The conceptAs the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.Over 95% of the kitchen’s ingredients are Indonesian. Locally produced vegetables and herbs further reduce the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains and fresh seafood from Eastern Indonesia. Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted.The marriage of fresh, local ingredients with the inspired dishes of these prize-winning chefs has proved enormously popular with international diners who love both the concept and the food. Book at least two weeks in advance for a dinner table.As Locavore continues grow, so does its outstanding team. Ray and Eelke’s human resource philosophy is to hire not on the basis of experience but for attitude, social skills and willingness to learn. They carefully train the employees, give them responsibility and let them fly. Locavore, Nusantara, Night Rooster, Locavore to Go and Local Parts are now served by over 60 dedicated and enthusiastic staff from all over the country.Locavore’s environmental policyRay and Eelke are committed to environmental sustainability, both in and out of the kitchen. The iconic sage green paint and recycled wood of all outlets reflect that philosophy.All edible kitchen waste is either fed to pigs or composted for the vegetable garden. Other waste is collected by Eco Bali Recycling, which ensures its proper disposal.The roof of Locavore to Go is covered in passive solar panels which reduce electricity consumption by at least 50%.
The conceptAs the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.Over 95% of the kitchen’s ingredients are Indonesian. Locally produced vegetables and herbs further reduce the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains and fresh seafood from Eastern Indonesia. Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted.The marriage of fresh, local ingredients with the inspired dishes of these prize-winning chefs has proved enormously popular with international diners who love both the concept and the food. Book at least two weeks in advance for a dinner table.As Locavore continues grow, so does its outstanding team. Ray and Eelke’s human resource philosophy is to hire not on the basis of experience but for attitude, social skills and willingness to learn. They carefully train the employees, give them responsibility and let them fly. Locavore, Nusantara, Night Rooster, Locavore to Go and Local Parts are now served by over 60 dedicated and enthusiastic staff from all over the country.Locavore’s environmental policyRay and Eelke are committed to environmental sustainability, both in and out of the kitchen. The iconic sage green paint and recycled wood of all outlets reflect that philosophy.All edible kitchen waste is either fed to pigs or composted for the vegetable garden. Other waste is collected by Eco Bali Recycling, which ensures its proper disposal.The roof of Locavore to Go is covered in passive solar panels which reduce electricity consumption by at least 50%.
The conceptAs the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.Over 95% of the kitchen’s ingredients are Indonesian. Locally produced vegetables and herbs further reduce the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains and fresh seafood from Eastern Indonesia. Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted.The marriage of fresh, local ingredients with the inspired dishes of these prize-winning chefs has proved enormously popular with international diners who love both the concept and the food. Book at least two weeks in advance for a dinner table.As Locavore continues grow, so does its outstanding team. Ray and Eelke’s human resource philosophy is to hire not on the basis of experience but for attitude, social skills and willingness to learn. They carefully train the employees, give them responsibility and let them fly. Locavore, Nusantara, Night Rooster, Locavore to Go and Local Parts are now served by over 60 dedicated and enthusiastic staff from all over the country.Locavore’s environmental policyRay and Eelke are committed to environmental sustainability, both in and out of the kitchen. The iconic sage green paint and recycled wood of all outlets reflect that philosophy.All edible kitchen waste is either fed to pigs or composted for the vegetable garden. Other waste is collected by Eco Bali Recycling, which ensures its proper disposal.The roof of Locavore to Go is covered in passive solar panels which reduce electricity consumption by at least 50%.