Cooking

“It’s fantastic to be able to use garlic which is produced locally that rivals the best produced in France and Spain.”

Gideon Hitchins

Restaurant owner and chef

The Giant Club Restaurant

Axminster, Devon

“Devon’s coolest restaurant.”

“It’s taken 20 years of cooking and the luxury of working with exceptional produce to realise that technique means nothing compared to the quality of an ingredient. Quality indicates good taste, but it also indicates and excellent level of farming which at its best benefits the environment and the people involved in its production. The garlic from Perwen Farm is fresh, sweet, intoxicating and of a quality that enable the simplest dish to become something exceptional.”

Tom Hunt

Restaurant owner, chef and author

Photo of cover of Poco Tapas Bar

Tom Hunt’s book 45 Jamaica Street, Bristol

The Natural Cook (“Most Sustainable Restaurant of the Year”

2016 Food Made Good Awards)