Interview: Local food is good business

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.

Find Tanya on Twitter @ThePrioryInn or visit and book a table. I can recommend the pizza.

Photo Credit: The Priory Inn

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