Our Provenance
We cook with produce grown or reared as close to this area as possible.
Our determination to bring exciting food to your table is growing in 2012. We are taking the time to get know our suppliers; find out how they manage their business and deliver such great produce to our kitchen.
Specialist rare breeder Huntsham Farm in Herefordshire supplies much of our pork and beef. The Middle White pig was a staple of British pork up until 1930’s but the austerity measures after the Second World war saw imported inexpensive pork from Europe flood our shops. Today there are few farms left that still breed this succulent meat. If its on the menu try it! Also from Huntsham Farm comes our Long Horn beef: Exceptional quality and like the Middle White, is another rare breed that was commonplace in the UK 100 years ago. Jessie Smith also supplies rabbit, mutton, and pheasants from Stowell Park, the sporting estate near the village of Northleach.
Madgett’s Farm produces exceptionally high quality farm reared ducks from a stunning location overlooking the Wye Valley.. The farm has featured on Rick Stein’s Food Heroes on BBC2, Market Kitchen with Matthew Fort and Food for all Seasons with Matt Tebbutt and first came to our attention through Taste of the West.
We buy smoked chicken and duck from Lakin Smokery based at Box in Wiltshire and smoked fish from the Coln Smokery at Northleach
Duchy Home Farm – HRH’s organic farm outside Tetbury supplies us with some of our vegetables and salad depending on what’s available.
Marshfield Farm Organic Ice-Cream is our choice for local, organic ice-cream in lots of great flavours just 6 miles away.
For fish specials we buy fresh fish and shellfish from Brixham in Devon, mostly choosing to cook fish caught off the waters of Devon and Cornwall, the mussels come from the River Exe.
Our bread is mostly homemade using organic flour from the famous Shipton Mill in Long Newton and for speciality bread we buy from Hobbs House Bakery, a local family business We make our own sourdough breads from an 18 year old yeast.
Local artisan cheeses are sourced including Charles Martell’s Hereford Hop, Single Gloucester and Stinking Bishop, from his farm at Dymock, Gloucestershire and Simon Weaver’s Cotswold Blue Brie from Stow-on-the-Wold. We also use North Cerney Ash Goat’s Cheese.
Milk and cream are supplied by Cotteswold Dairy in Tewkesbury and we buy our butter from Netherend Farm at Lydney because the lush pastures between the Severn and Wye rivers produces delicious creamy butter which is traditionally churned. Thick cream is from Jess’s Ladies Organic a local Gloucestershire farm, Jess is the farmer and the Ladies are her cows!
Sherston Eggs supply the free range eggs.
We use mustards and strong horseradish from the excellent Tracklement Company based in nearby Sherston where everything is made traditionally and in small batches.
Luscombe Organic Drinks have proved extremely popular and their adult flavours are a good substitute to alcohol. They are made without concentrates, additives or preservatives and without big, harsh bubbles. All Luscombe drinks are made in Devon, within the histroic setting of the Domesday Farm.
Sharps Brewery in Cornwall, supply our most popular real ale, Doom Bar: We are their largest account in Gloucestershire. We also stock ales from local breweries such as Nailsworth Brewery. Butcombe is always popular and we have just introduced their Rare Breeds ale made with barley from Adam Hensons farm in North Cotswolds. You might have seen Adam presenting Countryfile on BBC1 most Sunday evenings.
We’ve just started to buy delicious after dinner liqueurs from Cotswold Country Liqueurs. They are excellent with pudding or cheese in some fantastic flavours, they finish a meal perfectly, but watch out, they are very alcoholic! Another new addition to our drinks offering is Westons’s Organic Cider, made in the village of Much Marcle, Herefordshire since 1873. Their products are traditionally produced and certified by the Soil Association winning many awards along the way.