the bell inn

This autumn, New Forest pub, The Bell Inn at Bramshaw, is shouting out to all local fruit and vegetable growers requesting them to donate 1kg or more of spare produce in return for a 15% discount on lunch or dinner in November.

The Bell Inn’s recently appointed Head Chef, Mark Young, has added…

“We’re passionate about supporting local businesses and New Forest marque producers and buy from many of these, but I also know there are many keen gardeners out there also growing great produce. If you can spare around 1 kilo, I’ll take anything from quince, heritage apples or even a glut of courgettes. However wonky, misshapen or undersized it’s still delicious for use in our homemade sauces, soups and seasonally based dishes – we’ll use it all”.

Mark’s follows a ‘nose to tail’ food ethos ensuring as little as possible goes to waste which is what has sparked this resourceful campaign. Young strongly supports using fresh, local produce and enjoys sourcing new suppliers and growers from within the New Forest. Since his appointment, he has introduced produce from Noah’s Ark Farm near Lymington and pork from Swallowfield Farm to The Bell Inn’s delightful menus.

Whether the fruit and veg has been tended from a garden or allotment, Mark and The Bell Inn’s kitchen team, will happily accept your surplus veg (or fruit) to use in their freshly prepared dishes. In return local growers will receive a voucher to save 15% on lunch or dinner in November.

For more information, visit our movement on our website. For those already tending to their crops, simply bring your vegetables to reception at the Inn or call 02380 812214 to meet with the kitchen team.