What’s on our autumn menu, and why
Chanterelles, late plums and the first duck of the season: a look at the dishes arriving this month.
When we opened, we made a simple promise: buy from farms we could drive to. Fourteen years later, 38 families supply almost everything on your plate.
Fernhill Farm
Heirloom vegetables and edible flowers, grown without chemicals on eleven acres. Their beetroot has been on our menu since day one.
Two Rivers Dairy
Raw-milk cheeses and the cultured butter we serve with bread.
Coastline Day Boats
Kenji talks to the skippers every morning at 5 am to decide what goes on the menu.
Know your farmer, and your food will know you back.
Written by
Elias Moreau
Executive Chef and owner of Hawthorne. Elias writes about seasons, sourcing and the farmers we buy from.
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