To craft excellent sustainable food, and reduce the environmental impact while supporting the people growing the food. For us it’s all about ‘Growing with Purpose’. Ensuring our food is sustainably sourced. Choosing what is best for all stakeholders – people, animals and the land. We believe that as our business grows, our positive environmental impact should too.
Limeleaf Kitchen is owned and run by British-born Chef Chris Richards-Jones.
Chris started his career as an apprentice at the Walton Heath Golf Club. After he graduated from Culinary College in the UK, he moved to France and worked in various restaurants in Tours, Biarritz and Bayonne. He went back to the UK to get a Degree in Hotel Management. After graduation, his next stop was a job as a personal chef in an acclaimed Bank in the City of London. From there he moved to working on yachts, the first one was located in Palma de Mallorca, and was owned by the owner of the Ritz Hotel in London.
He worked freelance on private yachts. While cooking for V.I.P.’s, British royalty and aristocracy he travelled the world. During breaks in the different locations he researched the local ingredients and cooking styles. He spent a few months in Barcelona studying molecular gastronomy from El Bulli. After a trip from Singapore via Malaysia to Phuket he stayed in Thailand and studied Thai cooking.
Quality and Ethics
He gained a vast experience of world cuisines in these years. Experience and skill he now shows in his own restaurant. Chris stands for quality and ethical practices. Sustainability, high standards of animal welfare with zero antibiotics or hormones used, an actual free-range farm to fork approach. (Mostly) organic, locally sourced produce supporting farmers whose values are the same.