STYLES & SUSTENANCE

Farm-to-table has become a bit of a marketing buzzphrase in recent times, co-opted by anyone keen to forge a sense of wholesome credibility without doing the hard yards.

- Natasha Radmehr

MOSS, EDINBURGH

Occasionally, though, you discover a restaurant that isn't trying to pull the proverbial organic wool over diners' eyes.

At Moss, the Stockbridge restaurant owned by Noma-trained chef Henry Dobson, you won't experience any 'farmwashing'. All the ingredients on the menu are either sourced from the chef-owner's family farm in Angus, or from local producers such as Knockraich Farm's Katy Rodgers. If it doesn't grow in this country (exceptions are made for some of the wines), you won't be able to order it, as we discover when we ask for a coffee.