We are very grateful to all these artisan growers, fishermen and farmers for all their support over the years which has in turn helped us become ‘The AA Restaurant of The Year for 2011′, ‘The Independent Most Memorable Meal for 2011′ and 53rd in The Times Top 100 UK Restaurants for 2014.
We believe in ‘real’ farming, free range, and real food. We think that animals should live in their natural habitat, with loving care and attention, which is not necessarily ‘Organic’.
All our Sea Fish are caught on Day Boats, which dock at Newlyn in Cornwall. Crabs are delivered live from Torbay in Devon. Diver Caught Scallops are from Tarbert, Argyll.
Langoustines are delivered live from the Western Isles of Scotland. Welsh Lobsters are caught and sent to us live by our friend Danny in Little Haven.
Our English Eels are caught from sustainable rivers in Somerset and smoked to a traditional German recipe. Our meats are from specialist farmers and butchers; our 4 week hung Beef is a cross between Highland and Shorthorn cattle which live overlooking the Moray Firth and the Cairngorm mountains.
Free Range Pork is from Kelmscott in Gloucestershire, and bred between a Hampshire Boar and Duroc Cross, live 100% outdoors and are fed ad lib. New Season Mountain Lamb are from the rolling hills around Aberaeron in West Wales. Label Anglaise Chickens are from Essex.
Speciality mushrooms such as Enoki, Maitake, Shimeji and King Oysters are cultivated for us by Jane Dick of Fundamentally Fungus, Hampshire. We are of course famous for being the first commercial UK Truffle Hunters since Alfred Collins died in 1929, and these are again in plentiful supply. Cheeses are sourced from all over the West Country and Wales.
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