Getting seasonal with this week’s feature restaurants

28 March 2019
Fleurs Place, Moeraki, New Zealand

A pioneering potato exchange initiative from kiwi icon Fleurs Place

  • WHO: Fleur Sullivan, restaurateur
  • WHAT: Serving naturally good food
  • WHERE: 169 Haven Street, Moeraki, Palmerston, RD 2, Otago 9482, New Zealand

“Fleur has pioneered a potato exchange program with growers around the country from her seed stock of Moeraki potatoes. Known to early whalers as 'old red', these potatoes once grew wild on the empty sections on the peninsula, and are now carefully cultivated along with several other varieties of Māori potato. Possibly a descendant of the potatoes planted by Captain Cook in the Queen Charlotte Sound in 1773, the Moeraki potato was nurtured by Māori gardeners and in the 1830s and 1840s was brought south to whaling stations like Moeraki. Fleur swaps and trades these heritage lines of yams and potatoes with gardeners around the country in an effort to keep the varieties thriving.”

To read more about Fleurs Place visit their Truth, Love & Clean Cutlery profile here.

MSA on giving back to their community

  • WHO: Mehmet Aksel, founder & Cem Erol, head chef
  • WHAT: A museum restaurant & practice kitchen for students serving eclectic cuisine
  • WHERE: MSA’nın Restoranı, Sakip Sabanci Museum, Emirgan Mahallesi, Sakip Sabanci Caddesi, No 42, 34467, Sariyer, Istanbul, Turkey

“We send most of the leftover food to nearby dog shelters every other day. Part of the untouched, leftover ingredients and products are sent to schools to be used in the staff’s meals. We also have an ongoing initiative where we periodically donate all of our used kitchen equipment or furniture to government schools or charities in need. These items include stainless steel kitchen equipment, pot and pans, food preparation machines, tables, chairs, and more.”

To read more about MSA visit their Truth, Love & Clean Cutlery profile here.


Provenance’s top tips for reducing food waste

  • WHO: Michael Ryan & Jeanette Henderson, owners
  • WHAT: A thoroughly modern, highly regional Victorian restaurant
  • WHERE: 86 Ford Street, Beechworth, Victoria 3747, Australia

“All of our green waste goes to the compost pile in our garden. We don't cut fruits and vegetables into perfect little shapes, discarding the rest of the fruit or vegetable. And the same applies to meats – we don't, through excessive trimming, try to make every portion of meat look the same. This side of modern, commercial cookery is something that is not usually talked about, but the food waste, especially in high-end kitchens, would shock many.”

To read more about Provenance visit their Truth, Love & Clean Cutlery profile here.

Provenance, Beechworth, Victoria, AustraliaProvenance, Beechworth, Victoria, Australia

The Bookshop shares a sensational seasonal vegetable dish

  • WHO: Brothers Dorian, chef & Edwin Kirk, visionary
  • WHAT: A passion project focused on crafting honest food using locally sourced seasonal ingredients
  • WHERE: 33 Aubrey Street, Hereford, HR4 OBU, UK

“An example of one of our seasonal vegetable dishes is our beetroot borani with roast beetroot, golden beetroot, beetroot crisps, candied walnuts, goat's curd, and nigella seeds. This dish demonstrates one way that we choose to show our respect for the work and care put into sustainably-grown produce. We are able to showcase a humble vegetable in all its glory by drawing as much out of it as was put in. Our organic beets arrive in a crate, plucked straight from the ground, ready for us to transform into an abundant vegetable dish that takes pride of place on the menu alongside the steak cuts.”

To read more about The Bookshop visit their Truth, Love & Clean Cutlery profile here.

The Bookshop, Hereford, UKThe Bookshop, Hereford, UK

Baking beautiful bread with Seylou Bakery & Mill

  • WHO: Jonathan Bethony & Jessica Azeez, co-owners
  • WHAT: A bakery specializing in freshly milled organic whole grain bread & pastries
  • WHERE: 926 N Street NW, Suite A, Washington DC 20001, USA

“We bake our bread in a wood-fired oven. The wood ash is collected a few times a month by one of our farmers to bring back to their fields and enhance the health and vitality of their soil. We also use the ash to nixtamalize some of our grains and legumes to enhance nutrition. Everything is one hundred per cent wholegrain; we do not use any white flour in the bakery. Nearly all of the bread undergoes a long sourdough fermentation to increase digestibility and bioavailability.”

To read more about Seylou Bakery & Mill visit their Truth, Love & Clean Cutlery profile here.

Seylou Bakery & Mill, Washington, DC, USASeylou Bakery & Mill, Washington, DC, USA

Paddock-to-plate at Leonards Mill

  • WHO: Hayley Pember-Calvert, owner/restaurateur, & Konny Putkin, head chef
  • WHAT: Paddock-to-plate dining in the southern Fleurieu Peninsula
  • WHERE: 7869 Main South Road, Second Valley, South Australia 5204, Australia

“We are passionate about true paddock-to-plate dining, knowing where our food comes from, and how it is cared for. We are nose-to-tail, we buy whole animals and use everything we can to minimize wastage. We are growers, using our own kitchen garden and minimizing the need to pay for deliveries of garnishes and herbs. We are teachers, we want to educate our diners that there are many different cuts of meat, that pig's ears are delicious and that fruit and vegetables don't have to look perfect.”

To read more about Leonards Mill visit their Truth, Love & Clean Cutlery profile here.

Leonards Mill, Second Valley, South AustraliaLeonards Mill, Second Valley, South Australia

Why you’ll only find seasonal produce at Hambleton Hall

  • WHO: Tim & Stefa Hart, owners & Aaron Patterson, chef
  • WHAT: One of Britain’s finest country house hotels with the longest-retained Michelin star in the UK
  • WHERE: Hambleton, Oakham LE15 8TH, UK

“Chef Aaron uses only seasonal produce so the products are at their best; asparagus in spring, strawberries in summer, and game in winter. He sources as many local ingredients as possible and only buys them if they are of the best quality. Hambleton Hall also has a very good kitchen garden where they grow salads, herbs, courgette flowers, baby vegetables and more. Aaron believes the flavours are much more distinct if these items are picked and cooked on the same day.”

To read more about Hambleton Hall visit their Truth, Love & Clean Cutlery profile here

Hambleton Hall, Oakham, United KingdomHambleton Hall, Oakham, United Kingdom

Previous posts

28 March 2019

We asked Seylou Bakery & Mill's Jessica Azeez to answer the *Truth, Love & Clean Cutlery* Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.

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21 March 2019

From admirable environmental initiatives to heart-warming community pursuits, this week’s seven feature restaurants are sure to inspire.

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