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Ember Acre
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Suppliers

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.

Carrots, beetroot and greens from the field in baskets on the kitchen pass, copper pans and the open kitchen behind

Who grows it

  • Hands lifting carrots and beetroot into wooden crates in the walled kitchen garden, early morning

    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.

  • Shropshire ewes grazing a steep green hillside in morning light

    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.

  • Old plum and apple trees in the walled orchard behind the barn, ripe plums on the branch

    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

Everything else, and how far it travels.

  1. Flour

    38 miles

    Stoate's mill, stone-ground, for the bread

  2. Dairy

    12 miles

    Bridge Farm, unpasteurised cream and butter

  3. Wood

    0 miles

    The farm's own coppice: oak, ash and hazel

  4. Wine

    Listed by grower

    Three English growers and two in the Loire, all named on the list

  5. Fish

    210 miles, said plainly

    Once a week, line-caught, from a day boat in Cornwall