Let's get together

Head Chef at the Hotel Du Vin in Henley, Matt Green-Armytage, has been working closely with local food producers to create a choice of locally supplied two and three course menus for visitors to this South Oxfordshire restaurant and hotel.

Brown Sugar's Stoke Row bakery supplies bread, using wheat grown on farms in Oxfordshire. Gloucestershire Old Spot pigs from a family farm shop in Shiplake are the source of sausages and bacon, Field Farm in Appleton provides meat and the quince fruit cheeses come from Aston Park in Oxfordshire.

Early signs are that the aptly named 'land, sea and local' menu is proving very popular.

Matt says, 'I have devised a menu that has been inspired by the hard work of our local producers, who share our passion for great local and seasonal ingredients. These have been grown, harvested and reared to the finest ethical and traditional farming methods. The care and attention invested in the growth of these ingredients can only enhance the flavour and texture of each dish.'

The 'land, sea and local' menu is available for lunch and dinner in the Hotel's Bistro priced at £15.50 for two courses and £17.50 for three courses.

For more information on Hotel Du Vin, Henley please visit their website www.hotelduvin.com