Meet Tony and Adrian, two mind-blowingly skilled chefs who run LAND, a plant focussed seasonal dining restaurant.
LAND is an especially unique restaurant that change and develop their menus based on the best ingredients available at their perfect seasonal times.
They create exquisite tasting menus with flavours from around the world.
Allow your tastebuds to travel to exotic, faraway Lands whilst the ingredients that transport you there are completely local.
We asked Tony and Adrian some questions:
Which ways do you consider sustainability when running your business?
Zero waste and seasonality!
We ferment and produce compost from food waste which we can then use to cook our new vegetables.
Our tables and interior furniture is made from recycled yoghurt pots.
We preserve a lot to use in our tasting menus and forage locally for exciting ingredients.
We forage around Leasowes and Selly Oak ourselves and there is a company called bellows, which organise camping trips to forage around Cornwall which we look forward to doing in the near future.
There’s still a long way to go but we’re committed to sustainability.
What do you love about running your business?
We love the creativity and seeing customers loving our product. People enjoying good food makes all the long hours worth it.
We’re just a bit different to what others offer in the West Midlands, our uniqueness can resonate with many of our customers.
And finally, what do you love about Birmingham?
Brum has great chefs and restaurants! There are so many Michelin stars here and the food scene is up and coming!