WILL’S JOURNAL
CULINARY ETHOS: SUSTAINABILITY
Sustainability: a cornerstone of Will Meyrick’s culinary ethos and a vital chapter in his gastronomic narrative. These stories highlight the committed partners who share his vision for a more sustainable, locally-sourced approach to dining. Here, you’ll meet the artisans, farmers, and producers who make it all possible, and learn how this collective endeavor not only enriches flavors but also nurtures communities and ecosystems.
STORY 1: THE DAM, DENMARK
Raintree Farm immediately captivated me with its commitment to sustainability. Their innovative approach of feeding hemp to their marron and wagyu cattle as a means to reduce CO2 emissions was a beacon of hope for the future of responsible farming.
STORY 2: ROSABROOK WINEYARD
Today in Rosabrook Vineyard in Margaret River, West Australia: Experience history, wild mushroom foraging, and unmatched gastronomy with Rosabrook’s elegant wines.
STORY 3: THE FARM HOUSE
Experience what The Farm House offers. It’s more than just a smokehouse; it’s a celebration of the very best that the region has to offer.
STORY 4: TRUFFLE HILL
Tucked away amidst the towering karri forests of Manjimup, Western Australia, lies a place where gourmet dreams come true. Truffle Hill, established in 1997, is a sanctuary for the world’s most coveted black truffles – the elusive Black Périgord.
STORY 5: CAMBRAY CHEESE FARM
I recently had the pleasure of visiting Cambray Cheese, a small family-operated cheese business that’s anything but ordinary.
STORY 6: WARREN GRANGE HORTICULTURE
Manjimup, a quaint town nestled in the heart of the Karri Forest, is transforming into a food lover’s paradise, and the maestro behind this culinary revolution is none other than Rick Scoones, the visionary owner of Warren Grange Horticulture
STORY 7: HIBACHI TABO GRILL
I’m cruising through flavor town with the man behind the sizzle, Phillip Jenkins, Chief Designer of the Hibachi Tabo Grill & Charcoal Grill Company.