Michelin-starred cuisine, made with the utmost respect for the Scottish lands in which it lies, chef Jeff Bland and foraging expert Andy Fraser bring Number One’s guests a taste of each season. Depending on the ingredients found, the menu and dishes are crafted and presented to the restaurant’sEdinburgh-bound guests.
1 Princes Street, Edinburgh, Scotland, EH2 2EQ, UK
+44 131 556 2414
The passion committed to ABC’s ingredient sourcing stems from Michelin star chef Jean-George Vongerichten determination to give guests fresh, seasonal and pesticide-free food. Liaising with regional farms and fair trade organisations, this is a restaurants dedicated to sustainability, their community and the future of the slow food movement.
35 East 18th Street New York, NY 10003, USA
+1 212 475 4829
Fine-dining at its freshest, eating at Otahuna is a celebration of New Zealand’s seasonal produce, with focus on the estate’s homegrown ingredients. The degustation menu therefore changes every day, depending on what’s in and the guests’ dietary requirements. Diners eat on one long dining table, surrounded by opulent Victorian-esque décor making for a meal to really remember.
224 Rhodes Road, Tai Tapu 7672, Christchurch, New Zealand
+64 3 329 6333
24 acres of organic farm and orchards and a 7,000-square-foot greenhouse givesthe The Inn at Dos Brisas’ kitchen fresh ingredients year-round. What’s not grown is sourced with care for chef Zachary Ladwig’sfusion Asian-French minimalist cuisine.
10,000 Champion Drive, Washington, Texas 77880, USA
+1 979 277 7750
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Recently opened in East London, INK’s head chef Martyn Meid sources all of his ingredients from local producers. Wanting to expand its farm-to-table philosophy, the canal-side restaurant will soon be building greenhouses to grow its own herbs and vegetables, adding to its passion for fresh, simple and raw ingredients.
Suttons Wharf South, 44 Palmers Road,London, E2 0TA
+44 20 8983 6634
Apple Trio ©Otahuna
Greenhouse Heirloom Tomatoes with Pink Grouper© Dos Brisas
Salad ABC ©Kitchen
Restaurant ©ABC Kitchen
Dining Room ©Otahuna
Turbot, squid, linguine, razor clam, parsnips, shellfish sauce ©The Balmoral Edinburgh, Number One
Purple Grafitti Cauliflower Sprouting© Dos Brisas
Zachary in the greenhouse © Dos Brisas