Coobs sources their produce from local suppliers and organic farms to create unique modern bistro-style food. Close to 75% of ingredients come from their organic farm in the Magaliesburg. The farm has been part of Chef James Diacks family for more than 20 years and is now the main source for his food. Everything from vegetables and herbs to pork, lamb and wild boar is free-range and organic. The restaurant does all it can to recycle and reuse all waste, in keeping with the organic and green image.