We source as much produce as possible from suppliers based in and around the Cotswolds not only because it’s great to support local businesses but because we believe they offer some of the best ingredients in the UK.
When it comes to our fish we only serve British – landed on the Cornish coast and delivered to your plate the day after it is caught.
Run by the Beach family for 50 years, Mudwalls supplies us with fantastic stone fruit and vegetables. Gareth loves to use their purple sprouting and cavelo nero as key components in our dishes.
The edible flowers and micro leaves used to dress our dishes with flavour and impact come from this specialist nursery in the Vale. Originating from foraged plants, the produce is grown using cutting edge technology and hydroponics.
This multi-award-winning rapeseed oil is made using traditional cold pressing methods and crops solely from the family farm. Our chefs use it in all of our dressings, to confit vegetables and even in some cakes.
An independent, third generation, family-owned dairy, Cotteswold milk is sourced from local farmers and its products have been shortlisted for many awards.
Stow on the Wold
Paddy and Steph Bourns supply us with rare breed hen’s eggs from Cacklebean Farm. Their free-range flocks live in traditional chicken houses and we use their pure white Arlington Eggs in everything from our delicious starters to our homemade icecreams.
Hunts Court Farm has been home to the Martells since 1972. They produce the infamous and seriously tasty Stinking Bishop soft cheese which is rinsed in perry from pear trees on the estate and surrounding area.
Homegrown fruit, vegetables and great local produce are available all year round in the shop. You’ll find their Summer fruits in parfaits, bavarois and tarts on our menus.
This independent merchant specialises in wines from family-owned and run vineyards from all over the world. Alongside supplying many bars and restaurants in town, its warehouse is also open for tastings every Saturday.
Made at Church Farm, the Single Gloucester on our cheeseboard is lighter and earlier maturing than its big brother Double. Traditionally made using half skimmed milk it has a fresh, sometimes nutty taste.
Inspired by American craft ales, a long-standing love affair with British real ales, an interest in Cirencester’s brewing history and using the town’s Roman origins in name, Lucy and Colin set up Corinium Ales in November 2012.
Barney Wilczak’s eaux de vies are only distilled in years where the quality reaches the highest levels. His Garden Tiger gin is created in custom copper stills from homegrown and wild species of 34 botanicals. Its recipe is a closely guarded secret whose result varies with the weather.
The Cerney Ash goat’s cheese pyramid is a particular favourite of our Restaurant Manager Tegan, who has been known to devour them in one sitting! Hand-coated with an oakash/seasalt mix it has a subtle flavour with a hint of lemon.
New Wave delivers superb quality, responsibly-sourced seafood direct from the coast 6 days a week. It also provides us with other fine foods including local game and seasonal products, cheeses, wild mushrooms, speciality oils and vinegars, and a wide selection of dry goods and kitchen sundries.
There has been a mill on the site at Shipton Moyne Wood since the Domesday Book was compiled. Resurrected from ruins in 1981, it nows supplies the organic, speciality, rare and rye stoneground flours used in our homemade breads.
This award-winning, family-run butchers sources its beef, pork, lamb and poultry from farms that use natural feed and do not rush animal growth. They have two traditional shops in Wiltshire and an online shop for those unable to travel to them.
Indian Queens, Cornwall
Though not based in The Cotswolds, Flying Fish Seafoods supplys us with the finest and freshest fish directly from Cornwall’s best fishermen, delivering it straight to our door.