Our Farm Manager Nick works hand in hand with Executive Chef Michael from Polperro, and Gayan from Many Little, to ensure our produce is at its peak before harvesting. Our Chefs engage their creative talents to develop their ideas from a tiny seed to a stunning dish.
Polperro Farm is mostly self-sufficient, from our farm to your plate! The result – a “true seasonal menu experience” that changes and evolves with the land.
Nick and I are commitment to growing produce which provides inspiration and influence on Polperro’s true seasonal forever evolving menu. We have found some extraordinary varieties of produce and the love and care that is put into growing them comes through in the flavour.
Chef Michael Demagistrus Polperro Winery & Restaurant
“having our own farm to me is all about inspiration, respect and gratitude. To have a direct connection with the circle of life from seed to harvest pushes me to celebrate and showcase what our land provides us with”
Chef Gayan Pieris, Many Little Bistro & Bar
The farm is currently harvesting:
- Citrus, lemons, limes, oranges, grapes fruit
- Cabbages, red and green
- Rainbow chard
- Red & green butter lettuce
- Broad bean tips and flowers
- Purple sprouting broccoli
- Herbs, thyme sage, rosemary, oregano
- Free range organic chicken eggs