I grew up in the English countryside and graduated from Leith's School of Food and Wine in London. When I started cooking in the United States, I had a hard time finding ingredients that fit my philosophy. I generally don't feel comfortable eating meat unless I know where it's come from. With Niman Ranch, it feels like there is some love and care and attention in the breeding and raising process...that translates to taste.
My restaurant, The Kitchen Cafe, focuses on green practices and sustainable food sources. For example, we turn the cooking oil into bio diesel, recycle almost all scraps and the restaurant runs mostly on wind power.