We celebrate local ingredients, sourcing from producers who have a positive or low environmental impact. Wild, foraged ingredients often take centre stage in our dishes. We try to make the most of what is in abundance at a particular time of year, in sync with the seasons and producing a taste of place.

Through our actions and our food we hope to be part of a more sustainable, localised food system which has a positive impact on the environment, encourages independent producers, reduces food miles, supports the local economy and provides fresh, quality ingredients that deliver on flavour.

– Michael Sharp, The Free Range Kitchen

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