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 Welsh 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, either from Llantwit Major or Carmarthenshireour 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. We 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