Culpeper is a four story building, with the pub on the ground floor, the restaurant on the first floor, five bedrooms on the second floor, which open to the public in November, and a rooftop garden with a greenhouse, bar and wood fired grill.
Before here, Sandy was head chef at Terroirs and was there for 5 and a half years of which two years he was head chef. Sandy went to Leiths and also worked at Racine.
Biodynamic produce knowing, if not understanding, respect for the earth and the life cycles of plants makes a chefs' job easy. Seasonality and respect for produce are the two most important qualities that define me as a chef and I hope I shall never lose that.