DINERS who ate at the Turl Street Kitchen on Saturday may well have travelled further than the food.
Staff prepared a meal using ingredients grown and made within 25 miles of the city centre restaurant.
The three course menu included vegetables from Sandy Lane Farm and venison from the Cotswolds.
Sustainability officer Doireann Lalor said the restaurant wanted to eventually use only local food. She said: “We hope in the future we will make a really positive contribution to the local economy, and Saturday night was a start to that process.”
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