How Do You Rethink Traditions?

Food
Jack Adair Bevan
A Quarter of The Ethicurean
“Food is a living thing, wine is a living thing, and all the people that work on the land are living things as well. If they're happy and if they do it in the right way, and if they treat the animals properly then you end up with a happy product.”

Jack is one-quarter of The Ethicurean, a somewhat accidental restaurant set within a Victorian walled garden in Somerset, and now hailed as the UK’s answer to Noma.

He talks us through the history of the business and the team's approach - which included foraging, fermenting, hunting and curing the majority of their menu with fresh produce grown in view of the restaurant on site.

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