Local, seasonal food is on the menu at many National Trust tea-rooms and restaurants across the south east.

Our cooks love to use locally-sourced produce and the National Trust food policy means that the process of using quality, local, seasonal and sustainable food in traditional recipes, cooked with contemporary flair, is really celebrated. So, why not include a tasty meal with a visit to a National Trust property?

To start your mouth watering, we asked National Trust catering staff from around the region what their most popular local dishes are, and here are some of them.

Tea-room favourites

	Box Hill: Victoria Sponge Made with local, free range eggs.

Chartwell: Shepherd’s Pie Made with local lamb and vegetables and herbs from the Chartwell kitchen garden.

	Nymans: Bread and Butter Pudding Made with locally baked bread and free range eggs.

Uppark House and Garden: Lavender Biscuits Made with lavender that grows outside the restaurant from June until the end of the August.