Mind Food

With increasing concern for the depleting health of our environment and wellbeing of our livestock, restaurants are proactively adopting a sustainable approach to their menus. In hand, independent farms, operating in an ethical and sustainable manner are being recognised. We are now eating what is seasonally available and the ‘farm-to-table’ dining experience is being embraced by all.

But what does it mean to truly exist as a farm-to-table restaurant?

“The promise of farm-to-table cooking is that menus take their shape from the constraints of local agriculture and celebrate them.” — Dan Barber, The Third Plate

The concept revolves around the mentality of foraging first and creating later. I believe this to extend beyond culinary trend. Modern chefs are advocating the movement toward a greener plate. Meat is still celebrated, but in smaller and better quality portions. With increasing awareness comes greater education and the incentive to change the future of the plate.