by organic caterer Sonya Meagor
When I cook for family and friends I always check where my produce comes from, and avoid completely anything that has been intensively farmed, or has been flown halfway across the world to get to me. This philosophy is exactly the same when I source my produce for a client of Eco-Cuisine. Coming originally from Cornwall, I still retain strong links to the county and source most of my meat and fish from there - the meat coming from a National Trust farm near Fowey and the fish coming mostly from Newlyn or St Mawes.
- Read more: Cooking with the Seasons