Due to this passion, the company has a large kitchen garden near to its sites at Mount St John in Felixkirk, which provides chefs with the finest produce for its seasonal menus.
The seven-strong operation offers a menu centred around elevated British classics, and hit the spot perfectly with judges, who praised the quality of ingredients and high standards. A stand out on the menu was the Korean-fried chicken and the panna cotta.
Training plans
Provenance focuses its kitchen training on breaking down the basics into understanding the larder, garnish and vegetable knowledge, mastering the sauces and creating pastry to perfection.
As part of its chef academy, training is delivered by group executive chef Jason Wardill, who has previously worked in Michelin-starred establishments.
Green credentials
In addition, the multi-award winning company prides itself on ensuring it is supporting and giving back to the industry, hosting charity dinners, giving meals away and fundraising for local causes.
With a focus on keeping food miles low and quality high, the company also prides itself on being a successful food-based yet experiential business.
Provenance Inns director Chris Blundell has used his own passions for farming, horticulture and local-sourced food to create the group of welcoming venues serving great food and drink while providing great service.
