A PUB in Bampton has pledged to source all of its supplies from South West farms and suppliers.

Diners at the Swan will now be supporting Westcountry farmers, producers and supplies with every mouthful of food and drink.

Donna Berry, chef and co-owner, said: “We source as many of our ingredients as nearby as possible and around 90 per cent of all our suppliers are based within a 40-mile radius of the business.

“Our ethos has always been to provide good food, sourced locally wherever possible, while supporting other businesses in the community too.

“Among our list of suppliers is the butchers in Bampton, which is owned by nearby farmer John Westcott.

“They provide the joints for our popular Sunday roasts and Oakridge Pork, at Oakford near Bampton, rears the traditional breeds that go to make the lovely sausages and bacon we use here too.

“You can’t get any fresher or tastier produce than stuff reared nearby.

“We also have a very close relationship with our suppliers, it’s a partnership really and we rely on each other. We share good, old fashioned, traditional values when it comes to offering the very best to our customers.”

Mrs Berry owns the pub with her husband and fellow chef Paul.

He said: “We are dedicated to sourcing all the local or regional produce available to us. Needless to say we are so lucky living here in the Westcountry, w. We have local farmers supplying us with their beef, pork and lamb and the fishing communities providing us with the freshest cod for our classic cod and chips.”

The Swan is the oldest pub in Bampton and in the past few years has won a handful of awards for its food, including the Best Trencherman’s Pub 2016 and two AA Rosettes for Culinary Excellence.

The pub has also just been named as a highly commended winner in the national tourist board VisitEngland’s Awards for Excellence 2016.

The team at the Swan say they have a passion for food and embrace the use of local produce.

Mrs Berry continued: “We try to keep our dishes simple, yet bursting with flavours and imagination.

“From the freshly baked bread at the start of the meal, to Paul’s very own sticky toffee pudding, our kitchen produces everything we serve here at the pub.”