Since our journey has begun we have not only found some fantastic independent suppliers, but some great friends who share our passion about fresh seasonal food and drink. Here are a few of our pals...
Our butcher is cooks from rainford. We choose rainford because: They source directly from local farms within a 25 mile radius. They deal only in traditional British breed livestock. They work closely with farmers. They slaughter themselves in their own small but highly regulated abattoir ensuring animal welfare is a priority. They keep their meat impeccably in very high tech refrigeration systems. Established in 1932 by Eric Cook
all of our sourdough loaves are made in a little micro bakery.
it takes 28 hours from start to finish to make one. this is the traditional ancient method of breadmaking.
slow fermentation is key to good sourdough using only flour, himalayan pink salt, water and a 5 year old starter this is totally natural process.
during this process, gluten is broken down into simple proteins & sugars making sourdough a better choice for those with sensitvity to gluten.