By combining the artistic and playful quality and visually stunning presentation of fine dining, the amazingly unique and often unexplored flavours and textures of plant-based ingredients and the warm, socially enjoyable experience of a small plate Tapas menu, the choice, expression and personal enjoyment of our guests becomes the heart of our environment.
From jams, chutneys, sauce, pastries, breads, cakes, biscuits, sorbet, ice-cream, jellies, jam or jus – nothing but our finest will do. As a result, we do not now, nor will we ever buy in a single product. Nothing but ingredients will ever cross the threshold, ensuring we control the quality, hygiene and full visibility of our menu. We produce every single product and item on our menu in our own kitchen and are hugely proud to share this with our customers.
From bespoke handmade tables made from reclaimed timber, to our rustic wall panelling made from 160-year-old reclaimed pitch pine planks we aim to tread lightly. Our commitment is to minimise the purchase of cheap new products that do not last and contribute to a wasteful environment, our focus is on minimising waste within our restaurant. Where we purchase new items for example flooring that is waterproof, safe, hard wearing and meets the high hygiene requirements, we off set this with our use of reclaimed materials to balance our impact on the environment. Where new is a must, quality and longevity not cost is the factor considered in our decisions.
If ever a customer has any concerns or wishes to meet the chefs and view our kitchens and cleanliness, they only need to ask. It may not be quite as enjoyable or as visually attractive as meeting the captain in the cockpit of a Boing 747, but we are proud to be open, transparent and honest about our highest of standards.
We store a little as possible, buying fresh 3 times a week and sourcing organic, sustainable and fair trade wherever possible. We also inform our suppliers that if they cannot give us the assurances and visibility of their hygiene, safety and quality standards then they are not a valued partner for us. We stand by our standards.
We will always chose local over price, we want to work with local independent suppliers where possible, from Locally grown Asparagus, chef foraged wild garlic, or Anglesey Salt crystals used in our home made salted caramel ice cream – we are committed to working with our north west partners.
We have secured our own glass growing houses, in both Burton and Willaston. We aim to grow as much local organic produce as possible ourselves which over the next 12 months will really contribute to increasing our own Chef’s kitchen produce volumes. A true example of traceability.
With our chef team physically picking our own herbs and produce, we will be creating fantastic seasonal pallet cleansers, an Amuse Bouche given at the start of every meal, our free introduction to our standards and quality designed to tickle those tastebuds and prepare you for a journey into our food experience.
We source our coffee bean from a local Wirral supplier. These beans are roasted on the Wirral, we have full visibility and are able to visit the site to view the quality standards. We are also developing a community give back program where we will donate 5% of all coffee sales back through to the community where the Coffee Bean farm workers live, creating a social impact across the globe helping those workers benefit from our success.