Our guiding principle is to source the best produce available & to treat it with the upmost respect. Where possible we use British ingredients, but taste & integrity are the most important things. We’ve worked hard to forge relationships with our suppliers, trusted for the quality & authenticity of their produce. They share our love of good food.
We think carefully about how to get as much as possible from these ingredients. For example, we make game tea from the bones of the birds that we serve, & we turn the buttermilk we get when we make our own butter into panna cottas, marinades, or dressings.
We work with small farms across the UK, wherever possible sourcing directly from farmers. This allows us the freedom to choose animals on the basis of the things that matter to us; fat content; fat marbling; age; aging etc. We get our charcuterie from Elliot & Alison at The Ham & Cheese Co.
Comes mostly from father & son team Chris & Dylan Bean of Kernosashimi in Trecoose in Cornwall. They run a small collective of day boats which go out before dawn, using sustainable methods such as gill–nets and jigs.
We bake our own sourdough loaves. Using a rye starter, we incorporate white & wholemeal flours, & some scalded spelt for sweetness. The result is a slightly sour, not overly acidic, well-hydrated sourdough that highlights the beautiful characterises of the rare-breed & organic grains that we use, they're stone-milled by Gilchester Organics in Northamptonshire.
Fruit & veg
We pride ourselves on working with as many independent farmers & growers as possible: people such as Brogdale Farm in Kent, The Good Earth Growers in Cornwall, & The Tomato Stall in the Isle of Wight. 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.
Most of our cheese comes from Neal’s Yard Dairy who work with independent farmhouse cheesemakers across the UK & Ireland. Our milk & cream comes from Geoff & 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 butter comes from husband & wife team Dave & Rosie of Hurdelbrook Farm in Somerset.
We write our menus daily so that we can work in sync with the seasons, & the day-to-day changes within those seasons. A spate of bad weather can ground our fishermen’s boats for a few days. Sea kale may be there one day & gone the next, the same is true of woodcock. It makes perfect sense to us that our menus should reflect this. It's an approach that also allows feedback from our guests to guide the menu, so please do get in touch to talk to us about your experience.