Andy Thewlis, the farmer in residence at the renowned Inn at Little Washington, shares insights into managing a farm dedicated to supplying a three-Michelin-star kitchen. He highlights the adventure of growing unique vegetables and raising heritage livestock, mentioning his projects on microgreens and rare melons. Thewlis emphasizes the artistic aspect of producing food and the close relationship with Chef Patrick O'Connell, who views plants as both architecture and flavor experiences on the plate. His passion for farm-to-table practices ensures the inn provides extraordinary, fresh ingredients.
Growing vegetables for a three-Michelin-star kitchen is a unique adventure wherein a farmer collaborates closely with a highly skilled culinary team to create extraordinary produce.
Our microgreen operation goes beyond the average, capturing the essence and spirit of the plants at a specific growth stage, which adds a distinct flavor.
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