Chef Schembri sources produce locally as far as possible. He works with farmers in the Marsalforn valley and elsewhere on Gozo for the supply of fruit and vegetables. Indeed, the restaurant has its own small asparagus bed which is being nurtured and developed for future production.
Chickens, quails and rabbits are reared especially for the restaurant, with a specific feeding regime. A local butcher in Xaghra is used for other locally sourced meat, while a specialist importer supplies those products, such as foie gras and venison which are not available locally. Gozo is blest with some of the best fish in the Mediterranean and the freshest fish is brought daily to the kitchen by the local fishermen, from whom the chef chooses the best of the catch.
All the bread is baked in-house, the sea salt comes from salt pans in Xwejni belonging to the owners of Ta’ Frenc. The salt, incidentally, has generated a good deal of interest abroad, where internationally known chefs have been delighted to use this pure natural product. The honey used in certain dishes and to sweeten the herbal infusions is pure Gozo honey from a beekeeper living next door to the restaurant. Her honey is notable in that no sugar is fed to the bees; they feed only on the nectar of flowers growing in the Marsalforn valley.
The carob syrup, a traditional product of the Maltese islands, used in the restaurant for sauces and infusions, is made in house to an old family recipe.