These talented young chefs are so passionate about food that you can’t help being intrigued watching them create the food they serve.Every morning, they forage for wild herbs, watercress, fennel, asparagus and micro-greens. Their mantra is that “everything has to come from no more than 3 hours away”. Which is an influence Travis brought back from Belgium where he worked in the Michelin starred restaurant In De Wulf.
What ends up on the plate is super fresh, a work of art….
and absolutely delicious!
Photographing food in natural light is always my favourite way of showcasing food… and this was no exception!