in Welsh heritage, offering an a la carte menu which changes daily depending on what can be sourced that day, from locally foraged, farmed or fished ingredients like local lobster and spider crab.

As co-owner and executive chef Daniel Jones explains, “Great produce forms the foundation of every dish we create and serve in the restaurant. We support local producers and know where to find great produce. In Fishguard, we are very lucky to have everything on our doorstep, from local fish and shellfish to great farms and an abundance of opportunity for both land and sea foraging.”

Explore the local produce of Pembrokeshire and how Daniel sources it.

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