The rise of farm to fork

An example of a good use of locally produced food is The Star Inn pub and restaurant in Helmsley. They own a small paddock which is located at the back of the pub where they grow their own vegetables. To make sure the garden worked and gave them a good amount of produce they hired a professional gardener to give them advice and to plan the layout. Located in the garden is a large dining area where customers can relax amongst the fresh produce.

The have a separate menu available which features locally sourced produce called 'The Locals' Menu' here is an example:

M AINS
Braised Haunch of Muscoates Shot Rabbit with Hotch Potch of Spicy Sausage, White Beans and Garden Cabbage, Fino Sherry Juices £17
Pan-Fried Belted Galloway Sirloin Steak with Béarnaise Sauce and Dripping-fried Chips £29
Whisky and Juniper Roasted Teal with Artichoke, Scottish Girolles and Roasted Oats £16 

Another example is L'enclume 
'Ingredients that change with the seasons inspire my menu development and ensure a truly traceable dining experience reflecting my farm to table philosophy’ — Simon Rogan
The best seasonal and local ingredients, handled with passion and creativity. Organic vegetables, herbs, fruits and flowers grown on our very own 12-acre farm take centre stage, along with the finest produce from the surrounding Cumbrian countryside.