'We have sought English growers, locally and from further afield, with knowledge and passion for their produce'.
Taking care to use fresh, flavoursome ingredients, by gathering or buying in season, is an important part of our philosophy. Over the years we have developed relationships with suppliers who care as much as we do. We have sought English growers, locally and from further afield, with knowledge and passion for their produce – freshly grown herbs from the Vale of York, new season rhubarb, tangy but delicate, from the West Yorkshire ‘triangle’ and dark fleshed damsons from an old orchard in the Lyth Valley, Cumbria.
Every January our kitchen is filled with the scent of fresh Seville oranges, the most traditional and arguably the best of fruits for making marmalade. We have bought these from the same organically certified Spanish orchard since 1990, confident of their assured quality.
Gathering from the wild holds a particular place in our affection and allows us to offer English products with a long tradition, which might otherwise be forgotten or overlooked. There are wild elderflowers picked by ourselves to perfume gooseberry jam in June and scarlet rowanberries, the fruit of the Mountain Ash, from a local plantation in Wensleydale. In combination with English Bramley apples they make a carnelian coloured jelly that pairs perfectly with venison and winter game.
Towards the end of the preserving year, we check wild crabapple trees once a week in September, to make sure we are there when windy days blow the first ripe fruit to the ground. It is a pleasure to source seasonal fruit and vegetables at their most authentic and be rewarded with delicious preserves in return – simple, honest and full of robust flavour.