FOR Bib & Tucker executive chef and Electrolux ambassador Scott Bridger, the ethos of ‘loving your locals’ means their menu is a celebration of the best seasonal produce their Perth-based suppliers have to offer.
Bridger who grows the restaurant’s vegetables at the Apace WA community garden in North Fremantle, said patrons would never find anything frozen on the restaurant’s menu.
“When we grow our vegetables and seeds, it becomes our whole thing,” he said.
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READ NOW“It’s not just buying a broad bean from the shop and opening a packet, we use all of the parts,” he said.
“Our gardens have been purposely left as is; there are stinging nettles, which we grow and we will use in our menu.”
Hosting diners for a special six-course menu last week, it featured various ingredients from the garden including radish, stinging nettles and carrots.
“We don’t just grow things for the vegetables, we grow them for the flowers sometimes, so we will put little radishes in and let them get really old; they turn into radish flowers which we use in our dishes,” Bridger said.
“We compost everything. We bring all of our greenwaste to the garden about two or three times a week and turn into a compost.
“This goes on to our garden and it helps it grow things that we take back to the restaurant and it’s a cycle we believe in.
“It’s an organic garden, with no pesticides, everything is built on compost and nature; the kookaburras eat the bugs that eat our vegetables.”