Food from the workhouse to table

editorial image

A RIPON restaurant has found a new supplier for its kitchens, meaning its food is now even more local than ever.

A few weeks ago Lockwoods restaurant was approached by Workhouse Museum volunteer Nick Thompson, who suggeted they buy vegetables from the Museum’s gardens, first set up to feed the Workhouse’s Victorian inmates.

Restauranteur Matthew Lockwood said:

“Not only does this reduce the environmental impact of unnecessary food miles, and supports the local community and economy, but it also brings an abundance of fine, fresh, healthy and wholesome vegetables to our customers.”

The workhouse garden was established in the 1850s to provide vegetables and make the workhouse self sufficient, and is still growing many old Victorian varieties such as British Queen potatoes, Crimson Flowered Broad Beans; Snowball Turnips; Prince Albert Peas.