Food to Fork Movement
This began in California (where else!) in the 1970s, introduced by restauranteur and activist Alice Waters at Chez Panisse in Berkeley. Inspired by local food culture in France, Waters built relationships with farmers and growers to supply seasonal produce for her restaurant. The movement has grown across the USA and into other parts of the world, and many restaurants…now advertise home-grown vegetable production used in their cooking…. the Applecross walled garden grows food for the Potting Shed restaurant situated in the old greenhouse complex.Excerpt from Fruit and Vegetables for Scotland by Kenneth Cox and Caroline Beaton.
Honored to be included in the section on Food to Fork restaurants alongside pioneers Chez Panisse and Ballymanoe.