Down south is still local, compared with say, asparagus from Peru. There's local, and then there's 'local'. I'm one of those annoying customers who wants to support restaurants and small scale producers, but I understand the behind the scenes frustrations. I spent many hours trying to hook farmers up with restaurants. It never ended well.
Ha yea. It’s always a difficult situation behind the scenes. I’ve heard of some restaurants, and big names, who claimed to be using local produce, but certainly weren’t.
But look, the moral of the story is this, just because it’s local, doesn't always mean it’s the best.
Sadly, in parallel, it doesn't mean punters will pay "through the nose" for it - they probably expect it to be cheaper because it is "on the doorstep"
Quality is an absolute, irrespective of location (particularly if that location is Gods Own County 😏)
Oh Geoff, didn’t realise you were reading these.
If anyone sees this, and if Geoff ever writes a Substack, definitely subscribe. Geoff has some excellent stories from the food world.
But yes, agreed. It should be the product which counts for itself, not it’s location.
Down south is still local, compared with say, asparagus from Peru. There's local, and then there's 'local'. I'm one of those annoying customers who wants to support restaurants and small scale producers, but I understand the behind the scenes frustrations. I spent many hours trying to hook farmers up with restaurants. It never ended well.
Yea it was consistency and volume that were a problem. We even had a grower employed at one time. But for two months all he could supply was cabbage.
The joys of the hungry gap
Ha yea. It’s always a difficult situation behind the scenes. I’ve heard of some restaurants, and big names, who claimed to be using local produce, but certainly weren’t.
Another great post - loving all these chapters and the tasty recipes too!!
You’re amazing