Our meat products come from Lambournes Butchers of Stow – a local family butcher, serving award winning meat for over 100 years, including the renowned Gloucester Old Spot sausages.

Sourdough is the oldest way of making bread. It uses naturally occurring wild yeast and lactic acid bacteria. It is a live culture called ‘The Mother’ or levain. It is the product of a process that is both artistic and scientific. A combination of passion, patience, dedication and craftsmanship. The unique flavour and texture of Mark’s sourdough is down to the flour he uses, the dough temperature, length of fermentation and how it is handled. It is all a carefully considered balance the bakery is founded upon.

Their award winning Churchill White Loaf took two years to perfect with this gorgeously moist and open crumb. The Mill Loaf is the ultimate healthy loaf. Crafted carefully to create the perfect balance of wholemeal and rye culminating in a light, tangy, sour slice perfect to devour with anything savoury. 

Honeybee Suppliers main business was in the provision of bees. Now with a rapidly growing honey production business called V&L Honeymakers. Having around 1000 colonies for honey production. The apiary sites are dotted around the Oxfordshire, Gloucestershire and Warwickshire countryside.

We get our Jams and Marmalade from Kitchen Garden who have been making Award winning preserves since 1989.  They also provide us with their Woolfy's porridge range.

From the kitchen table of Founder Barbara Moinet, Kitchen Garden has seen steady growth since its humble beginnings back in 1989. Family Recipes, small batch production, high quality products and support of the independent retailer are all part of the original ethos set by Barbara all those years ago.