Chef Dave Flynn has found a way to cut down on food miles by reaping the fruits of his Twickenham allotment.

The 50-year-old restauranteur is seeing his vision of self sufficiency come to life, with locally sourced produce served in season.

But diners will work up an appetite to mull over the menu because The Allotment is a run in the south east Kent town of Dover.

The reason he says is simple. "I can't afford to run a restaurant in Twickenham. No one can operate in the area any more."

Ingredients for his kitchens come from farmers and butchers in the surrounding countryside, and fish landed on Folkestone trawlers.

He is also working with local allotment owners who supply their excess produce. In exchange, they are offered meal vouchers or reduced prices.

"We aim to be a restaurant which serves food entirely grown, produced and supplied by the community", said Dave, "The allotment in Twickenham is hard physical work but so relaxing. I have really got attached to it and it's such a great community."