Bo-Vine is Bringing More In-House

At Bo-Vine, refinement has always been part of who we are. From sourcing better cuts to elevating the classics, we believe there’s always room to do things just a little better. Our latest step in that journey? A bigger commitment to making more in-house - from stocks and bastings to sauces and beyond. And you’ll see a lot more of it in our refreshed menu.

Here’s why it matters:

Better ingredients, better flavour

When you start with quality ingredients, you set the stage for everything else. Instead of relying on ready-made products, our chefs are now using bones, fresh vegetables, and seasonal produce to craft chicken, beef, vegetable and even fish stocks from scratch. The flavour is deeper, the quality more consistent, and every dish benefits from that extra layer of care.

Stronger supplier relationships

One of the hidden benefits of this approach is how it strengthens our ties with suppliers. Because they know we emphasise better, more ethical ingredients, Bo-Vine becomes one of the restaurants they think of first when they have something special or unique to supply.

Creativity at the core

Taking more in-house has also unlocked creativity. From turning cracked cheesecake into a silky ice cream, to experimenting with dry-aged tuna, the team is constantly encouraged to think differently. These innovations don’t just add interest to the menu - they keep the whole kitchen buzzing with ideas.

A fresh experience for guests

For our regulars, it means there’s always something new to discover. Sometimes it’s a familiar favourite that’s been reworked with better technique, other times it’s a brand-new idea brought to life. Either way, it keeps the Bo-Vine experience exciting, memorable, and worth talking about.

Happier teams, better food

There’s another piece to this too: the people behind the plates. When chefs and kitchen staff are taught new techniques and trusted with more responsibility, it inspires pride. A motivated, curious team puts that care into everything they make - and you can taste the difference.

Making room for what matters

And yes, it makes practical sense too. By wasting less and saving on costs, we can focus more of our time, energy, and creativity on what really matters: serving food that makes an impact.

So book a seat with us - we promise you won’t be disappointed.