Both the provenance of the food we use and the ethics of the supplier are very important to us. We select local produce wherever possible. We regularly visit local farms and meet with their owners as we feel it is important to know where our food has come from. With this in mind we hope you find the following of interest:-
Fruit & Vegetables:
‘TrillFarmGarden’ is a 300 acre organic farm set inEast Devonbetween Musbury and Axminster. Set up in 2008 by Ashley and Katy to promote and inspire healthy and responsible living.
Organically reared Devon ruby beef from Chris Merlots ‘Holdstone Farm’ in Combe Martin, Devon. All his beef is 21 day matured
Local farmer Clive Sage of ‘Wylde Meadow Farm’, just outside Lyme, whose awards include a Gold Medal in the
‘Taste of West’ Food & Drink Awards and the ‘Dorset’ magazine’s Best Meat Producer of the Year.
‘Kingfisher Brixham’, run by Marc Shipton and Kevin Waymen pride themselves on the freshest fish with daily deliveries to our kitchen. The company is committed to using sustainable fish stocks and supporting local fishermen in Devon and Cornwall. Our Lobsters are pulled from pots just off the shore in Lyme by local fisherman Barry Wayson.
Jams, Chutney and Cereals:
‘Forest Products’ in Bridport, Dorset, established in 1986 by Gavin Brooking and Mark Teideman. They have over 100 awards for their jams and chutneys, including the ‘Fortnum and Masons’ Supreme Champion award. Our museli is from Dorchester based ‘Dorset Cereals’.
Ice-creams & Sorbets:
‘Granny Gothards’ – “naturally from the farm”, award wining & lovingly handmade on their farm on the Somerset
levels. Great flavours such as Sedgemoor honey and of course a Cider flavour, using the famous ‘Burrow Hill Farm’
Quickes Mature Cheddar
The most famous cheese in Quickes range is the Traditional Mature Cheddar. By slowly maturing a muslin-wrapped truckle for a year it is allowed to breathe producing a beautiful rinded cheese with a unique and complex flavour. Made by renowned cheesemaker Mary Quicke using pasteurised cows milk at Home Farm near the village of Newton St. Cyres in the South West of England.
Cornish Yarg is a delicious semi-hard cheese from Cornwall, in the South West of England. It’s creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy and is made by hand in open round vats. After pressing, the cheese is wrapped in wild garlic leaves picked from the wild from neighbouring properties and frozen throughout the year. The leaves are carefully brushed onto the cheese in a traditional pattern and they attract wonderful natural occuring moulds of various colours , which help the cheese ripen. As the cheese matures, these edible leaves impart a delicate, slightly garlicy taste. The final product has an attractive, lacy pattern, giving the cheese a very unique apperance.
The recipe for Cornish Yarg was invented by Alan Gray. When trying to find an appropriate name for the cheese, a lateral-thinking friend suggested that Gray spelled backwards sounded very Cornish and the name stuck.
A delectable semi-soft cheese made with richGuernseycows’ milk. The rind is gently washed in Temperley Somerset Cider Brandy giving the paste and the rind a wonderful silky golden hue. At 4-5 weeks it is very creamy with citrus notes. During maturation the flavour develops and it becomes even more buttery and indulgent – perfect at about 8-10 weeks. Vegetarian.
Award winning Farleigh Wallop now developed into a snow white log rolled in thyme with velvet-like crust. Initially dense but creamy – slice to reveal the inner ring of aromatic thyme with a gradually softening lemony centre. An excellent shape for slicing and grilling. Vegetarian.
Devon Blue has a subtle flavour overlaid by the spicy blue tang. Smooth, creamy and deliciously herbaceous, the cheese is produced by Robin Congdon of Ticklemore Cheese, Totnes, Devon using locally sourced pasteurised Fresian cows milk. Made by hand the cheese is matured for four to six months to develop the blue veining, then wrapped in foil to prevent it from drying out.
Organic Cotwold Blue Brie
Simon Weaver Organic Cotswold Blue has blue veins running through a delightfully creamy pure white moulded soft cheese. Without being overpowering the blue Roquefort mould adds an extra richness to this great tasting cheese. Made on the farm with organic cow’s milk, the cheese reflects the lush Cotswold meadows and the care and skill of the cheesemaker.
‘Whitehole’ – This amazingly pure spring water is high in calcium and doesn’t travel far to be at your table.
Established in 1893 this is the well water as drawn by ‘Jack & Jill’! The owners are completely dedicated to
running their smallSomersetbusiness with the environment in mind, it has SSSI status which means it is of special
scientific interest and has never been subject to chemicals or fertilizers. We also use Devon’s famous organic
‘Luscombe’ soft drinks and locally brewed beers such as ‘Lyme Bay Brewery’ and ‘Dorset Brewing Company’.
‘Berry Bros. & Rudd’ –Britain’s oldest wine & spirit merchant; having traded at the same shop inLondonfor over 300 years. Today, still run by members of the Berry & Rudd families, it retains two Royal Warrant’s for H.M. The Queen and H.R.H. The Prince of Wales, having supplied wines to the Royal family since the reign of King George
111. With three ‘Masters’ of Wine’, Berrys continues to offer wines of the highest quality from the worlds finest producers.
‘Martin J. Platts Just Fine Wines’ – A local, privately owned and run business with over 25 years experience in the wine trade. They continually ensure that all wines are personally selected, with the emphasis on quality and value.
Drink (Beers and Softs)
We are constantly building on our list of great local suppliers for our soft drinks and beers; currently we have:
Luscombe organic (Buckfastleigh, Devon)
Mighty Hop Brewery (Lyme Regis)
Dorset Brewing Company (Weymouth)
Otter Brewery (Honiton, Devon)