Our Suppliers

One of our house-rules here at The Priory Inn is our commitment to buying seasonal produce from local farms and suppliers. We believe their quality is unsurpassed, it is better for the environment and an ideal opportunity for us to support our local economy. Just for your interest, we have approximated the number of food miles that each item will travel before arriving on your plates here at The Priory Inn:

Our chefs make their own bread and pizza dough with 100% organic flour from Shipton Mill. Located in Long Newnton, just 5 minutes from Tetbury, the grain is ground traditionally, providing organic and whole-wheat flours that are wholesome in texture and flavour. (Food Miles = 2 depending on the flour type as some grain travels from Canada!)

We are lucky enough to also be less than 5 minutes away from The Duchy Home Farm which is renowned for its delicious organic vegetables, so we buy fresh from the ground, occasionally being delivered by a tractor. (Food Miles = 0.3) We also buy fruit and vegetables from Over Farm in Gloucester who have over 80 varieties. They know how to make the most of children's entertainment and education with trailer rides, and seasonal events throughout the whole year. Look out for them every week at The Farmer's Markets. (Food Miles = 22)

Our duck and chicken is provided by Elaine and Daryn at Madgett's Farm. Overlooking the River Wye in The Forest of Dean, the free range poultry has a flavour and quality which is second to none (you'll see from the colour of the meat how different it is). (Food Miles = 34)

Steve Cook at Walter Rose knows the quality of cattle and pigs he sells us as they all lived within five miles of his Devizes shop. A traditional butcher, he provides our dry-cured, smoked Wiltshire bacon, black pudding and Wiltshire breakfast sausages. Situated high on a Wiltshire hill Tim Johnson's herd of Hereford-Angus heifers live a happy life on Stokes Marsh Farm. They feed on permanent pastures of wild weeds, dandelions and native grasses rich in omega-3s and vitamin E. A nutritious and healthy bovine diet, and highly significant as "you are what you eat, eats"! (Food Miles = 35)

The pork on the menu comes from Walter Rose and the Naughton family's West End Farm. Andrew Naughton was one of the early pioneers of outdoor pig production and is committed to integrated and sustainable production. The pigs are born outside on the wooded hills at Crooked Soley and then fattened in straw-yards. The access to straw allows the pigs to exercise their natural rooting behaviour. Click on this link to see a video clip showing Steve the butcher and The West End Pig Farm in action (Food Miles = 37)

Brian Pickford’s pedigree Berkshire pigs play an important role on our menus.  They are now considered “vulnerable” by The Rare Breeds Survival Trust which is a great improvement on the 1950s when they were close to being extinct.  The Pickfords have 5 breeding sows who each produce 2 litters per year with about 10 piglets in each litter.  The gentle, black pigs have 6 white points - nose, tail and 4 socks and they live naturally outdoors in little huts - reared and fed organically and Soil Association certified.  (Food Miles = 4 or 26 including slaughter)

Paul Wilson is a fully licensed dealer of venison and furred game and currently supplies us with delicious venison - he is also a valuable source of some fabulous recipes! (Food Miles = >10)

Our guinea fowl is provided by Great Farm at Fairford. This is a traditional Cotswold mixed farm with a carefully managed environment and wildlife habitats to ensure that the farming is in harmony with nature. The guinea fowl are kept in small flocks, hand-reared in the traditional way. They are fed on organic poultry feed supplemented by the farm's own grain. (Food Miles = 20)

Our delicious Bibury Trout is farmed at Bibury Trout Farm which was founded in 1902 and is a most attractive and family-friendly farm. It is primarily a working farm, breeding and rearing high quality trout for restocking angling waters. There is a gift shop, fish counter, delicatessen and picnic and play areas - even with a 'catch your own' fishery - a recommended day out. (Food Miles = 18) We also buy smoked fish from Coln Valley Smokery in Northleach which is one of the few genuine traditional smokeries in commercial production today. They use brick kilns which results in a lovely mild smokey flavour. (Food Miles = 19)

Sherston Farm provides our free-range eggs. (Food Miles = 6). We buy hand-made goat's cheese from Cerney (Food Miles = 10). Godsell's Cheese is handmade using milk from their herd of cows. Try the "Holy Smoked" on our cheese board which is the only single Gloucester cheese smoked over real oak chippings. (Food Miles = 13) We also have Cotswold Blue Brie on our board which is made by Simon Weaver at The Cotswold Organic Dairy, Stow-on-the-Wold (Food Miles = 30). White Lake cheeses is situated on Bagborough Farm at the head of the White Lake River in sight of Glastonbury Tor. They have a herd of around 600 goats - look out for a delicious cheese called Morn Dew. Ceri and Chad Cryer are 5th generation cheese makers at Hill End Farm in Wiltshire - making cheese from a herd of 80 pedigree Fresians - we buy Malmesbury Mold and Wiltshire Blue. They also have 50 hives of bees making honey from clover, lime trees and bramble which we serve at breakfast. (Food Miles = 11). Windrush Valley is the home of Renee Loveridge and her Saanen goats, making creamy fresh goats cheeses. (Food Miles = 25).  Gorsehill Abbey Farm in the vale of Evesham are supplying us St Eadburghas cheese. (Food Miles = 52)  Melissa Ravenhill at Birdwood Farmhouse in Minchinhampton supplies many of our delicious hard cheeses. (Food Miles = 5)

Grazing 12 miles away in Kingswood (near Wooton-under-Edge), Lucy and Chris Simmons’s herd of 270 dairy cows supply our delicious milk and cream.  Chris's great-grandfather delivered milk to local people armed with jugs, from a churn on a horse-drawn cart! (Food Miles = 11).  

Eighteen year old Harriett Wilson makes Westonbirt Ice Cream from the cows on her father's farm and with the eggs from Sherston Farm. Their freshness and vibrant flavours are exceptional and they are made without any chemicals or preservatives - pure and natural ice-cream. (Food Miles = 2)

We buy jams and marmelades from Ruth Cooke from Brinkworth, Wiltshire.  Always experimenting with different and seasonal fruit, she excels in her field.

Cotswold Brewing Company brews a Premium lager which we have on tap and a seasonal brew which we will refresh with the seasons. Rick and Emma are in the small hamlet of Foscot, Oxfordshire - the brewery is housed in an old farm building on a working farm. The equipment came from a micro-brewery pub in New York and was shipped over in eight containers to Foscot for installation in 2005.

Esther Brooks from Cotswold Country Liqueurs make delicious Gloucestershire liqueurs from a variety of natural seasonal fruits and flowers picked from local pastures and brambles which are all off the beaten track and far from roads and pollutants.  The result is fabulous – Quince liqueur, Damson Brandy and Citrus Spiced Whiskey can all be sampled at our bar.

We always have an exceptional selection of real ales from local breweries - all made with a passion and complete love for the craft: Uley / Goff's / Wickwar / Wye Valley / Three Castles / Palmer's.

Bow in the Cloud vineyard is located one mile east of Malmesbury on a small pocket of Cotswold cornbrache soil in an area which is generally characterised by clay. Keith Willingdale produces the spectacular medal winning "Cloud-Nine" bubbly which you can try by the glass. (Food Miles = 6)