The BD Studio has been talking about the joys of local food. Inspired by Abi's recent trip to The Pig in Bath and the piece on Fergus Henderson in Sunday's Observer that Sarah shared with us all.
Fergus writes about how "Nature writes our menu and we should listen".
It is valuing our sense of place, what is around us and utilising this to create delicious food that tastes of its provenance. The Pig has a 25 mile menu, everything has been sourced within that radius. The head chef sees his key people in the kitchen as his forager and his kitchen gardener. It is putting some of the 'care' back into food. Caring about the customer.