OUR STORY
Vincent and Kasae met in Australia through cooking in a hatted restaurant on the Mornington Peninsula. They then moved to New Zealand and continued to cook in exciting fine dining restaurants like Gemmayze street bistro and Paris butter. After spending a year there, they moved to Sweden and cooked in Michelin star restaurants Operakallaren and Oaxen Krog.
Now they have settled in Bath, where they continue to grow and use exciting British products.
“ I love going out to where the suppliers and growers are and talking with them about what they do and seeing how passionate they are about what they are growing and supplying to the restaurants”
Kasae
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“I love the fact that you can source worldwide products, but also that there are so many passionate local suppliers. I also love the availability of foraging in local woodlands and coasts”
Vincent