Thoughtful gastronomy “We are not rockstars. Just passionate chefs, being inspired by what our farmers bring to us.” At Klinker, there is a strong belief in thriving in unison with their farmers. Paying close attention to one another’s needs and wants and learning from each other. They have chosen to exclude seafood; here, the certification of suppliers is not enough information to ensure sustainable methods. Lime and lemon are excluded from the bar and replaced with other, more local sources of acidity. Pickling and fermentation take much of the kitchen’s attention, with about 3000 jars for storage purposes. The wine list features both natural and conventional wines, always selected with the planet in mind. Photo: Sophia Schillik

Summary:

• Strict around working hours • Ferment and pickle a lot in season • Set time to discuss growth and development potential • Use no cling film