Chef James Golding is working with his forager and kitchen gardener to create a menu where 95% of the ingredients come from within a 15-mile radius.

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Desmond, who also worked in the kitchen of the celebrated Ritz Hotel in Paris, crafts a simple menu that changes daily and is dictated by local seasonal produce.

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The deputy prime minister believes it's time the public understood that policy-making in government is like a kitchen in which all sorts of recipes are suggested, but only some make it onto the menu.

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