The majority of produce used in Chef Matt’s kitchen is from small local suppliers. We work with the best farmers, butchers, greengrocers and fisherman in the region to ensure the ingredients we use are as local and as good as they can possibly get. Many of these have been friends for decades with a mutual respect and understanding that cannot be quantified with words alone! The way the produce is utilised is hugely important to him; the effect of his ‘nose to tail’ ethos is more obvious today than ever before as is the importance of treating animals with respect and using every part of them. He’s also mindful of his carbon footprint and chose to use induction hobs rather than gas.
Our dining experiences remain limited by COVID-19 restrictions and bookings may be subject to change.