Our Suppliers
There is rich and diverse food culture in the South West, with a wealth of quality produce and artisan makers on doorstep. We love being able to celebrate these elements in our cooking.
Fresh Produce
Apple Juice
Temptation has been created especially for us by Daisyland Farm, 10 miles away.
We recognise the value of someone who really likes their apples, not only are the apples grown without pesticides and hand-picked, as well as some varieties given by neighbours to the farm to create this ultra-wholesome blend, adding only vitamin C to preserve.
The apples are water balloon pressed, pasteurised and bottled at the farm, limiting ‘food miles’. Delivered to us, in glass bottles which we return direct to the farm for recycling.
If you want a little history into the symbolism of the apple as the ‘tempting’ destructor of paradise and forbidden fruit visit this website.
Garden Crops
Restaurant food from our Devon Kitchen Garden. During more bountiful months, we have a selection of produce that comes from the terrace garden. As well as country garden herbs, we have beans, lettuces, apples, kale and rainbow chard to name a few.
All our salad leaves & flowers are grown by Little Bishops Organics at a farm 20 minutes away.
Vegetables, Salad’s & Herbs
We use a local independent supplier Nigel Dingle. About 30% of our vegetables, such as root veg and cabbages are grown within a small radius of Halberton, with a further 30% such as stone fruits and brassicas coming from a group of independent farms near Collumpon and across the South West. Citrus fruits, tomatoes and aubergines come from further afield.
We have Little Bishops Organics from Mid Devon for our supply of herbs and seasonal salad leaves.
Speciality Produce
Charcuterie
We are lucky enough to have The Organic Cure an independent hand-made cured meats supplier, using – outdoor and locally reared East Devon Livestock.
George our TLK co-creator worked alongside Dan of The Organic Cure as Chef before opening The Lost Kitchen.
We serve these on our cured meat platter, small plates and some make it onto our wood-fired pizzas.
Our Brewing
We make our own Beer and Cider. In partnership with New Devon Brewing, we have
been developing our own IPA, which is a sourdough and cocoa husk beer. Named 'Perdu' as a play on words of ‘pain perdu’ a French pudding meaning ‘lost bread’.
We enthusiastically use the ‘lost’ ends of sourdough bread that would otherwise go unused, in production, as well as cocoa bean husks from Willies Cocoa Factory in Uffculme.
Coffee
Great coffee in Devon. We proudly serve Roastwork Coffee, an independent roaster just a few miles from us. ‘The Truth’ blend which is a balanced and full-bodied espresso blend.
Fish & Meat
Red Meat
Our restaurant uses local Devon meats. Veysey’s Butchers in Collumpton are eight miles away and currently supply our grass-fed meat and free-range pork. Veysey’s make our own recipe Merguez sausages, which you will find on the breakfast and lunch menus.
We also have relationships with neighbouring farmers to supply rare and native breed meats (such as Wagyu, Ruby Red, Longhorn Beef, and Gloucester Old Spot) shortly, which are used when available.
We also use local rare-breed pork from The Hope Farm Project, which works with children who struggle with mainstream school settings and is based in Tiverton.
Chicken
We use free-range naturally grown chicken from Beech Ridge Farm, located in Hockworthy just 8 miles away.
The birds are reared in small groups and fed on a simple grain diet, free from artificial additives and routine antibiotics. They enjoy a free-ranging life on the beautiful grass of the Devon/ Somerset borders, free to roam from dawn to dusk.
We only use free-range Chicken on our wood-fired menu.
Fish
Wright Brothers of Brixham supplies the majority of our fish and seafood, our Fresh Water Rainbow Trout is from Bostcastle more info here
Wright Brother is fully committed to supporting local fishermen and working together with them and other industry stakeholders to ensure a bright sustainable long-term future for both fish and fishing.
We always offer fresh fish cooked in the wood oven on our menu.
Baking
Flour
In all our sweet and savoury baking, including pizza dough, we use organic flour from Shipton Mill based in Gloucestershire - the beginning of the South West!
Their flours are made from traditional grains that have not been hybridised or enhanced, so have a much lower yield than modern flours but have an exceptional taste and quality.
Cheeses
The best Cheeseboard in Devon! We think so, our cheese board includes Cornish Yarg (wrapped in nettle leaves), and
Bath Soft Cheese is an organic English brie-style cheese made with cow’s milk from Park Farm’s own herd, to an original 19th-century recipe.
Eggs
Free-range eggs are used in all our baking and cooking, their quality and provenance is something we will never compromise on.
We are very lucky to have Deer Park Farm, a neighbouring farm to us, supplying our wonderful fresh eggs weekly.
We make all our delicious cakes and puddings at the restaurant, supported by our Chef Jason Mead and managers George and Aurora, who all have a passion for pastry and baking.
