Food miles have been brought to the fore of the local culinary agenda thanks to Kendal's Castle Green Hotel executive head chef Justin Woods.

In his latest menu Justin has chosen to prove that great food can be sourced close to home as he showcases suppliers that are no more than 55 miles from his kitchen door.

The feast includes Bessy Beck smoked trout with a soft poached free-range egg and Cumberland mustard cream sourced from Bessy Beck Trout Farm just 12 miles from the Hotel, Low Foulshaw Farm (6 miles) and Alston (46 miles).

This can be followed by an organic potato soup served with Woodalls Cumbrian pancetta, sourced from Howbarrow Organic Farm at Cartmel (16 miles) and Woodalls of Waberthwaite (39 miles).

The main course offers cuts of Cumbrian lamb, organic vegetables and a rosemary jus created with suppliers from Staveley (5 miles) and rosemary and bay leaves from the Castle Green Hotel's own gardens.

A dessert of baked custard, damson relish and bay leaf ice cream follows with ingredients sourced from the Lyth Valley (6 miles), Low Sizergh Barn (3 miles), Cumberland Dairy, Appleby (26 miles) and Swarthmoor Hall Farm, Ulverston just 25 miles from Kendal.

The selection of cheeses with chef's own biscuits are from Thornby Moor (55 miles) near Carlisle.

"With such a wealth of organic and high quality farmers in the region it makes perfect sense to support them by using their foods on our menu," said Justin.

Plus, by building a strong relationship with some of the smaller, local producers I can also negotiate the best deals for the freshest food - and don't have to wait a long time for delivery. For my diners, it means that their food is fresh, packed with flavour and every mouthful is helping to support the local economy."