The Prince of Wales Feathers
8 Warren Street, London, Greater London, W1T 5LD
We always try our best to source our produce from suppliers who share our values. Here is a little bit of information around a few of the ingredients we use.
Our Cherry Orchard sausages & our Sunday roast pork are from a collection of farms in the coastal area of Suffolk & the Kent North Downs. The pigs, piglets & sows spend their lives outdoors, free to roam in large paddocks with access to straw bedded tents.
They are fed a carefully balanced diet including locally sourced apple pulp from a local cider press.
The heritage potatoes we use are the Highland Burgundy variety and come from a family business based in beautiful rural North Northumberland at Tiptoe Farm.
Lucy and Anthony Carroll and their team work hard to grow, harvest, pack and distribute over 15 unique varieties of potatoes. These have been specially grown to provide excellent flavours, textures, colours, shapes and provide a small taste of history.
The Woodall family began producing and innovating in quality British pork in 1828 in Cumbria. They carefully select and butcher the perfect cuts of British meat for their products which feature original recipes, smoking techniques and unique blends of spices.
The Black Combe is hand rubbed with a spiced dry cure mix then cold smoked in oak for 5 hours before being left to naturally air dry for at least 6 months.
We add a sprinkle of a naturally healthy blend of lightly roasted seeds to the top of our quinoa salad. This combination of sunflower seeds, pumpkin seeds, sesame seeds, rape seeds, linseed and hulled hemp are not only high in fibre, a source of protein and Omega 3, 6 & 9 but this mix adds a great texture and taste to the salad.
When we season your food, and in the salt cellars on your table, we use a mineral salt containing naturally occurring ingredients.
Our salt gives you all the flavour you want and contains 15% less sodium than regular salt.