Cafe St Honoré

• WHO: Neil Forbes, chef director & Joe Simpson, head chef
• WHAT: Cafe St Honoré serves the best Scottish ingredients in an authentically Parisian interior
• WHERE: 34 Thistle Street North West Lane, Edinburgh, Scotland

“We pride themselves on producing everything in-house using ingredients sourced from local producers and suppliers. We feel every restaurant should almost have its own eco system – from where you buy your milk and butter to your wine merchant. Keeping things near to us gives us far more control over what we buy. You are eating your region and its history and more importantly, you are keeping money in your local economy – rather than buying from somewhere that has no connection. Many of the people I buy from have long histories in farming but others have a wonderful story to tell about how they left a highly-paid job in the city to start a sheep farm, or left university to start foraging for chefs, or that they just love growing things and seeing the name of their small business on our menus! The least we can do to help is shout about how good and important small-scale farming is right now, as opposed to mass, factory-farmed and shoddily-produced food.

“Everyone has the right to eat good, ethical, inexpensive, local food and to be able to buy it from a good shop or market stall where, when something is in season, it is at its cheapest and can be purchased and used or preserved in other ways.”

Seasonal Masterclass : Winter “Join our Chef Director Neil Forbes on Saturday 23 November for our final masterclass of the year as we celebrate winter and all of the wonderful ingredients available. Think venison, roots, game, stored fruits, winter greens, and spices. The class will cover a whole host of recipes, tips and techniques with lots of tasters throughout. The class will be followed by a two-course lunch of roe deer with organic roots and wilted greens, followed by apple tart tatin and cinnamon ice cream.” Don’t miss out – to book, call 0131 226 2211 or email eat@cafesthonore.com

Get to know Chef Neil Forbes a little better in this week’s TL&CC Q&A!

To read more about Café St Honore, visit their Truth, Love & Clean Cutlery profile here.

Fat Pig Farm

• WHO: Matthew Evans, owner/chef
• WHAT: A working farm with an open kitchen for Friday feasts
• WHERE: Near Cygnet, Huon Valley, Tasmania, Australia

“Nearly everything we cook is grown and reared on our small farm in Southern Tasmania, from our fat Wessex saddleback pigs, our small beef herd, our own milk and dairy (from Elsie and Myrtle, the Guernsey and Jersey respectively), eggs and a daily harvest from the seventy garden beds and numerous fruit trees in our flourishing market garden. We sometimes add occasional other meats or things we produce on site, such as lamb, goat, and the like. Our menu is entirely driven by what we harvest each week.

“Despite the name of the farm, our menu is mostly plant-based, offering about twenty different tastes or dishes, of which usually only around four are meat-based. We want to show people what well-grown, fresh vegetables taste like.

“On the farm we focus on soil health: a healthy soil creates delicious, nutrient-dense plants which, in turn, feed us. This also means planting windbreaks to encourage biodiversity, fencing our riparian zones to create wildlife corridors and slowing water as it moves across the landscape to regenerate our paddocks for livestock. These initiatives are only possible by working closely and communicating with other regenerative farmers."

Fat Pig Afloat November 2 at 12:30 p.m - 2:30 p.m.

"We’re setting sail with Saturday lunch cruises down the Huon River aboard the good ship Yukon. Rescued from the bottom of a harbour near Copenhagen, the Yukon is a beautiful eighty year old Scandinavian tall ship that now sails on the tranquil waters of the Huon River. With delightful skipper David Nash, you can hoist the squaresail, learn more about the ship’s amazing history, or just sit back and feast on a picnic basket filled with farmhouse goodness from Fat Pig Farm."

Click here to book your place.

To read more about Fat Pig Farm, visit their Truth, Love & Clean Cutlery profile here.

Fat Pig Farm (Huon Valley, Tasmania, Australia)

PRINT.

• WHO: Adam Block, owner & Gary King, chef
• WHAT: A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season
• WHERE: 653 11th Avenue, New York, New York, USA

“PRINT. goes above and beyond with sustainability outside of our restaurant walls. We volunteer and collaborate with several food non-profits including; Wellness in the Schools, Just Food and Growing Growers.

“Our rooftop garden is utilized not only for growing herbs but also as a space for hosting groups from various organizations for the purpose of urban farming education. Additionally, we make an effort to get out of the city and visit our farmers in the region to better understand sustainable farming methods and create a deeper connection with the products we work with in the kitchen. All in all, we strive to have this truth in our sourcing practices and love for local farms to come out in our ingredients – and ultimately on the plates – for a distinct seasonal and regional dining experience."

New staff at PRINT. “We are proud to introduce two new staff to PRINT. Our new Service Director, Frankie Gabrielle, brings his in-depth beverage and service experience to the PRINT. dining room. We also have a new Pastry Chef, Sofia Schlieben who has worked for Thomas Keller, Michael White and Jean Georges, was pastry chef at Michelin-starred Veritas and then Dovetail, MIX and The Loyal. She now joins PRINT. And is incredibly excited to showcase her skills in such a thoughtful and seasonal restaurant."

You can try your hand at one of Sofia's recipes with this week's sublime Brown Butter Madeleines!

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

PRINT. (New York, USA)

Copper Pot

• WHO: Ashley Davis, chef/owner
• WHAT: The quintessential local restaurant with a modern European heart
• WHERE: 105 Victoria Street, Seddon, Melbourne, Victoria, Australia

“Our menu is inspired by chef/owner Ashley Davis’ time spent living in and exploring Europe and features unique regional dishes that capture the essence of towns and villages across the continent, offering our guests the opportunity to take a tasting road trip across Europe at their whim. Being true to European tradition, the menu is driven by the seasons, the availability of quality, fresh local produce, honey from our own rooftop beehives, and respected producer relationships.

“While our supplier network is extensive, we are constantly refining our reliance to reflect our ideology of using what is best and nearest to us. Our farmers are all within Victoria, if not within a one hour drive of the central city. We deal directly with farmers, which often requires more thought and planning but is hugely rewarding for the relationships that are forged.

"We have a general policy to move away from protein-centric menus and we support farmers with strong environmental ethics. We happily use blemished market produce, and choose to celebrate it in its natural form.”

"Join us for a true Sunday feast – Euro Style – first Sunday of every month!" "In Europe, Sundays are for getting together with friends and family for laughs, good times and a lunchtime feast. So we’ve decided to bring a bit more of Europe to Seddon by way of a Euro Style Sunday roast lunch. Over four courses we’ll be serving up a selection of Sunday roast classics from the continent with a modern twist that will to put smiles on faces, have chatter echoing across the dining room and full bellies heading off into the afternoon. Bookings are advised but walk-ins are possible if seats are available."

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

Copper Pot (Seddon, Melbourne, Victoria, Australia)

Los Galgos

• WHO: Julián Díaz, restaurateur/sommelier
• WHAT: Traditional Argentinian restaurant & cafe
• WHERE: Av. Callao 501, C1022AAF CABA, Buenos Aires, Argentina

“I like to represent Buenos Aires – a place with so much history and tradition – where we can make traditional cuisine with good products.

“We worked hard to recover old dishes such as frogs, Venetian liver and the recipes that our grandmothers and great-grandparents prepared, which leads us to rely on local and seasonal products – working only with wild fish, eggs and free-range poultry as well as all the bio-products that we can. We prepare new options on our menu every day and always devise a vegetarian and low calorie option.

“We work with ACELGA, a restaurant association with an important waste reduction and separation program, as well as awareness of the use of water and electricity. Additionally, we lead one of the largest actions to use seasonal products for restaurants and in the homes called MESA de estación."

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

Los Galgos (Buenos Aires, Argentina)