It's obvious nonsense, this country has the most incredible produce available, if you can't make wonderful food from it that's entirely down to your poor cooking skills.
I hosted a lunch to celebrate my mother's 80th birthday recently and cooked using local, seasonal ingredients.
We started with canapés of mackerel tatre on sourdough toasts, English asparagus with a watercress mayonnaise, goat's curd tarts with spring herbs and crispy stuffed Jerusalem artichokes.
For starter we had clams and mussels in cider and wild garlic with sourdough made by a local bakery.
Then a small cup of sorrel soup.
Main was slow roast shoulder of lamb from the butcher and about as local as it gets, cooked in wine, chicken stock, a couple of bulbs of garlic, whole shallots and finished with peas and fresh mint. Just served really simply with some buttered local potatoes.
Little palate cleanser of blood orange sorbet (and yes, I know they're imported, but they are in season!).
Then lemon and rhubarb posset with a little rhubarb and gin cocktail and brown butter shortbread.
A spring cheese plate with goat's and ewe's cheese and local honey with Neil's Yard crackers.
Some homemade ganache and honey caramels.
We had some really good English fizz and white wine ( went French for the red as I don't think we're quite there yet with our red wine production).
Somerset brandy or various single malts as digestif.
With the exception of the citrus fruit, peppercorns, capers in the tatare, sugar, vanilla pods and chocolate that was all UK produce and pretty traditional British food.
What's not to like?