We have recently achieved a 2 star rating with the Sustainable Restaurant Association and been awarded a Gold award from the Soil Association for their Food For Life Catering Award. And most excitingly we are the South West’s regional winner in the Good Food Guide’s Readers’ Restaurant of the Year Award 2012.
Tom Blake, our head chef (who came to us from the River Cottage Canteen in Bath) has made it an absolute priority to source everything he can from local producers. So all our beef & chicken (& eggs) comes from the organic Story Group in the Chew Valley, our pork is reared a few hundred yards down the road by Wedmore butcher Jim Baker, local co-op Edcombe Farm supplies salad and green vegetables (not exclusively, we do also get quite a lot of our veg from Charlie Hicks’ French Garden Bristol). We use Brown & Forrest smokery products from near Taunton, ice cream from Mendip Moments, milk, butter & cream from the Somerset Dairy, and local cheeses such as Westcombe Cheddar, Sharpham Soft & Homewood Feta. We bake all our own bread and cakes on the premises, using Doves organic flour. Beers & ciders are also local, including Bath Gem, Cheddar Ales, Thatchers & local celebrity Roger Wilkins (whose cider was featured on Jamie Oliver’s recent TV programme touring the UK).