Executive chef Lisa Goodwin-Allen carefully selects the suppliers based on those who support good welfare and flavour. She is passionate about using as much of a product as possible so there is little or no waste, maximising on the flavour of each ingredient.
Northcote’s commitment to sustainability reaches further than the kitchen as our organic garden continues to thrive. The beehive colonies have been added to which create honey used in our kitchen surplus to what the bees need themselves. Our methods show evidence of a successful garden development strategy that integrates the whole garden management and production plan. This year we are working towards Demeter certification and biodynamic status, both important landmarks for the future of Northcote.