Our suppliers: One of our house-rules here at The Priory Inn is our commitment
to buying seasonal produce from farms and suppliers within our
“30 Mile Food
(as the crow flies) because we believe their quality is unsurpassed. It is
also better for the environment and an ideal opportunity for us to support our
local economy. We have approximated the number of Food Miles (FM) that each item
will travel before arriving on your plates here at The Priory Inn:
Our chefs make bread, pizza dough, biscuits, sauces, cakes with 100% organic
flour from the renowned Shipton Mill,
located in Long Newnton. The grain ground
on French Burr Millstones provides over 50 different flours that are wholesome
in texture and flavour. (FM = 2+ depending on the flour type as some grain
travels from Canada or Kazakhstan!). The 5-seed blend features in our breakfast
muesli and pin-head oats for slow-cooked porridge.
Ros from Adeline Farm
supplies us with quality salads, vegetables and
heart-warming stories from her inspirational Long Newnton site which has a huge
focus on giving time and education to many disadvantaged and disabled groups.
This is also home to our bees.(FM = 2). Over Farm
in Gloucester also provides us
with a choice of fruit and vegetables as they have over 80 varieties. Look out
for them every week at the farmer's markets. (FM = 33). The team at
developed a farm from a passion to provide local people with the
highest quality fresh produce. We buy high quality organic, seasonal fruit and
vegetables from them throughout the year (FM = 27).
Elmley Castle supply flavoursome vegetables and salads in the season (FM = 30).
from Bromham near Chippenham is a field vegetable supplier for
high quality vegetables and is the 4th generation family to farm (FM = 23).
Christopher Maughan is a committed pig producer and controls the entire process
from the birth to plate of his free-range Hampshire / Duroc cross pigs.
Kelmscott Country Pork
supplies us with ham hock, belly pork, sausages and bacon
– home made pork scratchings are made from KC Pork (FM = 26). The 500 acre
is run by the modest,
industry leading professionals Tim and Caroline Wilson. Their organic meats are
of a truly superior quality and we buy their exceptional sirloin steaks, beef
and lamb for roasting and lamb loin chops for our menus (FM = 13).
in Monmouthshire provide salami, pepperoni, pancetta and chorizo for
our pizzas and bresaola made from the highest quality free range pork and
traditional breeds (FM = 60). We also buy charcuterie from
Lydney who are true artisans, dedicated to remaining small-scale production of
high quality cured, smoked, air-dried and cooked charcuterie from Britain’s
native and rare breed animals. Their black pudding is awesome and we use their
chorizo on pizzas as well as coppa and bresaola on the charcuterie board. (FM =
50 by road but less as the crow flies and too good to ignore).
Bibury Trout Farm
supplies our freshwater trout - a working farm rearing high quality trout with
‘catch your own’ fishery (FM = 18).
just outside Burford provides
us with high-quality, traceable, traditionally smoked trout and chicken (FM =
Naturally we cannot buy saltwater fish from within a 30 Mile Zone of
Tetbury, so we work closely with New Wave Seafood
whose strong ethos to protect
the marine environment by working with well-managed, sustainable sources we
wholeheartedly support. They supply us with line-caught fish for our specials –
mainly from small Cornish dayboats that use short lines to minimize their impact
and mussels from Rock.
We buy the majority of our milk, cream, yoghurt and many
hard cheeses from Melissa Ravenhill at
Woefuldane Organic Dairy
Minchinhampton (FM = 6). You can buy direct from the family's dairy shop in
Minch. Sherston Farm
sells us free-range eggs from their happy hens (FM = 6).
Liz and Bryan of Godsells Cheese
make handmade cheese using milk from their own
herd of cows. Their “Holy Smoked” is the only single Gloucester cheese smoked
over real oak chippings. The inspired team has developed a hand-stretched
mozzarella which is used on our pizzas (FM = 13).
cheeses is situated
on Bagborough Farm in sight of Glastonbury Tor. They have a herd of around 600
goats (FM = 50, outside the 30 Mile Zone, but one of our favourites, so it
stays…). Ceri and Chad from Hill End Farm and The Brinkworth Dairy
award-winning local players, supplying us great hard and soft cheeses and
occasionally milk from their stress-free pedigree Friesans (FM = 11). Julianna
Sedli of The Old Cheese Room
makes Baronet - a rich, buttery cheese based on a
reblochon recipe from the Neston Park Home Farm Jersey herd. (FM=20)
is our exclusive local lager, cider and wheat beer supplier.
Richard and Emma Keene changed their family's life to follow their hearts, and what they produce
embodies that passion and commitment – brewed near Bourton on the Water. Try the
range on our tasting paddle at the bar. They also make our house gin and vodka
(Drink Miles = 27).
Our house ale is from the wonderful Uley Brewery
small, but perfectly formed team, brew consistently brilliant ale from the
natural spring water that runs through their yard (Ale Miles = 8). We always
rotate through The Cotswold Lion Brewery
ales on our 2nd tap (Ale miles = 20)
and the third ale is a local guest ale from one of many local breweries within
Bow in the Cloud
vineyard is 1m east of Malmesbury on a small pocket
of Cotswold cornbrache soil. Keith Willingale grows 3 acres of grapes which
produce the spectacular medal winning “Cloud-Nine” bubbly, sparkling rosé and
the zesty and fresh 2013 blend (FM = 6).
Ice-cream, gelato and sorbets made from
local fruits which reflect the seasons are by Dolcetti
in Cirencester – visit
their parlour in Love Lane.
We buy our speciality coffee and suck up as much
knowledge as possible from the artisans and inspired roasters
Our wine and water pichets are individual and hand-thrown -
lovingly designed and made by Clive King at The
Apple Juice is a family run business, from the family farm,
reviving a long tradition of cider and perry making in Gloucestershire. They use
unusual old varieties, it is 100% pure and local and 100% naturally grown in
wildlife rich orchards. Truly delicious (Drink Miles = 16).
is a cooking
oil farmed sustainably by Robert and Hamish Campbell in Stow-on-the-Wold. They
have perfected the production of this new type of oil - cold-pressed rape seed
oil. The result is entirely natural and unadulterated (FM = 30).
excellent jams and marmalades from Ruth Cooke from Brinkworth, Wiltshire who is
always experimenting with different and seasonal fruit (FM = 11).
honey comes from The Cotswold Honey Company whose bees roam the orchards at Days
Cottage (FM = 16).
The very clever people at Tracklements
in Sherston supply us
with many mustards. They also play a huge role in making our pizzas so special
as they supply tomato sauce for the margherita bases. The yummy tomato ketchup
and brown sauce is also theirs.
Where seasonally possible, we use herbs from our
front garden designed by Jekka McVicar
. (FM = 0)
In the bedrooms, we have
delectable biscuits supplied by Beau's Bakehouse
in Frampton (FM=18), natural,
handmade soap from Mitcheldean Soap
in The Forest of Dean and orange and
vetivert body lotion from Herbs for Healing