Four British chefs cashing in on localism and seasonality around the UK

03 November 2022, 13:49 PM
  • 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 cashing in on localism and seasonality around the UK

1 Kevin Dalgleish, Amuse
Located in the heart of Aberdeen City, Amuse highlights the best local and regional Scottish produce available from land to sea, with a touch of classic French flavours.

“I like to focus on local availability to showcase the very best to diners, and fish is something I have threaded throughout my menus. Given our location, it would be silly not to take advantage of what’s on the doorstep.”

Find out more about Kevin here

2 Jean Dalport, Restaurant Interlude
Restaurant Interlude is set within the historic woodland gardens of Leonardslee Estate in Horsham, with a seasonally changing menu of up to 21 courses.

“As a chef, local produce will always inspire my work and has been a passion of mine from a young age; to see what’s grown around us, know its direct source and be able to form direct long-lasting relationships with the farmers and suppliers.”

Discover which local suppliers Jean champions here

3 Phillip Bishop, The Greyhound on the Test
Independently run boutique hotel The Greyhound on The River Test features a seasonal menu including local produce from local suppliers and their very own fishing boat.

“We’ve worked with our local suppliers for years and forged great relations with them. They look after us, always ring and let us know when something new is coming into season or a great product they’ve got. We love having a local special to sell and they always go down well with guests!”

Find out more about Phillip and The Greyhound here

4 Aiden Blakely-May, Rastella
Based in the beautiful Cornish town of Falmouth, Rastella incorporates Cornwall into its menus in a big way.

“Everything is sourced from my home county. If we can’t source a product from here, we will not use it, or we will come up with a fermentation method to make such ingredients Cornish instead.”

Discover the Cornish suppliers used by Aiden at Rastella here.

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