Picked at 7.30am and delivered 1 hour later to the kitchens of The Compton. Chef Aziz and his able team decide what kind of plate decoration, what kind of soup to make and how to best showcase the fresh produce. The head gardener decides where to plant the next seeds to be ready in time for the clients coming to the British restaurant in Gueliz.
Today a potato puree topped fish pie with green beans. Today's salad sits on top looking proud!