Be Local In England
Home grown and made food has become very important feature in England‘s rural West Country restaurants. The picture displays pub in Mason Armssea, which is a side village of Branscombe and serves succulent beer-battered haddock that is caught off the coast.
Inside Masons Arms uses its fireplace for cooking. The spit was forged by a blacksmith half a mile away.
At the River Cottage Store and Canteen in Axminster, almost nothing solid comes from farther afield than the West Country. “Plow to plate” is the philosophy of the owner, Hugh Fearnley-Whittingstall, who is also one of Britain’s top TV chefs.
This Wild Garlic restaurant in Nailsworth has a small herb garden out front. The chef, Matthew Beardshall, plans meals according to what the farmers tell him they have.
The interior of Wild Garlic is very cosy and has spare wood floors and stone walls.
Local wild mushrooms at Wild Garlic.
