Fantastic to be mentioned in the recent book from the guys at The Ethicurean.
The Ethicurean Restaurant is founded on ‘a sense of place’. This is the idea of having a connection with the native land, the community who grow seasonal food upon it, preparations with harmonious flavours and the understanding of its history.
In the kitchen garden restaurant they give respect to the local produce grown and sourced locally by using flavour combinations that have been partners for centuries. They look for ways to update and innovate historical recipes that highlight the bounteous nature of our land.