Where possible, we source ingredients from farmers, growers, butchers and fishermen across Sussex, Surrey and Hampshire, choosing produce that is fresh, seasonal and responsibly produced. Working with local suppliers not only supports independent businesses but also helps reduce unnecessary food miles. All the meat & game we use is raised in Sussex and all is pasture grazed and free-range with the exception of chicken which, whilst being free-range is sourced by our local butcher from Norfolk.
Our menus are designed around the seasons rather than expecting every ingredient to be available all year. This allows us to serve food at its best while making the most of what the local landscape has to offer. It is always possible that some menu ingredients will be changed due to seasonal availability.
In our kitchen, we aim to use every ingredient to its fullest. Vegetable trimmings become stocks, citrus peels and husks are dried or preserved, herbs are infused into oils and vinegars, and surplus produce is transformed into small batch pickles, compotes and preserves. We compost all raw fruit & vegetable trimmings, cardboard, coffee grounds & egg shells and continually look for ways to reduce unnecessary waste.
We also believe that thoughtful menu planning is one of the most effective ways to reduce food waste. By working closely with our clients, we create menus that are generous without being excessive, helping to ensure that good food is enjoyed rather than discarded.
Our presentation reflects the same philosophy. We favour reusable serving platters, vintage crockery and natural styling using fresh herbs and seasonal flowers in place of disposable decorations. Where disposable packaging is required we opt for compostable products, wooden cutlery & bamboo straws.
Sustainability is an ongoing journey rather than a finished destination. We’ll continue to question our choices, seek better alternatives and make small improvements that, over time, make a meaningful difference.
Good food should nourish people while respecting the places it comes from. That’s the approach we’ll continue to take with every event we cater.