INGREDIENTS sourced from Cotehele will be used as inspiration in the fifth BBC series of the 'Great British Menu,' which began this week.

The series will follow three chefs each week as they unearth the very finest produce from the farms, gardens and neighbourhoods sur-rounding their chosen local National Trust house or countryside location.

Chef Nathan Outlaw from Nathan Outlaw Seafood and Grill Restaurant in Rock, will be competing in the South West heat, which is expected to be broadcast during the third week of the series. On his menu one of the ingredients Nathan will be using is flour made from locally grown wheat called Maris Widgeon. The flour is stone ground at Cotehele's traditional watermill. Nothing is added or taken away from the flour making it very healthy.

The flour is already used at the Barn Restaurant at Cotehele and in the Edgcumbe Arms for bread rolls and is also retailed in a number of local shops. The flour can be used for bread and cakes.

Nathan will be competing against chef John Hooker from Browns in Tavistock. He is using the National Trust's Golden Cap area near Burton Bradstock in Dorset for his inspiration.

The eight regional winning chefs will compete in the final round, to create a magnificent British meal.