Returning to the roots and the beginning of a new journey
Emerging into the lush green land in Pranburi District, rows of greenhouses and growing patches are a welcoming sight.
Echoing laughter can be heard coming from the unassuming structure ahead where the chef and proprietor of the Boutique Farmers, James Noble, discussed all things food and plants with his guests.
Practically growing up in the hospitality industry, the ability to drop off the grid and do a sustainable, low-carbon operation has always been his end goal.
“Boutique Farmers is a zero carbon-footprint, organic, sustainable restaurant where the menu changes on a daily basis, depending on the available ingredients and produce,” said James.
However, his aim was not to flood the market with the products. His outlet is established to give chefs exactly what they need to create that perfect dishes they want for their restaurants.
“It is a unique operation. It is a reverse farming project where people instruct us about what they want us to grow or tell us the quantity of products they want and we’ll tell them how much space they will need to realise that and how much the rent would cost.
“To guarantee that our products reach the chefs in prime, ultimate condition, we do the delivery ourselves,” he added.
The reverse farming allows the farm to grow just what a chef needs within months. Some of his clientele include Gaa (Michelin Plate, Best Female Chef 2019), Sühring (one Michelin star), and Paste (one Michelin star) to name a few.
Of course, this requires a lot of homework done in order to study and/or create the perfect conditions the plants or produces need to grow.
The point, he said, is to hopefully let chefs mull over the available local ingredients they could use when designing a dish or a menu rather than ordering in from abroad just because they can.
Not only specific to growing plants, they also raise geese, goats and mussels in Sam Roi Yot district nearby while seafood and other meat items are sourced from fishermen, chicken and pig farmers when required.
Serving a small number of guests on a weekly basis, there is really no clear cut ideas of what will be on the plates until Thursday when the harvest come in, then only by Friday that they will have four appetisers, four main courses and four desserts finalised.
Saturday will see bistro menus and some tapas sets, while Sunday features a brunch with an amalgamation of all things available cooked in different ways so there is no repetition of any food during any particular weekend.
Only 30 kilometres from Hua Hin, Pranburi is short of four hours on an easy drive from Bangkok and Boutique Farmers is surely worth a visit, food enthusiasts or not.
297 Moo 4, Pak Nam Pran, Pranburi
Tel: 081 266 7800
Open: Friday, Saturday 7pm-10pm Sunday 10am-3pm