A HAMPSHIRE restaurant is attempting to reduce its ecological footprint by using food from local suppliers.

Research shows that food distribution by road freight is the fastest growing transport sector in the UK and is a major contributor to air and noise pollution. The Terrace Bar & Grill is taking steps to reduce the number of food miles its chefs use. The restaurant, part of Solent Hotel & Spa in Whitely, orders food from local farmers' markets and regional suppliers.

Reducing the hotel's food miles has a multitude of benefits as Peter Williams, head chef at the Solent Hotel & Spa, explains: "Through buying locally and using regional suppliers we are not only supporting our local economy, but helping to cut down on the amount of packaging used and the associated transport implications.

"At the Terrace Restaurant, we showcase seasonal produce from the very best local suppliers and ensure we offer our diners the best quality produce, while it's at its freshest."

Peter Chamberlain, sales manager for AG Axtons in Fareham, has been supplying fresh fruit and vegetables to The Solent Hotel & Spa since it opened 16 years ago.

Peter said: "As a family run business, we have always relied upon the ongoing support of local businesses and the community we serve.

"Restaurateurs such as The Solent Hotel & Spa are becoming increasingly aware of consumer demand for goods that are regionally sourced as they taste better than those found and packaged hundreds of miles away."

The Terrace Restaurant Bar & Grill was recently relaunched after a £400,000 refit.

Ash Bolton