Here we focus on some examples of these companies but there are many more. Take a look at ‘our heroes’ stories to read all about them.
Walter Rose in Wiltshire is a multi-award winning butcher recognised for their master butchery skills and unrivalled sustainable meat products. Established for 175 years, they offer some of the finest meat you will ever taste. Traditional values have shaped their business and they never compromise on quality using traditional British breeds which, with today’s farming methods, means their meat provenance is beyond compare.
The Cubitt House team recently visited some of their carefully selected in Wiltshire to learn a bit more about why their meat tastes so good.
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Neal’s Yard Dairy supply all our cheese quite simply because they carefully select and mature some of the most fantastic cheese from the British Isles and Ireland. They work with cheesemakers and farms who care for their animals properly, and as result make cheese with great tasting milk. Neal’s Yard carefully select the cheese before the incredible team at the maturation arches do all the hard work in ensuring the cheese is matured and looked after very carefully so that it gets to you just as it should.
Ben Tish, Chef Director, and a team of our chef’s recently visited the Dairy to see all this work in action and of course to taste some delicious cheese!
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Flying Fish Seafoods has been proudly supplying the finest Cornish seafood to chefs around the UK, since 2006. Through years of refinement, their passionate team has developed the perfect process to deliver fresh fish and seafood to chefs every day of the week, all year long, in just 48 hours. We are pleased to say that some of the many restaurants and pubs they supply are the Cubitt House pubs, delivering us exceptional seafood every time.
We are supplied with a fantastic range of seafood, from Brill, Cod and Monkfish and Dover Soles to Offshore Deep-Sea Mussels and many more, all dependent on seasonality and what is available.
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Wildfarmed was formed in 2018 by Andy Cato, Ed Lees and George Lamb. A business designed to change lives and landscapes by producing delicious, healthy and regenerative flour and bread. Wildfarmed now partner with bakeries, restaurants, supermarket chains and over 100 growers to bring the buzz of the birds, bugs and bees to fields across the countryside.
At Cubitt House Ben and all our chefs are so impressed by the flavour of Wildfarmed flour that we use their flour for all our bakes, pastries and cakes as well as their pizza flour for all our wood fired pizzas and flatbreads at The Orange.
Read MoreWe are constantly on the lookout for new suppliers and believe what we offer on our menus shows this dedication to finding the very, very best ingredients and produce to create the tastiest dishes and drinks for all who come and eat and drink with us at Cubitt House.
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