Ipsum Vinoteca is a very special place, not only because it is a dream become reality and we put 200% into it, but because we do have a different ethos or philosophy or model whichever way you like to call it and I am aware that we will never been able, neither I want to, please everyone, as much as I want people to understand the importance of what they eat whether they choose us or another establishment with a similar ethos or approach to food.
According to the latest statistics the UK has become the second country in the world after the USA for number of obese and much more could be done on an individual level, it should not be anymore about quantity and price but quality, provenance, origins.
Food is not just what is on the plate but is a choice of life, we all like the environment, we don’t like plastic anymore, we look for venues that have replaced their plastic straws with paper ones, we hate sugar or salt, still when it is about the food we eat, our fuel, that thing that allows us to enjoy our only life, we rarely wonder or ask where it comes from or how it has been made and the impact it had on the environment and will have on us. Good food add years to our lives, bad food takes them off.
At Ipsum part of our ethos is to use the best ingredients we can get hold of, locally sourced, we work with a very limited number of suppliers and we can trace our food from farm to plate and we are very proud of it, quality is imperative for us, from our bread to our meat or fish, and it has always been since we opened at the end of 2014.
Ipsum allows me to play, I call it playing, and study food, the kitchen is my play room and school class, and the restaurant is where the study, the learning and the play get into the plate and part of the study, learning, is make the best of these amazing ingredients.
Our way of cooking or playing with food is not everyone taste and for many people a venison steak is a venison steak or a beef sirloin is a sirloin, for us local grass fed meat tastes better, and for them there are plenty of restaurants with a different approach. ,We could certainly buy cheaper meat or frozen fish, stop offering our 48H fermented bread, but it goes against our principles. I grow up in a family where it has always been about fresh, local and in season, my mum still makes pasta, tomatoes sauce, biscuits; my grandad used to make wine and extra virgin olive oil, I used to help them and appreciated what goes into making them, not just a lot of physical work, but love, passion.
Eating is a joy, is about taste, is about slow eating as well as slow food, is about discovering new flavours, is about feeling better, not feeling stuffed. Good food makes you look better, it gives you energies and allows you to leave life to the full, this is eating at Ipsum.