Vegetables used in The Ickworth hotel’s summer menu have ‘food yards’ rather than ‘food miles’ thanks to Ickworth Park Primary School.
The veg used in the hotel’s Frederick’s fine dining restaurant is grown in the school’s allotment in the nearby Ickworth House walled garden.
From plot to plate could not be quicker as each day freshly picked produce, such as sweet chard, yellow and green zucchini and broad beans, are bought to the kitchen door and head chef Simon Gomes decides how he will use tthem in his ‘Special of the Day’.
Simon said: “The quality of the vegetables they are producing is just as good as the ones we source from our usual suppliers but it’s a real bonus to be able supplement those vegetables with fresh, local produce from the school allotment, especially at this time of year when there is so much tasty summer fruit to use.”
The menu includes pan roasted gilthead bream with crushed new potatoes and Ickworth garden vegetables or gnocchi with wild mushroom, Ickworth vegetables and a white wine cream sauce.