It’s not about scale. It’s about connection to the land, the seasons, and the ingredients.
Meadows, our microfarm, is a fresh endeavour, skirting a restored 16th century watermill on a quiet corner of the River Wey. We farm small and in season; a regenerative, organic foundation for our menus, experimenting to learn more about what thrives here.
Meadows overflows with herbs, vegetables and orchard fruit. Our chefs harvest ingredients like bronze fennel, woodruff, lemon verbena, shiso, wild garlic, fig leaf, bay and elderflower, bringing hyper-seasonal flavours to the kitchen.
Our heritage chicken breeds – Cou Cou, Bluebell, White Sussex and Silver Sussex – live in secure enclosures with plenty of room to roam freely. Their coops are made from recycled plastic. Their feed is supplemented with garden waste, fruit and even reused oyster shell grit.
Oxford Sandy Black pigs root through the woodland areas. Their diet is enriched naturally with fallen fruit and vegetable trimmings. While not on the menu, they contribute to the wider sustainability of the operation.
Bees are biodiversity engines, pollinating crops and wild edges in a natural ecosystem that keeps the farm, and the environment, healthy and productive.
Raw Meadows honey features on our menus and is available to buy in the restaurant.
Organic matter from the farm and gardens, as well as green waste from the restaurant, is composted to feed the soil. This closes the loop, creating a circular model that turns waste into nutrient-rich fertilizer, eliminating the need for chemical products.