Why free range chicken? Not everyone can commit to using only free range chicken - if everyone in the UK did, we would have to dedicated an area equivalent to the size of the Lake District to keep the little cluckers!

Revolution have made this commitment though (probably taking up something the size of Kendal) meaning any chicken on our menu has enjoyed a longer life where it can frolic, peck, flap and meet other like minded chickens! Free range is also lower in fat and water retention and higher in protein.

Why Grass-fed Lakeland Beef?Whilst a diet of grass doesn't make humans beefy - it makes cows very beefy and makes their meat much tastier. This is why the only beef we use - be it a steak, roast or minced for our gourmet burgers - is strictly from the Lake District - we even paid it a visit to check.

Grass-fed Lakeland beef doesn't just taste udderly delicious though - it's lower in calories, it can lower your LDL cholesterol levels and it's high in Omega-3 fatty acids which, amongst other things, helps your brain function faster.

Why Organic Eggs?We'd be silly not to! Organic eggs must be laid on organic land by happy hens who have had a strict diet of organic feed and who have been given free access to outdoor chicken runs without fear of being pumped full of anything un-natural.

Indeed the only extras you'll find in our eggs are higher levels of vitamins (A, B, E and E), more Omega-3 and more beta carotene (which helps anti-aging skin protection!)

Why British Farm Reared Pork?Call us patriotic, but we feel Britain produces some of the best pork in the world - after all, we can credit ourselves with the creation of such culinary legends as the full English, bangers and mash and the classic sausage sandwich!

We also believe pigs belong on farms (in our case one near York) - not in a box on a long-haul continental lorry - and should be snaffling and wallowing in good old British mud! All the pork on our menu, including our bacon, ham and sausages, is guaranteed to be British and farm reared.

Why Sustainable Fish?Fish is not only tasty but it's also very good for you so it's all the more important that we harvest the Oceans responsibly. All the fish served at Revolution are guaranteed to be from sustainable sources - i.e. fished or farmed from stocks that can be increased or maintained in the future.

Why Barrel Aged Feta?The Greeks are very protective of their Feta cheese - they've been producing it since the 17th century and it's an essential ingredient of their number one world export - 'Greek salad!' Strictly produced from at least 70% sheep's milk (the remainder usually being goats milk) the very best Feta is matured in 120lb wooden barrels - which is the only Feta you'll find at Revolution.

Why Italian Buffalo Mozzarella?Whoever first attempted to milk a buffalo was a brave man or woman... However, the fruits of their curiosity have become a national phenomenon for the Italians with Buffalo Mozzerella (or Mozzarella di Bufala Campana) widely considered the finest variation of this versatile cheese. Asian Buffalos were originally brought into Italy by the Goths in the middle ages and eight centuries later the cheese is so good it holds a "Protected Designation of Origin" from the European Union.

Why Spanish Chorizo?You can't get much more traditionally Spanish than Chorizo sausage (unless you accompany it with a large glass of Rioja!) and while this sausage comes in a number of variations from across the Latin world, we think the Spanish cured variation is best. Ground pork is marinated with fine Spanish paprika and spices and then cured to let the flavour infuse to perfection!

Why Sea Salt?While salt is often discarded in a modern diet or chucked over ones shoulder for good luck, the benefits of having some sea salt in your food (or indeed bath tub) are still widely appreciated. Unlike standard table salt, sea salt (made from evaporating sea water) has high levels of minerals and is beneficial in regulating blood pressure, balancing sugar levels, nerve communication and apparently is vital in generating hydroelectricity in the body's cells. Personally we think it tastes better too.