When philosophy and action proceed hand-in-hand, something extraordinary happens: a guiding principle is formed. For Chef/Owner Mark Elliott, that principle is to serve the best and freshest locally produced agrarian products to his guests. It is a principle that was formed in Mark’s childhood, and as a young apprentice chef in Southeastern England. Mark would further develop a deep connection to the green grocer, the baker, the fishmonger, the butcher, the cheesemaker. Daily sourcing for the