Building relationships, not just supply chains

Our connection with producers is personal. We don’t simply order from a list; we visit the farms, talk with the growers, and understand their challenges and triumphs. We’ve stood in fields tasting vegetables pulled from the earth that morning, sampled cheese in the very room it was aged, and watched beekeepers carefully tend to hives that hum with life. These moments build trust — and that trust means we can work closely together to plan for seasonal abundance, adapt menus if weather impacts a harvest, and even champion ingredients that deserve more attention. This is not a supply chain; it’s a web of relationships built on shared values: quality, sustainability, and respect for the craft.

The value they bring to our menus

Local producers don’t just deliver ingredients; they deliver character. A head of lettuce grown 20 miles away tastes different from one imported across continents — fresher, crisper, more alive. A loaf of sourdough from a small bakery carries the flavour of heritage grains, natural fermentation, and the baker’s skill. These qualities are impossible to replicate in large-scale production, and they enrich our menus with stories worth telling. When we present a dish, we’re not just serving food; we’re offering a narrative — of where it came from, who grew it, and why it tastes the way it does. For our hosts and their guests, that connection transforms a meal into a shared experience.