Our suppliers...on our doorstep!
We at the Eastbury share a strong passion with our suppliers for “homegrown and local” produce. With their hard work and a region rich with the highest quality of ingredients, we strive to give you a better understanding of the provenance of your food. Our team works closely with local suppliers to incorporate more local and homegrown flavours into our dishes for your pleasure.
Alweston Jam & Chutney Empire Overall UK Artisan Jampion 2011. Alweston, Dorset.
Pork from Large White pigs reared in Bridport, Poll Dorset Lamb from Bridgehampton, supplied to us by Parsons, our local butchers right here in Sherborne.
Thatchers Cider from Sandford in Somerset, matured in 100 year old casks, still a family business.
Luscombe drinks Made in Buckfastleigh, Devon, intense flavours and the best ingredients
Orchard Pig apple juice West Bradley Orchards, West Bradley, Somerset we love it.
James's Cheese Child Okeford, Dorset - we think it is yummy!
Scallops, mullet, brill and lobster Collected from Cornwall, Lyme Bay, Devon and Dorset by Jon “the Fish Man”
Charcuterie from Capreolous, Rampisham, including our pancetta, saucisson sec, and smoked ham hocks, made from Oxford Sandy & Black pigs reared in Halstock, south of Yeovil
Artisan bread Taylors in Bruton.
Rhubarb Jam & our own Eastbury tarragon mustard from Suzie at The Alweston Jam & Chutney Empire
Longmans in North Cadbury provide our Blackmore Vale cream, milk and hand churned butter. We use cheese from many of our local artisan producers, including goats curd from Peter Humphries White Lake dairies at Bagborough Farm near Shepton Mallet, and Cheddar from Ford Farms down near the beautiful Jurassic coast.
Free range hen's eggs From Jason at Silverthorne Farm, Milborne Wick.
Wood pigeon from Sealy game in Wiltshire
Free range Castlemead Chicken Hayward Farm near Radstock, Somerset.
Partridge, pheasant and venison Sourced through Honeycombe Shoot on the outskirts of Sherborne.
High welfare Creedy Carver ducks Reared at Merrifield Farm in Crediton, Devon
Hake from Brixham, scallops from Lyme Bay, crab from Poole, all sourced through Kingfisher from Cornwall, Samways in West Bay or “Jon the fish man” from Brixham. They all buy from day boat fishing vessels, ensuring the products are as fresh as possible
Rocket, spinach and watercress Woodsford Leaves, Dorchester
Vegetables for vouchers Do you grow your own vegetables or fruit? We are interested in your excess produce and will gladly swap them for vouchers to use either here at The Eastbury or at The Three Wishes.
Foraged and home cultivated vegetables, fruit and herbs We grow within The Eastbury’s walled gardens apples, quince, some seasonal vegetables and herbs including tarragon, chervil, lemon balm, chives, rosemary, sage, bay and several varieties of mint…to name just a few. Blackberries and sloes are foraged from a secret location this side of Yeovil.
Mushrooms Cultivated in the New Forest by Fundamentally Fungus.
Red Barn asparagus Grown in Mudford Yeovil.
Vulscombe goats cheese Graham and Jo Townsend, Devon
Rowswell’s Situated in Barrington, nr Yeovil, supply us with the likes of carrots, squashes, shallots, leeks, potatoes, various beetroot and many other seasonal vegetables from theirs and their neighbours farms.
We love to use allotment growers for our fruit & vegetable requirements and always welcome new growers. Somerset farms supply us with salsify, butternut, carrots, peas, & Maris Pipers.
Red Barn Farm supplies our asparagus. The Isle of Wight provides our Heritage tomatoes.
Our own walled gardens provide us with an abundance of edible flowers and herbs; currently on our menu are our own elderflowers, lemon balm, spearmint, lavender, walnuts, nettles & wild garlic. Additionally, we have our own bee hives that produce delicious honey. We love to forage and have several reliable spots both inland & coastal