Sustainability August 03

A Cornish Adventure

Last month, Masaki and a few of our team spontaneously decided to visit the sunny shores of Cornwall for a few glorious days. Whilst there, they met a handful of our incredible suppliers and scouted out a few new ones who share our ethos and are focused on sustainability. 

Everyone we met is immensely passionate about their craft and are fully dedicated to catching, growing and rearing produce in an environmentally friendly manner.

We want to shout out a few suppliers that we met along the way, including Ben Lowe from Newquay, who uses traditional pots to catch crawfish and native lobster. The team at Dowstall Farm who specialise in low intervention farming methods and grow an impressive array of micro herbs. Finally, our friend Chris Ranger, who collects Fal Oysters on his 100-year-old sailboat 'Alf Smythers'. 

Since our visit, we've been working on new menus centring around these phenomenal ingredients and have already introduced a few dishes to our specials menu, including:

Charcoal grilled Crawfish, confit garlic yuzu butter and shiso
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Jumbo Rock oyster (River Fal, Cornwall), sudachi ponzu

 

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