We only use only native breed, pasture fed beef sourced from small farmers that is dry aged to perfection by Nathan Mills of the The Butchery , who practices traditional nose-to-tail style butchery. The pork we use is free range and happily British, while Moxon’s fishmongers responsibly source the fish. Catherine from Spence, an artisanal bakery, prepares our bread locally in London. Vegetables are sourced locally while we make all the sauces we use, apart from the mayonnaise that is made using free-range eggs. Cheese is cheese and is made with milk, no funny ingredients, colours or preservatives, as we care about you as much as the taste good factor.