FED UP at seeing lorry-loads of food being shipped around the country, two Hampshire landlords decided their pub would be different.

Today, an incredible 33 local food producers supply the Thomas Lord pub in West Meon.

Having only opened in July this year, proprietors David Thomas and Richard Taylor have made it their mission to transform the pub into a business promoting Hampshire food.

A weekly changing menu names the main supplier for each dish so that it is clear where the ingredients have come from Menus have included: Grange Farm chicken breast stuffed with Tunworth Cheese/Hansus cranberry goats cheese, Hyden Farm pork meatballs and Mill Farm organic beef and horseradish pie.

The beer tie has been opened up so that all bitter can be sourced from Hampshire Brewers, juice drinks have been replaced with Hill Farm's range of apple juices from Swanmore and Tabasco has been replaced with Fireball made by The Chilli Jam Company in Emsworth. Longbarn Lavender products, made in Owslebury, can also be tested while washing your hands.

Richard said: "This all started while travelling along the A1, we noticed how many of the HGV's we passed were carrying food from all over the UK and abroad.

"When we set out on this venture we knew the challenge would be tough, though we were nave to think that opinions of both chefs and customers could be changed easily. We were told again and again that to support entirely local producers was an impossible task. But this has only made us more determined. It is thanks to the support of staff and new Head Chef Jonasz Stefanczak that we are beginning to succeed. It is all about changing habits and thinking a little outside the box. Using 33 suppliers and more has become our routine now."