Philip Warren has been established for over 100 years and continues the great tradition of being farmer / butchers, enabling you to buy "farm direct meats", a system that has been practiced in Cornwall for generations. They supply fully traceable true Cornish meats. Their beef is raised on the wonderful grasslands that surround Bodmin Moor. Natural meat, traditionally hung on the bone, and then butchered by three Cornish professionals who know the difference between naturally raised beef and modern 'organic' beef that sounds great, but often lacks taste. Philip Warren use mainly British Native Breeds, such as Red Ruby, Hereford, Galloway, South Devon, Highland and Angus, that thrive on the margins of moorland and live on a predominantly grass diet. This produces the finest beef that is probably more natural than some of the 'organic beef' currently available from larger farming enterprises, who produce 'organic' meats in response to public perceptions of natural meat, and charge higher prices as a result. Philip Warren are also the Rare Breeds Survival Trust butchers for the area, and therefore are able to sell wonderful tasting pork and beef from many of the old breeds.
For over 50 years Matthew Stevens & Son of St Ives in Cornwall have been providing their customers the finest fresh fish and seafood. As a third generation family business, their reputation has been built on supplying customers with the best product at the keenest price alongside a sourcing network and consistency of delivery that is second to none. They work closely with all their customers on issues such as portion control, menu development and staff training. This level of commitment has led to them becoming one of the most respected fresh fish & seafood specialists in the southwest. Much of the fish they buy comes from the fishing harbours of the south west including Mevagissey, Looe, Newlyn, and of course, their home port of St Ives. Amongst these boats are the smaller day boats that work closer to shore harvesting smaller quantities but wonderful quality fresh fish and shellfish. Knowing many of these skippers and crew as they do, they only supply us the best of the catch. All the fish & seafood are prepared at the company’s purpose built preparation and packing facility overlooking St Ives Bay, across to Godrevy and the glorious sandy beaches that Cornwall is famous for. Filleted, boned, prepared and packed, a wonderful variety of fish and seafood such as Monkfish, Bass, Haddock, Cod, Lemon Sole, John Dory, Brill, Lobsters, Scallops and Crabs are delivered direct to their customers throughout the UK, from specialist food shops and gastro pubs to Michelin starred restaurants and award winning hotels.
Jamie Morton-Clark has over thirty years experience in the fishing industry and is based in Launceston, Cornwall. Each morning he has buyers in Looe, Brixham and Newlyn. They buy day boat fish only, so 80% of their fish comes from Looe, which is a small tidal port, where the boats leave early in the morning, returning in the evening. The fish is then auctioned early next day. Their vans then return to base where the fish is then prepared by skilled craftsmen who scale, fin, bone and skin the fish, which is then packaged using a special process that enhances the product.
Country Cheeses was started 15 years ago with a table in Tavistock’s Pannier Market, six cheeses, and loads of enthusiasm for eating ‘real’ cheese. They now have shops in Tavistock and Topsham, where they sell in the region of a hundred different cheeses, all British and mostly from the Westcountry.
WINTER BREAK - SPECIAL OFFER
One night bed & breakfast including our fabulous five-course 'Taste of the West' tasting menu and a glass of pre-dinner champagne from just £199.
Two nights' bed & breakfast with five - course 'Taste of the West' tasting menu on one evening of your choice and a glass of pre-dinner champagne from just £290.
Three nights' bed & breakfast with five course 'Taste of the West' tasting menu on one evening of your choice and a glass of pre-dinner champagne from just £380.
Subject to availability. Rates shown are for total stay and based on two adults sharing a Classic Double or Twin room. This offer is available until the 31st March 2017. A £10 supplement per room per night is applied to stays on a Friday and Saturday. An upgrade to a Large Double / Suite is £20 per room per night. Not to be used in conjunction with any other offer.