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Hogget Kitchen was born out of conversations over shared food.
Local and seasonal food is absolutely central to our menu and to the experience. We use a nose to tail approach when it comes to all the meat we prepare and do all the carving and butchering ourselves in-house – ensuring the best possible cuts of meat and the least wastage.
All the pickling, bottling, charcuterie, smoking, brining and more is also done by hand in-house – skills we are passing on to our staff as we work preserving the techniques for future generations of chefs.
Do you have a restaurant of food business that believe in better seafood choices?
Businesses around the country are already making this change. Use this link to start the journey to support healthier oceans today.