British food now world beater says French chef - and Shropshire producers agree

But thanks to the popularity of high quality locally sourced produce, French chef Raymond Blanc believes our cuisine is fast becoming one the world's best.

And Shropshire's top food producers agree.

Mr Blanc is so impressed with our talent that he believes his homeland is a fading gastronomic power, while his adopted country is in the ascendant. And it is a view which carries some weight.

The chef, who moved to the UK in the 1970s, said this country's attitude to food is changing, with a growing appreciation of the importance of quality produce.

It meant that, despite all the natural factors in its favour, France was "losing its strong food culture, while Britain is gaining one", he said.

John Pimlott, from Park Hill Farm, near Market Drayton, produces fresh beef and pork products. He agreed British food is on the up.

He said: "We have seen a lot more people wanting organic, locally produced fresh meats.

"It really is a growing market.

"When you're a small producer of food you need to build up a relationship with you customer so you have to produce quality otherwise people will not come back.

"People today want quality food that tastes good and they also want to know where it comes from.

"That's why you seen an increase in the amount of people attending famers' markets because they know they can ask questions."

Shropshire's own celebrity chef Marcus Bean, who owns the New Inn, in Baschurch, agreed with Mr Blanc.

He said: "In the past you were limited to what produce you could get in this country with a lot having to be sourced from abroad.

"Nowadays there is great stuff in the UK and especially in Shropshire where we have outstanding suppliers of meats, beers, cheeses, fruits, vegetables, we even have trout fisheries."

Simon Thompson is the manager of the Red Lion pub in Great Hales Street in Market Drayton. The pub, which is owned by Joule's Brewery, brews its beer on site and has a food menu which is largely locally sourced.

Mr Thompson said: "We're delighted with our menu with most of our meat sourced from local butchers and farms. It works well because more and more people are wanting to know where there food comes from."

Alison Taylor, marketing manager of Belton Cheese in Whitchurch, said it's not just because of the the standard of food that people prefer local produce.

"I think people are interested in local food because it helps with jobs. We are a big employer in Whitchurch and quite a number of our staff come to work on their bikes.

"People know if they buy from us they are helping the local community."

Mr Blanc, owner of the two-Michelin starred Le Manoir aux Quat' Saisons, in Oxfordshire, added: "There is a revolution here and British gastronomy is now reaping the rewards. Now we are reconnecting with food in this country.

"There is a fascination about it which is not superficial but cuts into the psyche of the consumer."

North Shropshire MP and Environment Secretary Owen Paterson said the Government was helping to improve education about food by encouraging more schools – as well as other institutions such as hospitals and prisons – to source their food locally.

He said it was part of a wider push by his department to reduce the amount of food imported into the UK – currently 22 per cent of what the country consumes.

"Our absolute priority is to promote British food and grow the rural economy," he said.