Sustainability
Our menus are driven by the incredible & varied produce from Britain & we pride ourselves on working with the very best producers, small-scale farmers, foragers & conservationists.
The kitchen has a farm-to -fork approach to its menu, & we’re lucky enough to use produce straight from Docking Lodge Farm, to name a few; peas, carrots, parsnips, potatoes, rhubarb. Alongside an abundance on locally foraged produce including fennel, elderflower, wild garlic & sea herbs.
The meat comes from small scale sustainable farms across Britain, often celebrating heritage & rare breeds – for example Mangalitza Pork – via Rachel Godwin at Alternative Meats & Herdwick Lamb, Aberdeen Angus & Dexter from Heath Farm Shop.
Our fish comes from The Brancaster Seafood Company & Flying Fish who provide the highest quality & freshest produce found off the coast of Norfolk & Cornwall.
Our Free-Range eggs from Glover’s Farm are used across the menu, whether it’s in our breakfast menu, house made breads & cake, or on the A La Carte menu.
Our vegetables come via West Lexham which uses biodynamic principles & grows organic produce, as well as Isle of Wight Tomatoes and Hall Farm Asparagus
All these farms champion sustainable & regenerative farming methods.
Our drinks list also has a strong focus on drinks with low-intervention production methods. We choose smaller-scale, family-run vineyards, where sustainability & bio-dynamic practices are at the forefront of their wine-making. We buy locally where we can – from local vineyards Cobble Hill & Burn Valley – as well as Brancaster Drinks for our house spirits & Drove Orchards for our apple juice.
