When it comes to food miles, the Glass House restaurant at Wynyard Hall in County Durham would be hard pressed to clock up any number of note given that it is growing its own produce within sight of its diners.
The restaurant on the Wynyard estate at Stockton has a kitchen garden plot directly outside its windows and all manner of herbs and vegetables are being grown for use in its dishes. And, with a spring 'plot to plate' menu just launched ahead of the start of April, executive chef Marc Lomas and his team are currently showcasing the new season's best.
The spring menu features fresh ingredients such as sprouting broccoli, fennel, chicory and wild garlic from the estate and in its 'torched mackerel' starter, for instance, there are touches of apple, radish and even garden nasturtium - the tiny flowers adding little pops of spring colour. Even the new cocktails include the likes of rhubarb and a sprig of rosemary.
