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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.
The GoodFish Project
Do you work in or own a restaurant, and want to commit to making better seafood choices?
Apply using our online form and we will be in touch to start helping you support healthier oceans.