Our Ethos

The restaurants were born out of the idea of sustainability.  This doesn’t just mean sourcing food from a mix of local suppliers and their brother up at their farm in West Sussex. Other ways include spending time foraging for different ingredients to add to our dishes or use in our drinks, making sure that the lemons we squeeze behind the bar get put into a bucket and brought into the kitchen for a second use and even ensuring that we weigh all our food waste to analyse if we need to reduce a dish in size.