Gordon would be proud

8:58am Thursday 15th May 2008

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CELEBRITY chef Gordon Ramsay could have no complaints if he visited restaurants in Knutsford.

For the blunt-speaking star of Kitchen Nightmares and The F Word, who wants establishments serving out-of-season fruit and vegetables to be fined, would find chefs altering their dishes according to the time of year.

The Wine Bar in King Street uses only ingredients from the UK - and most of those come from Cheshire.

"We change our menu three times a year and we use all local produce," said manager Alison Fraser.

"Certain apples might be in season in October but in May they might not be at their best. We choose our ingredients based on what our suppliers have and we can produce a realistic menu of what people want to eat."

Miss Fraser said fruit and vegetables tasted better when they were in season.

She said it was important to consider the impact of flying food around the world but did not think chefs should be forced to avoid foreign ingredients.

"I think a lot of stuff in the press is about food miles and I think everybody should try to consider that," she said.

"But there is the issue of the cost of things and a lot of the stuff we use can be quite expensive and it wouldn't be possible for everybody to use it. It shouldn't be compulsory."

Sadie Anderson-Mann, manager of Piccolino, said she had to import some ingredients. "Being an Italian restaurant there is a certain amount of stuff we have to get from Italy, like olive oil," she said.

But she said chefs did use seasonal produce otherwise.

"We do seasonal menu updates every three months and we have a monthly special menu," she said.

"I think it's important because it reflects what people want to eat. You are getting the best quality ingredients at their best if you have a seasonal menu." Loch Fyne, which sources its ingredients - such as salmon, oysters and mussels - from lakes and shores in Scotland, applies the same philosophy to fruit and vegetables.

"Fruit and veg-wise there is not a great deal on the menu," said manager Bethan Ledsham.

"But it is the same as all our produce. It is farmed in Britain to the highest quality and environmental standards."