From the Kitchen

It appears to be nothing new these days for a chef to be enthusiastically extolling the virtues of local produce and seasonal food. It's hardly a unique selling point I know, but to me it matters. Really. There are the obvious ecological and social benefits of sourcing locally and supporting local producers but it also allows me to monitor quality. Knowing my producers and the provenance of ingredients gives me the opportunity to select what is at its best at a given time of year. I can indulge myself in writing menus in harmony with our seasons and get excited when foraged ingredients become available. I enjoy introducing customers to wonderful new flavours, something a little different every now and then.

You can read more about our suppliers and producers here.

I look forward to cooking for you soon.

Sasha