Vive las verduras

Viability and total integration between the restaurant vegetable garden and the kitchen

David Kinch / Manresa

David Kinch combines his restaurant business with vegetable growing. He opened his California restaurant 5 years ago: 200 hectares of agricultural land which at first covered 40% of his needs for this type of produce and now meets 90%. “It isn’t a garden for special customers; it’s profit-making and effective". Kinch ensures that his vision of work has changed completely over the last two years, both regarding the preparation of the menus and the expectations he observes among customers.

As for the use of vegetables, he states that it is necessary to “respect the ordinary cycles and use seasonal vegetables”, and clearly backs the use of biodynamic crops, which he says “are proving so important that they are defining the style of my restaurant”. Kinch ended his presentation ensuring us that “the value added to a vegetable by the fact that it has not been in cold storage, in refrigeration, cannot be insisted on enough. It is a very important added value”.

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