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Brits care about where food comes from says expert

Local produce is becoming more popular

When preparing creative cuisine with a broad range of Indian spices, chefs may wish to consider where they are sourcing their food from.

North Wales farmer and expert on Protected Geographical Indication (PGI) Myrddin Davies said consumers are increasingly beginning to care about the origin of their food and do not want to compromise on its quality.

Professional chefs may wish to think about responding to this trend in order to keep their diners satisfied with a high standard of service.

Indeed, McCormick's resident expert Chef Steve regularly travels the world to keep abreast of trends and styles in the industry, but not all caterers need to go to such lengths.

Mr Davies explained PGI awards food that has specific origins and authenticity, citing Welsh lamb and Cumberland sausages as two national examples.

Do you source produce from local vendors? Are customers more satisfied with the end result if so?

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