We celebrate local ingredients, sourcing from producers who have a positive or low environmental impact such as regenerative farms like The Hillcrest Farm Project.

Wild, foraged ingredients often take centre stage in our dishes. We try to make the most of what is in abundance at a particular time of year, in sync with the seasons and producing a taste of place.

Through our actions and our food we hope to be part of a more sustainable, localised food system which has a positive impact on the environment, encourages independent producers, reduces food miles, supports the local economy and provides fresh, quality ingredients that deliver on flavour.


– Michael Sharp, The Free Range Kitchen

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