Now it's time to really think like a chef... 

 

Most chefs source local food for their restaurants when the food is 'in season'. For example, you won't catch many chefs worth their salt making blackberry pie in May, because blackberries grow in late Summer in this country, and flying them in would mean the blackberries would be far from fresh for their customers. So, having spun 'local produce', you will have to think like this. Whatever you make has to consist of ingredients sourced mainly from the local area. To do this, you might want to go to a market, a butchers or a green grocers, to ensure your produce is from a local provider. You could go to a pick your own fruit farm, or even go foraging yourself, picking wild fruit and mushrooms. The seaside offers up a host of edible delicacies too, from shellfish to samphire.

 

If you want to really impress, research dishes local to Sussex and rustle something up that the area is known for... Did you know Rye is famous for its scallops? Hastings seafront's fish smoking houses produce some famous oak smoked haddock? And, if you're really going for it - Ashdown Forest has quite the reputation for its free range venison!