What we supply
A working chef's range.
From the farm gate to your galley. Browse below, then message us to order what you need. There are no prices here and no cart, because your order deserves a conversation, not a checkout.
01 · Fresh produce
Picked in season, from growers we trust.
Blood oranges, wet garlic, kumquats, leafy clementines, girolles and morels, white strawberries, figs that taste like jam. We walk the market and the orchards so the produce list changes with the season. Tell us your menu and we'll tell you what's singing.
02 · Fish & seafood
Line-caught, market-fresh, cut to spec.
Any cut of fresh (never frozen) bluefin tuna, including saku blocks. Wild sea bass, turbot, John Dory, hand-dived scallops. Delivered whole for the pass, or filleted and portioned in-house so it goes from the box to the pan.
03 · Meat & game
Herds we can name. Cuts you can't get elsewhere.
Brett Graham's own-herd venison from The Ledbury, "the Wagyu of venison", butchered to your cuts. Herdwick lamb from Lake District fell farms, Belted Galloway beef, true Japanese Wagyu and Kobe in all grades, Label Rouge poultry. If it's not on this page, ask: sourcing the impossible is the part we enjoy.
04 · Pastry & bakery
A pastry section in a box.
Bespoke, hand-made pastries from our former head pastry chef of The Ledbury and The Fat Duck. House puff pastry in sheets or blocks. Oven-ready cookies and cinnamon buns in a range of flavours. Proof, bake, serve: breakfast buffets without the 4am alarm.
05 · Pantry & specialist
The details that make the plate.
- Norohy vanillaTahitian and Madagascar, matched to the flavour your dish needs
- Fresh wasabiwhole rhizomes, with shark-skin graters available for the table
- White Alba trufflethe king of truffles, in season and graded by hand
- Shimanto katsuo dashi vinegarbonito-infused; re-fills up to ten times
- Smoked olive oildelicately smoky, built for dressings
- Fresh yuzuthe magic citrus, direct from Japan
- Cantabrian anchovieshand-filleted, deep umami
- Salts, oils & raritiestell us the dish and we'll find the ingredient
06 · In-house prep
Michelin standards, before it reaches you.
Filleting, portioning, butchery, pastry work. Everything arrives ready for service, so galley time goes on cooking, not breaking down boxes of whole fish on a two-metre bench.