Chef Iain McCarten at The Last Bar & Restaurant says Norwich is a great place to be a Chef. His ethos is Local, Ethical, Seasonal. He believes in working with the seasons and local farmers to use what’s available and at its best to make interesting, fresh, seasonal dishes. He prefers to use produce from Norwich Farmshare and other great local suppliers – organic, hand-picked and on the menu the same day to maintain maximum freshness, flavour and nutrition. He’s committed to reducing food waste and has a very keen interest in techniques for preserving, fermenting, growing and food seasonality.