❤ LOVE LOCAL ❤
will get people remarking either, if the food that was on off er the day I visited was anything to go by. Of course, Yeo’s core principles of being great quality and value, independent and British are key to the food that is served in the restaurant too. Chefs Paul Collins (of Luckenham Park) and Jason Eland will make sure of that.
“You’ll never go home hungry.
We don’t mess about!”
“We want to support local producers and lead by example. Yeo loves Britain and supports British farms and produce. This is what we believe in, so this is why we eat this way. If everybody does it a lit- tle bit it helps everybody,” Sarah explains why they will be using local producers to supply the restaurant.
So what style of food will be on off er? I asked head chef Jason Eland. “Somerset food!” he laughed, before Sarah chipped in, “You’ll never go home hungry. We don’t mess about!” With local organic beef just down the
road, trout caught fresh from the lake and organic vegetables grown nearby, you can get a good feel for the sort of dishes that will be on off er. If you want further clues, take a look in the cookbook, as Sarah’s dishes make regular appearances. “We cook from the book a lot, and that’s certainly no hardship, it’s a great book,” says Jason. Roast Wednesdays and Fish Fridays will continue to make an appearance alongside robust dishes to sustain the
farmers (they tried introducing meat-free Mondays and it didn’t go down well!), plus lighter dishes – vegetable rosti with poached egg was on the menu when I was there. Don’t expect to see mange tout on the menu in February either, “We won’t put things on the menu unless it’s appropriate,” explains Sarah. As well as trout from the lake and their own beef that has been hand selected, they have taken the time to fi nd out about the producers and suppliers in the local area, including the Community Farm and Severn Project, and the eggs come from one of their members of staff ! “I’ve not had the opportunity to work with so many great producers before,” says Jason, adding, “we’re lucky to be able to support them and do a bit more and give some- thing back.”
Nothing goes to landfi ll either, and they have achieved three stars from the Sustainable Restaurant Association already. That is, with the help of Hannah who works in the offi ce’s horses, who get the peelings. “We have pictures of them munching on carrot peelings from the turkey dinners over Christmas,” laughs Sarah.
So why might people visit? I asked Jason, “It’s something special,” he said, “We want people to know that what we are doing and working with is unique.” I couldn’t agree more.
Fodder is open to the public from 2 March Monday – Friday from 12.30-2pm. Book- ing is essential, contact Jill on 01761 461425. Find out more at
www.yeovalley.co.uk
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