“Support Local Producers”, says Award-Winning Cotswolds gastropub, The Priory Inn

Popular Cotswolds gastropub owner speaks at Taste of The West Conference in Devon to urge fellow restaurateurs and hoteliers to start buying locally.

Tetbury, Gloucestershire (PRWEB) March 31, 2006

Dave Kelly, Owner of The Priory Inn, Tetbury, the award-winning hotel/gastropub in the heart of the Cotswolds, spoke up for local producers at the Taste of the West conference this week, and urged other restaurants, hotels and retailers to buy produce from their local producers.

Food writer, chef and TV personality Clarissa Dickson Wright gave the key note address at the conference, South West Excellence – Leading the Way in Food, Farming & Tourism on Thursday 30th March 2006 at the Exeter Phoenix Centre, Devon. The conference aim was to “encourage debate…and open the discussion about the vital link between food production, farming and tourism”, something which Dave Kelly and his business very much support.

In his joint address with Gloucestershire producer Liz Godsell of Godsells Cheese who produce hand-made cheese from home-bred cows, Dave Kelly said that the vast majority of rural establishments in his area do not support local suppliers or just make a very token gesture. He also said that although it can be more expensive and means a bit more effort to buy from local producers, it pays dividends in the end. The quality of the food is dramatically better and the consumers get what they want, and expect to eat; namely local, fresh produce from the surrounding rural environment.

Dave and his wife Tanya should know: they bought a run down lads’ pub in the centre of Tetbury two years ago, with a sticky carpet and a non-existent reputation for food. The Priory Inn is now a successful gastropub and hotel, with accolades in the local and national press and a Harden’s Remy Award for excellent food. Dave gives a lot of credit to the quality of his local suppliers’ produce for their success.

“We have a passionate belief that if there are local people working hard to produce high quality food, then we have an obligation to use it in our restaurant” he says. “It has been hard work and it can be more expensive - of course the easy option would be to pick up the phone and order from National wholesalers. But in the long run it is worth it; the quality of produce is unsurpassed – often hand-made products from family-run companies (many established as a result of being forced out of farming) with talented and passionate people at the helm who need a market to continue their trade. Everyone wins: we get personal satisfaction from the great relationships forged, the restaurant’s reputation is enhanced, the producer’s business grows and of course the customer eats better, healthier food. And, it is an ethically sound way to do business.”

The great surprise is that there are many restaurants and retailers in the Cotswolds who do not support their local producers, although in some cases they may say they do.

Director and co-owner of The Priory Inn, Tanya Kelly says “There aren’t that many places serving local produce in this area. Our suppliers tell us that only 10% of restaurants, hotels and retailers they approach use their local products regularly. A higher proportion of local establishments make an initial attempt, but are quickly put off by the extra effort or slightly higher costs involved. They hide behind central buying guidelines, or their chef turnover means there is no consistency in the person who is responsible for buying. But we think that many establishments are missing a trick and they and a whole network of people and businesses would eventually reap the rewards if they made it part of their mission to use local produce. The worst thing is when places give the misleading impression to customers that they are using local produce when actually they make just a token effort.”

Everything on The Priory Inn’s menu which can be bought locally, is bought locally. (See notes to Editors for full list.) The Priory Inn uses locally produced:

•     Flour (for bread and pizza dough)
•     Organic vegetables and fruit
•     Poultry and duck
•     Beef
•     Lamb and mutton
•     Venison and game
•     Bacon
•     Black pudding
•     Sausages
•     Eggs
•     Cheese
•     Ice-cream
•     Wine and “Champagne” (yes, really!)

The Priory Inn - which completely refurbished its gastropub, bedrooms and coffee bar in 2004 – is at the heart of Tetbury life. Its aim is to be the best value place to “eat, drink and sleep” in the Cotswolds, and the gastropub’s roots lie firmly in producing exciting modern rustic cuisine using the best local produce cooked expertly – but simply – and not costing the earth! The Priory Inn gastropub has recently been awarded a Remy Restaurant Award for 2006 for new talent within the UK restaurant scene. The 10 annual regional awards are made to restaurateurs who show a dedication to creating excellent cuisine and are based on 80,000 diners reviews submitted to the Harden’s Restaurant Guide.

The gastropub has gained a reputation for its live acoustic music on Sunday nights and its second menu which features gourmet pizzas such as pear, red onion and stilton from the wood-fired oven. Hotel guests stay in one of the 14 stylish and calming coffee and cream ensuite bedrooms.

The management team behind The Priory boasts years of hospitality experience between them, working in and launching high profile hotel and restaurant establishments in New York, London and Hertfordshire.

The Priory Inn is situated in Tetbury, a beautiful market town in the heart of the Cotswolds which is one of the most important antiques centres in the UK. It is 2 miles from the Royal home of Highgrove. The hotel has 14 ensuite contemporary bedrooms.

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