We started The Sustainable Plate because we wanted to know — really know — where our food came from. So we built a kitchen around the people who grow it and rear it.
It begins a few miles up the road. The growers and farmers we work with are people we know by name — orchardists, market gardeners, farmers, a dairy, a couple of foragers. What they harvest and what we have in our own orchard and gardens, sets our menu, fills our jars and shapes what comes out of the oven.
Nothing here is built to scale for its own sake. We cook in small batches, preserve what the season gives us so it isn't wasted, and make things by hand because that's how they taste best. When you sit at our long table, or open one of our bottles, you're a short, honest chain away from the soil or land it came from.
The philosophy of The Sustainable Plate is that food should be freshly prepared, using the freshest ingredients possible, and that the production of that food should never involve the depletion of the land, destruction of the environment or cruelty to animals. To this end we source our produce from farmers that are environmentally responsible, yet remain compassionate to the land they farm and the animals that they raise. We then work with that produce to offer foods that showcase the produce and its producers.
Ethical Sourcing — Because animal welfare is my priority, I purchase whole animals directly from the farm. This ensures total transparency: I know the soil they walked on and the life they lived, and can use the whole animal, ensuring nothing is wasted.
Three things guide every decision we make — from who we buy from to how we package what we send out.
Every ingredient can be followed back to the ground it grew in or on, and the hands that grew or reared it.
Small batches, cured, baked and bottled by people — not machines optimising for volume.
We preserve the surplus and cook with the whole harvest, so the season's good things last.
Our long-table dinners are the best way to taste what a season tastes like.