“We opened Poco because we believed that we could contribute to a considerable shift towards a more sustainable food system by creating our own best-practice benchmarks and spreading awareness through leading by example. We are also passionate about bringing people together through food and being part of a conscious community that provokes debate and initiates transformative action. We visit our suppliers every couple of months to develop a deep connection with the people that are growing our food and rearing our meat. Our suppliers often speak at our staff meetings as well. Nurturing this connection means we are serving the food consciously and that we are aware of the limitations of our own resources rather than overconsuming produce that our local soils cannot provide.”

Cornish mussels with capers, parsley, butter, and kelp; Wye Valley asparagus with labneh, lemon, and maftoul; and pressed pig’s head terrine with crispy pig’s ear, apple, walnut and celery salad, and sourdough.

Describing their signature mussels dish to us, Poco said: “Mussels are one of the most sustainable sources of protein available for consumption. They offer great food security in aquaculture as they do not require any feed and act as a localized filtration system, helping to prevent eutrophication and improving their habitat for other fish around them. This dish is also a perfect example of our efforts to promote healthy eating on the menu; it is packed full of nutrients.” To our ears, that is pure poetry.