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 carefully about how to get as much as possible from these ingredients. This 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 from making our own butter into panna cottas, marinades for meat, or dressings for salads.
We’ve worked hard to forge relationships with our suppliers, trusted for 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. This allows us the freedom to choose animals on the basis of the things that matter to us, such as fat content, fat marbling, age, aging etc. We get our charcuterie from Elliot and Alison at The Ham and Cheese Co.
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 which go out before dawn, using sustainable methods such as gill–nets and jigs.
Under the guidance of expert baker Ben Glazier, we bake our own sourdough loaves. We take a rye starter, incorporate white and wholemeal flours, and also some scalded spelt which adds a lovely sweetness. The result is a slightly sour, but not overly acidic, well-hydrated sourdough that highlights the beautiful characterises of the rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire, that we use.
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. 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 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.
We write our menus daily so that we can work in sync with the seasons, and even 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.