The distance from farm to fork is mere yards, and the 120-acre lot also features a bakery, micro-brewery and pottery crafted from leftovers.

"People have a duty and obligation to be sympathetic to the land. I know that when it comes to food, being at one with nature will produce food that is really good for us, and it will produce food that has high levels of flavour. As a chef, you want your food to taste as good as it possibly can, and the best way to do that is to look at the health of the soil, the health of the plants, and the health of the animals."