Food, Sourced Locally
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Although “locally sourced” has become de rigueur in culinary establishments in the past few years, Four Seasons Hotel Hampshire has been working with its local growers and producers since the Hotel opened. This is in part because our Executive Chef Cyrille Pannier, whose hobbies revolve around exploring and nature-based activities, runs his kitchen with the same love he has for nature.
Pannier says that taking his staff to meet his network of local growers, producers and farms is the best way to develop their passion for discovering new ingredients and suppliers.
Pannier also oversees the produce grown on the Hotel’s 200-hectare (500-acre) Estate, which includes apples, pears and plums, as well as numerous different herbs. “We infuse honey with the local lavender. Our chef patissier uses it a lot with chocolate. We even make drinks with it,” he says.
Always in search of the freshest and best locally sourced ingredients, Pannier covers an area within 50 miles of the Hotel, and then showcases his delectable culinary findings at Seasons restaurant’s Sunday Farmers’ Market lunch and regular dining events.
Four Seasons Hotel Hampshire is proud to be a part of this incredible community of food growers and lovers, and is so fortunate to be able to, as Pannier so aptly states, “follow the production process first-hand, from plot to plate.”
