FOR centuries the pastures, fields and forests surrounding Kingston Lacy in Dorset have supported farmers and the local community. The emphasis on food continued when the Bankes family purchased the estate in the 17th century and Kingston Lacy still remains a strong advocate of quality, locally grown produce.

Encompassing a vast area of tenanted agricultural land, the estate boasts a treasured herd of Red Ruby Devons that have been roaming the pastures since the late 1890s. Not only do these award-winning animals perform a vital job grazing the parkland but they're also a valuable food source and the main ingredient of some of the Kingston Lacy Stables Restaurant signature dishes - beef and ale casserole and traditional cottage pie.

"The herd is very special to us because of its links to the history of the property - not to mention the fact that it's particularly nice beef!" says Jeanie McGraghan, catering manager at the Stables Restaurant for last six years.

"We use the Red Rubys in all our beef recipes - from Sunday roast to cottage pies and beef sandwiches and it's always incorporated in our Christmas menu. During Edwardian times apparently only the important people in the family got to eat turkey and goose, everyone else ate beef, so it's quite important for us to continue that tradition."

But it's not just beef that's sourced from local suppliers. Many of the cheeses used in the restaurant's recipes, such as Dorset Blue Vinney and Wingreen Camembert, are local. The National Trust's Waddesdon Manor in Buckinghamshire supplies the wine sold in the restaurant and the elderflower presse is from Kingswood Water which is bottled at source on the Stourhead Estate. Tenant farmers also provide valuable produce. The apple juice sold is from Bensons on the Trust's Cotswold's Sherborne estate and home-made Barford ice cream comes from tenant farmers, Chris and Wendy Pope.

"We're keen to support tenant farmers," said Jeanie. "Barford Farm can get milk from cow to cone in under an hour!"

Not only are all the ingredients sourced locally but everything in the restaurant is cooked fresh each day. From sandwiches, salads and clotted cream teas to hearty, home made soups, hot lunches and delicious desserts.

And it's not just the food that's temptingly scrumptious. The menu includes teas from Earl Grey to Assam, hot chocolate and cappuccinos, and even wines and beers.

"We try to accommodate everyone. For example we have a sugar free fruit cake option for diabetics and gluten free tray bakes. Lots of our clientele are that little bit older so are more likely to suffer from food intolerance."

The Stables Restaurant is certainly popular with young and old alike. As the name suggests it's housed in the estate's old equestrian abode where the original hay mangers and water troughs make for a unique dining experience in a sensational setting.

Try these scrumptious signature recipes from Kingston Lacy for yourself and, as the National Trust napkin entreats, "savour the taste, remember the place".

The Stables Restaurant is open from 10.30 to 4pm, Friday, Saturday and Sunday until 16 December and will reopen on 2 February 2008. Hot food (one meat and one vegetarian option) is served between 12-2.30.

The seasonal Christmas menu is available for group bookings, Monday to Thursday, between 20 November - 20 December.