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Unusually for a restaurant, we have a cross-shareholding with a farm. This farm is run by a chap, Barny Butterfield, who earns his keep supplying organic produce to the big supermarkets.

We’re into sustainability and organic food, but we’re not over zealous or precious about it. Our main thing is that you have a really enjoyable meal. With a stake in each other’s businesses, we’re joined at the hip and that means we can do things differently. Most restaurants decide the menu then order in the cuts, ignoring whatever is left. We don’t do that. We take the whole beast directly from Barny.

Barny’s breeds are chosen for their flavour, not for ease of production. He feeds his cattle and pigs natural foods and allows them to grow slowly to an age that gives the meat the juiciest taste. They are bred and kept in a genuinely free-range way. His farm also supplies us with apple juices, cider and ginger beer.

We’re into sustainability and organic food, but we’re not over zealous or precious about it. Our main thing is that you have a really enjoyable meal.

At Platform we want our wine list to be accessible and appealing. Past all the tasting notes, rare vintages, point scales and adjectives dredged from the thesaurus is a very simple thing: wine. Our food, sourced straight from the farm, is as real as it gets. It only makes sense that the bottle is too. It’s true we source a lot of organic and biodynamic wines, but those descriptions only surfaced after we decided how delicious they were. Flavour comes first and everything else is a bonus.

Much like the food menu, we look forward to regularly cracking open some unusual bottles here and there and offering them by the glass.

Classic styles and varietials pepper our wine list throughout, but we’re hoping it’s the oddball wines, the quirky ones that arouse the curiosity.