A Warwickshire chef is spearheading a new initiative to promote locally produced meat.
Simon Haigh, head chef at the Michelin-starred Mallory Court Hotel in Leamington Spa, will become an ambassador in the scheme organised by the English Beef and Lamb Executive.
As part of the initiative, Mr Haigh has submitted a recipe for a new book featuring contributions from other leading chefs, such as Claude Bosi from Hibiscus in Ludlow, all using regional produce from their own areas.
Mr Haigh said: "This is something that I am particularly passionate about.
"We have a long-standing commitment to using as much local produce as possible, and work hard to ensure that our suppliers are the best in the area."
To celebrate his new role, Mallory Court is holding a local produce dinner on June 10 in association with the English Beef and Lamb Executive and Heart of England Fine Foods.
The dinner will feature some of the area's most respected producers, including Lighthorne Lamb and the Heart of England Vineyard.