Suppliers
The farms, the butcher and the fish merchant behind the menu.
Who we buy from
Hollow Lane Farm
Vegetables, salad and herbs, three times a week
9 miles
Becker's Butchers
Beef, lamb and free-range chicken
Market Lane
Coast Fish Co.
Mussels and line-caught fish, Tuesday and Friday
40 miles
Springfield Mill
Flour for the bread and pastry
12 miles
Supplier names (sample).
How we cook
Three habits that decide what goes on the menu and how it reaches you.
In season, close by
Vegetables from two farms and a market, meat from one butcher, fish from the coast twice a week (sample).
Made in this kitchen
Bread, stocks, sauces, pickles and ice cream. We buy in the wine, the coffee and the cheese.
Allergies taken seriously
Every note you give us is printed on the ticket, in red, for the cook who makes your food.
Hungry now?
Call the kitchen and we tell you the ready time on the phone, or send a request and we call you back to confirm.