Bristol chefs put grow-your-own vegetables on the menu

A group of Bristol restaurants have started growing their own vegetables to serve to diners.

Chefs at The Lido in Clifton and the Glassboat and Spyglass in Welsh Back have just had their first harvest from a new polytunnel in Pill.

Owner Arne Ringner said that there was such a shortage of quality local produce that they had decided to grow their own and will soon be self sufficient in salad and herbs.

Head gardener Luke Quinn has planted a selection of green leaves, with many new varieties brought in from Italy.

"The flavour of new, freshly-harvested leaves is remarkably better than the traditional type coming to us through the wholesale chain," said Arne.

Crops currently being grown are ruby and golden mustard, land cress, Japanese parsley, elders persalane, green persalane, silver and red chard, bulls blood beet, baby leaf kale, chicory, rocket, chervil, endive, tatsoi and coriander.

The plan next year is to expand and produce more salad leaves, herbs and some vegetables, which will all be served at the Lido, Glassboat and Spyglass.