“I’m passionate about ecologically friendly farming, which I believe results in better tasting food, better tasting drinks, and supports local farmers sustain opportunities in our rural communities.”

Signature crispy pork belly with Sichuan chilli salt, tamarillo, and tamarind sauce; tandoori duck breast with pickled duck chutney, paneer kulchar and relish; and lamb saag with spinach kassori methi, ajiwani tomato, and burrata cheese.

Chef Will Meyrick’s elegant Sarong restaurant has been a pioneer in Bali in so many ways. The chef established the restaurant as a tribute to the grand old Indonesian homes of days gone by. While diners get to enjoy the opulence and languid tropical vibe, the environment benefits from low energy consumption. Sarong’s menu travels from Indonesia across Southeast Asia to South and North Asia, inspired by traditional recipes of regional specialties that require the sourcing of local and not so-local ingredients that the kitchen team freshly prepares from scratch. They’ve long worked with local farmers to help them become sustainable by offering them a reliable income to produce consistent cycles of crops rather than harvest one month and then produce nothing for the next three months. Now the Sarong team is also growing its own produce on their Canguu farm where they also have two cows and some goats.