We’re passionate about our food, so that makes us passionate about where our ingredients come from too.

Wherever possible, we like to buy locally produced ingredients … this isn’t just to support our local farmers and producers, but it’s because they’re also some of the best ingredients available.

Howgill Hereford Beef

Brian and Caroline Capstick, High House Farm, Lowgill 

Local farmers producing great beef high up in Lowgill, overlooking the Howgills. Quality well looked after beef from the doorstep.

British White & Shorthorn Cattle

Steven Cook, Mills Aven Farm, Saltburn-ByThe-Sea

Steven’s beef is grass-fed and finished on local brewers grain.

Cartmel Valley Game - Wild Venison from Cartmel Fell

Cartmel Valley Game nestles in the picturesque historical Cartmel Valley, where Jonathan & Susan run their successful game business from their beautiful Lake District based home.

Mansergh Hall Pork

James and Catherine Hadwin are very thankful and proud to be farming just outside of Kirkby Lonsdale in the South Lakes, with their two daughters, Lucy and Sophie. James' family have farmed since the 1800s on their farm in Kirkby Lonsdale. James is the 6th generation to take pride in being custodian of the small but beautifully formed 160 (ish) acres in the Lune Valley.

St James Cheese - Holker Estate

We are a small family-run ewe’s cheese dairy based in the southmost part of Cumbria’s picturesque Lake District. The dairy is the hard work of cheese maker Martin Gott and his partner Nicola. Instead of producing a commercial product in vast quantities, we focus on producing a relatively small amount of cheese of the highest quality.

Still seasonal, St James cheese comes into its own after lambing, when the milk flows.  The Gott’s most famous creation, St James is made using the milk from their 100 Lacaune sheep on Holker Farm.  Martin Gott helped famous cheese-maker James Aldridge (pioneer of ‘washed rind’ cheeses in Britain) on his family farm when he was 16 and then left to carry out apprenticeships at Kirkham’s Lancashire and Sleight Farm (with Mary Holbrook).

There he kept sheep and started experimenting with making a sheep’s milk cheese.  In 2006 Martin and his partner, Nicola Robinson, returned to Cumbria to set-up by themselves on the Holker Estate.  After some traumatic times (including having to cull their whole herd), St James cheese was born and has quickly become a modern classic.  The cheese is a washed-rind cheese (like the greats of Epoisses, Stinking Bishop, Munster and Livarot) which involves washing the rind of the cheese to develop orange-taint bacteria on the rind which in turn produces rich savoury flavours.

Martin and Nicola use a non-intensive method of farming: the sheep graze the rich fields of the Holker Estate Farm and are only milked once a day, making for a less-stressed animal and a better-quality milk.  The cheese is made naturally using homemade starter cultures, to truly capture their terroir.

Please note: St James is made on a very small scale and that means batches can vary in flavour and texture (from soft and oozing, to firm and chalky).  If you’d like to find out how the current batches are tasting, please phone, but rest assured that whatever the style, the cheese will always be delicious… and quintessentially St James.

Kirkhams Cheese, Lancashire 

Ruth Kirkham began making our now famous Lancashire in 1978 after her mother Ruth Townley who farmed at Whin House, Inglewhite, retired. Her equipment was brought to Beesley Farm, and given to her daughter along with the knowledge and all important recipe.​

With the help of her husband John, Ruth set about turning what had been an old piggery in to a cheese making dairy and this is where the cheese continued to made for the next 30 years until 2008.

For many years Ruth and John milked their herd of around 40 Holstein Friesian cows. The milk was pumped straight into a small vat in the dairy. This was then turned into cheese. They only had two presses and would make four 20kg (44lbs) cheeses a day.

In the mid eighties, Ruth started to supply customers directly. These included the now famous Neal's Yard Dairy in London, who have been buying our cheese for over 30 years now, in the early days they did a lot to promote Mrs Kirkham's and educate the southern taste buds with northern cheese! We have a lot to thank them for.

Morecambe Bay Grazing

A small family farming business that has developed in the Morecambe Bay area over the last 30 years, where they have specialised in conservation grazing. Their cattle and sheep graze a range of wildlife habitats at levels and at times designed to generate the best conditions for a host of wildlife species, many of which have been lost or are under threat in the wider countryside. These species include some of the country's most iconic plants like the birds-eye primrose or its rarest butterflies, like the pearl-bordered fritillary, as well as some of its most threatened habitats such as limestone pavement and species-rich hay meadow. With a background in ecology and nature conservation, experience that has helped them deal with some of the challenges that can often arise when trying to combine efficient animal husbandry with effective habitat management.

Their slow-maturing, native-breed livestock thrive on a very diverse diet obtained by grazing areas of herb rich pasture and browsing the trees, shrubs and hedges that make up this rich mosaic of habitats. This means that the meat from these animals is both tasty and healthy, containing higher concentrations of many essential nutrients compared to meat from animals reared on less diverse diets. 

Susie & Luke Northumberland Honey

A young family run beekeeping business, established in 2015 by husband and wife, Luke & Suzie. They focus on elevating the profile and value of the humble honey bee, currently we keep around 150 colonies of bees, from which all our products are created.

Snufkin & Stumpy (The Pigs)

Our Tamworth pigs have been with us since 2021, and on occasion our resident pigs visit a friends boar. After farrowing the piglets are often used by farming friends to help regenerate the land. Once old enough they will often feature on the menu, and quite often on our breakfasts.

Richard Hoggarth - Herdwick Lambs, Hogget & Poultry

Richard farms in a stunning location, looking up to the Howgills, and down across the valley. Her sheep graze in the fields around his farm, but also up on the Howgills themselves. You’ll often be able to see them from the Black Bull or certainly on one of the many walks from the doorstep. Richard also prides himself on his poultry, from Guinea Fowl, Geese and ducks to traditional breed cockerals.

The Courtyard Dairy

Since The Courtyard Dairy’s opening in 2012, owners Kathy and Andy have won many awards and helped to promote British cheese in a multitude of ways. The Courtyard Dairy stocks and supplies a carefully chosen range of unusual and exquisite farmhouse cheeses, selected direct from individual farms, and then only if the cheese is superior in quality and taste. No compromises.

Love Ewe Dairy

Fresh, rich, highly nutritious, sheep milk and cheese, lovingly produced by our flock of grass fed dairy ewes, in the Lune Valley, South Cumbria. James and Catherine Hadwin are very thankful and proud to be farming just outside of Kirkby Lonsdale in the South Lakes, with their two daughters, Lucy and Sophie. James' family have farmed since the 1800s on their farm in Kirkby Lonsdale. James is the 6th generation to take pride in being custodian of the small but beautifully formed 160 (ish) acres in the Lune Valley.

Their sheep graze outside all year round, apart from just prior to lambing, when they bring them inside to make sure they get the extra attention they need. They minimise the amount of concentrates fed to the sheep, aiming to be as sustainable as they can, making the most of the natural resources they have. They think that as their sheep are grass fed, this makes love ewe sheep milk extra special. James is a bit of a grass geek and spends many an hour nurturing his grass!

Leeds Blue, Yorkshire Pecorino, Harrogate 

Yorkshire Pecorino Cheese Ltd are a small artisan multi award winning cheese makers in Otley near Leeds, West Yorkshire.

We started our journey in Adel, Leeds in a small approved dairy at our home. We have always strived to produce the best quality cheese we possibly can. Through this journey, and the continued support of our valued customers, we have now moved to a purpose built dairy in Otley. This move means the fresh ewes milk we use to make our pecorino cheese has a journey from farm to dairy of around 12 miles. This guarantees the freshness and quality of our ewes milk.

Fell Brewery, Ulverston

A small independent brewery from South Cumbria. From their home on the Cartmel Peninsula, they embrace an ethos of forward-facing invention whilst championing the rich traditions of Northern brewing. Reflecting the individual nature of the communities they serve, our venues are wholesome, fun and laid back. Come and try us at source and taste what we’re all about.

Farm Yard Ales, Cockerham

Based in Cockerham Lancaster, Farm Yard Brew Co’s base of operations is a six-generation family farm. The farm-life hard work ethic and passion for nurturing ingredients properly, has clearly set them up fantastically as a brewer!

Starting from humble roots in 2016, Farm Yard Brew Co has quickly grown to being a highly respected and exceptional UK brewer who has garnished several awards along the way. They even have a fantastic Tap Room if you’re in the area.

Settle Brewery

Born in 2012, Settle Brewery has been using traditional methods to create award-winning cask ales in the heart of the Yorkshire Dales National Park.

Settle Brewery sits directly alongside the famous Settle – Carlisle Railway Line in Settle, North Yorkshire; we are regularly treated to the likes of The Flying Scotsman thundering past as we are brewing some of Yorkshire's finest ales.

Lakes Brew Company, Kendal

After being made redundant at the beginning of lockdown restrictions in March 2020. Matt, Michelle, Steve & Paul formed Lakes Brew Co. Bringing together the shared ambition to be one of Cumbria’s progressive, sociably innovative breweries. With a strong ethos of support and collaboration, through the beers we produce and the team we surround ourselves with – engrained in our locality.

Our commitment to only using the best possible ingredients for our food, does mean that sometimes we need to venture a little further to get the right produce.

Below are some of our quality suppliers who may not be local, but are definitely worth a mention.

Cacklebean Eggs, Gloucestershire

Cackleberry Farm is nestled at the foot of a hill just outside Stow-on-the-Wold. Run by Paddy and Steph Bourns, their rare breed flocks are entirely free range and live in traditional chicken houses on 12 acres of land, with lots of perches.

Wild Farmed Flour

We are a community of farmers, bakers, growers, chefs, cooks, experienced and rookies' Nationwide organisation and highly sustainable focused.

Trealy Farm Charcuterie, Wales

Always Free Range, Always British ! Combining innovation with traditional artisan methods and the finest quality ingredients, we produce a range of over forty different products, using ethically-sourced British meats, with no allergens and no nitrates

B.culture, Norway

Koji based fermentation company in Oslo, Norway. Byproduct & sustainability. Foundede 2020 by Will & Mikael.