Farm-to-table, gone wild

23 Jul 2016
2 min read
We give you the top FOUR farm-to-table restaurants that have jumped on the quickly expanding farm-to-table bandwagon. After all, who wouldn’t want great food, made my great chefs?
Number One at The Balmoral

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

ABC Kitchen, NYC

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

Otahuna, New Zealand

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

The Inn at Dos Brisas, Texas

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

Watch out for…


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