Christoffer NortonCommunity profile

Ben Hurley The seasons dictate our menu. In autumn, mushrooms, chestnuts and hazelnuts are foraged; in winter, cabbage and root vegetables predominate, along with pickled and fermented produce from the warmer months. Local collaboration is important to us and we seek a close relationship to the origins of the ingredients, developing seed plans with our growers. We love telling stories about our suppliers, cooking techniques and wine – but these are always tailored to the level of interest of our guests.