We were very proud when we were honoured with the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards.
The award was the culmination of more than four years work, with the team building up the kitchen gardens into more than 500 square metres of land now cultivated for food.
In addition to the kitchen gardens, Bells at Killcare houses approximately 50 chickens that keep the kitchen well supplied with fresh eggs. We are dedicated to growing our own produce and sourcing as much local produce as possible, to ensure quality, simplicity and seasonality are maintained throughout all seasons. More than 15% of the restaurant menu comes from our garden.
These Awards proved fruitful for us with the restaurant also winning Best Regional Wine List for its impressive collection of both local and international – particularly Italian – wines. This has been a labour of love for proprietor Brian Barry, who has built the impressive list.
Bells at Killcare actively supports a greener and more sustainable environment. We do this in the following ways;
In the kitchen, the significant approach to values of sustainability in food use and production, has found its home. The seasonal menu offerings are designed using large amounts of house made, home grown, organic and local produce from local suppliers.
The estate houses a lush vegetable garden, which is harvested daily, forming the basis of much of his menu. Chefs are continuously planting new, seasonal seedlings and hand picking produce to use that very day. We have approximately 50 chickens on site, that produce free range eggs and we only use grass-fed beef. We don't buy endangered species of seafood such as large tuna and swordfish, and we also adopt the “nose to tail’ principle whereby wastage of produce is minimized.
Bells recycle all organic material from both kitchen and garden, and create compost for the garden and for the chickens. The property uses rainwater from a tank, for the garden and the kitchen chemicals we use are fully biodegradable. We have our own small orchard, including olive trees and quince trees and we even use our rose petals in our homemade sorbetti.
We stock chemical and preservative free wine, from Margaret River, and purchase from a number of international and local organic and bio-dynamic wine suppliers.