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When I think about Leicestershire and Rutland, I automatically think about all its amazing food producers. What better inspiration for a chef than fine, seasonal, fresh ingredients produced by people who are passionate about what they do.

We’re a lucky lot in Rutland – living here enables me to get really involved with what goes into the pots at Hambleton. When it comes to game, I try to experience the whole process from shooting to plucking, and finally to plate. Our bakery at Hambleton sells the ‘beer balm local loaf’, which is made using yeast from local brewery, Grainstore, and flour from the windmill close to my house in Whissendine. We can afford to keep it local, because people in the region are as excited about food as we are at Hambleton. Peter Darlington, down the road, rears excellent veal; there’s delicious Gloucestershire Old Spot pork, asparagus from dedicated farms and plenty of other premium vegetables available. I use Vera Oxby’s superb eggs and buy English fruit and quality free-range geese from Seldom Seen Farm in Billesdon. You can find crayfish in local streams and Rutland Water is famous for pike – zander has also been found in the waters recently. I love that the community get involved in life at Hambleton, and I’m frequently asked to identify foraged goods and get calls from local fishermen who have their latest catch to sell.

There are plenty of mushrooms, like the blewitt, growing wild in the area, and at our annual ‘mushroom hunt and lunch’ we go hunting in Burley Woods and then cook our findings back at the restaurant. The farmers’ markets across Leicestershire and Rutland provide another excellent opportunity for people to get involved and learn about the local food scene, as do events like the Rutland Food Festival. I love wandering around Oakham Market, meeting people and making unusual and exciting purchases. Where there are good ingredients, such as those I’ve mentioned, you’ll find good restaurants. And that’s what you’ll read about in the pages of this Leicestershire & Rutland Food & Drink Guide.

As it is for most of the industry at the moment, the challenge at Hambleton is keeping the restaurant fully booked. Offering affordable, quality dining that is accessible to all seems to be the answer, and as a result of the Financial Times ‘lunch for a fiver’ promotion many years ago, we still offer a ‘lunch for less’ deal. I can proudly say that this has opened our doors to a much wider clientele.

By eating what’s produced on our doorstep, we are not only keeping independent local businesses alive, but getting better-tasting, natural foods into our diet, and, in our own small way, helping the environment by reducing food miles. So seek out these producers, use their wares in your own cooking and visit the restaurants that take advantage of them. Get inspired by food, adventurous in your kitchen and remind yourself why food really can be one of life’s pleasures.