Here at the Punchbowl our aim is to be as self-suffient as possible, this goes hand in hand with our  ' fresh and in season' approach to food.

What better way to do this than to supplement the ingredients on our menu with vegetables and herbs grown on site in our own kitchen gardens. Not only does this mean the food you eat is a fresh as possible, it also means there is not travel distance from sourse to plate which is a great way to help reduce our carbon footprint.