Suppliers and sustainable catering ethos.
We celebrate the amazing flavours of beautiful ingredients, and balance freshness and depth of flavour on each of our plates. Using local, seasonal and responsibly sourced produce is fundamental to all of our menus.
We are based in a time and place that offers great local ingredients, and everything is made by us from scratch. The West Country has always had fantastic meats, seafood, fruits and vegetables but lately there has been an awakening of the old ways; and we are able to source amazing artisan breads, cheeses, meats and dried goods which have been produced with the soil and the environment in mind.
Some of our favourite suppliers:
Edible flowers, wild garlic, woody herbs, canape florals from our own kitchen garden
Fresh, seasonal organic vegetables from Gear Farm
Fresh crab from Cadgwith Crab
Cornish fish from Matthew Stevens
Venison from Boconnoc Estate
Regeneratively farmed chicken from Footes Pasture Produce in Truro
Butter & yoghurt Trewithian Dairy
Milk from Treleague Dairy
Artisan cheese to include Cornish Yarg, Helford Blue, Cornish Smuggler, St Endelion Brie, Smoked Penninsula
St Enodoc Asparagus
St Ewes Eggs
Da Bara bread
Duchy Charcuterie
Dried goods from Wildfarmed Flour- all from regeneratively farmed fields. Hodemods for British grown chickpeas & pulses.
Video footage Baxter & Ted.
Behind the scenes, a sustainable wedding at Boconnoc Estate.
Sustainability & environmental responsibility was a huge priority for Annti & D who married at Boconnoc Estate in September 2023. Their menu centred around produce from the estate- venison, vegetables grown on site using no dig, Cornish cheeses, homemade pasta using Wildfarmed flour.