Macken’s are our main meat supplier. Their TGT shop stocks meat and poultry, from organic sausages to the highest grade Aberdeen Angus beef. In addition to fantastic quality, all of their products are free range and naturally reared in the UK, making them a sustainable supplier!
Matt works closely with Fish for Thought to supply us with fantastic fresh seafood from the South West. “Charlotte’s was one of our first accounts. Our ethos remains to stay small and provide maximum quality – the catch can reach the restaurant table within 24hrs.”
Each year hundreds of fruit trees go unpicked. Abundance is a team of volunteers who harvest city fruit, distribute it, make jams & preserves, or sell the surplus to local restaurants and shops on a non-profit basis, ie. the money goes back into the project or to local charitable organisations.
Sipsmith are an award winning distiller, based in Ravenscourt Park. ‘Prudence’ is the first copper pot still in London for 189 years, and she is creating Sipsmith London Dry Gin and Barley Vodka. Just recently they also released the Limited Edition Sipsmith Summer Cup.
Our Eau de Vie filtration system, dispenses chilled still & sparkling water served in reusable Eau de Vie bottles. The water tastes fantastic, we have halved the amount of glass going in the bin and we have freed up space by removing mineral water, enabling us to extend our wine list.
Cannon & Cannon are small but incredibly talented artisan producers who make what we consider to be a range of British cured meat that competes with the best the continent has to offer. It’s all ethically-produced and sustainable because the food miles are lower. They can tell you a lot about its provenance, sometimes even down to the field the cows grazed in or the farm the pig was born at. Each month a different selection of meats will feature on our bar menu.
Hamish Johntson Fine Cheeses will be supplying an exciting range of different British cheeses each month. Given the huge diversity of cheeses available, it is astounding to think that every single cheese (bar those with added flavours, such as herbs or fruit) contains at the most, only four basic ingredients: milk, starter culture, rennet and salt. The variables between the cheeses are therefore down to the recipes used by the skilled cheesemakers, although the basic principle remains constant – the separation of curds from whey and their subsequent drying and ripening. We are really excited to be showcasing one of the finest cheesemongers in London.
The Duchy Oyster Farm is one of the few UK oyster farms with official organic accreditation from the Soil Association and they use no chemicals, feeds or artificial processes at any stage of their cycle. By sourcing pacific oyster seed from a hatchery, they ensure that their farming is entirely sustainable and do not deplete any wild stocks.