2016
A stall at the Saturday market
Anika and her brother Dev sold pumpkin bread and pickles from a borrowed table at the Coonoor market.
OurStory.
A brother and sister, a grandmother's kitchen garden and a stubborn belief that dinner should taste of where you are.
p. 03Timeline
How the vine grew.
2018
The first supper club
Eighteen strangers, one long table in Selvi's barn. It rained. Nobody left.
2020
Harvest & Hearth opens
An old tea-factory office on Orchard Lane became a dining room with a wood-fired hearth at its heart.
2023
Partner farms grow to six
Fair, fixed prices agreed every season, paid within a week. Red Soil Collective joins in spring.
2026
Today
Eighty-six supper clubs, a herb garden on the roof, and the same rule: the farmers call first.
p. 05What we hold to
Five principles,pinned above the pass.
Local
Everything fresh comes from within 50 km. We know every farmer by name.
Seasonal
The menu changes four times a year, and in small ways every week.
Whole-ingredient
Root to leaf, nose to tail. Peels become stocks, stalks become pickles.
Zero waste
We compost, ferment and share. Our bins leave half-empty.
Fair to farmers
Prices agreed before planting, paid within seven days.
p. 07The teamHover to see them at work
The handsbehind the hearth.
Anika Rao
Chef & co-founder
— Anika
Dev Rao
Co-founder & front of house
— Dev
Imran Sheikh
Sous chef, fire & smoke
— Imran
Nila Thomas
Baker
— Nila
p. 09Sustainability
Less waste,more soil.
Kitchen scraps go back to Green Acres as compost every Monday. Bread ends become crumbs, peels become stock, and the odd surplus becomes a staff lunch.
94%
Kitchen waste composted
11 t
Compost returned to farms in 2025
100%
Fresh produce within 50 km
0
Single-use plastics in service
p. 11The spaceScroll →
Rooms that smell ofwoodsmoke & thyme.
Press & awards
“The most honest plate of food in the Nilgiris.”
“A supper club that feels like a harvest festival.”
Best Farm-to-Table Restaurant, 2025
“Every course tells you where it grew.”