We believe in looking after our teams, so a healthy work-life balance is important to us. Our chefs are eligible for all ULG benefits, welcomed on Front of House supplier trips (think Breweries, Distilleries and Vineyards), have access to 1 on 1 coaching & loads of training and are encouraged to have plenty of creative input in their menus. Our venues all have different menus so our chefs are able to get experience across a wide range of cooking styles from Sourdough pizzas at Heist Bank and pastry and baking at The Park Cafe to foraging for wild food across London for our creative small plates at Ask For Janice.
We support London producers and artisans and use only fresh ingredients. We look for sustainability, seasonality and quality and are proud to work with local suppliers wherever possible. We brew our own beers and source most of our ingredients direct from organic, UK farms, Brixham day boat fisherman and small producers like Isle of Olive on Broadway Market, Mr Chauhdry's flat bread bakery on Ridley Road and De Luca cheese in Wiltshire. Our chefs are imaginative, creative and driven to connect with food at every stage - from producer to plate.
We are proud of every product that crosses the bar or kitchen passe in our venues. Our suppliers are the cornerstone of our dishes and we won’t compromise on provenance and sustainability. Here are some of the people we work with.
Most of our meat is sourced through Food Chain from independent farms around the UK. Food Chain allows us to work with and support small producers while benefiting from excellent quality produce that comes to us straight from the source.
Our fish is delivered fresh daily from T Bush on Billingsgate market and is landed by day boats from Cornwall and Peterhead. Our Smoked Salmon comes from Ian in Chalk Farm whos family has run WF Fish since 1937.
Our free-range eggs come from Shaver Brown hens at Rodley Court Farm in Gloucestershire.
Our sourdough, rye, farmhouse white bread and burger buns are baked fresh every morning and delivered to us fromThe Celtic Bakers in North London. We also work with Emma at Doree Bakery on Chatsworth road and Mr Chaudhry on Ridley Road for flatbreads.
All our cured meats are British. They’re sourced from all around the UK by Canon and Canon on Borough Market.
Our English cheeses are sourced by The Cheese Merchant. Based in Morden, South London, they hand pick the best cheeses from around the UK. We work with De Luca in Wiltshire for our Burrata.
Most of our oils and deli items are delivered to us by Greg and Paulina from Isle of Olive on Broadway Market. Everything is sourced from independent Greek producers and the Amfissa olives we use are organic.
Hodmedods supply traditional our British pulses, peas and grains from all around the UK. They’re well known for supporting local farmers in reintroducing forgotten products such as fava beans, Black badger beans and British grown yellow peas.
Our honey is produced by Urban Bees, in Queens Park.
Our ice cream is made by The Ice Cream Union in Bermondsey. Founded by Argentinian brothers Alex and Franco, The Union have perfected their own style of ice cream using great ingredients and the flavours change with the seasons.