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Local Food Britain's Countryside Food Festival

The Great Surrey Menu

In celebration of this year's Surrey Day event, Local Food Britain members were invited to come up with dishes that summed up the essence of Surrey and it comes as no surprise that many of the chefs chose to feature local produce which made for some fabulous collaborations.

Celebrate Surrey Day with the Ideal Afternoon Tea

These delicious teatime treats are a great addition to an afternoon tea or a picnic enjoyed within the splendour of the Surrey Hills.

The team at Chalk Hills, co-founder Chris Robinson says: "We paired our scones with Jam Packed Preserves strawberry jam - which features strawberries from Secretts Farm Shop - and topped them with the freshest of fresh cream from Nutfield Dairy. The perfect taste combination and a great way to enjoy Surrey Day!"

A Toast to a Great County

Why not toast Surrey Day with one of the many top tipples produced by the county.

From brewers including Crumbs, Dorking and Godstone, to sparkling wines from Albury and Greyfriars vineyards and an array of gins and spirits from Silent Pool and Hurt Liqueur, Surrey has something to accompany an array of dishes.

Read on to find out more about some of the Great Surrey Menu makers and how you can recreate some of the standout tastes of Surrey...

Meet the Great Surrey Menu Makers 

Rye Coffee Porter & Treacle Loaf
Laura Scott How to Cook Good Food

Laura Scott of How to Cook Good Food used her favourite Crumbs Brewing Rye Coffee Porter for this richly-flavoured bread, which also uses treacle and unsalted local butter.

Laura says: "We are developing into a true larder of specialist producers, all of whom are talented and dedicated to representing Surrey local produce to the best of their abilities."

Laura's recipe
Wotton Farm Beef Pasties with Rich Oregano Pastry
Ruth McIntyre

Ruth McIntyre is the founder of Ruth's Little Kitchen in Brockham. She says: "For the great Surrey Menu I wanted to use Wotton Farm beef in a dish that not only the whole family could enjoy at home, but it could be also taken on a walk and enjoyed in our county's beautiful countryside. For these pasties, I used oregano in the pastry as the cattle eat wild oregano.'

Ruth's recipe
Hot Smoked Trout with a Watercress Salsa Verde
Jake Pinn from Abinger Cookery School

This tasty dish has been created by Abinger Cookery School and chef Jake Pinn (pictured) utilising ingredients sourced within a mile of the school.

Owner Lizzie Marsh says: "We have used watercress from Kingfishers Farm & Flower Shop and trout from Tillingbourne Fishery. We wanted to incorporate local produce grown and produced in the area all within a mile from the cookery school."

Abinger Cookery School recipe
Murgh Basanti
Silent Pool Gin at Local Food Britain's Countryside Food Festival

Mandira's Kitchen chose to create a Murgh Basanti with traditionally-reared chicken from Brightleigh Farm at Outwood.

Chef Sabina Baretto says: "Basanti is Hindi for spring - the season of awakening. The dish epitomises the start of the season and also demonstrates some of the local collaboration which has brought this together."

Mandira's recipe
Rabbit & Wild Garlic Arancini with N'Duja & Garlic Seed Caper Mayo
Andy from the Salt Box

From nature's larder comes this original dish from the team at The Salt Box. Chef and co-founder Christian Armstrong says: "Our menus are always wildly inspired, with a focus on wild game that we responsibly source from local estates. Wild garlic is a big player in our spring kitchen - its garlicky hum adding a delicious flavour."

Christian's recipe
All-'Surrey' Day Breakfast
The Wood Fired Larder

Co-founder of the Wood Fired Larder Debs Nelson Yates says: "This pizza would make an ideal dish to add to the Surrey Day Menu.

Creating it has given us the chance to collaborate with other Local Food Britain members and to champion
small local independent businesses, including streaky bacon and sausages from Hill House Farm, as well as eggs from Simon’s Free Range Eggs."

The Wood Fired Larder