"We’re at a point where we’ve completely alienated ourselves from the things that we eat; we’re clueless about where our food comes from."

When did it occur to you that there had to be a sustainable scope to your work?

I became more aware of eating organic after my son was born in 2011. I’ve always had quality as an integral part of cooking but this was different. I started perceiving it from an ethical standpoint. It was about something more; there were so many qualities to unearth in the food beyond the sole aspect of taste.

Is it harder to build a Michelin-starred restaurant based on sustainability as compared to one with regular conditions?

I don’t think so. We didn’t set out with the aim of making a sustainable restaurant; there was no dogmatic marketing initiative. We wanted to serve the best food possible and we realised that we had to become more sustainable to do so. It’s not harder than doing a normal me...