SEASONAL FOOD, REDEFINED

Its 2015, we are both working separately within the hospitality industry but both have a passion to create something new and exciting in the area. We set about plans to create our own restaurant, somewhere we ourselves would love to dine.

 

We secured the capital we would need using start up loans. Then in June 2016 we got the keys to a small restaurant in Stone and started to create Little Seeds. With a two-week time scale from collecting the keys to open this restaurant we refurbished the whole place, built bespoke furniture and lighting we even had our very own lawn (inside).

We started to build a loyal guest base, some people we still see weekly today. Over the next few years we kept reinvesting into the restaurant to bring it to its full potential. Opening with a casual food offering using local suppliers evolving to what it is today, a more refined offering. The menu development is always at the top of the priority list and develops using classical techniques and seasonal ingredients.

 

2019, the second refurb, we had come so far and set about Little Seeds 2.0. The grass had served its time and we welcomed a new wooden floor, we had a change of colour scheme and some lovely new crockery, much more in keeping with our new menus.

 

And then Covid-19. we pivoted into a dine at home service, providing locals with tasty three course meals they could finish off simply at home. We didn’t waste the extra time we had on our hands, we transformed the unloved outside area into a dining and drinks terrace with outside bar and upgraded our private dining room to a more luxurious space to celebrate those special occasions.

 

Today, over 8 years since it began we are continuing to create a restaurant that stands out and improves the hospitality scene for the area. We have an amazing young team that have grown with us along the way and we look forward to what the future of Little Seeds could look like.