Our Ethos
Sustainability and seasonality is fundamental to what we do.
Our food changes with the seasons, offering a unique snapshot of the British food calendar using the best local suppliers wherever possible.
Our butcher, John Mettrick, has his own co-located abattoir just 4 miles from the pub; guaranteeing us the best local meat reared to the highest welfare standards.
Our fishmonger, Hodgson's, has strong ties to the Peterhead fish market, sourcing us some of the finest North Sea seafood and Scottish day-boat catches.
Wellocks, our vegetable supplier, are constantly seeking out the very best of British growers.
From Tomlinson's Yorkshire rhubarb to Isle of Wight tomatoes, we can guarantee the best of British all year round, when the ingredients are at their absolute best. It makes for a menu that ebbs and flows with the natural rhythm of the seasons, and we believe it's all the better for that.
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