Polperro Winery’s holistic approach extends to its onsite restaurant. About a kilometre —as the crow flies—from their Vineyard Dining lies Polperro Farm, a certified organic, biodynamic, small-scale regenerative farm.

A dish may germinate in the field but the first inkling of Chef’s shopping list starts up to 12 months in advance. Farmer and chef work hand-in-hand: planning what to sow, preparing beds, germinating seeds, cover cropping, and transplanting.

They grow from their own saved seedbank while championing heirloom varietals and interesting cultivars. And as any gardener will tell you, there’s nothing like nurturing an ingredient from seed to harvest to ensure it will be prepared in a way that honours its integrity.

This ensures the produce is harvested at its peak and eaten at its peak. In high summer they’re able to supply up to 90% of their own fresh produce, slowing to about half in the winter. They like to think of it as a celebration of the land and the nourishment it provides.