BreadBread
BreadBread is an artisan bakery in Brixton making sourdough loaves and other baked goods from naturally fermented dough and high-grade flour. Founded by Bridget Hugo in 2010 (she also co-founded Franco Manca) BreadBread provides the bread for three of our Plates - No’s 1, 4 and 7. The team at BreadBread follow the principles of the ‘thoughtful kitchen,’ working with the seasons, minimising waste, and adding a touch of creativity to bake close to perfection.

Ford Farm - Coastal Cheddar
The award-winning Coastal Cheddar is matured at Ford Farm Dairy in Dorset, on the Jurassic Coast in the salty sea air. Developed to meet demand for rich, rugged, mature cheddars, Coastal is known for its distinct flavour and characteristic ‘crunch’ – the result of naturally forming calcium lactate crystals as it matures. Aged for up to fifteen months on the Dorset coast, Coastal Cheddar boasts a rich, intense flavour, with a subtle, sweet note from its culture, creating a well-rounded tasting experience.

Fruit Pig
Matthew Cockin and Grant Harper and their Fruit Pig butchery are creating food magic as the last remaining craft producers of boudin noir (black pudding) in the UK. Their award-winning pudding contains British oats and barley, pork fat, onion and spices. You won’t have tasted anything like it.

Graveney Gin
Award-winning Graveney Gin, an organic handcrafted gin from Tooting in South London, is made using only organic ingredients. This luxury small batch gin is created by Victoria Christie, and we use her London Dry Gin together with beetroot to cure the salmon on our menu.

Jimmy Garcia’s house-cured bresaola
Bresaola is air-dried, salted beef that has been aged for several months to develop rich, complex flavours. Originally from Valtellina, a valley in the Alps of northern Italy's Lombardy region, our version is carefully prepared and cured in our kitchens in Battersea, blending traditional methods with our own expertise to create an exceptional product right here in London.

Kappacasein Dairy - The Bermondsey Hard Press Cheese
The Bermondsey Hard Press is an Alpine-style, raw milk cheese made by William Oglethorpe at the Kappacasein Dairy in Bermondsey. It is one of the last remaining cheeses to be made in London. The recipe is based on a Swiss Gruyère, Hard Pressed has the texture of a farmhouse Cheddar rather than the supple texture of Gruyère, and has a lovely clean and sharp flavour. Kappacasein get their 100% organic, fresh unpasteurised milk from the Commonwork farm in Kent.

Monmouth Coffee
Founded in Covent Garden in 1978 by Anita Le Roy, Monmouth have remained fiercely independent. Since 1996 they have sourced and roasted coffee from single farms, estates and cooperatives, establishing relationships with those suppliers to ensure sustainable, fair and equal trade. They were also integral to the revival of Borough as a thriving market having set up a coffee stall there in 1999. We use their excellent espresso in our London affogato dessert.

Moxton's Fishmonger
Robin Moxon opened his first Fishmongers in Clapham over 30 years ago. They now have 4 shops and their own smokehouse in Wimbledon. They supply the salmon on our menu. Robin Moxon is a passionate advocate for sustainable fishing practices. His team prides itself on sourcing the freshest fish from responsible sources, ensuring their seafood is caught and harvested ethically through trusted suppliers the length of the British coastline.

Neals Yard Dairy
Founded by Randolph Hodgson in 1979, Neal’s Yard continues to offer a truly stunning selection of cheeses sourced from specialist artisan cheesemakers across the UK and Ireland. Many of the cheeses are aged in Neal’s Yard Dairy’s own maturing rooms under the brick railway arches of Bermondsey, where they are carefully turned, brushed, and washed until perfectly ripened. They supply the Ogleshield from Somerset, which we use in our fondue, and the Tunworth wheel from Hampshire.

Netherend Farm, Butter
Our artisan butter is from Netherend Farm in Gloucestershire, made from fresh cream sourced from local dairies and churned in small batches to ensure a rich, creamy texture and flavour. Netherend Farm butter is made with simple, natural ingredients, free from artificial additives. It’s a popular choice for those who appreciate high-quality dairy products with a focus on provenance and craftsmanship, offering the taste of "proper butter, like it used to be.

Ogleshield Cheese
Ogleshield, supplied by Neal’s Yard Dairy and used in our fondue, is Somerset’s answer to raclette. It’s a complex cheese with a sweet, milky aroma and a warm, savory flavour reminiscent of chicken broth. Made from pasteurized Jersey cow’s milk, it melts beautifully. The cheese is crafted by Tim Griffey at Manor Farm, owned by the Montgomery family, and was developed with the expertise of William Oglethorpe, who owns Kappacasein Dairy in London, from which it takes its name.

Tempus
Tempus Charcuterie was founded by Master Chef alumni Tom Whitaker and Dhruv Baker, who together produce charcuterie of a quality previously only found in Italy and Spain, but they’re doing it just 20 miles away in Weybridge. They take a brilliantly ethical approach to sourcing their meat, using only ex-breeding sows and ex-dairy cows in their products. These animals have lived for 4-5 times longer than market-bred pigs and cattle and are bigger and more perfect for charcuterie as a result.

Tunworth Cheese
The Tunworth from Hampshire is a British Camembert-style cheese, handmade by Stacey Hedges and Charlotte Spruce in Basingstoke using traditional methods inspired by Camembert producers in Normandy. Made from pasteurised cow's milk, it boasts a soft, creamy texture with nutty, truffle-like, and garlicky notes. We bake the entire cheese wheel and serve it warm, accompanied by candied walnuts, sourdough, and pickles, creating a rich, indulgent dish that showcases the exceptional quality of this artisan cheese.

Vicars Game
Alan Hayward from Vicars Game, with a heritage dating back to 1886, specialises in the finest British meat and game in Reading, Berkshire. They handcraft their wild boar sausages using locally sourced meat, natural casings, and traditional hand-linking methods.

Wave Artisan Gelato
Former restaurant chef Biagio and former pastry chef Cristian are two proud Italians bringing their art to London with Wave Artisan Gelato and using fresh, seasonal ingredients to make it a delight for all ages! The milk used is fresh from the Northiam Dairy near Rye, Sussex where the herd are pasture fed on grass and clover and where cow hugging is actively encouraged! We use their wonderful gelato in our London affogato dessert.