Iain and Matthew Pennington are the owners and chefs at award-winning restaurant, The Ethicurean, in Bristol. The restaurant, tucked away in a Victorian walled garden, offers views of the Mendip Hills and artisan food reflecting the brothers’ philosophy of eating seasonal, local and sustainable.
Working closely with head gardener Mark Cox, at Barley Wood Walled Garden, where the restaurant is situated, self-taught chefs Iain and Matthew source as much produce as possible from the Barley Wood plot. Food that cannot be grown in appropriate quantities is sourced from nearby. For Iain and Matthew, taking produce from farm to fork in a matter of hours, is a serious business. The radius for the majority of their food is within 20 miles.
Before the evolvement of The Ethicurean, Matthew ran a chain of delicatessens. He realised the advantages of artisan British produce and started The Ethicurean, initially at farmers’ markets. On graduating from university, his brother Iain joined the business and the restaurant was launched.
The brothers have learnt a lot about preservation; pickling, curing and fermenting ensure that the restaurant is functional all year around and so that food waste is kept to a minimum.
The brothers’ philosophy and cooking skills and earnt them many accolades over the years including winning The Observer’s Best Ethical Restaurant in 2011 and more recently being named in The UK’s Top 100 Restaurants 2017 in The Sunday Times.
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Website : The Ethicurean
