We try to source all of our food from within 30miles of the restaurant. When this fails we get it as close as possible, usually from within Wales, then from Britain, Europe for lemons, etc, wines from around the world but all via our local vintner.
Our Beef is all British and is dry matured for 28 days giving it a rich flavour and tender bite, all of our our lamb is Welsh, as you'd expect, our pork is free range & British. Our suppliers also send us the bones from which we make all of our meat stocks, sauces and gravys. Game comes from local shoots or Welsh Venison Centre. Our black pudding is made on a small farm near Preston in Lancashire.
Our fish is all landed on our shores and we only use fish that is in season and sustainable. This means that you will not always find fish that you are familiar with, but whatever fish we use you can be assured that it is fresh, tasty (we would not use a fish that was not delicious and the best for the purpose) and from sustainable supplies. Our fish and mussels are delivered twice daily. We use the bones for our fish stock and the trim for our fish cakes
All of the chicken we use is fresh, freerange and either Freemans of Newent or Goosnagh in Lancashire where our fantastic duck is produced. Our eggs are also freerange and delivered directly from Ty Mawr Farm, St Brides Wentloog.
Our cheeses come directly from the farms they are made on several of which are organic. Pant mawr Farm, Rosebush, Caws Cenarth organic cheese, Hafod, organic cheese, made using milk from their own organic herd of Ayrshire cows and Gorwydd Caerphilly from Trethowan’s Dairy in Llanddewi Brefi.
I go to the wholesale market daily to buy the best and freshest seasonal vegetables and fruit, so if we have asparagus on the menu then you will be visiting in May or June and you know it will be British, usually from the Wye Valley. We look forward to the changing seasons, there is nothing nicer for me than to get to the market to find that a delicious fruit or vegetable has just come into season. I rush it to the restaurant., discuss how we are going to use it and put it straight on the menu
We use British flour, milk & butter for all of our bread, pastry, batters and British cream for our desserts
All of our wines are supplied by Viader Vintner, a small local independent company, Gilbert Viader lives in Penarth, but travels around Europe and beyond looking for the best quality wines . Before any wine makes it onto our list it is tasted and compared to its peers. None of the wines on our list are there to make up the numbers, they are all the best in their class and excellent value.
Beer, Ale and Cider: We have nine bottle conditioned ales made by The Vale of Glamorgan & Wye Valley Brewerys, Gwnty Y Draig Cider and a few premium continental lagers, Stella, Peroni, Grolsch & Budweiser