At The Farm, food is more than just what’s on the plate — it’s an expression of season, place, and generosity. Led by a philosophy of simplicity and respect for ingredients, our kitchen team focuses on letting beautiful local produce speak for itself, with thoughtful twists on familiar favourites that feel both comforting and surprising.

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Letting Produce Lead the Way

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When asked to describe his cooking style, our chef’s answer is refreshingly simple: less is more. With a strong focus on local suppliers, the menu is shaped around what’s fresh and available, treating quality produce as the hero of every dish.

Classic recipes are often the starting point, but they’re reimagined with subtle, creative touches. Take dessert, for example — a traditional lemon meringue pie becomes something uniquely “Farm” with the addition of finely minced preserved lemons from the garden, adding a gentle savoury note to balance the sweetness. It’s this kind of detail that turns something familiar into something memorable.

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Made In-House, From the Ground Up

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Around 95% of everything served at The Farm is made in-house. From pickles and sauces to stocks, butter, desserts and cakes, the kitchen team puts enormous care into preparing food from scratch. All meat and seafood is also processed in-house, ensuring full control over quality at every step. For the chef, cooking this way is about knowing exactly what goes into every dish: no preservatives, no artificial colours, just real food made with intention. 

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Food Meant to Be Shared

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Above all, the experience at The Farm is about enjoyment, connection and generosity. Meals are served family-style, encouraging guests to share dishes, pass plates and enjoy food together — just as it should be.