Ten of our Favourite Farm-to-Table Restaurants
"Simon Rogan’s 12 acre working farm in the Lake District is designed by chefs for chefs and is dedicated to providing fruits, vegetables and herbs as well as chickens, ducks, pigs, sheep and cattle for his various UK restaurants. It’s a sustainable operation, which returns animal waste to the land to be used as compost and ensures that Simon’s restaurants leave as low a carbon footprint as possible. Ingredients are grown organically and, with harvest to plate often taking place in less than an hour, their quality and freshness is unbeatable. Simon enjoys experimenting with growing unusual and exciting ingredients such as Japanese wineberries, elkhorn fern and buck’s-horn plantain to incorporate into his menus." - The MICHELIN Guide UK Editorial Team
