The kitchen gardens at the Royal Mail Hotel respond to the natural cycles, fuelling a symbiotic relationship with the fine-dining restaurant Wickens – it’s the ultimate in regenerative and sustainable food design.
Renowned food activist Matthew Evans shares insights – and even a recipe – from his book, The Real Food Companion.
A second location wasn’t really on the cards for Cornersmith – until it was. A building with great bones and a likewise community-minded locale proved to be an offer they couldn’t refuse.
