Sustainability on the Plate: The Spring Forager’s Feast  At Eight at Gazegill sustainability isn’t just a buzzword—it’s at the heart of everything we do. From the ingredients we source to the way we design our menus, our mission is simple: to create exceptional dining experiences that honour the land, the seasons, and the natural world. Our upcoming Spring Forager’s Feast on Friday 25th April is a true reflection of this philosophy. This exclusive banquet-style event celebrates the vibrancy of spring, featuring ingredients sourced directly from our organic farm and the wild landscapes around us. Expect wild garlic, dandelion, fennel, three-cornered leek, and wood sorrel—all foraged at their peak, ensuring both maximum flavour and minimal environmental impact. Sustainability Through Seasonality Why does foraging and seasonality matter? Because eating with the seasons isn’t just good for the planet—it leads to better, fresher, and more nutrient-rich food. Instead of relying on out-of-season produce that has travelled thousands of miles, we embrace what nature provides right now, right here. By working directly with local growers, farmers, and foragers, we ensure that every dish reflects not only the time of year but also the unique ecosystem we’re part of. It’s a model that champions low food miles, reduces waste, and supports regenerative agriculture—and it’s one we’re incredibly proud of. An Experience Rooted in Nature The Forager’s Feast isn’t just a dinner; it’s an immersive culinary experience that connects diners with the land. Guests will enjoy: A multi-course tasting menu crafted around the best seasonal ingredients A communal dining experience that fosters conversation and connection The chance to learn more about foraging, sustainable sourcing, and the stories behind each dish Championing Sustainability in Hospitality As the industry faces increasing challenges around supply chains, food waste, and ethical sourcing, restaurants have a responsibility to lead the way. Through events like the Forager’s Feast, we hope to inspire a shift towards a more sustainable approach to dining—one that prioritises quality, provenance, and environmental impact.

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