There is a trend amongst many of the UK’s best chefs to create their food from scratch. In fact, that’s what being a chef is all about. I have witnessed big kitchen with vegetable plots on the roof of a city building, we have the country side chefs who can grow and cook their own produce and then you have these guys; Stephen Harris, who makes his own butter with salt from the nearby sea. Jonray and Peter Sanchez, who age their own lamb in fridge units outside the restaurant in Bristol. And Isaac McHale, who has a small room at the entrance of the building to his restaurant where he hangs meat to be cured. Inventive use of space as well as a good solution to enhance a product using the local spaces and produce.