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Where are you coming from?
On my regular BBC Radio Manchester slot with presenter Matt White, I’m often to be heard bleating on about the importance of provenance. Few things are more important when dining, than knowing that – where possible – the ingredients you consume have been grown or reared locally. One such arch advocate of this particular school of parochialism is previous Michelin starred chef Warrick Dodds, now at the Hastings in Lytham (www.hastingslytham.com).
“Having grown up and trained in this area, I know what a true storehouse of quality we have here, not only in Lancashire but in particular the Fylde. I’ve spent many hours sourcing the best products to feature on my menu – from local fishmongers, cheese makers, gamekeepers and farmers – who all share the same passion as I do, to produce quality ingredients fit to grace any King’s table.”
Ideally, wherever we dine the menu should be a reflection of the regions produce and not just feature the bland staples that too many unimaginative restaurants seem to rely on.
I’ll be returning to local Lancashire food heroes regularly.