Press

Michelin

25 January, 2021

“Many work directly with growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successful cover crop growing.”

The distinction highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

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