I would like to see a whole load more restaurants, hotels, cafes and bed & breakfasts etc in the UK pledge to the local food on the plate philosophy.  It really is not difficult once the chefs/buyers put their minds to it.  As outlined by Nick Barclay in the UK meeting this morning, the whole idea becomes second nature and a way of life.  I’ve been practicing a complete local/in season food ideal since I started my “country house dinner, bed and breakfast” business (http://www.lowerbuckton.co.uk) and apart from being such a natural, obvious path to follow it also becomes a real marketing tool which works - which means a higher income and an added bonus to know that what you serve is sound.  Those who simply serve local stuff when the summer vegetables/fruit etc are abundant and as soon as Winter comes go back to their imported-1000s-miles-green-beans really need to have a few lessons on what to do with and how to cook all the British winter root vegetables and greens!  I find that the punters who come to stay and feed at Lower Buckton ARE interested in what they eat and that it’s what I write about the food on my website which attracts them.  Using locally sought bought and caught food in YOUR restaurant could increase your turnover BUT please don’t forget the PASSION.  The sourcing of food should be a pleasure not a bore - there are producers on YOUR doorstep just waiting for you.