"Another striking aspect, one which was to anticipate trends,
was the extensive use of local seasonal produce, for reasons
of freshness, consistency, interest and that element of character which the French revere as terroir. The network of suppliers that Andrew has nurtured over a decade reflects not merely a profound appreciation for food, and its place in the scheme of things, but his own roots on the North York Moors. While some restaurants are happy to fly in ever more exotic foodstuffs from long-haul
destinations to please novelty-hungry customers, he and his
chefs are more inclined to head for the hedgerows to pick baby nettles, or the woods to harvest wild garlic. To a farmer’s son, sustainability comes as a natural concept."
