Root To Table

“I believe it is very important to have a holistic view of how to create a great restaurant experience. It’s not only about what you put on the plate. I always question the produce that we use – its environmental footprint and the impact on society too. Afterall, the sustainable part of it and the agriculture we support is just as important as how we deal with the food in the end.” Ronnie Kimbugwe, Group Head Chef.

To that end, we only work with local, small-scale & artisan producers to bring the very best local ingredients to our menus. We meet the farmers, visit the animals and establish strong trusting relationships with our sources.

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