Have a read of this lovely article in May's edition of Feast Magazine. It's an insight into what we're up to this summer, who we are and what we are trying to accomplish. All things local - we have always tried to use locally-sourced ingredients but we are now going the whole hog (locally-reared of course!) and working with all the amazing producers that there in our vicinity. You might be surprised that we even have local saffron! This is grown in Norfolk by Dr Sally Francis, she has acres of beautiful crocuses and hand picks the golden saffron threads. Our beef is from Arthur Howell, well-loved butcher in our high street, our pork from Tim Allen just 8 miles away, our crabs, of course, from the Quay in Wells. So enjoy the read, and if you get a chance to grab a copy of the magazine, the whole thing is well worth reading, lots of fascinating articles.
Feast Magazine May 2017 Edition