SUBSCRIBE

News > News

Read more breaking news

 

 
Top 50 Gastropubs

Why local is best for UK’s top gastropub

By Nicholas Robinson+

04-Apr-2017
Last updated on 04-Apr-2017 at 09:56 GMT2017-04-04T09:56:08Z

We're a local pub: Pern talks up the virtues of local produce

We're a local pub: Pern talks up the virtues of local produce

Chef-patron of North Yorkshire’s Star Inn Harome Andrew Pern does not use local “for local sake” in his venues, but because little else measures up to the produce available on his doorstep.

Speaking to The Morning Advertiser, Pern, who took his Michelin-starred Harome pub to the top of the Estrella Damm Top 50 Gastropubs list for the third time in his career this year, explained it would be silly not to tap into local producers, who can supply everything from meat to cheese and vegetables.

“Local is best for us, but we don’t just buy local for local sake. We buy it because it’s good produce and if we can’t get it locally then we look elsewhere,” he said.

‘Cuisine terroir’

“It makes sense and it’s nice for the people coming from the towns and the cities to see the food has some relevance to the area and that’s very much the cuisine terroir of the English countryside.”

Pern was speaking before hosting the first of the Top 50 Gastropubs' four regional events, which will be held in some of the best gastropubs across the country in association with Estrella Damm this year.

The events have been organised to showcase how the very best food pubs in the country use local produce to their advantage.

Expand his Harome site

In another video, Pern spoke of plans to expand his Harome site, that his new local seaside town venue would open in Whitby soon and that his empire was set to grow further.

The chef, who grew up in the area, has another two venues including his Star Inn The City and his Mr P’s Curious Tavern, both in York.

Watch this video to find out how Pern uses local produce on his menu and why North Yorkshire is a kingdom of fine food.

Related suppliers

London Bridge pubs ‘will not be defeated’ by terrorism

'We will not be defeated by terrorism' – Borough Market set to reopen

London Bridge, for the moment, has become an eerie, quiet place. Yes, people still...

Nick Beardshaw chef at Tom Kerridge’s the Coach Marlow

Coach head chef: ‘It’s all about deliciousness’

Tom Kerridge’s the Coach in Marlow's head chef Nick Beardshaw lets The Morning Advertiser...

How do I sell more spirits in my pub?

How to drive spirits sales

Cocktails in pubs are on the rise, but making money from mixed drinks is...

Video: Pub Skills speakers' top tips

Video: Pub Skills speakers' top tips

Why should pubs do cocktails, and what are the challenges? These were just two...

BT Sport Pub Cup final to be shown on TV

Pubs urged to show support for BT Sport Pub Cup final

BT Sport is urging pubs to show their support for the BT Sport Pub...

How to create the perfect mixed drinks serve

Don’t get this wrong: how to create the perfect serve

Lacklustre mixed drinks and cocktails will not do for drinkers these days, even for...

Star Inn at Harome local produce

Why local is best for UK’s top gastropub

Chef-patron of North Yorkshire’s Star Inn Harome Andrew Pern does not use local “for...

New rooms and fourth site for Star Inn Harome

New rooms and fourth site for Star Inn Harome

Top UK gastropub the Star Inn is set to expand its original site in...

Twists on the gin and tonic G&T

5 twists on the classic gin and tonic

Look at these five twists on the classic gin and tonic, perfect for summer...

What spirits should I stock?

How to build the perfect spirits offer

We have heard that spirits and cocktail sales are on the rise in pubs,...

Is frozen fish better or worse than fresh fish

Why frozen fish could be the new 'fresh'

Working with frozen fish and seafood could help pub chefs meet growing consumer demand...

Carlsberg plans to buy UK craft brewery

Carlsberg plans to buy UK craft brewery

Carlsberg will buy a UK craft brewery to bolster its growing portfolio of smaller...

Hartridges soft drinks on premium

Soft drinks in pubs are getting sexy

Soft drinks have arrived late to the premium and craft party, but operators must...

Smirnoff vodka cider

Smirnoff vodka launches first ciders

Smirnoff vodka has entered the fruit cider category with the launch of its Passionfruit...

What is gin terroir?

Hyperlocal gins offer ‘massive’ sales opportunities for pubs, says gin expert

Gin terroir is an emerging trend pubs can cash in on as consumers become...

The rise of tank beer

Beer master: ‘Sessionable beers are losing out to craft’

Sessionable beers are disappearing as stronger craft brews have become more popular, according to...

Frozen is good for pub food

Ice boss: ‘Don’t shun frozen food as inferior, embrace its money-saving qualities’

Frozen food should not be shunned by pub chefs who fear using non-fresh produce...

Pubs must make popular international cuisine authentically

LISTEN: Pubs delivering 'pitiful' Asian food 'like buying flowers from a garage forecourt'

Pitiful attempts at offering increasingly popular international cuisines – such as Vietnamese or Thai...

How to avoid food fraud in pubs

PODCAST: How to avoid food fraud in your pub

Paying closer attention to your staff’s working history, especially before hiring them, could help...

Wetherspoons children's menu tips

Wetherspoons’ food developer: ‘a winning kids’ food menu’

Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was...