Our guiding principle is to source the best produce available and to treat it with the upmost respect. Where possible we use British ingredients, but taste and integrity are the most important things.
We think very carefully about how to get as much as possible from these ingredients. This ‘nose to tail’ approach applies as much when we make game tea from the bones of the birds that we serve, as it does to turning the buttermilk left over when we make our own butter into panna cottas, marinades for meat, or dressings for salads.
Since opening, we’ve worked very hard to develop and maintain relationships with our trusted suppliers. We have chosen each and every one of them on the basis of the quality and authenticity of their produce. They share our love of good food, and almost without exception they are incredibly nice people.
We work with small farms across the UK, wherever possible sourcing directly from farmers, rather than working with wholesalers and middlemen. This allows us the freedom to choose animals on the basis of the things that really matter to us such as specific weights, fat content, fat marbling, age etc. For more detailed information about our meat, please see our shop page. We get our charcuterie from Elliot and Alison at The Ham and Cheese Co. Like us, they believe in working with small independent farms that in most cases rear, butcher and cure all of their own meat.
Most of our fish comes from father and son team Chris and Dylan Bean of Kernosashimi from Trecoose in Cornwall. They run a small collective of day boats including their own – Lady Hamilton - which go out before dawn, using sustainable methods such as gill–nets and jigs, and return with their catch at around 4pm. Their fish is then overnight couriered directly to us and the following day we’re serving it to our guests for lunch.
Fruit and veg
We pride ourselves on working with as many independent farmers and growers as possible: people such as Brogdale Farm in Kent, The Good Earth Growers in Cornwall, and The Tomato Stall in the Isle of Wight. We work with the seasons, using the freshest, most vibrant and delicious vegetables and fruit grown by people who care passionately about their farming methods and their produce. Our focus is on using British produce, but we don’t limit ourselves. We also hunt down the best that Europe has to offer; Perigord truffles; Amalfi lemons and French salsify.
We have sought out like-minded people who provide us with the best-tasting dairy produce. Most of our cheese comes from the venerable Neal’s Yard Dairy who work with around 40 independent farmhouse cheesemakers across the UK and Ireland. Our milk and cream comes from Geoff and Kim at Ivy House Dairy in Somerset, a small family-run farm making the finest organic Jersey milk products. The raw unpasteurised Guernsey cream that we use to make our own butter comes from husband and wife team Dave and Rosie of Hurdelbrook Farm in Somerset.
The early rising bakers at Little Bread Pedlar based in Spa Terminus use organic Shipton Mill flour to make the artisan sourdough breads that they deliver to us daily by bicycle.
We write our menus daily. This means that we can work in sync with the seasons, and be responsive to the daily changes within those seasons. Sea kale may be there one day and gone the next, the same is true of woodcock. A spate of bad weather can ground our fishermen’s boats for a few days, and it makes perfect sense to us that our menus should reflect this. This approach also allows much-valued feedback from our guests to guide the menu, so please do get in touch to talk to us about your experience.