when local means local...

If you want simple, honest food, sourced locally and served up in smart but relaxed surroundings, then look no further than the newly re-furbished George and Dragon at Clifton. The vast majority of the fresh ingredients are sourced within two to three miles of the pub, namely from the Lowther Estate.

The rare and traditional slow grown breeds of beef, chicken, pork and lamb are all organically reared on the estate and form the basis of the produce used throughout the seasonal menu. If the estate can't supply the produce, then the pub uses some great Cumbrian producers, such as Thornby Moor for cheese, for fish and shellfish Brookside Products in Maryport, whilst smoked produce comes from The Old Smokehouse at Brougham Hall. Local real ale is supplied by the Tirrel Brewery as well as Hesket Newmarket. (The smart villagers of Hesket Newmarket own both the brewery and the pub, ensuring that they can do some very tax efficient and profitable drinking.)

Paul McKinnon, head chef and patron at the George and Dragon, thinks his job "Is a dream come true - running a restaurant where everything on the menu involves local produce." Paul used to work for Terry Laybourne at his Michelin starred restaurant in Newcastle.

The George and Dragon, was an old coaching inn built in the late 18th century, it has been restored by local craftsmen who have reused stone, slate flags, design and colours sympathetic to the early Georgian period. It's well worth a visit for either lunch or dinner and from November will have rooms available for overnight stays as well.

Content and photography supplied by www.artisan-food.com, funded by Distinctly Cumbrian.