Local Story

Kenny Woods at Anglesey Sea Bass insists this is the freshest fish you can get without catching them yourself!  They are grown in a pristine environment which ensures that the fish are in the finest condition, with the finest flavour and the most succulent texture.  Based on the Menai Straits, Anglesey Sea Bass is farmed in a sustainable and environmentally friendly manner.  

 

 

Hatchmere is a family farm in the heart of Delamere Forest, Cheshire.  There has been a poultry farm here for over forty years.  Steven & Lindsay Nixon have three large wooden barns in which the chickens are free to roam without cages.  Hen welfare is priority, they even operate a retiring hen re-homing programme.  A happy hen produces a high quality barn egg ingredient.

 

 

Situatued on the egde of the Ribble Valley, in the picturesque village of Goosnargh, Johnson & Swarbrick have been producing poulty products for the last 3 decades.  They looked to diversify and experimented with corn feed, and when their first batch became a big hit, they tried the same with ducks, and the rest is history.
 

 

 

Set against the ancient Roman Walls beside 1539 our herb garden thrives all year round with herbs such as oregano, parsely, rosemary, thyme and lavender.  Our Head Chef works closely with the team of ground staff to ensure the herb garden cultivates the required herbs for his newly created dishes throughout the seasons.
 

 

 

A local grower based in the heart of Cheshire, and run by John Winsor and his family.  Established over 50 years ago, their orchards produce apples, rhubarb and other unusual fruit products.  They have also grown strawberries, raspberries, blackcurrants, and gooseberries since 1953.
 

 

 

In 1933 Wynne Williams started up her own small abattoir and butcher's shop in Northop near Flint.  75 years later her grandson Richard and his business partner Julian have grown to be the largest independant butcher's in the North West and yet they have managed to retain the principles of the earlier business of focusing on their product and customer.  Their meat buyer has great relationships with all thier local suppliers and auction houses.  All the meat is hung to the perfection time of close to a month.

 

Chris Neve supplies our scallops from the clear waters of the Isle of Man.  With the experience of three generations behind them the Neve brothers started selling door to door and to local restaurants.  Soon the word spread and they counted many of the top chefs in the North West amongst their customers.  The Isle of man scallop has become well known for its larger size thanks to early measures taken to prevent over fishing and the implementation of conservation restrictions.

 

The Craske family moved to Wales in 1981 with visions of living the 'good life' on a Welsh Hill Farm. Due to the remoteness of the farm they needed to become more self sufficient and when sent to buy a cow from the local village to provide them with milk, Tony Craske returned with 6 goats! The family was unable to sell the huge amounts of goat's milk, so they borrowed a book from the local library on cheese making and began producing their now hugely popular Pant-Ys-Gawn Cheese.

 

Richard Wilding is one of the most experienced growers of asparagus in the country, and covers over 40 acres at their farm in Oakmere where they produce both red and green varieties of various grades from jumbo to the very green sprue. The Cheshire climate is perfect for growing asparagus, because of the sandy soil and cool air, it allows the asparagus to grow slower and thereby letting the flavour mature.