|
"The future will be green, or not at all. This truth lies at the heart of humankind's most pressing challenge: to learn to live in harmony with the Earth on a genuinely sustainable basis." Sir Jonathon Porritt, environmentalist
 I pride myself on using all local suppliers.
My local farm shop, Dyke Farm, in Pulborough, 3 miles away, is run by Richard & Lynne Martin and this has been their livelihood for eight years.
Everything they supply me is of the highest standards, and what isn't grown personally by Richard comes from other local establishments and in some cases Covent Garden.
My breads are supplied from the Model Bakery (via the farm shop) in Steyning which is 10 miles away. They produce a large variety of wonderful breads, and it is their Bloomer loaves that are used for our delicious sandwiches in the evening.
Fish also comes from the Farm Shop, through Dyke Farm Fish, and this is delivered fresh from Grimsby.
My butcher, Simon Thornton of Andrew Charles in Godalming has 23 years experience. All the meat he supplies is free range and GM free. His chickens are Brookland Whites from Lodge Farm in Godstone, and the pork is also supplied to him locally through Plantation Pigs in Shackleford. They use traditional ginger and blackhaired breeds, the sows are good mothers and rear their litters with the minimum of intervention from their stockmen. The lamb, is fed on kelp and is from the Isle of Lewes and his beef is from Aberdeenshire. He supplies the delicious whole pigs that we use for our 'hog' roasts', & will also provide a range of stuffings for the whole roasts as required.
Sausages - they come from O'Hagan's near Chichester. No artificial anything they say and you can taste the difference. & such an amazing selection to choose from.
& the coffee at the end of your meal - 'Fair Trade' of course.
I think it is important to keep up with trends and fashion in foods, and with this in mind we attend regular Master Class courses. This year I'm hoping to go back to basics and re-create those old fashioned desserts that are secretly ever popular, recipes like lemon possett, strawberries in ginger syrup and star anise sorbet, and for the 'Ritz' style teas parkin and blackcurrant & tarragon jelly. Hopefully there will be an opportunity for courses on fish & shellfish, blown sugar, local cheeses, game and mushrooms. I love these courses, there is always something new to learn.
Recycling - we always recycle everything possible. Glass, paper, card and none of our food goes to waste. We can't share what is left over with our clients, but our kitchen and waiting staff certainly never go hungry!
& I have just hired an environmental consultant who is advising me on reducing utility usage and organising an environmental overview for me.
| 