In an ancient barn that’s been renovated, chef Mark Birchall creates dishes based on the best produce available each season. The restaurant boasts its own vegetable garden, from which a great amount of the produce it serves is harvested. The rest is bought mainly from the surrounding farms, many of which are organic. “It’s not about sustainability. It’s about responsibility – for our surroundings, our environment, when we’re working too”, Mark explains. This particular brand of responsibility includes everything from maintaining decent hours for the staff to composting all waste and using biological control methods in the garden.