Our dedication to locality and provenance means we’ve built great relationships with our East Anglian producers. Find out a little more about them below.
The Corkers team put every effort into growing the best of British produce so that their crisps have a distinctively natural flavour to them, before they add the highest quality of seasoning to complement their trusty spuds. The potatoes are cut thinner to make the crisps less abrasive of the pallet, and are hand cooked in fresh sunflower oil to ensure the perfect curl and crunch.
Marriage's have been producing superior quality flour since 1824, selecting the best possible grains from local Essex farmers for consistent flour quality.
Founded in 2004, the story of Stokes began with a food business start-up born from the belief that food should be honest, clean and taste delicious. They use unique recipes prepared in small batches with great ingredients and no cutting corners where quality is concerned.
The Chevallier family began by crafting cyders at Aspall Hall in 1728, and eight generations on and they are still obsessed with making the highest quality products including their range of vinegars. Their products enjoy global acclaim for quality and excellence.
Hillfarm is a family run business, farming outside Halesworth in the surrounding Suffolk countryside. Believing that the true value of their rapeseed crop was not being achieved, and also keen to diversify Hillfairs became interested in the idea of cold pressing the rapeseed into a premium cooking oil. In 2004, Hillfarm Oils was created; the original producers of Cold Pressed Extra Virgin Rapeseed Oil in Britain.
Lane Farm are very proud to be one of the first producers of salami in the UK, and hand make their award winning charcuterie with Suffolk pork reared on their own family farm. Their secret to producing delicious British charcuterie is to use only the finest ingredients, starting with their Freedom Food approved pork, and then carefully adding selected herbs and spices to enhance the flavour. As authentic artisan producers their salami is cured and air dried in a traditional way similar to that of Italy and Spain.
Ever since settling beside the Norfolk Broads in the early 1900s the Mack family have been farming the rich soil of the Yare Valley. The oilseed rape crop has become an important part of their farming, and from plough to plate, every single seed is grown, pressed and bottled by them. This enables full traceability of the oil from field to fork.
Camstar Ingredients are committed to producing the finest quality range of pestos and pastes, all produced and packed 5 miles from ourselves.
Catherine Temple has become an iconic Norfolk brand, producing farmhouse cheese using the milk from her own cows. Made at Wighton in north Norfolk, the handmade cheeses were developed using recipes handed down from Catherine's mother and grandmother.
Suffolk Farmhouse Cheeses is a family run business established over ten years ago by Jason and Katharine Salisbury. They produce fine, handmade cheeses using milk from their own herd of pedigree Guernsey cows.
The Crickmore family have been farming the land at Fen Farm in Bungay for three generations and believe that the very best food in the world is the simplest, straight from nature to your plate. Their herd of happy Montbeliarde and Freisian cows graze the marshlands of the Waveney River Valley, and they carefully make their raw milk into the finest cheese.
Ferndale Norfolk Cheeses are made and supplied from their family run farm in Little Barningham, North Norfolk where they have been farming for over 40 years and producing cheese for the last decade.
