Self-Sufficiency At Brown's
Our in-house developments and innovations - such as our dry-aging machine and indoor herb garden - allow us greater creative freedom in the kitchen, so we can offer guests more distinctive, seasonal, and flavour-driven dishes.
"It was a love affair with ingredients that sparked my passion for cooking and delivering pleasure through food. Each of the brilliant farmers and producers we champion here at Brown's is carefully selected for the values they hold in both production and welfare.
- Adam Byatt, Chef Director at Brown's Hotel