MEET THE TEAM
Meet a team of passionate chefs who can't wait to see what fantastic produce will be delivered each day, and what they can create from it.
Mornings always begin with bread-making - no good meal is complete without a proper sourdough.
Before lunch service starts, the back door hardly stops swinging with deliveries from the farmers, fishmongers, growers and foragers that play such an important role in shaping the menus.
Butchery is a big part of the daily routine. Taking delivery of whole and part-carcases makes much more sense for a sustainable kitchen. Plus, it's a fantastic skill to pass on to the next generation of chefs.
Chef Director Neil Forbes describes cooking as an "emotional experience that uses all the senses". Born into a family of chefs, it was his granny's soup that first inspired a young Neil to get behind the stove, and inspires him still. "Good, honest ingredients cooked simply" he says of the soup, and it's possibly the best way to describe the menus at Cafe.