Description

Executive chef Lisa Goodwin-Allen carefully selects the suppliers based on those who support good welfare and flavour. She is passionate about using as much of a product as possible so there is little or no waste, maximising on the flavour of each ingredient.

Northcote's commitment to sustainability reaches further than the kitchen as our organic garden continues to thrive. The beehive colonies have been added to which create honey used in our kitchen surplus to what the bees need themselves. Our methods show evidence of a successful garden development strategy that integrates the whole garden management and production plan.

Doing Good By

Celebrate Local Seasonal
Celebrate Local Seasonal
Serve More Veg Better Meat
Serve More Veg Better Meat
Source Fish Responsibly
Source Fish Responsibly
Support Global Farmers
Support Global Farmers
Support the Community
Support the Community
Treat People Fairly
Treat People Fairly
Value Natural Resources
Value Natural Resources
Reduce Reuse Recycle
Reduce Reuse Recycle
Waste No Food
Waste No Food
Business Type Hotel