The Farm
About
Pensons Farm
Nestled in the rolling hills of the English countryside, our farm is a haven of natural beauty and productivity. Our farm is designed to supply Restaurant Sow with the freshest, highest quality organic produce, carefully cultivated to enhance the flavors and textures of our dishes. The farm's diverse landscape, from lush fields to orchards and gardens, provides the perfect environment for growing a wide range of fruits, vegetables, and herbs.
Our farm is a place where tradition meets innovation, where every aspect of farming is carefully considered to minimize our environmental footprint while maximizing the nutritional value and taste of our produce. From the early morning harvesting to the thoughtful crop rotation, every detail is meticulously managed to ensure that our restaurant receives the best ingredients to create truly exceptional meals.
The farm's proximity to our restaurant allows us to pick ingredients at the peak of freshness, ensuring that every dish that leaves our kitchen is infused with the vibrant flavors of the season. Our commitment to organic farming not only benefits the environment but also guarantees that our guests enjoy the most wholesome food possible.
Visitors to our farm can experience the joy of watching our produce come to life, learning about sustainable farming, and even participating in farm-to-table workshops. Our farm is more than just a supplier – it's an integral part of our culinary philosophy, reflecting our passion for nature, quality, and community.
This philosophy goes beyond that of our food, it extends through everything we do including our drinks offering.
At Sow we work directly with our gardeners and chefs to create bespoke exclusive non-alcoholic. drinks. This means we only use the highest quality produce fresh from the ground. The variety of the fruit and vegetable may change over the seasons, but they are always chosen for flavour. This produce is brought to life by the team through various techniques including roasting, stewing, steeping, and curing. All done in-house.
We use a range of culinary techniques to obtain the most complex flavour in celebration of the best ingredients. Verjus, i.e the unfermented juice of young grapes, is the base of all our flavours. We blend in as the final ingredient and provides body, balance, and finally acidity. To enlighten the process, we use a dual-stage filtration technique to remove any remaining food matter and particles.
However, due to the abundance of natural ingredients, some natural sediment may occur, this is a natural, real taste. The final product is an intricate balancing act of flavour, flavour to complement our food.
