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Our favourite local artisan butcher is where we source all of our meat. Andrew is passionate about traditional and French techniques, provenance and traditional breeds. Only the very happiest of Somerset animals

Somerset Charcuterie believes in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country.


Our neighbours and favourite traditional cheesemakers, Westcombe Dairy make proper unpasteurised Somerset cheese – such as their traditional clothbound Westcombe Cheddar, Duckett's Aged Caerphilly and Ricotta – using raw milk from their own cows who live just up the hill from our kitchen.

Award winning cheese made in Kelston, near Bath using their own cows' milk. A fantastic selection of cheeses we use in many different dishes.

At Bruton Dairy they are passionate about producing the finest quality traditional Somerset milk and cream. They are ardent supporters of our Somerset dairy farming industry and, as a result of that, they aim to produce the highest quality, locally farmed milk.

Longman's provide an extensive range of different cheeses that we make the most of as we're right in the middle of Cheddar-land! 


Tia and Nick run an organic, sustainable small-scale market garden in Somerset, just down the road from us. They use regenerative, no-till growing methods to care for the land, produce and to work harmoniously with nature and the seasons.

Centrally situated in Bristol sourcing prime local produce with cheese & bread amongst other accoutrements. Based on North St & Bedminster Parade, Hugo gets his hands on the best fruit and veg of the season.

Julie and Jamie run the fruit and veg stand twice weekly at Rocky Mountain Nursery, and source only the best seasonal and when possible, local fresh produce for us.

Charlie at Pinsents sources artisan ingredients, supplies us with Lievito bread, cheeses from the continent and also provides us with the best sausage rolls for our lunch...


Hart’s predominantly  source their fish from local day boats which means it comes from smaller, more sustainable and better cared for catches that can go from being in the sea to you in as little as 48 hours.

All our local trout comes from Mere where they have a focus on clean water, delicious trout and a slow farming system to make the least impact on the chalk streams. 


Our other neighbours in Westcombe, Landrace have a focus on regenerative farming, using speciality grains, and giving back to the land. Ultimately, this all comes together to make the most delicious sourdough you can get your hands on.

We’ve worked with Phil at Lievito for years to supply us with anything from artisan burger buns to giant slabs of soft focaccia. 

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