The Crown and Castle

“Good food is at the heart of our operation – food that customers like to eat and that respects the seasons and locality. Food that is not just a reflection of the chef’s ego but is honest, authentic, and toothsome. The Crown and Castle is a welcoming place which offers thoughtful service and food that is bought, prepared, and served with integrity.”

Kerr’s Farm asparagus with herbed ricotta gnudi and Parmesan; locally landed cod with vignarola (spring stew of violet artichokes, peas, broad beans, and mint); and loganberry jam and frangipane tart with toasted almond ice cream.

Tim Sunderland voices a concern common to many of our entrants when he says: “We do use surplus food (within safe date, of course) for staff lunches and fresh vegetable trimmings to make stocks. It would be easier to reduce food waste if local authorities provided any means of properly disposing of it. We struggle to get general rubbish removed, never mind food. We wish the notion of pig swill could be reintroduced, particularly these days when we have to segregate raw and cooked foods anyway“. So come on, local authorities: sort out your waste collection. And central government, let’s get some movement on bringing food waste back into swill!