With a growing awareness of the origin of our food we made a conscious decision to source produce from as close to our kitchen as possible.
Our philosophy is to reduce our carbon footprint and give back to the environment,. hence the development of our market garden and heritage seed bank.  Ensuring only the freshest ingredients go into creating our cuisine.
Everything from mulberries to Jerusalem artichokes, snow peas, carrots and fresh herbs are grown and harvested daily for use in our restaurant, whilst the edible flowers may look pretty they also serve a purpose to attract insects and bees so as to help maintain a healthy ecosystem.