The aptly named 25 Mile Menu will be available for the next two months in the course's fine dining panoramic Hennessy Restaurant.
Key ingredients include crayfish from the local River Kennet, cheeses from the Village Maid Cheese creamery near Reading, and meats sourced from both the Thatcham Butchers in Newbury and Laverstoke Park in Hampshire.
"We're fortunate enough to have some of the best produce in the country within our local farms and fields," said head of catering Martin Bunch. "The 25 Mile Menu is a real achievement for us; it capitalises on our commitment to sourcing excellent local, fresh produce without compromising on quality. It also reduces the environmental impact of our catering by reducing our food miles."
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