Because we care, we really do. Not just about you but about animal welfare, the environment and providing food big on flavour without any nasty short cuts or dodgy buy-ins.
In fact we go as far as to make a small selection of products in-house that we incorporate into some of our menus and canapés.
From the 'We Love Rustic Kitchen' we can bring you the following:
Home cured free range bacon Free of nitrates, we have a few cured flavours on offer including black pepper, fennel, demerara sugar and honey. Salt Beef Beef Brisket brined with subtle flavours for several days then simmered until tender. Thick hot slices of tender beef in a bagel or rye bread sandwich loaded with our home made sauerkraut and Swiss cheese. Always great as an end of evening pick me up after a few drinks and good for a wedding for late attending guests. Sauerkraut What better way to utilise a local glut of organic cabbages - great with our hot salt beef sandwiches. Achar A Malaysian pickle of crunchy vegetables, peanuts and chilli with its roots in the Piccalilli most of us will already know and great with our European cheese board. Preserved Lemons Sharp, moist and salty and a wonderful accompaniment to our Middle Eastern dishes or even with cheese. Salmon Gravadlax Whole sides of salmon in a sweet and salty cure often flavoured (and coloured) with beetroot, dill or juniper. A must try for any fans of smoked salmon and often served with a dill enhanced creme fraiche. Makes great canapés or even an entree. Wild Garlic Pesto For a couple of months in the Spring we're lucky enough to have an abundance of wild garlic growing in our country lanes and woodlands. So as well as allowing a tangle of it in some of our vegetable side dishes we love to make a pesto from it. Just whizzed up with some parmesan, a handful of nuts or pine nuts, some good cold pressed virgin olive oil and you have the makings of a great canapé or a robust flavour to go with some simple grilled fish. Confit de Canard (duck) With many years of road trips through France under our belt we've always made the customary supermarket stop on the way home. Along with stocking up with wine there is always a few tins of confit de canard in the shopping trolley. When it runs out we end up making it at home. Jointed duck pieces marinaded with bay leaves, thyme, black pepper and sea salt then ever so slowly cooked in its own fat. The result is sublime. Tender, moist, well seasoned morsels of meat falling off the bone. traditionally served with potatoes roasted in the duck fat, but we generally incorporate ours into bite sized canapés with some sort of fruit jelly garnish. Hot Smoked Grey Mullet (Summer time only) Grey Mullet is a cheap sustainable local fish. With recent bans on recreational bass fishing we have turned our attention to this often overlooked fish. Salted fillets placed in the hot smoker over smouldering oak pieces for about an hour create beautifully golden coloured fillets. We flake them into a sharp vinaigrette with capers and shallots or even whizz them up into a pate with horseradish. Breads Sourdoughs, Focaccia, Ciabatta and Manoushi Flatbreads all made by us in our wood fired oven.
We frequently use Ritec Valley Organics for our veg and our preferred meat suppliers are award winning butchers 'Rogers and Sons' based in Carmarthen. They specialise in higher welfare meats and with their Himalayan Rock Salt curing chamber they are giving their meat cuts the time and care to produce magnificent flavours. A few select off the shelf Spanish items come from Ultracomida in Narberth, one of the best deli's in Wales.