CATERING staff at the United Kingdom Hydrographic Office have been serving up tasty meals made from local produce as part of the organisation's week-long environmentally friendly drive.

The move was initiated in a bid to not only reduce the road miles needed to transport produce to the staff restaurant at UKHO's Admiralty Way site but to raise awareness of the quality and availability of local ingredients.

Each day during Eco Week the menu included dishes based around the South-West's five county's cooking traditions.

As a result during the course of the week staff have been treated to pork chops in Somerset cider, Taunton chicken breast fillet with port wine jelly, steak and ale pie in locally brewed ale, Wiltshire ham served with parsley and green pea sauce, traditional homemade Cornish pasties and Devonshire crackpot beef.

Restaurant head chef Wayne Burridge said: "It was quite a challenge finding recipes for the five counties. However, sourcing ingredients was straightforward as we worked together with our suppliers who have a good understanding of local producers."