Local steakhouse helps others join the locavore movement

Are you a locavore? For most, you might not know what a locavore is, let alone realise that you might be one. The newly coined term refers to connecting food producers with consumers in a local area, following the increased interest in the local food movement, aiming to reduce the carbon footprint of food and support local food producers and suppliers.

Sourcing food within a 50-mile radius has become a bit of an obsession for head chef Adrian Wood, who joined award-winning Brossen Steakhouse in spring this year. Every Thursday Adrian heads out the front doors of the Inn on the Square, the home of Brossen Steakhouse, and onto the streets of Keswick where the weekly farmers market is held. He browses the stalls and picks up fresh ingredients to incorporate into his specials for the next couple of days.

Keswick Market

Keswick Market

“It’s my favourite day of the week when I get to chat to the fishmonger, bakery, butcher and the other food stalls that have more or less disappeared from our high street. I pick up some fresh, seasonal ingredients and head back to the kitchen and start planning what to turn them into” says Adrian.

To celebrate his love for local, Adrian is launching a new Cumbrian menu on Monday 5th September which features Morecambe Bay shrimp, Venison from Cartmel, Herdwick lamb, Bedrock gin cured char, Lakeland pork belly, Solway skate, Whitehaven rum, local apples and a Cumbrian cheese board to name but a few.

Award Winning Brossen Steakhouse

Head Chef Adrian Wood

Adrian adds “We came up with the idea of the Cumbrian menu on one of our wanders around the market and thought it would be a great way for locals and visitors to the area to experience what is so great about Cumbria and realise what is produced right on our doorstep. You really don’t have to go far to taste some of the best food in the country but most people won’t realise how much is available here. We work closely with many producers and suppliers to get products exclusively for us and I’m excited about showcasing those in the months to come as the menu will get changed as things go in and out of season.”

5 reasons to eat locally produced food
Support local farmers and producers – it gives them a fair price rather than having to compete against the mass producers and helps bring new produce to market
Support local economy – spend locally and the money will get circulated back into the local economy
Reduce carbon footprint (food miles) – reducing the air miles and lorries used to transport food will help with pollution and save the planet basically
Enjoy enhanced taste and quality – food should be fresh and at its best when it is only coming from down the road and was picked a day or two ago
Easier to eat seasonally – local producers are less likely to force the growth of their food and will be picking what’s in season for best flavours and quality

To encourage people to make the most of the local food movement, the Brossen Lunch Club has been set up to reward people for eating from the Cumbrian menu. Guests can receive tasty treats, with a complimentary glass of wine on the 4th visit, a complimentary starter or dessert on the 7th visit & a complimentary 2 course meal on the 10th visit just by collecting stamps on a card.

Brossen Lunch Club Card

Brossen Lunch Club Card Brossen Lunch Club Card

Rod Nisbet, General Manager of Brossen Steakhouse and Inn on the Square, commented “I’m looking forward to launching our new Cumbrian menu and Brossen Lunch Club and seeing what the response is like. I’ve had the hard job of taste testing the dishes and my favourite so far is the slow & low braised shoulder of Herdwick lamb, served with roast garlic & red wine jus, honey glazed root vegetables and crushed minted peas”.

Click to view the Cumbrian Menu
Available daily from Monday 5th September – 12pm-2.30pm and 4.30pm-6pm
2 courses £16.95 // 3 courses £21.95
To book a table call 017687 73333 or visit www.innonthesquare.co.uk/brossen