Photo credits: Phillipa Spence & Milly Fletcher

Our Suppliers

We have chosen our suppliers carefully, based on their quality and ethics. We've given priority to local suppliers, but found some special people from further afield. 

Bread Addiction

Bread Addiction are true artisans, producing sourdough with a 24 hour proving period. This gives the bread amazing flavour and texture. They also supply us with their famous cinnamon buns!

Edgecumbes

This is a small independantly run coffee roaster based in West Sussex. Chris is the master roaster and taster, and there's not much he doesn't know about roasting, blending and drinking coffee!

Olives et al

Olives et al are experts in quality anti-pasti, based in Dorset. Great care goes into sourcing exceptional quality olives from Greece, Italy and Spain. The olives are then cured and marinated in the UK, creating flavour combinations you will want to come back for. 

Bellord & Brown

Jason and Jon are passionate experts in local, seasonal produce. The boys are always out foraging and sourcing exceptional fruit, veg and salad, and keep our shop topped up with the best of what's around. 

Northney Farm

Northney is a small family owned traditional dairy on Hayling Island. They have a beautiful herd of pedigree Ayrshire cows which range freely and produce gorgeous creamy milk. The farm is certified by Pasture Promise, which guarantees high standards of animal welfare and sustainable farming practices. 

Westcombe Dairy

Tom Calver and his team at Westcombe Dairy produce some of the finest cheeses in the UK. All are traditionally produced un-pasturised products made from their own herd of free range cows, and cave aged on the farm in Somerset.

Cobble Lane Cured

Matt Hill and his team in London buy free-range British pork and turn it into exceptional charcuterie. They've perfected their skills over many years and know produce coppa and salami to rival the best from Italy!

Vinegar Shed

Our good friend Andy Harris began Vinegar Shed in 2016, sourcing exceptional condiments from around the world, as well as brewing his own in his back yard. He now supplies us with very special ingredients to lift any recipe.