The Walled Gardens

A one-man show

Eddie Shepard runs his restaurant all by himself, from cooking to taking care of guests. Sure, the restaurant is small and limited to 8 guests per sitting, but cooking at this level requires skill, attention, and focus. The fact that the seasons control the menu doesn’t have to mean that summer ingredients can’t appear on the plate in the middle of winter. “Seasonality is about allowing produce to be available all year around with knowledge on how to store and preserve ingredients,” says Eddie. And, of course, he is absolutely right.

Summary:

• Western-based menu

• Nose-to-tail gastronomy

• 95 percent local ingredients

• Guests bring their own drinks