Top 50 Gastropubs

Why local is best for UK’s top gastropub

By Nicholas Robinson contact

- Last updated on GMT

Related tags: Estrella damm, Public house

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 topics: News, Other operators, Food

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