Our breads and pastries come from Paul Rhodes Bakery, masters of handcrafted, slow-fermented baking who work directly with farmers and millers to ensure natural, sustainably sourced ingredients and true artisanal production.

Our vibrant ferments are created in partnership with The Ferm, a female-founded business transforming surplus vegetables into living, gut-friendly foods inspired by Korean and German heritage – fighting food waste one pouch at a time.

Our meat is sourced from HG Walter, champions of small British farms rearing free-range native breeds. Their slow-grown cattle and dry-ageing expertise deliver depth of flavour while supporting biodiverse, regenerative farming practices.

Our eggs are supplied by St. Ewe Free Range Eggs, a family-run Cornish producer committed to hen welfare, transparency, and nutritional excellence, producing eggs that are richer in taste and vibrant in colour.

Our grains, pulses and heritage crops are sourced through Hodmedod, pioneers of resilient British farming systems focused on soil health, biodiversity and minimally processed wholefoods.

And our organic pantry essentials are provided by Infinity Foods, a worker-owned cooperative distributing high-quality organic and fairtrade ingredients for over 50 years, grounded in environmental and social responsibility.