WE ARE VERY PROUD OF OUR LOCAL GROWERS AND SUPPLIERS THAT MAKE UP THE LARGER PROPORTION OF OUR FOOD EMPORIUM, YOU CAN BE SURE THAT WHEN YOU SHOP WITH US THAT YOU TO WILL BE SUPPORTING LOCAL BUSINESSES.
OUR FOOD EMPORIUM SUPPLIERS
WE ARE PROUD TO WORK IN PARTNERSHIP WITH LOCAL PRODUCERS AND SUPPLIERS WHO WORK HARD TO BRING YOU THE BEST PRODUCE AVAILABLE.
Today's Daily Special
Ham, Egg & Chips (GF) £9.95
Honey & whole grain mustard roast ham, served with fried eggs, chips & a dressed cherry tomato & mixed leaf salad
OUR SUPPLIERS IN OUR FOOD EMPORIUM
COOK was founded in 1997 by Edward Perry and Dale Penfold, who had the mad idea of trying to cook and sell frozen ready meals that would be made like you would at home. COOK check their ingredients as they come in; preparing them; cooking; making pastry; assembling the different components of the finished dish; freezing; packing and labelling. Unlike most food companies, they don’t believe in using machines to do jobs that people can do better. They run on the passion, care and teamwork of their people and great tasting meals.
Our butcher sources all of its meat from their carefully selected suppliers. All the beef is dry aged on the bone in our maturation fridges here at Beckworth for extra flavour and tenderness. Any cut can be prepared specifically to your requirements and great advice on what to buy and how to cook it comes as standard! There’s a fantastic range of quality pies and sausages as well as cooked meat and cheeses from the deli. Their pre-packed meat is prepared by hand daily at their counter and ideal to just pick up and go.
COAST TO KITCHEN FRESH & FROZEN FISH Hatfield
Our fishmonger provide the freshest, quality fish. With a great choice including salmon, fish mix, sea bass and naturally smoked haddock. We recommend the dressed crab & live mussels as well as peeled prawns, crayfish tails and fish/lobster soups. The frozen range is perfect for stocking up your freezer. Coast to Kitchen are always offering our customers something new and different to the common fish offerings found in supermarkets.
HAMBLETON BAKERY Rutland
In September 2008, Julian Carter and Tim Hart opened Hambleton Bakery to produce top quality traditionally made bread with the magical flavour that can be conjured from unadulterated flour, salt and water using the slow, traditional processes that made the bread that fed our ancestors. Today they continue to build their network of wholesale customers and to spread the word of traditional artisan bread and cake making.
OLIVER ADAMS BAKERY Northampton
This traditional craft bakery has been serving the local community with freshly baked bread and cakes since1857. They are a traditional craft bakery not a factory and are choosy with their ingredients giving you, our customer, a quality product. The dough is mixed using the finest ingredients.
STATION FARM EGGS Finedon
Station Farm has been producing high quality free range eggs since1995 and is a member of the British Free Range Egg Producers Association. Eggs are packed with nutrients and, with only 76 calories per medium egg, they won’t spoil your diet! And you don’t have to worry about cholesterol, there is now a wealth of research which shows that most people can eat an egg a day as part of a balanced diet without raising their cholesterol levels.
NEWLANDS FARM DAIRY
Supplying us with fresh milk every day directly from their farm three miles away. Producing milk for over 30 years and 10 years later started processing as well. Milk and cream products are produced on the farm, with milk from their own pasture fed herd. Their cows eat grass and silage produced on the farm. They process 2000 litres of milk per hour in our modern farm dairy.
POT BELLY BREWERY Kettering
A quality range of real ales that appeal to both real ale fans and those yet to be converted. The Potbelly Brewery is situated in Kettering, Northamptonshire. It is a 10 Barrel (2888 pints) plant and commenced brewing in February 2005. It was set up by Toni Hooper and Glenn Morris with a view to produce a quality range of Real Ales that would appeal to both established drinkers and realizing the trend of recent years – those near to being converted from lesser offerings of the continental type.