STORIES · 05.12.18
Farming | Food | Sustainability
‘It’s a bit like Narnia. You go through the gates and there’s such an abundance of produce.’
That is how Alyn Williams, Chef Patron at The Wild Rabbit, describes Daylesford’s Market Garden. Each day, Alyn, Head Chef Nathan and their team walk a mile down the road to lift the produce for their menus straight from the ground.
You can have a look below:
