We use the finest - wherever possible British - seasonal produce from ethical suppliers. Our meat and eggs are from small, passionate British farmers, who use traditional, free-range farming methods and are free from antibiotics or hormones.
We use free-range chickens that are reared in the Somerset countryside. The birds are free to roam and forage from dusk until dawn.
Our beef is Aberdeen Angus cross reared near the Ayrshire coast in Scotland. It is handpicked from a selection of farms to meet our exacting standards which include a high marbling content and good fat covering. The cattle are outside on the grass for most of the year and indoors in spacious barns during the harsher winter months with straw bedding. When they are indoors they are fed on home-grown haylage. We dry age our prime cuts of beef on the bone in our specially designed cool rooms for a minimum of 30 days. We often have in rare breeds such as Dexter, Hereford, Ruby Red, Longhorn, White Park from select farms across the UK.
All the pigs are reared in a completely free range environment, in the South Downs. It is London’s most local producer of quality, free range pork. The pigs are a Duroc/Hampshire cross, these breeds confer great qualities on the pork making it succulent and tender. Importantly, these pigs can also withstand the heat of a summer’s day and cold winter nights outside.
Our fish is from the South Coast, where possible and Peterhead in Scotland to offer a full range of British caught species. In addition to this we buy from Norway, for fully sustainable, farmed products such as salmon.
Fruit & Veg
Wherever possible we source seasonal produce from local British farmers for the best taste and to keep food miles low.
If you have any questions please get in touch, we'd be happy to answer.