If Patrick Hanna can’t be found foraging on the beaches and hedgerows of South Devon, you’ll find him cooking up a creative feast full of organic veg at the farm based restaurant, The Riverford Field Kitchen. However, his culinary journey has taken him all over the world, from cooking on a farm in Spain to a biodynamic vineyard in Australia.
With a European influence from his round-the-world travels, he creates colourful plates of food using seasonal produce in the most unusual ways. He believes in the power of simplicity and quality ingredients, and hates food that is unrecognisable from its natural form, so having an organic farm as your larder is an exciting prospect.
The imaginative Patrick’s previous roles include stints at cult eateries such as L’Entrepot, Rochelle Canteen and Duck Soup in London, but ultimately it was his love of sustainable and seasonal food which led him to his current kitchen, taking the freshest, organic produce straight from the field and turning it into an adventurous feast.