which is the industry body for professional
chefs. Sustainability is always a prime con-
cern for the food industry, so if you take a
strong ethical approach, which is what we're
doing across the entire process, then that is
seen as something very positive."
His former employer, Marco Pierre White,
has yet to visit the restaurant, although
Bunn admits he is more than welcome. "The
menu has been completely inspired by the
farm and I love how we can celebrate the
lesser well-known cuts of meat," he adds.
"These were the cuts you could buy at a
traditional butchers before supermarkets
became so dominant. Our signature dish is
