A full day of foraging resulted in some great finds which made their way back to London & onto our menu – wild garlic, watercress, sea beets & sea kale were all put to good use & they’ll be continuing to appear on the menu while they’re in season so take the chance to come along & enjoy something a little different.
As part of our commitment to sustainability and @the_SRA
we work with suppliers that we know and whose methods we trust.
At Easter our head chef Rob took his family to stay with our major fish supplier down in St Martin near Trecoose near Helford in Cornwall to see how they fish with respect for fish stocks & minimum environmental harm.
As well as Rob & family, fellow chef Peter Weeden from @Newman St Tavern
took his family along for the fishing & foraging with Dylan Bean@kernowsashimi