Everyone we buy from, by name.

Most of it grows on the farm. The rest comes from people we can drive to, and we tell you who.

Who grows it

The farm's own field, 200 metres from the kitchen
Rosie and the field team pull carrots, beetroot, chard and herbs every afternoon at four for that night's menu. What is not ready stays in the ground; the menu changes instead. Two and a half acres, no-dig since 2019, no sprays.
Hollins Farm, two valleys over
Tom Hollins keeps 300 Shropshire ewes on the hill. We buy whole lambs and mutton from him every fortnight and use every cut: shoulder over oak, the neck in the stockpot, the fat for the potatoes.
The walled garden and the old orchard
Soft fruit, beetroot and chard from the walled garden; plums, apples and pears from a hundred-year-old orchard behind the barn, picked by our own team and stored in the cool room through the winter.

The full list

Flour
38 miles
Stoate's mill, stone-ground, for the bread
Dairy
12 miles
Bridge Farm, unpasteurised cream and butter
Wood
0 miles
The farm's own coppice: oak, ash and hazel
Wine
Listed by grower
Three English growers and two in the Loire, all named on the list
Fish
210 miles, said plainly
Once a week, line-caught, from a day boat in Cornwall

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