Inside the London restaurant that cooks with ingredients grown 60km away on an eco-friendly farm

It has never been more urgent for us all to think about how far our food travelled before landing on our plate.

One restaurant in the UK is doing just that by buying from local farmers and cooking with in-season ingredients.

“We find it very difficult to think anything outside of know your farmer, taste it in the field, and bring it into the restaurant group," says Richard Gladwin, co-founder of the London restaurant chain Gladwin Brothers.

"It’s not just about the food, it’s about the story behind it. If we don’t adapt, we could face challenges in maintaining our ability to produce food sustainably.”

The shift towards local sourcing is increasingly evident in the UK.

Recent data shows that around 70 per cent of consumers prefer local products when shopping for food.

“We are recognising that our food system is broken and needs urgent fixing," says Catherine Chong, a climate economist.

The way we have been farming food since the Industrial Revolution has not only pushed the earth over several key safe operating boundaries but has also been a key contributor to much social malaise - severe loss of human gut microbes, chronic diseases linked to exposure to chemical pesticides in food, and loss of Indigenous knowledge.”

How can restaurants contribute to healthier food systems?

Richard's brother Oliver Gladwin, Creative Director of Gladwin Brothers, says, “Now it’s even more essential that we’re sustainably minded.

We’re sourcing from the right suppliers and we’re harvesting it in season. It’s a continuous journey to ensure that the food we serve is both ethical and delicious.”

In mainland Europe the consumer interest in local sourcing is slightly lower than in the UK, with about 60 per cent expressing a preference for local produce.

But this still indicates a significant shift towards more conscious consumption.

How can farming be less environmentally harmful?

Oliver Gladwin highlights the critical role of collaboration between restaurants and producers.

“We actively work with farmers to understand their challenges and support them in growing produce that is not only tasty but also climate-adaptive. It’s about respecting their work and ensuring they are rewarded fairly for the risks they take.”

Located just 40 miles from central London, Gerrard Vonk's farm employs innovative Controlled Environment Agriculture (CEA) techniques that optimise growing conditions while minimising environmental impact.

CEA allows for precise control of temperature, humidity and light, leading to higher yields and better quality produce.

On top of this, Tangmere Airfield Nursery is dedicated to eco-friendly practices like focusing on Integrated Pest Management. This approach utilises natural predators to reduce reliance on chemical pesticides, fostering biodiversity within their glasshouses.

“If you think about it, the produce is all grown over here in the UK, whether it's a pepper, a strawberry, a tomato, or a courgette. Our ability to grow food locally is crucial, especially as global supply chains face increasing pressures,” Vonk explains.

Research shows that local farming can cut transportation emissions by up to 40 per cent, aligning with the EU’s goals for reducing carbon footprints throughout the food supply chain.

As urban populations in Europe are projected to reach 80 per cent by 2025, the ability to source food locally is essential for meeting sustainability targets and ensuring food security.

Watch the video above to see Gladwin Brothers' restaurant and Tangmere Airfield Nursery.