Welcome to Foxcroft, where we have created a dining experience that is casual, welcoming and carefully considered. Working together with the best local farmers and the finest international suppliers, every ingredient is selected for seasonality, quality and flavour before entering the kitchen at Foxcroft. With a commitment to quality and flavour, our team of chefs believe in treating simple ingredients with the same care, attention and respect as those of rarity.
Foxcroft is first choice for those seeking La Colombe quality in a casual setting with sophisticated elegance. Attention to detail and the quality of ingredients is impressive, a legacy of partners Glen Foxcroft Williams and Scot Kirton. Dishes demand applause, like the seared tuna tataki and the cured yellowtail, honey-glazed quail and venison tartare, or something that sounds simple like the goats cheese and fig dish. Regulars return for the turnip gratin, a simplistic dish of turnips, Parmesan, thyme and onion dressed up with four very different preparations of the turnip, utilising the whole plant. “Its homely, clean and comforting but surprisingly complex,” says chef Glen. In winter he favours cooking with kale, kohlrabi and nettles paired with rich fatty cuts of meat. Spring sees elderflowers and stone fruit, in summer mangoes, yellowtail and a heavy dose of soft herbs. “In autumn we preserve scary amounts of quinces and Jerusalem artichokes to use throughout the year.” He loves and relies on preservation techniques like charcuterie, pickling, fermentation as well as forgotten things like making mustards and vinegars from scratch. “I like to explore the range of flavours that can be achieved through salt, bacteria and time.” At Foxcroft they make a concerted effort to use local and ethically sourced produce in their internationally inspired dishes. Glens pastry expertise comes to the fore in the desserts, works of art from visual splendour to the last, lingering flavour. “My favourite feedback from a guest is when they say a dish took them back to a place or a memory, its a powerful thing.” Chef Glen Foxcroft Williams