Each week we find more local suppliers able to provide us with the quality and variety of produce that we love to prepare for you. So much so, we are proud to say, that close to 90% of everything you will find on our menus is sourced from our partners in the South West, a region rich with the finest produce you can find.
Below you will find a list of just some of the suppliers with whom we work with on a daily basis and share the sentiment: “Home Grown and Local”.
Brett Sutton
Executive Chef
Pork and Bacon - sourced from local farms by Parson’s of Sherborne, and in the case of our bacon, cured by them.
Burrow Hill Cider from the Somerset Cider Company in Kingsbury Episcopi
Wild Sea Bass, Scallops, Squid, Huss and Crabs sourced from Cornwall, Lyme Bay, the Bristol channel, Devon and Poole by Jon “the Fish Man”
Salmon smoked by Bridfish, Bridport
Cheese, Butter, Cream and Dairy Longmans of North Cadbury, Somerset.
Roe Deer and Pigeon is sourced and shot by Owen our game chappie. Roe Deer from Wiltshire and Pigeon from farms in and around Sherborne.
Herbs are grown within The Eastbury’s walled gardens. Look out for our crop of wild garlic and edible flowers on the Menu soon!
Cultivated, Eryngii, Enokii and Portabello Mushrooms sourced through Dorset Down Mushrooms, Poyntington and Fundamentally Fungus, New Forest
Seasonal Vegetables locally sourced through Chalmers, Wells
Veal and Chorizo Jurassic Meats, Dorchester
Summerleaze Duck “from egg to table ready” by Danny in Wells
Vulscombe Goats cheese Graham and Jo Townsend, Devon
Red Watercress Woodsford Leaves, Dorchester
Dry Stores sourced and provided by “The Fine Food Company”, Wincanton and “MJ Baker”, Devon
We endeavor to cater for all dietary requirements. Should you have specific dietary needs, please inform a member of the restaurant team.
