Students at the Westcountry's college of the countryside are supplying a pub with their own beer and meat in a project to nurture home grown sustainable produce.
Bicton College has teamed up with The Fat Pig in Exeter to launch a beer named Bicton Beocca Bitter after hops from the college's walled garden were used to brew it.
The students also supplied rare breed pork and rose veal from Bicton Home Farm to the popular Exeter pub which now has the meat on its menu.
Hamish Lothian, owner of The Fat Pig and sister pub The Rusty Bike, said: "We started ordering rose veal from Bicton College after a meeting with Paul Redmore, their farm manager, and Rob Beach, foundation learning lecturer, led to some interesting discussions about sustainability and locally grown produce."
The Fat Pig said it prides itself on serving, local, home grown food and drink and was impressed with the quality of Bicton College meat.
As part of the Foundation learning programme at Bicton College, the students help rear and nurture the animals at Bicton Home Farm and are taught about the concept of field to fork or "welly to belly" as part of the studies.
The Fat Pig supports the programme and has taken on a Foundation Learning student for work experience in their kitchen, with plans to continue the move in the future.
Mr Lothian said: "We are always interested in local produce and this year we have taken some Hops from the walled garden, through Rob Beach and Janice Hindley, in the horticulture department, and created Triple B, Bicton Beocca Bitter, in our brewery."
Mr Lothian is keen to continue the relationship with Bicton College.
He said: "There's also the possibility of a new cider press that we will use to turn Bicton apples into cider and a supply of logs from the arboriculture team to fuel our smoke house."