BEEF:
Lake District Farmers http://www.lakedistrictfarmers.co.uk
PORK:
Great Garnetts Farm http://www.greatgarnetts.co.uk
GAME:
Yorkshire Game http://www.yorkshiregame.co.uk
FISH:
Fish for Thought http://www.martins-seafresh.co.uk
SMOKED SALMON:
Brown & Forrest http://www.smokedeel.co.uk
OYSTERS:
Wright Brothers http://thewrightbrothers.co.uk
SNAILS:
Dorset Escargot http://www.dorsetsnails.co.uk
OLIVES AND OLIVE OIL:
Fresh Olive Company http://www.fresholive.com
BUTTER:
Netherend Farm http://www.netherendfarmbutter.co.uk
CHEESE:
La Fromagerie http://www.lafromagerie.co.uk
BREAD:
The Flour Station http://www.theflourstation.com
VEGETABLES:
Natoora http://www.natoora.co.uk
HONEY:
London Honey Man http://www.thelondonhoneycompany.co.uk
ENGLISH SPARKLING WINE:
Nyetimber http://www.nyetimber.com
Eggs used in the recipes are size medium, unless otherwise specified.
Herbs are measured in bunches or fractions of a bunch; a bunch weighs about 15g.
Lemon zest is best grated, or taken with a zester, from unwaxed lemons.
Oven temperatures given in recipes are for fan ovens.
Salt and pepper are not in ingredients lists, unless specific quantities are given. I’ve assumed that all cooks will season with salt and pepper to taste.
CHANTELLE NICHOLSON (GENERAL MANAGER), SERGIO COIMBRA (PHOTOGRAPHER), MARCUS WAREING
