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Interview: Local food is good business
/ Ben Kinnaird
I interview Tanya and Dave, owners of The Priory Inn (Tetbury), on how they’ve improved quality and sustainability, by insisting on buying only from suppliers within a 30-mile food zone, and the restaurant’s continuous development using ‘Lean manufacturing’ principles.
- Lean manufacturing
- Strawberry and blue cheese pizza!
- 30 mile food zone policy suppliers at The Priory Inn
- Holy Smoked Cheese
- Priory staff visit to Uley brewery
- Barter at the back door
- Award winning Stargazy Fish Bar
Photo Credit: The Priory Inn
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